Einkorn Bread

Ingredients:

For the Tangzhong

1/3 cup einkorn flour

• 1 cup of water

For the Bread:

2½ cups einkorn flour

2 tbsp honey (or less to taste)

1/2 tsp salt

1 packet instant yeast (2 1/4 tsp)

2 eggs

6.5 Tbsp milk

120 g tangzhong be sure to measure this 

 3 tbsp butter, room temp

butter or oil for rising bowl

Tangzhong:

1. Place water and flour in a heavy bottom pan, and whisk thoroughly until there are no more lumps.

2. Continue whisking constantly over medium heat until the mixture thickens and reaches 165°. This happens very quickly, so be aware!

3. Pour Tangzhong into a bowl and let it cool, covered, at room temperature for about 2 hours.

Making the Bread:

1. Add all wet ingredients (EXCEPT butter) to a bowl of an electric mixer - whisk until smooth (I do this by hand)

2. Add dry ingredients to the wet mix, and mix with a dough hook until just combined. Add butter and mix again until smooth.

3. Pour batter into a greased bowl and cover. Let rise for about 60 minutes.

4. Flour a surface and remove the dough from the bowl. Using wet hands, pull the 4 sides of the bread and fold it over on itself. (This is the same technique I use for my einkorn sourdough sandwich bread)

5. Wet hands again and scoop bread up gently, place in a greased bread pan.

6. Cover with a towel and let rise for another 30-40 minutes. Be careful not to overrise. If the dough top is starting to look dry, stop rising and go ahead and bake it!

7. Bake at 350° for 30-35 minutes, or until the top is a

deep golden brown.

8. Remove from the oven and butter the top of the bread. Remove from pan and cool for 30 minutes to an hour before slicing.

9. Store in a bread bag for 3-5 days on the counter, or up to 6 months in the freezer.