An incredibly easy way to turn Shipton Mill's Einkorn flour into a dense, sweet, nutty loaf. No kneading and only one rise required.
500g of Einkorn flour
salt (1 teaspoon)
sugar (1 teaspoon)
dry yeast (1 teaspoon)
Warm water - 300ml
Olive oil - glug
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.
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
Added by: Lara Stafford
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The Shipton Millers