EINKORN BREAD MACHINE RECIPE
- ¾ cup (195g) of milk or Kefir, warmed (you can also add a beaten egg)
- ½ cup (118g) of water, warmed
- 2 tablespoons butter, melted
- 1 tablespoon Organic Extra Virgin Olive Oil
- 2 tablespoons sugar
- 1¼ teaspoons sea salt
- 3 cups (480g) Daybreak Organic Einkorn flour
- 1 cup Daybreak organic unbleached stoneground hard red flour (makes the bread a little lighter)
- 1 ½ teaspoons active dry yeast
To bake einkorn bread in a bread machine, you need to use a short cycle so the dough does not rise too much. If the dough is over-proofed, einkorn's weak gluten will not be able to support the air bubbles during baking and the loaf can collapse in the middle.
- Add the liquids, fats, sugar, and salt to the loaf pan.
- Place the flour on top of the liquids.
- Make a shallow well in the center of the flour and add the yeast.
- Set a custom cycle as follows: Preheat off, Knead 10 minutes, Rise 1: 45 minutes, Knead 2: 5 minutes, Rise 2: 30, Rise 3: Off, Bake: 50 minutes. Crust: medium or dark. (Omit second knead if the setting is not available on your machine).
- Once the cycle is complete, remove the pan from the machine and allow the loaf to cool for 5 minutes.
- Turn out the bread on a cooling rack and allow to cool for 1 to 2 hours before slicing. Slicing warm einkorn bread is not recommended.
If your machine does not have a custom cycle, you should use the shortest cycle that you have or please check your manuals to choose the cycle closest to the times we recommend.
- We like to use a bread pan so we set our bread machine to the pizza or other dough only setting.
- When cycle completes, dump the dough on lightly floured bread board and mold into shape to fit bread pan.
- Let rise for 30 – 40 minutes in a warm place. (we use a preheated oven, and take it out before baking)
- Set oven to 350 and bake for 40 minutes