Bake Abby Jane Bakeshop’s Einkorn Bread at Home
Pastry chef and bakery owner Abby Love uses Barton Springs Mill grains to create her delicious menu of baked goods
By Avery Matschek
Recipe by Abby Love
Abby Love opened Abby Jane Bakeshop in 2021 after years of work in the restaurant and baking industry. Love developed the bread and pastry menu at Dai Due Butcher Shop & Supper Club’s brick & mortar and worked as the pastry chef for three years before striking out to start her incredible bakeshop inside of the Barton Springs Mill facility in Dripping Springs. Guests can enjoy a treat as they watch the millers work through a nine-foot window from the bakery into the mill. Love utilizes Barton Springs Mill’s incredibly fresh heritage grains to add deep flavor and character to breads, pastries, sweets and more. Here, she shares her recipe for Einkorn Bread and tells us why the recipe is worth trying at home!
“Einkorn is among the oldest cultivated varieties of wheat on the planet. While you can make a delicious loaf using 100% einkorn flour, its gluten structure is different from that of modern wheat, so the resulting loaf is a bit squatter and denser than the sandwich loaves we’re used to eating today. But what einkorn lacks in glamor, it more than makes up for in flavor, aroma and nutritional punch. Plus, for bonus points: many people with gluten sensitivities report having no digestive trouble with ancient grains! We make a version of this loaf at the bakery that also incorporates cracked and soaked whole einkorn berries, but this simplified recipe can be pulled off in a couple of hours with just a few pantry staples — and you don’t even need a mixer.” — Abby Love
100% Einkorn Bread
by Abby Love
1 2/3 cups water (365g)
1 teaspoon instant yeast (3.1g)
4 cups whole grain einkorn flour (500g)
1 tablespoon honey or maple syrup (21g)
1 1/4 teaspoon salt (8g)
Combine all ingredients in a large mixing bowl. Stir with a wooden spoon or sturdy spatula until ingredients are all incorporated and no dry patches remain. Wet your hands or coat them with a little olive oil. Reach in the bowl and knead a few times, just until a cohesive mass is formed. (This can also be done in a stand mixer with the hook attachment.)
Coat a 9-by-5 loaf pan with copious amounts of spray oil, butter or fat of your choosing. Dust your counter with a little einkorn flour and tip your dough out onto the flour pile. It will be a gloopy mass, but don’t worry — you’re doing great. Using enough flour to keep your hands from sticking to the dough, gently pat into a loaf/log shape and transfer into your prepared pan.
Leave the loaf to proof for about an hour (could be more if your kitchen is cold). Preheat oven to 350 degrees. The loaf is ready to bake when it has risen to the rim of the pan and a gentle press with your finger leaves a visible indentation. Bake for 40 to 50 minutes. If you have a digital thermometer, the internal temperature should be 200 degrees. Allow the loaf to fully cool before attempting to slice.