Einkorn Bruschetta Bread Video
What is einkorn flour?
Watch our video and find out.
Easy caprese! Our out-of-this-world fresh bruschetta bread is reason enough to just get in the kitchen. It’s made with einkorn wheat, which is so much better for you than traditional wheat, and has an exceptionally nutty flavor. You’ll love it.
Although some would consider making fresh bread intimidating, we’ve broken down the instructions to be simple and concise—even a novice can put this together with success. With just 10 minutes to prepare, the rest of the time is for resting and baking. Who can argue with that?
Once baked and broiled, smother with all of your favorite creamy cheeses like fresh mozzarella, Brie or goat cheese. All kinds of things can go on top! Preserves, sautéed or fresh veggies, fresh or dry herbs and beyond. What toppings do you crave?
Einkorn is helpful for those with gluten sensitivities or intolerances and is not intended for those with celiac disease.
Einkorn Bruschetta Bread Recipe
- 4 1/2 tsp active dry yeast, 2 packages
- 2 Tbsp sugar
- 2 cups water, warm, 105–110 degrees
- 6 cups all-purpose einkorn flour, 27 oz
- 4 tsp salt
- 4 tsp olive oil
- In a large bowl, combine the yeast, sugar and warm water. Let stand for 10 minutes or until bubbly. Add the flour and salt and stir until it begins to come together. Turn the dough out onto a floured counter, flour your hands and knead for about 2 minutes until you have a smooth dough. Einkorn has a more delicate gluten structure, so excessive kneading is not necessary. Let the dough rest for 10 minutes. As the dough rests, the flour will become stickier because it is absorbing the liquid. 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.
- After the dough has rested, knead for another minute or two. Don’t be tempted to over-flour the dough at this point. It should remain sticky. Divide, form into two balls, and place into two small oven-proof glass bowls heavily coated with butter. Add 2 tsp of olive oil to the bottom of each bowl. Place the dough in the bowl and toss to coat both sides in oil. Cover with a clean towel and let rise for about 40 minutes. It does not need to double in size like traditional all-purpose flour dough. You will know it is ready when just a few holes start to form on the top.
- Preheat the oven to 375 degrees. When the oven is hot, place the bowls in the oven and bake for 35 minutes. The bread will sound hollow when tapped and be at an internal temperature of 200 degrees. Invert the bread onto a rack and let it cool. Preheat broiler.
- Slice bread into ½” slices then slice lengthwise into long thin pieces. Brush both sides of each slice with olive oil then toast in the broiler for 2–3 minutes. Flip each piece and brown the other side. Remove from broiler, add your favorite topping and serve immediately.
Hey Melody, 1 – 1 1/2 qt should be about perfect (or medium size in a mixing bowl set).
Thanks! This looks good. When you say “a small bowl,” do you have a size estimate? Maybe it will be obvious when I see the bread, but I thought maybe too small would end up altering the shape.