No-Knead Einkorn Bread
- 5 c. (600 g) of einkorn flour
- or 3 c. (600 g) of wheat berries
- 1 3/4 c. (410g) of warm water
- 1/4 t. (1 g) dry active yeast
- 1 t. (6 g) sea salt
Mix flour, salt and yeast together in large mixing bowl.
Add water and stir to mix. Dough will be shaggy.
Cover bowl w/ plastic wrap and let rise in a dark place for 12-14 hours.
When dough is ready, place cast iron pot with lid in oven and heat for 30 minutes at 500.. then lower temp to 450.
Turn out dough on a heavily floured work surface, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape.
Slice a cross on top.
Place dough in pot and bake covered for 40 minutes. If you like a dark crust, return load tooven for 5-10 minutes more, uncovered.