Servings: 1 loaf

½ cup warm water divided ½ cup warm water divided
1 packet active dry yeast 1 packet active dry yeast
2 T honey divided 2 T honey divided
½ cup milk ½ cup milk
2 T melted butter 2 T melted butter
2 t sea salt 2 t sea salt
2½ - 3 cups AP Einkorn flour 2½ to 3 cups AP Einkorn flour
2 t milk for brushing loaf 2 t milk for brushing loaf

Combine ¼ cup warm water, 1 T honey and yeast in a large bowl. Let sit 5 to 10 minutes or longer until bubbly and frothy.
Sift 2 cups flour with salt. Add remaining water, honey, milk, & butter to yeast. Add flour & salt mixture 1 cup at a time to yeast mixture stirring after each addition. Sift remaining 1 cup of flour into dough slowly, only adding only as much necessary to form a ball that pulls from bowl. (About ½ cup). Cover and let sit in a floured or oiled bowl 30 minutes. Use the last ½ cup for stretching and folding the dough 3 times, resting 15 minutes between each fold.
Stretch dough into approx 8” x 12” rectangle, roll up from the short end and set into greased bread pan with the seam side down.
Loosely cover with greased plastic wrap and allow to fill pan and rise 2 hours.
When bread has risen and oven is ready, cut a short slice in top of loaf along the center and brush the top of the loaf with milk.
Bake at 375 degrees for 25 to 30 minutes until brown. Remove from pan and cool on wire rack.