einkorn flour

Ancient grains are great flour to use for bread making . Using them in this no-knead bread creates a delicious and tender loaf that everyone will love!

Ancient Grain Bread- No Knead

warm water (I like this to be around 100 degrees.)

salt

bread flour

spelt flour

active dry yeast

The bread will need to rise for 12-18 hours, so plan the baking accordingly. I like to bake in the morning, so I start my dough the night before.

Mix together your ingredients in a medium-sized bowl with a spoon until all the flour is incorporated.

Cover with saran wrap and let this sit at room temperature for 12-18 hours.

The next day, heat the Dutch oven in your oven to 485 degrees. Let this heat for about 30 minutes, you want the pan to be really hot. Be sure to put the lid on it, so the inside will heat up really hot too.

Flour your surface and gently turn the dough out onto the surface.

You won&#39;t want to overmix it at this point, so carefully fold it over a few times to form a loose ball.

Place on a piece of parchment paper, sprinkle with flour, and score the top.

Remove the Dutch oven from the hot oven carefully, this will be hot. Place the parchment paper with the dough on it inside the Dutch oven.

Move to the oven, and cook this for 30 minutes covered.

Remove the lid, and lower the heat to 425 degrees. Let this cook for 15-20 minutes. The top should be a deep golden brown.

Take it from the oven and carefully remove the bread from the pan.

Let it cool at room temperature for at least an hour before cutting into it.

I've made this 3 times because it's easy and I can make two loaves at a time. Thank you! 
Each time I've made it though, I add 1/2 cup more flour (ground like a day earlier and put into the freezer to rest) and the dough is still runnier, spreading more than yours in the video (?) All other measurements staying the same.
What ancient grains are ok to combine with the bread flour?  I have sprouted emmer, rye, barley, oats, quinoa, and teff to work with.
I appreciate this!

https://www.youtube.com/watch?v=pl1K63ROC_E

No-knead bread is simple to make and perfect for beginners or even those limited on time! 

Tools:
Dutch oven- https://amzn.to/3KFGM0m
Lame for scoring the bread- https://amzn.to/3GiIMsL
Bowl scraper- https://amzn.to/3zAEZTO

Ingredients:
2 cups of water
3/4 cup bread flour
1 1/2 cups spelt flour- https://amzn.to/43ajqag You can also use kamut flour or rye flour in place of the spelt. 
3/4 cup einkorn flour- https://amzn.to/439lyPB
3/4 teaspoon active dry yeast
1 1/2 teaspoons kosher salt

The bread needs 12-18 hours to rise. I like to bake in the morning, so I start the night before. 
Mix together all ingredients until everything is well blended and there is no more flour unmixed. 
Cover and let this sit on the countertop for at least 12 hours. If your house is very cold, let it go for at least 14-16 hours. 
When you are ready to bake, place the dutch oven, with the lid on, in the oven. And preheat the oven to 485 degrees fro 30 minutes. 
When the oven is heated and the dutch oven is hot, it is time to form the bread. 
Flour your surface and gently remove the dough from the bowl with a bowl scraper onto the surface. 
Fold 4 sides of the dough into the surface, do this gently so you don't smash all the air bubbles. 
Place on a piece of parchment paper. Flour the top and score. 
Move the parchment paper into the hot dutch oven. Bake for 30 minutes covered.
Remove the lid and reduce the heat to 425 degrees. Cook for another 15-20 minutes. The top will be a deep golden brown. 
Remove the dutch oven from the oven and carefully take out the parchment paper. 
Let the bread cool for at least 1 hour before cutting into it!

Intro 00:00- 0:27
Mixing the dough- 0:28- 1:13
Cover and rest 1:14-1:27
Forming and scoring- 1:28-2:22
Baking- 2:23- 2:55
Slicing- 2:55- 3:23

No-Knead Whole Wheat Bread- Ancient Grains

Sourdough Einkorn Bread is a wonderful and versatile bread dough made with a sourdough starter, bread flour and einkorn flour. The bread can be shaped any way you like it and you could freeze extra loaves and use them as you need throughout the week to have fresh bread any day of the week.

SOURDOUGH EINKORN BREAD

300 gr einkorn flour

sourdough starter

water

olive oil

In a large bowl, mix together the water and yeast or starter until dissolved and creamy.

Add the flours, salt, olive oil and water. Mix until all of the flour is absorbed and you have a sticky dough. Knead for at least 10 minutes or until it’s soft and elastic.

Transfer the dough to a bowl that has olive oil rubbed inside of it and cover with plastic wrap. Let the dough rise until doubled in size (about 2 hours).

When the dough has risen, generously flour a work surface and transfer the dough to it. Divide the dough into the mini loaves and cover.

Let rise for about an hour. Preheat the oven to 425 degrees and bake your bread for about 10 minutes.

Lower the oven to 400 F and bake for about another 30 minutes.The bread is done when the internal temperature is at least 200 degrees. Remove it from the oven, let it cool for about 15 minutes, then turn the loaf onto a wire rack and allow to cool completely before slicing.

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Ancient Grain Bread- No Knead

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Top 2 einkorn flour recipes from across the web

The most viewed einkorn flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ancient Grain Bread- No Knead

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The most viewed einkorn flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine