Einkorn No Knead Bread
For years I have been reluctant to eat bread from processed flours. In the ’70s, (yes I’m aging myself) one of the things I did to lose weight was to stop eating bread, besides the jogging I was doing. I also ate a lot of salads and vegetables.
So for many years we limited how much and what kind of bread we ate. We thought we were doing good when we ate oatmeal bread and occasionally a loaf of Ezekiel bread from the grocery store. In the ’80s I also made some homemade bread but did not keep it up as I was also busy.
We are now at a different time in our life where we have the time, health and know-how to eat healthier. Here is where we are now and continue to learn more. It seems the knowledge we have gained, hopefully, will lead us to continue eating whole-food, plant-based foods with some vegan thrown in. We are not yet there at eating 100% plant-based, maybe someday soon, I hope.
So it was with some trepidation that we finally began researching homemade bread. We learned that eating processed foods and breads was actually detrimental to one’s health causing cancer, heart disease, obesity and type 2 diabetes, to name a few. Read Dr. Michael Greger’s book, “How Not To Die” for much, much more information or watch the video on YouTube. It will change your thinking about food and ones possibilities.
When we found a bread recipe that needed no kneading we decided to go for it. We found a kitchen aid mixer on sale so we bought it and we’re making good use of it making different kinds of bread and this recipe we’ve made several times already using Einkorn flour.
So here it is thanks to Victoria @ Amodernhomestead.
No Knead Einkorn Sandwich Bread
3 Cups Einkorn flour (we used spelt flour for half the flour needed)
1 1/2 Cups Warm water
1 Packet dry active yeast
1/4 Cup coconut sugar (we substituted coconut sugar for regular sugar)
Add yeast and coconut sugar to warm water and allow to proof for at least 5-10 minutes, or until the yeast has foamed up about an inch.
With flour in mixing bowl, slowly add the yeast mixture and mix for 3-5 minutes using a bread hook attachment if available.
Once dough is thoroughly mixed, remove hook from bowl, scrape down the sides, and cover with cling wrap or a hand towel.
Allow bread to rise in a warm area for 45 minutes.
Butter a bread pan (we used a 9×5 loaf pan) and place dough into pan (we use parchment paper).
Cover with a buttered piece of cling wrap or hand towel and allow to rise for another 30 minutes. Turn oven on when you have 10 minutes or so left for rising.
Bake for 35 minutes at 375° until golden brown, some ovens may vary, 35 min. was good for ours.
Allow to cool for a few minutes before turning bread out of pan and onto a cooling rack.
Cut from the bottom side to avoid crushing the loaf.
PS: We have yet to make a sandwich, we heat in toaster over and use homemade butter!