Add about a third of the flour to the bowl and mix to combine. Add the remaining flour and salt, and stir until a shaggy dough forms.
550 grams einkorn flour, 1 teaspoon sea salt
Cover the dough for ten minutes and let it rest before kneading. This allows the whole grains to absorb some of the water and makes the dough easier to work with.
Turn the dough out onto a lightly floured surface and knead, adding a sprinkling of flour when needed (don't add too much). After about six minutes, the dough should be soft and smooth. Don't over work it.
Place the kneaded dough back into the mixing bowl and cover with tea towel or plate. Set aside to rise until doubled, about an hour at room temperature.
Punch the dough down and turn it out onto a lightly floured surface. Gently press it into a rough rectangle (one edge should be the length of your bread tin). Make sure the dough isn't sticking to the work surface, then roll it into a tight spiral.
Line a bread tin with parchment paper, or grease with a light-tasting oil.
Place the dough seam-side down into the prepared bread tin. Cover and set aside to rise again until puffy but not doubled, about half an hour.
While the bread is rising, preheat the oven to 180°C (350°F).
Once the dough has risen, bake the bread for 40-45 minutes, or until a dark golden brown. You can check the interior temperature with a thermometer (it should be 90°C or about 190°F when baked).
Cool the bread for about ten minutes before removing from the tin and cooling fully on a wire rack. Keep in an airtight container or wrap well to store. This bread freezes well.