einkorn wheat and herb bread

Einkorn wheat is an ancient grain, among the first cultivated by the first farmers who abandoned a nomadic lifestyle of hunting and gathering to toil in the fields of the Fertile Crescent. Unlike modern varieties of wheat, einkorn remains in its natural, original state, unadulterated by generations of hybridization and selective breeding. Einkorn is typically richer in antioxidants and beta carotene than modern wheat varieties, and some people who are otherwise sensitive to wheat do not exhibit sensitivity to this ancient grain. I bake with einkorn frequently, and my favorite way to use it is in a classic herb bread. Einkorn tastes more complex and less sweet than wheat flour, and this natural complexity balances nicely with a variety of garden herbs in this simple, no-knead sourdough bread. Due to its high liquid content, no-knead dough tends to spread rather than rise, so don’t worry if your dough loses its form as it rests. Simply shape it just prior to baking and you’ll have beautiful results.

MAKES: 1 LOAF

INGREDIENTS:

• ¼ cup proofed and bubbly sourdough starter
• 1½ cups water, at room temperature
• 3 cups whole einkorn flour
• 2 cups high-extraction einkorn flour or bread flour, plus more for working the dough
• 2 teaspoons finely ground unrefined sea salt
• 2 teaspoons dried parsley
• 2 teaspoons dried chives
• 1 teaspoon dried dill
• ½ teaspoon dried thyme

INSTRUCTIONS:

1. In a small mixing bowl, whisk together the sourdough starter and water. In a large bowl, stir together the flours, salt, parsley, chives, dill, and thyme until uniformly combined. Make a well in the center of the flour mixture and pour in the liquid ingredients. Mix by hand until you have a loose, shaggy dough.
2. Tightly cover the bowl with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, or until it doubles in volume. The longer you let it rest, the sourer the bread will taste.
3. Generously flour your work surface and scoop the dough out of the mixing bowl and onto the surface. Cover the dough with the bowl to prevent it from drying out and allow it to rest for 2 to 3 hours.
4. Preheat the oven to 425°F.
5. Flour your hands very well, and then flour a baking sheet. Scoop the dough onto the baking sheet and form it into a ball (boule). Generously sprinkle flour over its surface. Using a serrated bread knife, score the dough’s surface with a hash mark about ½ inch deep.
6. Bake the bread for 1 hour, or until its crust is light amber in color. Transfer the bread to a wire rack and allow to cool completely before slicing and serving.