Ingredients
Method
- Place all ingredients in stand-up mixer. Make sure the water is warm, but not hot.
- Attach dough hook. Mix on medium-low speed, until the bowl comes clean from the sides. (Start with 8 cups of flour and add 1/4 more at a time until this happens).
- Preheat oven to 350. Grease and flour 2 loaf pans and set aside.
- Flour counter surface and scoop the dough out onto the counter. (It's totally normal if it's sticky! Just keep flouring your hands)
- Divide dough into 2 equal parts. Shape into loaves and gently place in the prepared bans.
- Bake at 350 for 35-45 minutes until golden brown and a toothpick comes clean. (Check at 35 minutes, as every oven is different!)
- Let cool some, then carefully remove from the pans. Enjoy!
Notes
This recipe can be made with "all-purpose einkorn flour" or freshly milled einkorn flour, milled from wheat berries. If using freshly milled, just know that the loaf will be more dense and less fluffy than using all-purpose. (On a plus side, more nutritious!) My favorite combination for this recipe is half all-purpose einkorn flour and half freshly milled, for the best of both worlds.
This bread freezes beautifully. Place in a freezer gallon bag, sliced or unsliced, and it will keep great for 3 months.