Prepare bread pieces by tearing einkorn sandwich bread into small, bite-sized pieces. Place on a baking sheet. Bake in the oven at 200℉ for 1 hour. Remove from oven and let cool.

Heat butter in a small pan on medium heat. Once melted, add diced onion and saute until slightly translucent. Then add sliced celery and diced apple. Cook for 5 more minutes and then stir in fresh (or dried) herbs. Remove from heat.

In a large mixing bowl, combine dried bread pieces and sautéed vegetable mixture. Slowly add 1 cup of chicken stock, allowing the bread to soak it up evenly.

In a separate bowl, mix eggs, remaining 1 cup of chicken stock, and salt. Beat well until eggs are smooth and salt has dissolved. Slowly pour egg mixture over bread/veggie mixture and stir carefully until the liquid has been absorbed.