(Sign up!)

Einkorn Sourdough Sandwich Bread Yum

BSF Kitchen Test: 06/08/20

Ingredients:

1 batch of enikorn sourdough levain (insert link)

122 g warm milk (100°F)

60 g warm, filtered water (100°F)

2 tablespoons sucanat or raw sugar

300 g fresh ground einkorn wheat

1 ½ tsp kosher salt

2 tablespoons melted butter

Preparation Instructions:

Combine milk, water and sugar in a large bowl until sugar is dissolved. Add sourdough levain and mix. Add ground einkorn and salt and mix with a stiff spatula. Add melted butter until absorbed by dough. Your dough will be very wet and stick. Cover bowl tightly and set aside for 15 minutes.

After 15 minutes, turn dough once (insert link) and return to bowl, cover tightly and set aside for 4 to 5 hours. Allow to rise no more then 50%.

Turn dough out of the bowl onto a lightly floured work surface, pat and pull dough gently until it is about an 8 inch long rectangle. Fold dough into thirds (like a letter) bringing the short ends of dough to the center, pinch and press in order to seal the seam. Rotate dough and repeat, being sure to seal seams well.

Place dough into a well greased 8.5 x 4.5 inch loaf pan and cover tightly with greased plastic wrap or plastic wrap alternative and set aside for one hour, or until the dough has risen no more than 50%.

Bake bread in a 375°F for 30-40 minutes until the crust is golden brown and makes a hollow sounds when tapped. Allow bread to cool for 15 minutes before removing from pan. Allow to cool completely before serving.

Brought to you by Be-Still-Farms.com, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.

Comments will be approved before showing up.

Also in Tasty Organic Recipes

Coconut Flour Banana Bread

INGREDIENTS

4 very ripe bananas
5 eggs
¼ cup sucanat or coconut sugar (optional)
¾ cup coconut flour (insert link)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
¼ teaspoon kosher salt
2 tablespoons flaxseed (insert link)
1 cup chopped walnuts or pecans

How to Turn Einkorn Dough - Simple and Delicious

Bread made with fresh ground einkorn wheat is basically no-knead. Einkorn dough is much stickier then dough made with modern wheat, because it is slower to absorb liquid. Attempting to knead the dough in a high-powered mixer actually leads to a stickier dough. Instead, we recommend turning dough made with fresh ground einkorn wheat instead of kneading it.