Ingredients:

  • 300 ml (1 1/4 cups) Warm Water (105°F / 40°C)
  • 7 g (2 1/4 tsp) Active Dry Yeast
  • 20 g (1 tbsp) Honey or Maple Syrup
  • 420 g (3 1/2 cups) All-Purpose Einkorn Flour
  • 8 g (1 1/2 tsp) Fine Sea Salt
  • 30 ml (2 tbsp) Extra Virgin Olive Oil
  • 5 ml (1 tsp) Oil or Butter (for greasing pan and bowl)

Instructions:

  1. Combine Yeast and Water: Pour the warm water into a large bowl. Sprinkle the yeast and honey/syrup over the top.
  2. Activate: Let stand for 5–10 minutes until frothy. This indicates the yeast is active.
  3. Combine Dry Ingredients: Whisk the Einkorn flour and salt together in a separate bowl.
  4. Add Wet to Dry: Pour the olive oil into the activated yeast mixture, then add the flour mixture all at once.
  5. Mix Just Until Shaggy: Use a rubber spatula or dough hook (on lowest speed) to mix only until the flour is hydrated and a shaggy mass forms—about 60–90 seconds. Stop immediately, as the dough will be very sticky.
  6. Rest and Hydrate: Cover the bowl with a tea towel. Let the dough rest for 15 minutes to allow the Einkorn flour to fully absorb the liquid.
  7. Perform Stretch & Folds: Lightly oil your hands. Perform 3–4 gentle 'stretch and folds' in the bowl. Avoid aggressive kneading to protect the delicate gluten structure.
  8. First Rise (Bulk Fermentation): Place the covered dough in a warm, draught-free spot. Let it rise until it is roughly 1.5 times its original size (90 minutes to 2 hours).
  9. Prepare Pan: Lightly grease the 9 x 5 inch (23 x 13 cm) metal loaf pan.
  10. Shape Gently: Turn the dough out onto a lightly floured surface. Gently shape it into a tight log suitable for the pan. Avoid aggressively de-gassing the dough.
  11. Transfer and Second Rise: Place the shaped loaf into the prepared pan. Cover loosely and let proof for 45–60 minutes. The dough should look visibly puffy but should not rise above the rim of the pan yet.
  12. Preheat Oven: Preheat your oven to 375°F / 190°C (170°C Fan) at least 20 minutes before baking.
  13. Bake: Bake for 35–40 minutes until the crust is a deep golden brown.
  14. Check Doneness: The internal temperature of the bread should register 205–210°F (96–99°C) on an instant-read thermometer.
  15. Cool Completely: Immediately remove the bread from the pan and place it on a wire rack. Allow it to cool completely (at least 1 hour) before slicing. Slicing too early results in a gummy texture.