My favorite way to cheat at breadmaking is to make a thick batter of the dough, something too wet to even think of kneading, and pour it into an oiled or buttered cast iron skillet. Then I let it rise and bake it. This works with anything—einkorn wheat, rye, cornmeal, etc.
I haven’t made this kind of bread for more than a year, not eating grains. I made however a very delicious rye bread a few weeks back by sprouting, wet grinding, rising, and baking the rye grains, and found it wholesome. I’d like to get back into it but never going back to anything white flour, and likely going to have anything be well fermented and ideally sprouted too.
:)
