Einkorn bread, from stored dough: Some differences, but delicious

View recipe on my website

Readers have been asking me about using einkorn flour in my Master Recipe, and since it's basically winter in Minnesota, it's time to bake. Einkorn is a variety of wheat that's been available in the U.S. for a while. Its flour makes a delicious loaf, and some of you have told me here on the site that einkorn bread is easier to digest than other breads. I can't make any medical claims about this because there's no reliable data. To be clear: if you have celiac disease or otherwise can't eat gluten, you can't eat einkorn either, because einkorn is wheat, and wheat contains gluten. It has less gluten than standard wheat flour, and that may account for why some people prefer it. For the same reason, it yields "weaker" (less stretchy, and softer) dough, has a little less rise, and spreads more (in free-form loaves). But I can vouch for this: it makes delicious bread. Head to the website for the recipe…