Quick Einkorn Bread


500g Ancient Grain Einkorn Flour Blend

1 tsp Sea Salt

7g Easy Bake Yeast

1 tbsp Light muscovado Sugar

350ml Lukewarm Water


  1. Set the oven to 220ºC (200ºC fan, gas mark 7) and grease or line a 2lb loaf tin
  2. Step 2:In a mixing bowl add the flour, yeast and salt, mix to combine. Add the sugar and mix into the flour.
  3. Step 3:Pour in the water and stir until the mixture sticks together. Knead in the bowl for just a few minutes until smooth. If too sticky to handle add a little flour and knead until smooth.
  4. Step 4:Put the dough into the prepared loaf tin and make 3 or 4 slits in the surface with a sharp knife. Dust with Einkorn flour.
  5. Step 5:Cover and leave in a warm place until the dough has doubled in size. This will take about 1 hour in a warm kitchen.
  6. Step 6:Bake for 20 minutes, then turn the oven down to 200ºC (180ºC fan, gas mark 6) for a further 20 minutes or until golden brown and the underside sounds hollow when tapped. Turn out and cool on a wire rack.