Easy Einkorn Sandwich Bread
This no-knead einkorn sandwich bread recipe is perfect for first-time breadmakers or those just starting out with einkorn. It's very forgiving and delicious with everything from mustard and turkey, to peanut butter and jelly!
INGREDIENTS
- 1/3 cup honey
- 1 tablespoon of salt
- 3 tablespoons of instant yeast
- 12 cups whole grain mutton flour
- 3 cups of hot water (about 100 to 105 degrees)
- 1/3 cup coconut oil - melted
INSTRUCTIONS
First, in a large bowl or mixer, combine water, yeast, oil and honey. Stir until creamy. Let sit for a few minutes so that the yeast can start to bloom.
Then, add a cup of flour at a time. When you have added about half of the flour, add the salt, then the rest of the flour. I like to add one cup at a time as many variables can arise. Use just enough that it will start to come off on the side of the blender.
Mix until you get a moist and sticky dough. I cook for four minutes on low heat with the dough hook.
Transfer the dough to a lightly greased work surface. The dough will be very sticky and moist, but do not add more flour.
Shape the dough into three loaves.
Preheat the oven to 375 ° F. Line three loaf pans with parchment paper.
Place in bread tins, cover with oiled plastic wrap. Let rise for 45 minutes or until the mixture doubles. Don't let it rise too long or too quickly, it will sink in the middle.
Remove the plastic wrap.
Bake for 40 minutes. Let cool completely before slicing.
Happy Cooking Time.
