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Einkorn bread

Einkorn (Triticum monococcum) is a very ancient grain and the primitive ancestor to the commonly used modern dwarf wheat. Like modern wheat, it contains gluten and should be avoided by people with celiac disease. But it can be a healthful grain for those with sensitivity to gluten.

Bonus:  Einkorn is much more nutritious than modern wheat, as it has a higher percentage of protein and higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.


* 1/8 tsp dry yeast

* 245 g warm water (100 F)

* 475 g einkorn flour (I use 150 g whole wheat + 325 g all-purpose)

* 7 g salt

1) Make the dough.

In a small bowl, mix the yeast and the warm water. Set aside for 5 minutes.

In a big bowl, whisk the flour and salt.

When ready, pour the yeast mixture in the big bowl. Mix/knead until you have a ball of dough.

Cover and set in a dark place for 10-15 hours.

2) Bake the bread.

Preheat oven with empty dutch oven at 500 F for 30 minutes.

Shape dough on a floured surface to a ball or log.

Place dough in dutch oven. Cover with lid.

Put back in oven and lower temperature to 450 F. Bake for 30 minutes.

Turn off the oven. Remove lid and let bread in the oven for a few more minutes to darken it.

Place bread on a cooling rack.

Enjoy once cooled!

Bon appétit!


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