Cheesy Einkorn Pull-Apart Bread Video
What is einkorn flour?
Watch our video and find out.
Our cheesy einkorn pull-apart bread recipe involves our favorite components of the food pyramid—bread and CHEESE! Better yet, you don’t have to feel guilty…ok, ok…you don’t have to feel as guilty, when you gorge yourself on this cheesy bread because it’s made with wholesome einkorn wheat!
While we would gladly make a meal out these melt-in-your-mouth breadsticks, we’re fantasizing about a big bowl of American goulash or loaded baked potato soup to dunk them in.
You’re free to explore all of the cheesy possibilities, however we suggest sticking to hard, yet melty cheeses like Gouda, Emmental and Gruyere. So tasty!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Cheesy Einkorn Pull-Apart Bread Recipe
- 5 cups all-purpose einkorn flour, 22.5 oz
- 2 tsp salt
- 1 1/2 cups water, warm
- 2 1/2 tsp active dry yeast
- 6 Tbsp olive oil, divided, plus more to drizzle
- 12 oz block white cheddar cheese
- garlic powder, for sprinkling
- dried parsley, for sprinkling
- 1/2 cup Parmesan cheese, shredded
- red pepper flakes, optional
- Combine flour and salt in a large bowl. Whisk to thoroughly combine. Dissolve yeast in the water then add 3 Tbsp olive oil. Stir until combined then add to flour mixture, mixing until smooth. Cover the bowl and let rise for 40 minutes. Transfer the bowl to the refrigerator and let rest for 2 hours. This will allow the dough to fully hydrate. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Pour dough out onto a lightly-floured surface and give it a couple good kneads to smooth it out. The dough will look pretty rough when you take it out of the refrigerator, but will come back together after kneading.
- Using a rolling pin, roll dough out to approximately 18" x 14". If the dough seems stiff and hard to roll, just let it rest and warm up a bit, then continue. Grab the long edge of the dough furthest from you and fold it toward you to the closest edge. It will now be very long and skinny (approximately 9" x 14").
- Fold the left half over the right half. Now it should be about 9" x 7". Again using the rolling pin, roll the dough to around 12" x 17" or so (the size of your baking sheet).
- Cut the block of cheese into 17 long strips. Prepare a rimmed baking sheet or jellyroll pan by pouring in 3 Tbsp olive oil and spreading around the pan. Line up the strips of cheese at 1" intervals on the half of dough closest to you. Fold the top half toward you completely covering the cheese. You will now have a block of cheese and dough around 6" x 17".
- Using the rolling pin, roll the cheese into the dough. Transfer dough to the oiled baking sheet. Use your fingertips to gently dimple the dough.
- Using a pizza cutter, cut completely through the dough between each slice of cheese. When everything is cut, push it all back together. As it bakes the components will stick back together yet will be very easy to pull apart after baking. Sprinkle garlic powder, dried parsley and the Parmesan cheese over the top. Add red pepper flakes for a bit of heat if desired.
- Generously drizzle more olive oil over everything. Cover well and let rest for 40 more minutes.
- While the dough rests, preheat the oven to 475 degrees.
- After the dough has rested, place the baking sheet in the oven. Shut the oven door and immediately turn the oven down to 375 degrees. Bake for 15–17 minutes until the internal temperature is 200 degrees.
- Remove from the oven, pull apart and enjoy!