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


| 10/20/2015 11:16:00 AM


Tags: bread recipe, sourdough bread, no-knead bread, Deb Tejada, Colorado,

 

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.



I’d been experimenting with sourdough (no added yeast) bread for more than a year. The final result is the easiest—and best—bread I’ve EVER made or tasted. I mean seriously, I’m so excited about this recipe!

Barb
3/9/2018 12:38:45 PM

your directions say 2-3 cups water. Do you start with 2 cups then add as needed? Thank you!


Barb
3/9/2018 12:38:43 PM

You have 2-3 cups water, do you start with 2 cups then add as needed?


margot
9/23/2017 9:38:38 AM

I followed your recipe but I don't have a cast iron casserole dish so I used a metal stove top pot. It seemed to produce a good crust, it cracked nicely and browned really well. The only issue I ran into was that when I transferred the dough after it rose over night, it lost all of its rise. It still had bubbles and tastes great. I was wondering if it would be a problem if I skipped warming the dish, and instead, just let the dough rise in the dish I plan to cook it in. Thanks for sharing!







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