Einkorn Bread Loaf (lazy version)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, sprinkle the active dry yeast over the water that has been microwaved for 20 seconds. Let the mixture rest for about 5 minutes. You’ll notice that the yeast begins to foam and sink.

Step 2

With a fork, whisk in the honey, extra virgin olive oil, and salt. Add half the flour, and stir with a fork just until it becomes too hard to stir the mixture with the fork. Your hands will get messy for this next part, that’s just part of the bread-making process.

Step 3

Use your fingertips to bring the rest of the flour into the dough mixture. This may require gently kneading the dough a couple of times. Einkorn doesn’t like to be messed with, so do not overwork the dough. Stop “kneading” once the flour has been combined with the wet ingredients. The dough will probably feel and look sticky. That’s okay! Einkorn slowly absorbs liquid ingredients, so as it rests, it will absorb more of the liquids.

Step 4

Place the loaf in a standard-size bread pan that’s been greased or lined with parchment paper. Cover the dough with a towel, and let it rest and double in size for about an hour. I’ve let my dough rest for an entire afternoon without issue. The goal here is at least an hour resting time. Keep in mind that if your home is very humid and hot, the dough may get stickier.

Step 5

After the hour, preheat the oven to 375F. Once the dough has doubled in size (about an hour), move the pan to the top of the oven to rise for another half hour.

Step 6

After 30 minutes, place the bread (with the towel removed) in the oven (preferably in the center of your oven), and bake for about 30 minutes.

Step 7

Allow the bread to cool to room temperature before slicing. Then slice bread into about 14/15 slices before storing in a bag in the freezer.