This is the einkorn bread recipe that I have been using with much success. It's from "Einkorn / Recipes for Nature's Original Wheat" by Carla Bartolucci. I would highly recommend having this book in your cooking library, if you are gluten sensitive and a bread lover.
Two Hour Dairy-Free Sandwich Loaf
1-1/4 cups warm water, at 100* F
1-1/2 teaspoons active dry yeast
2 Tablespoons sugar
2 Tablespoons oil
3-3/4 cups all-purpose einkorn flour, plus more for dusting (I use Jovial)
1-1/4 teaspoons fine sea salt
In a small bowl, combine water, yeast, sugar and oil. In a large bowl, combine the flour and salt. Stir the yeast mixture into the flour with a stiff spatula until all of the flour is absorbed (einkorn takes longer to absorb liquids - keep stirring!). Cover bowl with plastic wrap and let stand for 45 minutes. Generously grease an 8.5x4.5 inch loaf pan.
Heavily flour a work surface and scrape the dough out of the bowl onto the work area. The dough will be quite wet, so add additional tablespoonfuls of flour to work with it. Knead a few times, then spread the dough out by pulling gently on the edges to form an 8" long oval. Fold the oval into thirds like a letter, pressing ends in the center. Stretch, fold and press the top and bottom into the center to form a loaf shape. Place the dough in the prepared pan and cover with lightly oiled plastic wrap (important step, as the dough is still very sticky and if the plastic sticks, it will pull the lift out of your loaf. Ask me how I know this.) Let proof for a half hour or until the top of the loaf reaches the edge of the pan. Preheat the oven to 425*F.
Lower the heat to 375, remove plastic wrap and bake the bread for 40 minutes until browned on top. Let cool in pan for 15 mins, then turn out onto a cooling rack. Let cool for 2 hours before slicing. This is the most difficult part....oh, that smell....
Store in a sealed plastic bag for up to 2 days, or freeze for up to 1 month.
Let me know how you like it!
P.S. I will be 'off the air' for a bit. I am going to check off an item on my bucket list.... :) I'll be back next week with the details.