SOURDOUGH EINKORN BREAD | Rustic Cinnamon Raisin Bread
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- čas přidán 13. 09. 2024
- This rustic sourdough einkorn bread is made with cinnamon and raisins, and sweetened with honey for a delicious breakfast or fall snack. Get all the health benefits of einkorn flour and your sourdough starter with this tasty at-home bread recipe.
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Ingredients:
1 cup active, fed sourdough starter
1 1/2 tsp salt
1 1/4 cup water
1/4 cup honey
2 tsp cinnamon
4 1/2 cup einkorn flour
1 cup raisins
Here is an example timeline for bread on Sunday night:
Saturday morning: Take starter out from the fridge and feed it. Let sit on the counter all day until a spoonful of starter floats in a cup of water (the “float test”)
On Saturday late afternoon: Phase 1 - Make the Dough
Then Saturday evening: Phase 2 - Lift and Tucks (a.k.a. stretch and folds)
Saturday over night: Phase 3 - Bulk Rise
Sunday morning: Phase 4 - Second Rise
Sunday afternoon: Phase 5 - Bake the Bread
PHASE 1 - MAKE THE DOUGH (3 min active time)
Combine the active sourdough starter, water, salt, honey, and cinnamon into a large mixing bowl and whisk together with a fork. If you’re not sure if your starter is ready, do the “float test” described above.
Next add the flour and combine (I like to use my hands) until a sticky dough is formed. Stretch and massage the dough for 20-30 seconds until it becomes somewhat round, but still very sticky. No need to overdo the stretching, just 20 seconds is fine here. Note: dough should not be runny, and it also shouldn’t be stiff.
Let the dough rest. Cover the bowl with a tea towel and let sit on the counter for 30 minutes to an hour.
PHASE 2 - LIFTS AND TUCKS (1 min active time)
Starting from one end of the dough, lift it up and fold it over itself into the center of the dough. Then rotate the bowl 90 degrees and repeat, until all sides have been lifted, tucked and folded. So, four times total.
I also like to just pick up the whole thing, stretch it out, and fold it into itself. Either way works or a combination of the two :)
Cover the bowl and let sit on the counter. Then, repeat the lifts and tucks 3 more times (for a total of 4 times), each about one hour apart. Now, don’t get too obsessed with this part. This is just creating nice volume in your bread. If you skip one or let two hours go by instead of one, it’s totally okay. It’s not a rigid timeline :)
PHASE 3 - BULK FERMENT (30 SEC)
Cover the bowl with saran wrap and then a tea towel on top. Place in the fridge and let sit overnight.
PHASE 4 - SECOND RISE (5 MIN)
The morning of baking, pull the dough out of the fridge.
Clear a spot on your countertop. On half the counter, sprinkle some flour and leave the other half clean with no flour.
Remove the dough from the bowl and place on the flour side. Do one more round of the lift and tucks to form your dough.
Remove the dough from the flour side, flip it over, and set it on the non-flour side. Form the letter C with your hands and use a cupping motion around the dough to create a ball. Rotate the ball with short rotations in a circle. You should have a dough ball that is easy to pick up and definitely less sticky now (but still sticky, because einkorn is just that way!).
Grab a sheet of parchment paper and set the dough on the parchment paper.
Pick up the parchment paper and set the dough back in a dutch oven. Cover with a tea towel and let sit on the counter for 2 hours
PHASE 5 - BAKE THE BREAD
First, take your bread that was rising in the dutch oven out of the dutch oven.
Turn your oven onto 450 degrees F and place the dutch oven (empty) into the oven to preheat with it.
Once the oven is preheated, score your bread. Scoring is the process of creating a slit in the dough so that it can breath and rise in the oven. You can buy a special scoring knife to do this (I love this one: amzn.to/3qtV5u1 ) , or just use a serrated knife from your kitchen.
Create one or two slits in the bread to score it. If you have a scorer, you can do 4 small slits in a square shape, which is what I did here.
Carefully place the parchment paper with the bread on it inside of the preheated dutch oven.
Cover the dutch oven and, with the bread inside, place it in the oven.
Bake for 20 minutes with the lid on, and then another 10-20 minutes with the lid off (10 minutes for a softer crust and 20 for a crunchier crust).
THIS LAST STEP IS THE MOST IMPORTANT.
WHEN THE BREAD IS DONE, DO NOT CUT IT.
The bread needs to sit for an hour in order to finish cooking. If you place your ear right next to the bread, you can hear it crackling. Transfer it to a cooling rack so it can properly cool. Don’t worry, it will still be hot inside after an hour!
Music: Epidemic Sound
Contact: alexaduvallhomestead@gmail.com
Im a new sub, i want more recipes using einkorn flour. Thanks for your videos.
I love einkorn flour! I will try this recipe.
Enjoy!! 💕
Me too! 😊
You can get a higher rise by baking it directly from the fridge after the oven has warmed or if you had taken it out then weren't able to bake it, return it to the fridge for an hour first, or place it into the freezer for up to 1 hr as the oven heats up.
I didn’t know this! Thanks for sharing!
Correction.. into the freezer for only a half an hour, max!
I'll bet this would work really well with chopped dried apricots and some pecan or walnut pieces (no cinnamon.. maybe lemon zest?)
I just recently discovered einkorn flour and I have my sourdough starter going. I think I would like to try this bread using craisins. Thank you.
You’re going to love it!
I love einkorn flour recipes. This one looks delicious
Me too! This is very good.
This looks fantastic, in going to do this recipe next. Right now I've got a wheat/ spelt dough at the bulk ferment stage.
Oh that’ll be perfect! I also just posted a recipe for seeded who wheat sandwich bread, be sure to check that out if you have a whole grain ready to go 👍🏻
Oh wow that’s delicious!! Going to try this coming weekend ;) thank you for sharing!!! I’m subscribed 😀❤️
Thank you! Subscribed to your channel as well!!
Oh you don’t brush off extra flour?
Can a person use AP flour or bread flour?
It behaves differently so the quantities will be different. Follow a sourdough recipe with AP or bread flour.
Hi! I've been buying Einkorn wheat berries and grinding them for flour. Do you think that would work for this recipe? If so, would you make any weight adjustments for flour or water? Thank you!
I don’t know because I haven’t ground my own grains, so I would just use your judgment to see if you need more or less flour. Start with my measurements, and add more if dough seems too wet, or less if it’s too dry. You may have to practice a couple times but the bread will turn out delicious either way!! ❤️
Is your starter einkorn?
My starter has einkorn in it but I also feed it other flours so it is not 100% einkorn
The 100% einkorn sourdough starter I've seen isn't pourable.
OMG I love cinnamon raisin bread! I really need to get going on making a starter. I am kind of afraid to for some reason 🫤.
What’s holding you back??
@@TheDuvallHomestead I think fear of failure 😣. Perhaps this winter will be the time. 🤞
@@lorrem2539
Did you do it? Watch a bunch of videos, follow one that looks easy. I used rye flour to make mine (it has a lot of strength). You can easily feed a rye starter with einkorn flour to make your levain. (That's the 1 cup starter in this recipe, known by bakers as levain)