This recipe uses Jack Berry™ Baker’s Choice Einkorn Flour from the Traditional range. The flour is high in protein, rich in fibre, magnesium, iron and other vitamins such as Vitamin B3. This loaf slices well and with the addition of Jack Berry Sunflower Seeds™ it is packed with additional flavour and goodness.
500g Jack Berry™ Einkorn Flour
7g dried yeast
450ml warm water
1 tsp brown sugar
4 tsp Jack Berry™ Sunflower Seeds
1 tsp salt
In a small jug combine 225ml of warm water with the yeast, add the brown sugar, 1 tbsp flour and stir. Wait about 10-15 minutes or until bubbles are formed. This will allow you to confirm that the yeast is active and your bread will rise.
In a large bowl mix the flour, salt, sunflower seeds, add the activated yeast mixture and a further 225ml of warm water. Mix everything well with a spoon until a sticky well-combined dough is formed.
Line a 2lb loaf tin with parchment paper and place the dough into it.
Cover and leave to a warm place for about 30 minutes to rise.
While the dough is rising, preheat the oven to 350°F/180°C/Gas Mark 4.
Once the 30 minutes have passed and the dough has risen, bake the loaf for 40-45 minutes or until a toothpick comes out clean.
Let the bread cool for 10 minutes before turning it out on to a wire rack to cool down fully.