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No-Knead Einkorn Bread Recipe

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4.3 from 69 reviews

  • Author: Amina
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Description

This no-knead Einkorn bread recipe offers a simple and delicious way to enjoy homemade bread with minimal effort. Using Einkorn flour, an ancient grain known for its nutty flavor and health benefits, this bread features a soft, sticky dough that requires no kneading and undergoes two rises before baking to perfection. The result is a tender, golden loaf with a shiny crust, perfect for sandwiches or toast.

Ingredients

Bread Dough

  • 1½ teaspoons active dry yeast
  • 1¼ cups water (heated to 105-110℉)
  • 3 tablespoons unsalted butter (melted)
  • 2 tablespoons honey
  • 4 cups Einkorn flour
  • 1½ teaspoons kosher salt

Optional

  • 1 egg white (for egg wash to make crust shiny)

Instructions

  1. Proof the yeast: Add the yeast, warmed water, melted butter, and honey to a large bowl or the bowl of a stand mixer. Stir gently and let it rest for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
  2. Mix the dough: Add half of the Einkorn flour and all of the kosher salt to the yeast mixture. Mix on low speed with the paddle attachment, or mix by hand with a wooden spoon, until combined. Then add the remaining flour and continue mixing until fully incorporated. The dough will be sticky and will not pull away from the sides of the bowl; resist the urge to add extra flour.
  3. First rise: Use a bench scraper to gather the sticky dough into a small ball. Leave the dough in the bowl, cover it tightly with plastic wrap, and set it in a warm spot to rise for 45 minutes to 1 hour until slightly puffed.
  4. Prepare bread pan: Butter a bread pan thoroughly or use a silicone bread pan liner to prevent sticking.
  5. Shape the dough: Lightly flour or butter your work surface very lightly—not more, especially with Einkorn flour. Press the dough into a small square about the size of your bread pan. Roll it carefully into a loaf shape, using the bench scraper if needed, then place the dough into the prepared bread pan.
  6. Second rise: Cover the pan with buttered plastic wrap and allow the dough to rise in a warm place for 30-40 minutes to puff up again before baking.
  7. Preheat oven: While the dough is in its second rise, preheat your oven to 375℉ (190℃).
  8. Optional egg wash: Just before baking, brush the top of the dough with the egg white to create a shiny, golden crust.
  9. Bake the bread: Bake for 40 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
  10. Cool and store: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Store in an airtight container or bread bag for 2-3 days at room temperature or up to 5 days refrigerated.

Notes

  • If the yeast does not foam during proofing, your yeast may be inactive—use fresh yeast for best results.
  • Do not add extra flour during mixing or shaping, as Einkorn dough should remain sticky for proper texture.
  • Butter the plastic wrap to prevent it from sticking to the dough during the second rise.
  • An egg white wash is optional but enhances the crust’s appearance.
  • Store bread properly to maintain freshness, refrigeration extends shelf life but can slightly dry the bread.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/no-knead-einkorn-bread-recipe/