Einkorn Classic Organic Sandwich Bread

1¼ cups warm water (preferably bottled), at 110 degrees (use a thermometer)

2 teaspoons dry active yeast (make sure it's fresh)

1 tablespoon + 1 teaspoon organic granulated sugar

2 cups (240 grams) all-purpose organic einkorn flour*

2 cups (240 grams) whole wheat organic einkorn flour*

1½ teaspoons sea salt

In a large bowl, combine water, yeast and sugar. Stir until creamy. Set aside for 10 minutes.

Measure the flour with a baking scale or spoon into a measuring cup, and then add it on top of yeast mixture. Sprinkle the salt on top of the flour.

Mix and fold with a rubber spatula until the flour is absorbed and the dough is wet and sticky. Transfer the dough to a medium bowl that's been lubricated with olive oil. Cover tightly with plastic wrap, place in a warm, not hot, area and let rise for 45 minutes.

Position oven rack in the center and begin heating the oven to 375 degrees. Lightly oil an 8½- by 4½-inch loaf pan.

Transfer the dough to a lightly floured work surface. The dough will feel sticky and wet; add as little flour as possible. Shape the dough into a loaf. A plastic scraper works well to shape the sticky dough.

Place dough in the loaf pan, cover with oiled plastic wrap to keep plastic from sticking to the dough. Let rise for 30 minutes. Remove the plastic wrap. Bake for 40 minutes. Let cool completely before slicing. Makes one loaf; 16 slices.

Nutrition values per slice: 103 calories (6.6 percent from fat), 0.7 g fat (0 g saturated fat), 19.2 g carbohydrates, 1 g sugars, 3 g fiber, 4.1 g protein, 0 mg cholesterol, 218 mg sodium.

*Organic einkorn flour from Jovial Foods (jovialfoods.com).

Jovial offers some tips for einkorn bread making: Don't add more flour even though the dough feels wet and sticky. Use a scale to measure the flour; it's more accurate and repeatable. Coconut sugar can be used in place of cane sugar. It is better to under-proof than over-proof with einkorn.