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Einkorn Bread, Lemon Cranberry Einkorn Loaf, Whole Grain
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Meyer Lemon & Cranberry Einkorn Loaf for #BreadBakers

Prep Time2 hours 15 minutes
Cook Time40 minutes
Servings: 1 loaf

Ingredients

  • 5 1/3 cups Einkorn flour
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 tablespoon Meyer Lemon powder
  • 3/4 cup dried cranberries
  • 1 3/4 cups warm water

Instructions

  • Combine 5 cups of the flour, yeast, salt, sugar, Meyer Lemon powder and cranberries in a large bowl.
  • Add water and mix until thoroughly combined. Cover well with plastic wrap and a kitchen towel. Leave in a dark, warm place to rise for about 1 1/2 hours. The bread will have risen, but don't expect it to be doubled as much as with most modern breads.
  • Place the remaining 1/3 cup of Einkorn flour on a work surface. Transfer the risen dough to the work surface. Knead in the flour until just combined. Place in a Dutch Oven pot sprayed with non stick spray. Dough will be sticky and tacky, but that's normal with Einkorn. Cover Dutch oven and leave to rise again for 30 minutes. Meanwhile, preheat the oven.
  • Preheat oven to 450 F for 30 minutes.
  • Make 2 slashes in the bread. Using a pastry brush, brush water on top of the bread and sprinkle with pepitas.
  • Bake, covered for 30 minutes. Uncover and bake another 5-10 minutes until the top is golden and crusty.

Notes

This flour does not develop gluten the way most modern flours do, so don't be tempted to continue to knead. Mix just until ingredients are incorporated.
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