Prehistoric loaf

My lovely wife gave me for Christmas a selection of specialist flours and a large proving bowl.

This loaf was made from Einkorn flour; the earliest cultivated wheat developed 20,000 years ago.  I proved it overnight without kneading and this is the result - it is actually very tasty, nutty like rye, a little sticky and with a slightly sour taste.

As per usual, it's all I can do not to eat it all warm with butter.