Ingredients

• 287.5 g einkorn flour (you can also use whole wheat, spelt, rye or combination)
• 40 g whole einkorn berries, or wheat, spelt or rye berries (*See NOTE about soaking)
• 135 g cracked einkorn berries, or wheat, spelt, rye (See NOTE about cracking the grains See NOTE about soaking)
• 85 g whole flax seeds
• 100 g sunflower seeds
• 20 g sesame seeds
• 9 g salt
• 3 g dry active yeast
• 12 g sugar, optional but recommended
• 250 ml lukewarm water
• 240 ml buttermilk, at room temperature
• 117.5 ml mild beer (optional, for a maltier flavor), at room temperature (can substitute water or
• buttermilk instead)
• Rolled oats for sprinkling

Directions

• 1. Dissolve the yeast and sugar in the lukewarm water and let it sit for 5-10 minutes until frothy.
• 2. Combine all of the dry ingredients in the bowl of a stand mixer. (You can do this by hand if you prefer.) Then add the yeast mixture along with the buttermilk and beer. Attach the dough hook and knead on the bread setting (#2) for 10 minutes. Scoop the batter into a large non-reactive bowl, cover loosely with plastic wrap, and let it sit at room temperature for at least 8 hours, preferably longer, up to 24 hours (the longer the better for the whole grain berries to soften and for heightened sourdough properties. Also the longer it ferments the more liquid will be absorbed so less chances of a moist center after baking.)
• 3. Preheat the oven to 350 degrees F.
• 4. Scoop the batter (it will be thick and gooey but not like regular bread dough) into a generously buttered 13x4x4 Pullman loaf pan and smooth the top to even it out. Sprinkle with oats. (Note: Baking this bread in a Pullman loaf pan yields those nice small, square slices of bread. But it also helps ensure that the center of the bread is fully cooked.) I always bake this without the lid on.
• 5. Bake on the middle rack for 100-120 minutes or until the center is done. For best and most accurate results use an instant read thermometer and aim for 210 degrees F. Let the bread sit in the pan for 5 minutes before removing it, then let it cool completely on a wire rack before slicing it. To get clean, professional slices I highly recommend using a bread slicer.

Nutrition