EINKORN BREAD Recipe by Greg Tyzzer, bakehouse manager at Dorothy Lane Market This 100% einkorn loaf is dense with a soft interior and is slightly sweet. Because of the high percentage of honey in the dough, it calls for osmotolerant yeast, which is designed to function in high-sugar content doughs. ingredients Einkorn flour 10 pounds 100% Water 5.4 pounds 54% Honey 1 pound, 4 ounces 12.5% Osmotolerant yeast 1.6 ounces 1% directions Desired dough temperature 72 F Note that every mixer is different, and these times are approximate. Mix on low speed for 5½ minutes. Mix on speed two for 3 minutes. The final dough should feel strong and somewhat tacky. First fermentation 45 minutes at room temperature Divide dough into 1¾-pound pieces and roll into loaves. Place seam-side down in a lightly greased * bake time: 32 minutes * yield: 10 loaves * loaf pan. This dough does not need a pre-share. The less it is handled the better. Final proof approximately 1 hour at room temperature The loaves will not rise to the top of the pan. Bake at 375 F for 32 minutes, injecting steam at the start of the bake. Remove breads from the pan immediately and cool on racks. 38 Bake Magazine Digital Special Report 4 | Volume 4 | bakemag.com PHOTOS BY JOHN UNREINhttp://www.bakemag.com