In a large bowl, whish together yeast, sugar and warm water. Let stand for 10 minutes or until bubbly. Add the flour and salt and stir until it comes together. 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.
Turn dough out onto a floured counter, flour your hands then knead until you have a smooth dough (only about 2 minutes). Let dough rest for 10 minutes. As the dough rests the flour will become stickier because it is absorbing the liquid.
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 four balls then place into four small 1 qt oven-proof glass bowls heavily coated with butter. Add 1 tsp of olive oil to the bottom of each bowl. Toss to coat both sides in oil. Cover with a clean towel and let rise (about 40 minutes). It does not need to double in size like traditional dough.
Preheat oven to 375 degrees. When oven is hot, place bowls into 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 cool.
One Last Thing
To make one large bread bowl for a dip, simply place all of the dough in a 3-qt glass bowl in step 2!