Einkorn Honey Wheat Sandwich Bread

Today’s genetically altered (GMO) wheat can create symptoms like mood swings, asthma, weight gain and digestive problems, just to name a few—and Gluten Intolerance is the new BLACK! So….Just when I thought I would never bake with wheat again, I discovered the ancient heirloom grain, called Einkorn. It has changed my life to say the least and now I’m baking bread for my family with no gluten problems. I’ve always been gluten sensitive and tried alternative flours for that reason. However, with Einkorn, the weaker gluten makes it easier to digest and has 30% more protein, doesn’t make you sleepy, no bloating and in fact gave me a ton of energy! I’m in love and I can’t wait to share all the details of this homemade honey wheat bread that I made in less than 2 hours with minimal ingredients!

In a really large bowl, combine water, yeast, butter and honey. Whisk until creamy.
Measure the flour with a baking scale for accuracy or spoon into a measuring cup. Do not pack down.
Sprinkle the flour on top of the yeast mixture then sprinkle salt on top of flour. Mix with a spatula until flour is absorbed and you have a wet, sticky dough.

Cover tightly with plastic wrap and let rise for 45 minutes.

Preheat the oven to 375%. Butter an 8 1/2 x 4 1/2 loaf pan.
Sprinkle the dough with flour and shape into a loaf. My bowl is big enough to do this in but if yours is not, transfer to a lightly floured surface and shape into a loaf.
Place in the pan, cover with an oiled plastic wrap and let rise for 30 minutes.Then bake for 30-40 minutes. (It was 30 minutes in my small oven and 40 in my large oven.)
Let cool completely before slicing. Slap on a pat of butter and remember your childhood!

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Adapted from Two-Hour Sandwich Bread by Jovial Foods

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