No-Knead Einkorn Sourdough Bread, the Easiest Recipe Ever!

Reader Contribution by Deb Tejada
1 / 3
2 / 3
3 / 3

Some of the complaints I hear from people about making their own bread are: “I don’t have time,” “it’s too hard,”  “I don’t like kneading,” “I’m gluten sensitive (intolerant, etc).” Well, I’ve finally come up with a solution: an easy, no-knead, minimal-ingredient Einkorn sourdough bread that’s easy on the tummy. It can’t get any better than this!

Bread has been around for a long, long time. For about 30,000 years, give or take a few, if I can believe what I read. But lately, at least in this new millennium, bread has become, while still exceedingly popular, the “problem child” of the modern diet. Ancient bread was made with whole, unadulterated grains. Prehistoric women did not have to rush to work in the morning or get the kids off to school, so they had the time to make their own. The nutritional value of our bread has plummeted. Wheat and gluten have become gut-irritants for multitudes of people and no one is sure why. Could it be due to wheat grains being hybrid beyond recognition? Could it be the USA’s practice of spraying Roundup on wheat before harvest? Could it be leaky gut syndrome? Commercial yeast is another issue: just one more unnatural component in our foods. There are even some indications that commercial yeast creates a yeast imbalance in our bodies. Longer rise times, done with sourdough starter, helps break down gluten.

Last year I became aware of an ancient grain called Einkorn.  Einkorn has never been hybridized. It’s delicious, bakes really well and a lot of people with gluten sensitivity DO NOT react to it, myself included. I buy mine directly from the Jovial Foods web site. Their grains are grown in Tuscany, Italy. And anything grown in a GMO free area is all right with me.

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368