- 2lb All-purpose Einkorn Flour (I use Jovial brand)
- 1/2 tsp active dry yeast
- 1 tbsp salt
- 3 1/2 cup water
- 2 tbsp apple cider vinegar (optional)
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in a large bowl (if following the long ferment instructions) or the liner of your Instant Pot (if following the short ferment instructions), mix together the flour, yeast and salt with a dough whisk
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In a large glass measuring cup or bowl, combine water and apple cider vinegar
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Add the wet ingredients to the dry ingredients and mix until throughly combined and no dry flour remains. (NOTE: the dough will be wet a gloopy and will not resemble regular kneadable bread dough)
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Cover the bowl with plastic wrap and a tea towel (to block the light) and leave on the counter (around 70 degrees fahrenheit) for 12-16 hours
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Place the dough in an Instant Pot Pro or other device that is able to hold a stable temperature of around 99 degrees fahrenheit
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Cover and allow the dough to ferment at around 99 degrees f for 4-8 hours
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Place your dutch oven in a cold oven and allow both to preheat to 500 degrees f
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When the oven is preheated, remove the dutch oven from the oven, uncover and and pour in the bread dough/batter
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Reduce the heat to 450 degrees f
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Bake covered for 40 minutes
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Remove the lid and bake uncovered for another 20 minutes
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Remove the bread from oven and pop it out of the dutch oven. Allow to cool completely on a wire rack before slicing and enjoying!
I use a 4.5qt oval dutch oven (affiliate link – thanks!) for this recipe to get a nice shaped loaf.
I find the best price on Einkorn flour at Azure Standard (referral link – thanks!)
My Instant Pot Pro (affiliate link – thanks!) has an adjustable yogurt setting that works great for precise bread proofing!
The fermentation time depends on how warm the dough is kept. If your house is much above 70 degrees, reduce the fermentation time. If your house is much lower than 70 degrees increase the fermentation time.
You can do an ultra-slow ferment by placing the dough in the refrigerator and allowing to ferment for 24 hours or more.
Be careful not to over-ferment your dough. Over-fermented dough will start to smell alcoholic and will not rise well.
This dough also works well for pizza crusts! This size recipe makes 2 large pizzas. Line your pizza pan with parchment paper and spread out the bread dough/batter out in your desired shape with the back of a spoon. Par bake the crust at 425 degrees for 10 minutes, remove from oven, top as desired and return to the oven. Bake to desired doneness, about 12-15 more minutes.
This recipe was adapted from this Einkorn Bread recipe from Sweet Synthesis found here: https://sweetsynthesis.com/2013/02/02/no-knead-einkorn-bread/