Recipe of the Week: Lily’s Einkorn Flour Bread

The following recipe for Einkorn Flour Bread was developed by Avalanche Lily. It requires a cast iron fry pan with a lid or a Dutch oven with lid.

  • 1 cup Sourdough starter (semi-liquid)
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons raw honey
  • 1 and half teaspoons of Sea salt
  • 4 and a half cups of Einkorn Flour
  • 1 and half cup warm water
  1. Mix up the dough. Let it rest fifteen minutes. It will be wet and sticky.
  2. On a lightly floured surface, fold dough about eight times with wet fingers.  Wet fingers help keep the dough from sticking to your fingers.
  3. Place back into clean lightly oiled bowl.
  4. Cover it with a damp cloth or Saran Wrap let rise 6-8 hours in a warm place.
  5. Take an empty cast iron fry pan or Dutch oven and put in your oven at 475 degrees F for 10 minutes.
  6. Take the pan out of the oven and carefully place a sheet of cooking parchment paper in the hot pan. Place the dough in the pan, on top of the parchment.
  7. Lightly flour it and score the dough.  Put it in your oven with the lid on the pan.
  8. Bake for twenty minutes.  Take the lid off and continue to bake the loaf for up to an additional fifteen minutes.
  9. Keep an eye on the loaf so that it doesn’t overbake.  (Note: I kept burning the bottom even after four tries.  It just may be my oven. It may be hotter than 475?  I am slowly dropping the temperature and the baking time.)
  10. Once baked, immediately take it out of the oven)
  11. Take the bread loaf out of the pan and let cool on a wire rack.

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!