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My wife has been sensitive to gluten for a long time, and has been living gluten free. I had heard anecdotes that ancient grains like Einkhorn don't cause as bad of a reaction in those with non-celiac gluten sensitivity. So I bought some Einkhorn all purpose flour, and gave it a go! This is my first ever bread loaf I have baked, and I really love how it turned out. After eating a piece to test, she had no negative reaction! This will probably become a weekly staple. I find it really is nice toasted with some honey on top, and goes perfectly with breakfast and coffee. This is a dense crumb, almost cake like. It's very different from modern breads, but in a good way.
View original recipe on cookpad.comWarm water to 100–105°F. Stir in yeast and honey. Let sit 5–10 min until foamy.
In a bowl, combine flour and salt. Add yeast mixture, olive oil, and vinegar. Mix gently until combined.
If dough is dry, add more warm liquid 1 tbsp at a time. Dough should be soft and sticky.
Cover bowl with plastic wrap. Rest 20–30 min at room temp.
Keep covered and let rise 45–60 min, until puffy and bubbly (about 50% increase).
Place dough on oiled parchment. With wet hands, gently shape into a loose round.
Lower parchment and dough into a cold Dutch oven. Cover and let rise 30 min.
Preheat oven to 375°F. Bake covered 20 min, then uncovered 15–20 min more. If needed, increase to 425°F and bake until internal temp is 190–200°F.
Remove loaf and cool on a rack at least 1 hour before slicing.
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