No-Knead Einkorn Bread

This delicious, crusty loaf can be made even by beginners. Jennifer McGruther

This effortless einkorn bread recipe is suitable even for beginners. It makes a delicious, crusty artisan-style loaf. Dip it in olive oil or slather it with fresh butter and homemade jam.

Makes 1 loaf

• 2 1/4 cups lukewarm water
• 1/4 teaspoon active dry yeast
• 6 cups all-purpose einkorn flour (sifted)
• 1 1/2 teaspoons fine sea salt
• Olive oil, for greasing the bowl

Mix all the ingredients in a large mixing bowl until the liquid is absorbed into the flour and forms a sticky, shaggy dough. Cover the bowl with plastic wrap or a tight-fitting lid and let it rise in a warm spot in your kitchen until it has risen by about 50 percent in volume, about 10 hours.

Flour your working surface, and scoop the dough out of the bowl and onto your floured countertop. Generously flour the top of the dough and then form it into a smooth, round ball.

Oil a second large mixing bowl, and put the ball of dough into the oiled bowl. Cover the bowl with plastic wrap or a tight-fitting lid, and let it proof for about 15 minutes.

Heat the oven to 500 degrees F, and allow the bread to proof for another 30 minutes.

Remove the covering of the bowl, and then overturn the bowl into a Dutch oven so that the ball of dough falls to the center. Cover the Dutch oven with a lid, and transfer to the oven.

Immediately turn the heat down to 450 degrees F, and bake for 40 minutes. Remove the lid, and continue baking a further 5 to 8 minutes, until the loaf is a deep golden brown.

Transfer the loaf to a cooling rack and allow it to cool completely before slicing and serving.