About the bake
What is Einkorn bread we hear you ask? Well to some Einkorn flour is a fairly new flour for them to bake with, however it is in fact an ancient grain, growing wild for thousands of years before it was harvested and made into flour.
Now, you know what it is, you're probably wondering what does einkron bread taste like? Einkorn's flavour is similar to commerical wheat, but it has a deeper, nutty and toasty essence.
Allinson's have crafted this wonderful malty flavoured Einkorn bread recipe, a delicious twist on your standard loaf of bread. It tastes beautiful made into a sarnie or simply served on it's own fresh from the oven.
If you enjoyed this Einkorn recipe, we think you'll love our spelt loaf recipe, which is also made with Allinson's ancient grains flour blend.
Method
Step 1:
Set the oven to 220ºC (200ºC fan, gas mark 7) and grease or line a 2lb loaf tin
Step 2:
In a mixing bowl add the flour, yeast and salt, mix to combine. Add the sugar and mix into the flour.
Step 3:
Pour in the water and stir until the mixture sticks together. Knead in the bowl for just a few minutes until smooth. If too sticky to handle add a little flour and knead until smooth.
Step 4:
Put the dough into the prepared loaf tin and make 3 or 4 slits in the surface with a sharp knife. Dust with Einkorn flour.
Step 5:
Cover and leave in a warm place until the dough has doubled in size. This will take about 1 hour in a warm kitchen.
Step 6:
Bake for 20 minutes, then turn the oven down to 200ºC (180ºC fan, gas mark 6) for a further 20 minutes or until golden brown and the underside sounds hollow when tapped. Turn out and cool on a wire rack.
Ingredients
For the bread
- 500g Allinson’s Ancient Grain Einkorn Flour Blend
- 1 tsp Sea Salt
- 7g Easy Bake Yeast
- 1 tbsp Billington's Light Muscovado Sugar
- 350ml Lukewarm Water
- 500g Allinson’s Ancient Grain Einkorn Flour Blend
Recipe Reviews
The taste is beautiful, however I didn't get a good rise so the finish was stodgy and heavy, would be really helpful to know how long to knead the dough for in the recipe. I would normally knead for a good five to ten minutes, but only did it for a couple with this recipe. I'll definitely use the rest of the bag and try again! ☺️
Typically we would recommend kneading dough for 10 minutes by hand for these types of dough
so easy. i don't even knead it. tastes great and the family love it. far easier than any other bread recipes
Super tasty and probably about as simply a loaf to make.
Little oil or butter on the hands helps handling the sticky dough: just what you have on the digits after greasing the tin.
Add a handful of walnuts: worked a treat with home made butter.
OMG I have seen the (back to the?) future of brown bread making. Recipe worked brilliantly and tastes as described by other reviewers. Simply heavenly taste. Off to the store to buy some more of this flour. See you there!
Makes a really delicious loaf with a more wholemeal flavour. Great for open sandwiches or toast!
Makes a very light and tasty, slightly nutty loaf, with crisp crust. Easy to make as no second rise needed.
Ingredients
For the bread
- 500g Allinson’s Ancient Grain Einkorn Flour Blend
- 1 tsp Sea Salt
- 7g Easy Bake Yeast
- 1 tbsp Billington's Light Muscovado Sugar
- 350ml Lukewarm Water
- 500g Allinson’s Ancient Grain Einkorn Flour Blend