Having just talked about Einkorn the other day, I wanted to give y’all an easy recipe to enjoy. This is a long ferment, no knead bread. It’s a lazy man’s sourdough per say. Fermented foods are absolutely fantastic, and I think should be a part of our daily diet. I try my best to eat something fermented everyday, though oftentimes I forget… The advantage in a bread product (gluten free or otherwise) is that the fermentation process feeds on a good portion of the carbs reducing the carb load. It also makes it much easier to digest on our bodies. So if you are thinking about trying Einkorn but aren’t sure, this would be a great place to start.
I include some options to these steps because I think it makes the overall process easier, but you can just follow the basic steps. The fermentation time can vary on this. One week is ideal, 24 hours works, and 2-3 days is probably the sweet spot if you don’t want to wait forever but want better flavor,less carb load, and higher digestibility.
No Knead Bread
6 1/2 Cups Flour (6 cups if using whole wheat)
3 Cups Warm Water
2 Packets or 1 1/2Tblsp Yeast
1 1/2 tsp salt
1. In a large container, a gallon or more in size, mix all ingredients
2. Cover loosely and let rise on the counter for 1-2 hours
3. Put in fridge for 24 hours to 1 week
4. When ready to bake: Wet or oil your hands and tear off roughly a quarter of the dough and gently shape into a loaf, smoothing the top. Place in pans or place on parchment or slide onto a pizza stone. Score the top of the loaves to release steam.
5. Let rise 40 minutes, after 30 minutes preheat the oven to 450. When preheated, bake for 25-30 minutes or until golden brown and internal temp is 190-200.
6. I do recommend letting it cool at least a bit so you don’t burn yourself and so the texture will be better once cut.
A long ferment bread like this recipe is also super nice as the holidays approach. It requires very little actual time involved. It makes a hearty loaf, so baking the day before and doing a gentle reheat of it on turkey day will be perfect, and not take up much of your valuable oven space the day of. This is what is called a no knead bread. So no kneading! You literally just mix all the ingredients, let it rise, and then bake it!
I’ve used multiple versions, but I think this is one of the best for most people. I’m a big fan of true sourdough, but that’s not easy for most people, so I shelved it for this recipe. The original recipe is from Gwen’s Nest, and she has lots of low carb recipes for those who are interested.
Most no knead bread recipes do make use of dutch ovens typically to bake in. Since you don’t knead the dough, it does not have much structure to hold a great shape. This kind of thing is not the end of the world though. If you start making it a ton, I would recommend you invest in a dutch oven to bake in, or you can also go the pizza stone route for a crispy bottom. You will just end up with a flatter bread, but it’s still a lovely “artisan” loaf. You can also use a loaf pan. Just go for it the first time and adjust the specifics as you do it more. It will be delicious no matter the shape!
This recipe enables you to enjoy the fantastic, fresh bread experience with very little effort, and it’s better for you! It’s also such a basic recipe you can easily make it with your kids. I had our girls help me make the dough, and it really added only about one extra minute to a 5 minute recipe.
So recipe time! You do need a large vessel, something like a gallon or 5 qt jar or crock is perfect. Get yourself out 6 1/2 cups of flour (we use Jovial Foods Einkorn Flour), 6 cups if you want whole wheat, 3 cups warm water, 2 packets or 1 1/2 T yeast, I prefer regular though instant works too, and 1 1/2t of salt, preferably something likes Redmond’s Sea Salt.
Then dump it together and mix! Too hot of water, and salt will both kill yeast, so you have to be careful on mixing. It’s also a pain to get the very bottom mixed properly if you dump it in at once. So I put my water and salt in the jar, and dissolved the salt, then I added half the flour, mixing it in after each cup, then the yeast, and then the rest of the flour, mixing as well after each cup. It came together beautifully, and didn’t give me a single issue.
Cover it loosely and let rise on the counter for an hour or two – it’s a long rise bread, so over fermentation isn’t a big deal, just keep an eye on it to make sure it doesn’t escape the jar.
At this point, put it in your fridge for your choice of time, the longer the better really! Even up to a couple weeks.
As I just made my batch today, I have no baking pictures… Sorry!
This does make a good amount of bread, so decide on your baking vessel of choice before getting further. 4 medium sized loaves in pans or on the stone? Sure! One big loaf in your 10 or 12 inch dutch oven? Sure!
Just a warning this dough is sticky, once again a result of not kneading, so you will want to wet, oil or flour your hands well.
If you are going to make loaves pull off about a quarter of the dough and gently shape it into a loaf shape, working to smooth the top. Place those in your parchment paper lined pans or on parchment paper on your counter to slide it onto your stone.
Let it rise for about 40 minutes, preheat your oven to 450 about 10 minutes before your rise is over.
It is wise to slash the top of your loaves with a razor blade or very sharp knife. This allows gasses to escape during baking and not crack the top of your loaf.
Bake for 25- 30 minutes until golden brown and delicious. As well look for an internal temperature of 190 or so degrees (yes i’m a food nerd).
I know, its done, so you must rip into it right away! It really is best if you wait. First off so you don’t burn the living daylights out of your mouth. Second, the longer you let the bread cool, the more the starches can set up, and not be gooey and smear.
So let it cool, at least a little, and then cut and enjoy, preferably with grass fed butter! If you’ve never tried Kerrygold, now is the time!
Pretty straight forward right? Like I said, mix it, rise it, bake it, I guess you can add eat it to the end. Let us know if you try this great no knead bread recipe!
Make it a tasty day,