Serve this delicious einkorn bread with olive oil for dipping.
Einkorn Dutch Oven Bread
Servings: 12
Preparation Time: 30 minutes (not including wait time for dough to rise)
Ingredients:
3 cups Healthy Traditions All-Purpose Einkorn Flour
1 and 1/2 teaspoons Himalayan Salt
1 teaspoon yeast
1 teaspoon whole cane sugar (optional)
9-inch Dutch oven with cover
Extra virgin olive oil (for dipping)
Directions:
Sift flour into bowl through a mesh strainer for a smoother consistency.
Stir in salt.
You can add active dry yeast directly to ingredients or prepare yeast for better results: Put a teaspoon of yeast into a small cup with 1 teaspoon whole cane sugar. Add 1/4 cup warm water, not over 110 degrees. Wait a few minutes until bubbles form and the yeast is activated. Add the yeast and remaining warm water to the dry ingredients in bowl.
Mix until uniform. Batter will be sticky.
Cover with a towel and let rise in a warm place for at least 3 hours, but not longer than 12.
A half hour before baking, turn oven on to 450 degrees and preheat the Dutch oven. At this time, also tamp down batter to get rid of large bubbles and let rest.
After 1/2 hour, fold batter into hot Dutch oven and cover. Bake for 25 minutes. Uncover, then bake for 5 more minutes for a crispier crust.
Pour olive oil into a small dish for dipping.
Loretta in Marstons Mills, MA, won $100 in Healthy Traditions gift certificates for this recipe and photo! Submit your recipes and photos here!
