Einkorn Sandwich Bread (with tangzhong)

• servings: 16 slices

Ingredients

Tangzhong

• 113g water or milk

• 23g AP einkorn flour

Dough

• 250g water, buttermilk, or scalded milk (cooled to 100° degrees or below)

• 427g All-Purpose Einkorn flour, divided

• 3/4 teaspoon instant yeast (can double this)

• 2 T oil or butter, melted and cooled

• 1 T sugar or honey

• 1¼ teaspoons sea salt

To make a sourdough loaf:

Substitute ½ cup (100 g) of refreshed starter for the yeast

Directions

1. Tangzhong: Mix water or milk and flour for tangzhong in a small saucepan and cook over medium heat, stirring constantly, until thick like pudding (about 160°). Cover and set aside.

2. Dough: In a large bowl, mix the 250g water or milk with 250g of the flour (reserve the remaining 177g flour). Cover and allow this mixture to rest for 30 minutes (longer is okay).

3. Mix in the tangzhong, yeast (or sourdough starter), butter, sugar, remaining flour and the salt (either by hand or with the dough hook of a stand mixer).

4. Cover tightly. Do a stretch/fold after 15 minutes, again after 15 minutes, and again after 30 minutes. Continue to let rise until it has increased by about 75%. (If you doubled the yeast, the dough may be fully proofed after only 45 minutes. If you are using sourdough, this rise could take 3-10 hours.)

5. Transfer the dough to a lightly floured work surface and shape the dough into a loaf.

6. Place the dough into a buttered/greased 9" Pullman (or 8½ x 4½-inch regular) loaf pan, cover, and let rise for about an hour (longer for sourdough, about 30 minutes if you doubled the yeast). Preheat the oven to 375°F.

7. Bake for 40 minutes, until the crust is golden brown and the internal temp is 190°. Let cool completely before slicing.