The oat-crusted einkorn master from Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains (page 65) by Elaine Boddy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on March 04, 2021

    This recipe has a very low hydration of only 60% which makes for a very dense crumb. Would increase to at least 75% next time, but loved the flavor from the einkorn flour and oat crust combination.

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