Einkorn Dutch Oven Bread
This Einkorn Dutch Oven Bread is a delicious and nutritious loaf made with ancient Einkorn wheat flour. Known for its nutty flavor and tender crumb, this bread is baked in a Dutch oven, which creates a crispy, golden crust and airy interior. Perfect for anyone looking for an easy, yet flavorful homemade bread option, this recipe yields a rustic loaf that pairs wonderfully with soups, stews, and sandwiches.
Equipment
- Dutch Oven (4-5 quarts) – 1 unit
- Mixing Bowls – 2 (1 large, 1 small for yeast proofing)
- Kitchen Scale (optional) – 1 unit
- Dough Scraper – 1 unit
- Wire Rack (for cooling) – 1 unit
- Sharp Knife or Bread Lame (for scoring) – 1 unit
Ingredients
- 3 ½ cups 440g Einkorn flour
- 1 ½ teaspoons 7g Salt
- 1 teaspoon 3g Active dry yeast
- 1 ¼ cups 300ml Lukewarm water
- 1 tablespoon 15ml Olive oil (optional, for richness)
- 1 tablespoon 15g Honey (optional, for sweetness)
Instructions
Mix the Dough
- In a large mixing bowl, combine 3 ½ cups Einkorn flour, 1 ½ teaspoons salt, and 1 teaspoon active dry yeast. Stir to evenly distribute. Add 1 ¼ cups lukewarm water and mix until a sticky dough forms.If using, incorporate 1 tablespoon olive oil and 1 tablespoon honey.
Knead the Dough
- Transfer the dough to a floured surface and knead for 8-10 minutes. The dough will be slightly sticky, but try not to add too much extra flour.Use a dough scraper to assist if needed. The dough should become smooth and elastic.
First Rise
- Place the dough in a lightly oiled bowl and cover with a damp cloth. nLet it rise in a warm area for 1 ½ to 2 hours or until doubled in size.
Shape the Dough
- Once the dough has risen, punch it down gently to deflate. Turn it out onto a floured surface and shape it into a round boule or loaf. Place the shaped dough seam-side down into a floured proofing basket or bowl.
Second Rise
- Cover the dough and let it rise for 1 to 1 ½ hours until it has puffed up and holds its shape when touched.
Preheat the Oven
- Preheat your oven to 475°F (245°C). Place the Dutch oven with its lid inside to heat up while the dough rises.
Bake the Bread
- Once the dough has risen, carefully remove the hot Dutch oven from the oven. Gently flip the dough into the Dutch oven, seam-side up, and score the top with a sharp knife. Cover and bake for 30 minutes. After 30 minutes, remove the lid and bake for another 15-20 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Cool and Slice
- Let the bread cool on a wire rack for at least 30 minutes before slicing to ensure the interior has set.
Notes
- Hydration: Einkorn flour absorbs water differently than regular flour. If your dough feels too dry, add a little more water, one tablespoon at a time.
- Optional Add-ins: Feel free to add seeds (like sunflower or sesame), herbs, or nuts to the dough for extra flavor and texture.
- Storage: Store the bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, freeze the bread after slicing it, then reheat as needed.
- Sourdough Variation: If you prefer sourdough, you can use a sourdough starter in place of yeast. Just remember to adjust the rising times and proportions.