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Einkorn – Basic Wholemeal Bread with Added Onions and Cheese




So, this is my next attempt to bake an Einkorn bread.

Seeing that I have managed to * run * from baking breads from scratch so far in my life, I thankfully do not have to unlearn too much in terms of the characteristics of Einkorn, in comparison to modern wheat.

Apparently Einkorn behaves very differently to modern wheat in the preparing and baking process. For starters, Einkorn does not like to be over processed and kneaded.

This recipe I like to share with people who are, like me, beginner bakers, and would like a relatively quick and simple every-day bread.

This bread is quite dense and slightly heavy.

I just added some onions and Parmesan cheese, which totally optional!

Here are the ingredients:




  • 1 cup (230ml) of quite warm water (I used half a cup of water and half a cup of milk)
  • 2 tsp of active dry yeast (I used one sachet)
  • 1/2 TB of brown sugar or honey … next time I will try only 1tsp of brown sugar
  • 2 TB extra virgin olive oil – I used rice bran oil
  • 3 1/2 cups (440g) of wholemeal Einkorn flour





    Warm up the water, or water and milk, stir in the honey or brown sugar, the sprinkle into it the dry yeast. The yeast will need a little sugar to feed on.

    Leave it for minimum 10 minutes, I left it for nearly half an hour, till it gets to foam or froth. That is actually quite important.


    If you are adding the onions and the cheese, I suggest you do that whilst the yeast is busy foaming. I gently fried finely chopped onions with a teaspoon full of mixed herbs and allowed the onions to caramelize.

    With a vegetable peeler I shaved off some Parmesan cheese to be all added to to the mix


    Then gradually mix in the flour and the salt and the caramelized onions and cheese, if you choose to add that.


    Gently bring everything into a dough mixture with your hands. Don’t use mixing machines. Einkorn does not like to be overworked, so stop “kneading” once the flour has been combined with the wet ingredients.

    Einkorn tends to be sticky, so don’t be tempted to add more flour to make it feel like conventional modern wheat dough.


    Cover the dough with a towel, and let it rest and double in size. You can quite happily leave it at a warm place for a couple of hours.


    Line your bread tin with baking / parchment paper, or grease it. I like using non-stick loaf tin liners.

    Preheat the oven to 190’C.

    Cover the bread with a cloth, and allow it to rest for another 30 minutes, it will rise again a bit.

    Then, with the cloth removed, place the the bread into the centre of the oven, and bake it for 35-40 minutes.

    When done, the bread should have a golden brown crust and sound hollow at the bottom, if you tap it.


    Allow the bread to cool to room temperature before slicing.







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Categories : Blog, Bread, Einkorn

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