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Einkorn Cinnamon Raisin Bread

Mar 07, 2017 0 comments
Einkorn Cinnamon Raisin Bread
Recipe adapted from Quarry Spoon
6 tablespoons unsalted butter
1/2 cup milk
1/4 cup kefir
1/4 coconut sugar
1 teaspoon salt
One packet (2 1/4 teaspoons) active dry yeast
1 teaspoon ginger powder
1 tablespoon honey
1/4 warm water
2 eggs, divided
4 cups einkorn flour, plus additional for dusting

4 tbsp coconut sugar
2 tbsp cinnamon
1/4 raisins


In a saucepan over medium heat, stir together butter, milk, kefir, coconut sugar, and salt. Bring to the beginning of a boil (where a few little bubbles start coming up on the surface), then remove from heat and set aside to cool.

In a large heatproof bowl, dissolve yeast, ginger, and honey in warm water. Let mixture sit for 5 to 10 minutes, until frothy and bubbly. While this is activating, combine flours in a medium bowl. In a separate small bowl, combine filling ingredients.

To the yeast mixture, add the cooled milk mixture and one egg, whisking to combine. Stir in 2 cups of the einkorn flour with a wooden spoon. Keep adding more flour until the batter begins to feel stiff and comes together like a dough.

Lightly flour your work surface, then turn out dough and knead for five to eight minutes, working to develop an elastic, soft texture in the dough. Form it into a ball and place in a greased bowl, turning once to coat. Cover and let rise until doubled in size, about an hour.

After dough has doubled, punch it down. On a floured surface, roll the dough out into a rectangle 16 inches wide and 9 inches tall. Spread the filling mixture evenly all over the dough, leaving a 1-inch border along the edge. Starting at the shorter end, roll the dough up like a jelly roll. Tuck the ends under each side and place the dough in a greased loaf pan. Cover and let rise for 45 minutes to an hour; it should rise and puff out to fill the pan.

Toward the end of the rise period, preheat oven to 350°F. Once the loaf is ready, beat the remaining egg in a small bowl and brush it all over the top of the loaf.

Bake bread for 45 minutes. Set pan on stove for a few minutes to cool, then carefully remove it from the pan to a wire rack. Brush the top with butter and let cool completely. 

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