Ingredients

500g of Einkorn flour

salt (1 teaspoon)

sugar (1 teaspoon)

dry yeast (1 teaspoon)

Warm water - 300ml

Olive oil - glug

Method

Mix 500g of Einkorn flour, and a teaspoon each of salt, sugar and dry yeast in a bowl. (It's important to mix these dry ingredients well at this stage, as you don't mix them during the kneading like with other bread recipes).

Add a glug of olive oil, and about 300ml warm water.

Bring together in the bowl, but don't knead, as the mixture will become sticky.

Transfer to a loaf tin and leave to rise until at least doubled in size.

Bake at 200 degrees C or until it sounds hollow when tapped.

Tips:

I like to use a couple of teaspoons of maple syrup instead of sugar, for extra flavour.

Omitting the salt won't impact the texture of the bread, useful personally as it means I can give this to my 8 month old who's weaning! He loves a toasted stick of this soaked in banana