Einkorn Oat Loaf
- Author
- Luke Beukelman
- Time
- Active: 29m0s
- Inactive: 3h20m0s
- Total: 3h49m0s
Recipe
Saltolyse Mix
Ingredients
- 250g Hard red wheat flour, whole wheat
- 150g Einkorn wheat flour, whole wheat
- 240g Water
- 8g Salt
- Active: 5m0s
- Inactive: 1h0m0s
- Total: 1h5m0s
Instructions
- Disolve salt in water, and then add flour.
- Let sit for one hour.
Yeast Sponge
Ingredients
- 20g Warm water
- 7g Active dry yeast
- Active: 2m0s
- Inactive: 10m0s
- Total: 12m0s
Instructions
- Mix yeast into water until disolved.
- Wait 10 minutes until yeast sponges. If the yeast does not look active by the end of 10 minutes, it is probably dead.
Oat Mix
Ingredients
- 100g
Rolled oats
Note: Also labeled as old-fashioned style oats.
- 50g Water
- 50g Butter
- 10g
Molasses
Note: I use sorghum, but is has the same effect.
- Active: 2m0s
- Inactive: 10m0s
- Total: 12m0s
Instructions
- Melt butter, combine with water and sorghum,
- Mix oats into liquid and let sit until liquid is absored.
Einkorn-Oat Bread
Ingredients
- All Autolyse mix
- All Yeast sponge
- 1/2C Honey
- 1/2C
EV olive oil
Note: Any vegetable oil should suffice, I like to use EVO.
- All Oat mix
- Active: 20m0s
- Inactive: 2h0m0s
- Total: 2h20m0s
Instructions
- Pour the combined oil, honey, and yeast sponge into the autolyse.
- Knead the dough ball in the mixing bowl for roughly 10 minutes. The ending dough ball should be able to be stretched thin, although not quite forming a window pane as per the nature of whole wheat flour.
- Oil the outside of the dough ball and place in a covered bowl to rise for an hour, or until dough has roughly doubled in volume.
- Punch the dough ball down, and split and shape into a loaf. Let rise for another 30 minutes or so.
- In the meantime, start preheating the oven to 350 degrees F.
- Place the pans in the oven, bake for 25-30 minutes, or until the tops are lightly golden and sound hollow when tapped.