Einkorn Sweet Bread

 In Bread, Recipes

Einkorn Sweet Bread

What is Einkorn bread, you’re wondering?

Well, Einkorn is a type of wheat.  It’s considered an ancient grain and contains less gluten than traditional flour.  Einkorn wheat uses 80% of the grain, so it’s certainly considered a whole grain, too.

The word “einkorn” is German and means “single grain” meaning it is not hybridized.

All that is to say it’s just a different kind of wheat.  It can be used instead of white wheat in most recipes without the sacrifice of flavor.  Einkorn is more yellow, so it will bake with a buttery hue, rather than a stark white one.

Einkorn Sweet Bread

I wanted to bake a loaf of bread that would be equally good for toast or sandwiches and this is definitely it!  It tastes excellent toasted with butter or with a nut butter spread or even with good ‘ol ham and cheese.  Next time, I’ll try it with chicken salad or a BLT.

Einkorn Sweet Bread

How about YOU try it for your favorite sandwich and let me know what you think?

Einkorn Sweet Bread

http://www.bakeforyourlife.com/recipes/recipe/einkorn-sweet-bread/

  • Prep Time: 5m
  • Cook Time: 35m
  • Total Time: 2h 40m
  • Yield: 1 loaf
  • Category:

Ingredients

  • 1 1/4 cups dairy milk
  • 2 teaspoons active dry yeast
  • 17 ounces einkorn all-purpose flour (find it in specialty stores like Whole Foods)
  • 1 teaspoon salt
  • 1 tablespoon cane (or granulated) sugar
  • 1/4 cup honey
  • 2 tablespoons unsalted butter, melted

How To Do It

  1. In a microwave safe bowl, warm the milk in 20 second increments for a total of 60 seconds. It should be warmer than room temperature but not warm enough to feel hot.
  2. Stir the yeast into the warm milk and let sit about 10 minutes.
  3. Meanwhile, in a large glass bowl, stir together the flour, salt and sugar with a fork until combined.
  4. After ten minutes, stir the honey and melted butter into the milk mixture, then pour the liquid mixture into the dry ingredients.
  5. Using a wooden spoon, stir until all the flour has been absorbed (it will be stiff and sticky).
  6. Cover the bowl with plastic wrap and allow to rise one hour.
  7. Grease a glass loaf pan with butter.
  8. Using wet hands, transfer the dough from the bowl to the prepared loaf pan and press the dough into the corners of the pan in an even layer. Wet your hands again and smooth out the top.
  9. Allow to rise, uncovered, until the top rises just over the edges of the pan, 60-75 minutes.
  10. Heat the oven to 350 degrees (F).
  11. Bake the loaf 35-40 minutes. The top will brown slightly, but you may consider tenting the loaf with foil at the halfway point.
  12. Remove from the oven and allow to cool completely in the pan. Once cool, turn the loaf out of the pan, slice and serve.
  13. Store the loaf in a plastic bag at room temperature for up to three days.
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