Spiced Maple Bread with Freshly Milled Einkorn Flour
This sweet and spicy bread is ready to enjoy in two and a half hours, from start to finish! Experiment with levels of sweetness, types of spices and syrups (give honey or agave a try), and maybe invest in a couple extra bread pans... You'll be baking this in multiples!
🌾 Why Bake with Freshly Milled Einkorn?
Einkorn is one of the oldest grains, and it behaves a little differently than modern wheat—but in the best way.
- Naturally rich flavor with a slightly sweet, nutty finish
- Golden color that shines through in baked goods
- Less processed and closer to its original form
- Soft, tender crumb when handled gently
Fresh milling takes it even further, preserving the full flavor and nutrients of the grain. Shop our high-quality einkorn and bring the rich flavor of this ancient grain into your kitchen.
Spiced Maple Bread
The mild nuttiness of einkorn shines in this bread, elevated by the light sweetness of the maple syrup and brightened by the baking spices. We used ground ginger for the loaf pictured here, but cinnamon, clove, cardamom, or a mix of all would be fantastic. Additionally, this round we went with coconut oil, but olive or avocado oils work great, as well.
- Author
- Maureen O’Callaghan
- Prep Time
- 1 hours
- Cook Time
- 45 minutes
- Servings
- 1 lb loaf
- Category
Bread
- Cuisine
- Baking
Ingredients
- 5 ½ c. freshly milled flour from Clear Creek Einkorn Wheat Berries (660g)
- 2 tsp instant yeast (1 packet)
- 1 tsp salt
- 1 tsp baking spice of choice, dried and ground
- ⅓ c. oil, plus more for greasing the bowl and pan
- ⅓ c. maple syrup
- 1 ½ c. water
- Two bowls
- 1 lb loaf pan
- Scale and measuring utensils
- Plastic wrap
Directions
- Lightly oil a bowl and set aside. Once the dough is mixed, you’ll transfer it to this bowl for its initial rise.
- In a second bowl, mix together all ingredients. Oil should be liquid, and water should be quite hot (100-105Âş).
- The dough will be VERY STICKY and might be tricky to handle. Don’t give up! Wear nitrile gloves or rub some oil into your hands to help keep the dough together and not all over you. Shape it into a ball as best you can and move it to the oiled bowl. Cover with plastic wrap and let it rise for 30 minutes.
- Oil the loaf pan WELL. Don’t miss any cracks or corners! Alternatively, you can line the pan with parchment paper or use a bread sling. Transfer the dough to the pan and squish it down so it fills in all the space (especially if you’re using parchment). Leave uncovered and allow to rise for 60 minutes, or until it almost reaches the edge of the pan.
- Pre-heat oven to 325°F. Score the top of the loaf and bake on a center rack for 40-45 minutes. Immediately remove from the pan and allow to cool for at least 30 minutes before slicing.
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