Learn how simple it is to make crusty no knead einkorn bread in the dutch oven today! Just 3 ingredients transform into a delicious, crusty loaf of wholesome einkorn bread. You’ll impress yourself with this one.
Making homemade bread couldn’t be easier with this no knead recipe. We’re using einkorn flour today, friends!
New to einkorn? Read What Is Einkorn and learn all about this amazing ancient grain.
Making bread at home
I’ve been making homemade bread for years now and am such a fan. It’s actually EASY! It tastes better. You can control the ingredients. You impress those around you.
Why not give homemade bread a try?
This crusty einkorn bread recipe is based off of my crusty no knead dutch oven bread, that instead of using einkorn flour like we are today, uses white flour. That recipe has served me for many, many years and still works every time.
But I wanted to make it slightly healthier, so I’ve been using einkorn flour. We love this loaf just as much as the original!
Why use einkorn flour?
Einkorn flour is perfect for no knead recipes because it is more sticky than using white flour. Because of its weaker gluten structure, it does well with less mixing. The weaker gluten structure also makes it easier to digest.
Einkorn flour is higher in protein and lower in carbohydrate than white flour and also naturally contains essential nutrients.
Baking with einkorn flour
Baking with einkorn flour can sound trickier because the dough becomes more sticky, but it’s truly not! Simply follow the steps in the recipe and you’ll find the dough comes together really easily.
What size dutch oven works best?
For this loaf a 7 quart oval dutch oven works best. If you use a larger round dutch one, just know your loaf may be a little flatter and the cooking time may be a little less by using a larger pot.
Can you use quick rise yeast?
In the recipe I call for active dry yeast. What if you only have quick rise yeast? Not a problem!
This recipe’s rise time is very forgiving. You can use quick rise yeast and just know that your dough will rise quicker. I’ve used the same amount of quick rise yeast and my minimum time simply decreases to 2 hours. You’ll get a quicker initial rise and then you can still have your dough sit out longer.
Can you substitute whole wheat einkorn flour?
Whole wheat einkorn flour is next on my list to try, but I don’t see why not! Once I try I will come back and update here. If you do try it, please leave a comment down below and report how it went.
Can you freeze the loaf?
Yup! Allow the bread to fully cool, then place in an airtight bag. Label and add the date and freeze for up to 6 months.
To defrost, simply place the loaf on the counter for a few hours. Warm again in the oven at 350 for 5-10 minutes.
More einkorn flour recipes
Ingredients in crusty einkorn bread
- All purpose einkorn flour
- Sea salt
How to make no knead einkorn bread
- Mix the einkorn flour, sea salt and yeast together. Stir in water until combined.
- Cover dough and allow to sit for a minimum of 3 hours up to 12 hours.
- When it’s time bake, place dutch oven in the oven and turn heat to 450 to heat the dutch oven.
- After 30 minutes of heating, take a spoon a scrape around the edges of the dough to deflate slightly.
- Carefully remove dutch oven from the oven, take the lid off and pour the dough into the pan. Place the lid on and bake for 25 minutes.
- After 25 minutes, remove the lid and allow the bread to bake and crusty up for 5 more minutes.
- When done baking, remove the loaf from the dutch oven and place on a cooling rack.
Crusty No Knead Einkorn Bread
- 3 cups All purpose einkorn flour
- 1.5 tsp sea salt
- 1 tsp active dry yeast
- 1 1/4 cups warm water (not hot to the touch)
- In a large bowl stir the einkorn flour, sea salt and yeast together. Stir in the warm water until just combined, making sure there are no dry clumps. Cover the bowl with plastic wrap and place on the counter for 3-12 hours.
- After at least 3 hours, your dough should have risen. When it's time to bake, preheat oven to 450 degrees and add the oval dutch oven in to heat.
- After 30 minutes of heating, remove the dutch oven, carefully take off the lid, scrape the dough to deflate the rise and pour the dough into the dutch oven. Put the lid back on and place in the oven to bake for 25 minutes.
- After 25 minutes, remove the lid and bake for 5 more minutes to crisp up the crust a little more. The bread should have some browning after the 5 minutes have passed. Remove from the oven, and take the bread out of the dutch oven to cool on a cooling rack.
Tell me, tell me! Do you even make homemade bread? Have you tried baking in a dutch oven before? Do leave a comment and rating for this recipe if you try it!