Milled Einkorn Yeast Bread

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The is the first bread I made with freshly milled einkorn. It is so easy and simple. This is a no knead yeast bread, perfect for beginner bread makers or someone looking to start their journey with freshly milled flour. The taste is earthy and nutty while complex and filling. This freshly milled einkorn yeast bread is great for breakfast or snacking with plain butter.

Einkorn is a ancient grain found to have more nutrients than the average wheat berry. It was grown in Egypt thousands of years ago and even found in the temples as an item people wanted to take with them to the afterlife. Einkorn has half the chromosomes that modern wheat has, which makes it easier to digest. The bible referred to whole wheat as the staff of life. When switching all your store flour to freshly milled flour, your health generally gets better.

First measure out 540 grams of einkorn wheat berries. Turn on your mill and pour the einkorn wheat berries in and grind until all the berries are made into fresh flour. Set aside.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Measure out 3 tablespoons unsalted butter. Melt in pot on stove or in bowl in microwave.

Pour 3/4 cup of filtered water in with the butter. Heat until warm to touch. No more than 110 degrees,

Pour the melted butter and water into large mixing bowl to make dough.

Add 3/4 cup of milk and 42 grams of honey. Stir well.

Add 1 & 1/2 teaspoon of active dry yeast.

Let sit until yeast is active and foaming.

Add 1 &1/2 teaspoon salt and all the freshly milled flour.

Stir until combined.

Cover bowl with a wet towel or plastic wrap and let sit until the dough has doubled in size, about 1 hour in warm room or two hours in cooler room.

Line a loaf pan with parchment paper or grease well.

Shape the dough into loaf shape. Dough will be sticky. Place dough into the greased loaf pan.

Cover with wet towel or greased plastic wrap.

Let dough rise again until doubled, about 1 hour in a warm room or 2 hours in a cooler room.

Preheat oven to 350 degrees.

Uncover pan and bake dough for 40-50 minutes.

Bread should be golden and firm. Toothpick should come out clean.

Let bread cool completely before slicing.

Store in an air tight container for up to 7 days.

Freeze in freezer safe container or bag for up to 6 months.

Yield: 1 loaf

Milled Einkorn Yeast Bread

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Easy bread that is fast and healthy. Warm earth and nut tones. Perfect for beginners.

Prep Time 2 hours

Cook Time 45 minutes

Total Time 2 hours 45 minutes

Ingredients

• 3/4 cup of milk
• 3/4 cup of filtered water
• 3 tablespoons unsalted butter
• 1 & 1/2 teaspoon active dry yeast
• 42 grams (2 tablespoons) honey
• 1 & 1/2 teaspoon salt
• 540 grams einkorn wheat berries

Instructions

1. Measure out 540 grams of einkorn wheat berries.
2. Mill einkorn wheat berries. Set aside.
3. Measure out 3 tablespoons unsalted butter. Melt in a pot on the stove or in a bowl in the microwave.
4. Pour 3/4 cup of filtered water in with the butter. Heat until warm to touch. No more than 110 degrees,
5. Pour the melted butter and water into a large mixing bowl to make dough.
6. Add 3/4 cup of milk and 42 grams of honey. Stir well.
7. Add 1 & 1/2 teaspoon of active dry yeast.
8. Let sit until yeast is active and foaming.
9. Add 1 &1/2 teaspoon salt and all the freshly milled flour.
10. Stir until combined.
11. Cover the bowl with a wet towel or plastic wrap and let sit until dough has doubled in size, about 1 hour.
12. Line a loaf pan with parchment paper or grease well.
13. Shape the dough into loaf shape. Dough will be sticky.
14. Place the dough into the loaf pan.
15. Cover with a wet towel or greased plastic wrap.
16. Let dough rise again until doubled, about 1 hour.
17. Preheat oven to 350 degrees.
18. Uncover pan and bake dough for 40-50 minutes.
19. Bread should be golden and firm. Toothpick should come out clean.
20. Let bread cool completely before slicing.
21. Store in an air tight container for up to 7 days.
22. Freeze in freezer safe container or bag for up to 6 months.