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.
Ingredients
- 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
Directions
- Mix up the dough. Let it rest fifteen minutes. It will be wet and sticky.
- On a lightly floured surface, fold dough about eight times with wet fingers. Wet fingers help keep the dough from sticking to your fingers.
- Place back into clean lightly oiled bowl.
- Cover it with a damp cloth or Saran Wrap let rise 6-8 hours in a warm place.
- Take an empty cast iron fry pan or Dutch oven and put in your oven at 475 degrees F for 10 minutes.
- 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.
- Lightly flour it and score the dough. Put it in your oven with the lid on the pan.
- Bake for twenty minutes. Take the lid off and continue to bake the loaf for up to an additional fifteen minutes.
- 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.)
- Once baked, immediately take it out of the oven)
- Take the bread loaf out of the pan and let cool on a wire rack.
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