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Get ready to fall in love with einkorn sandwich bread! It has a hearty, rustic crumb that’s great for sandwiches and makes the best toast you’ll ever try.
It’s simple to make, packed with character, and brings a unique flavor you just can’t get with regular flour. This recipe is a must-try for anyone ready to experience the rich taste of einkorn flour.
I love cooking with ancient grains. They bring so much more flavor to the table than modern grains. Plus, they sit better with me and don’t give me that uncomfortable feeling I sometimes get from regular flour.
This einkorn flour sandwich bread recipe is so good I usually double the recipe. It is perfect for sandwiches but also makes incredible toast, or French toast. But you can’t beat snacking on a slice with garlic butter sauce or herbed olive oil.
Here is Why This Einkorn Bread Recipe Works
Big Flavor, No Fuss: Einkorn flour brings a rich, nutty flavor to this bread that modern flour just can’t match. Bonus: it’s easy to make and doesn’t require any fancy steps.
Perfect for Sandwiches and Toast: With its sturdy crumb, this loaf holds up beautifully for sandwiches and makes some seriously amazing toast.
A Unique Twist on Homemade Bread: Tired of the same old wheat? Einkorn gives this bread a rustic, hearty feel that’s anything but boring.
Ancient Grain Goodness: Einkorn is the original wheat that’s stayed the same since ancient times. It brings a true taste of history to your home. This flavorful bread is as authentic as it gets!
The Ingredients
- Pantry: Einkorn flour, dry instant yeast, salt
- Dairy: Milk, butter
- Sweeteners: Honey
Note: You can swap the honey for maple syrup or use active dry yeast if you first proof the yeast. To proof active dry yeast, dissolve it in warm water with a pinch of sugar. Let sit 5-10 minutes until bubbly.
Recipe Variations
Seeded Einkorn Loaf: Gently fold in 2 tablespoons each of sunflower seeds, sesame seeds, and flaxseeds.
Rosemary Olive Einkorn Bread: Add 1 tablespoon of chopped fresh rosemary and ⅓ cup of sliced black or green olives to the dough.
Cinnamon Raisin Einkorn Bread: Fold in ½ cup of raisins and 1 teaspoon of ground cinnamon.
Tips for Success
- Einkorn dough is naturally wetter and stickier than that of regular wheat. Resist the urge to add extra flour, or you’ll end up with a dense, dry loaf.
- Use a greased bowl scraper or spatula to handle and transfer the dough. This makes it easier to manage the sticky texture without adding unnecessary flour.
- Don’t Over-Proof. Unlike regular bread, einkorn bread shouldn’t double in size. Aim for a rise to 1-½ times its original height. Over-proofing can cause the loaf to collapse due to einkorn’s weaker gluten structure
- Einkorn doesn’t require kneading; in fact, too much handling can weaken the gluten further. Just mix until combined, and let it proof without additional kneading.
- Shape with Wet Hands. To prevent the dough from sticking to your hands while shaping, dip your hands in water or oil. This will help you manage it more easily.
- This recipe was developed for using all-purpose einkorn flour. If you’re using freshly milled flour, be sure to sift it to remove as much bran and wheat germ as possible.
Storage
Room temp or fridge: store any leftover bread in an airtight container or a sealed plastic bag at room temperature for up to 2 days. For longer storage, place the bread in the fridge for up to a week.
Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag. It will keep in the freezer for up to 3 months.
Reheating: Thaw frozen slices or the whole loaf at room temperature. If you prefer warm bread, toast the slices or place the thawed loaf in a preheated oven at 300°F for about 10 minutes to refresh its texture.
All Purpose Einkorn Flour Bread
If you’re ready to ditch the bland, mass-produced loaves and taste what bread should be, this einkorn sandwich loaf is calling your name.
It’s got flavor, it’s got character, and it doesn’t need any weird ingredients to make it memorable. A bit rustic and undeniably tasty, this bread proves that einkorn flour is worth the hype.
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Einkorn Sandwich Bread
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3-¾ cups all-purpose einkorn flour, (450 grams)
- 2 teaspoons dry instant yeast
- 1- ½ teaspoons salt
- 1-¼ cups warm milk, (295 grams)
- ¼ cup honey, (85 grams)
- 2 tablespoons butter, melted (28 grams)
Instructions
- In a large bowl, combine the einkorn flour, yeast and salt. In a separate bowl, combine the warm milk honey and melted butter.
- Mix the wet ingredients into the flour and stir until all the flour is absorbed. The dough will be wet and sticky.
- Scrape down the sides of the bowl and cover it with plastic wrap. Let it rise for about 1 hour or until almost doubled in size. The first rise doesn’t require as much caution with over-proofing as the second rise does.
- Grease an 8 x 4 inch loaf pan.
- Scrape the dough out onto a work surface that has been greased with oil and shape it into a loaf. If it sticks to your hands then dip your hands into some water. Your wet hands will prevent it from sticking to them.
- Place the shaped loaf into the prepared loaf pan and grease the top of the dough with oil or butter.
- Let the loaf rise for 60 to 90 minutes (time will vary depending on room temperature and humidity). The dough should only rise to 1-½ times its original height. If you let it double in size, it may collapse on itself since the gluten in the einkorn flour is not strong enough to hold a higher rise.
- When the bread is almost finished rising, preheat the oven to 350°.
- Bake for 35 to 40 minutes or until golden brown. Cool on a wire rack.
Notes
- Using instant yeast eliminates the need to dissolve and proof the yeast prior to mixing the ingredients. Just toss the ingredients together and mix well.
- If you want to use active dry yeast, dissolve it in warm water with a teaspoon of sugar and let it sit 5-10 minutes until bubbly.
- The milk should be warmed to about 100° to 110°. I don’t use a thermometer for this, I simply warm the milk until it is comfortably warm to the touch.
- A bowl scraper and a bench scraper make it easier to work with the bread dough.
- Einkorn dough tends to be wetter and stickier than typical wheat dough, so hold back on adding extra flour. Too much flour will make it dense and dry. Using a greased bowl scraper or spatula makes handling the dough much easier and avoids unnecessary flouring.
- Avoid Over-Proofing: Unlike other bread, einkorn dough shouldn’t double in size. Aim for it to rise to about 1-½ times its original height. Over-proofing can cause it to collapse due to its more delicate gluten.
- Einkorn doesn’t need kneading; in fact, handling it too much weakens the gluten. Just mix the ingredients until combined and let it rise.
- Shaping Tip: Keep dough from sticking by dipping your hands in water or oil before shaping. This makes it easier to handle the sticky einkorn dough.
- Nutrition is calculated based on 1 slice from a 20 slice loaf of bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can I replace honey with maple syrup? If so, will i need to make modifications to the rest of the ingredients? Also I so appreciate you using grams for your recipe. So many online just use cups and that doesn’t make a consistent product. I have been looking for a recipe that uses grams. Thank you!
You can absolutely replace the honey with maple syrup. Since they have similar moisture content, you can swap them 1:1 without needing to adjust the other ingredients.
And I’m so glad you appreciate the gram measurements! Baking by weight makes a huge difference in consistency. Hope you love the bread.
I followed the recipe as written. The dough was not wet and sticky like the pictures. It was a dense dough that did not rise as the recipe indicated on the first rise. The second rise also struggled. The flavor was good. I used a scale to measure the ingredients (for accuracy). The bread was moist but dense. Do you have any suggestions on how I could improve the next loaf? I’ll definitely be making it again.
Thanks for trying the recipe! A few things might help:
Flour can absorb moisture differently based on the humidity and brand. If the dough wasn’t sticky, try holding back some flour next time and add it gradually until you get a tacky dough.
Einkorn doesn’t need much kneading. Overmixing can make it dense and resist rising.
When you proof the bread, a warm (but not hot) spot helps. If your kitchen is cool, try proofing in a slightly warmer area. Depending on your kitchen, you may need to adjust the timing and it might take longer than expected.
Since the dough struggled on both rises, it’s worth checking that your yeast is fresh and active. You can proof it in a little warm water with a pinch of sugar before adding it to the dough to make sure it’s working well.
Glad you liked the flavor! Let me know how your next loaf turns out.
Can this be made in a bread machine?
Yes, technically you can make einkorn bread in a bread machine, but the texture may not be as soft and it is more likely to over-proof. Bread machines tend to overwork the dough, which can make it denser since einkorn’s weaker gluten structure doesn’t need long kneading times. It also should not rise as long as traditional bread or it may collapse. If your machine has a custom setting, try shortening the knead time for better results and keep an eye on the proofing stage to avoid over-rising.
Thank you, I think I will try the bread machine. If I don’t, I will always wonder.
Sounds good. Let me know how it turns out 😉
Just what is the carbs and fiber per slice?
Carbs 21 grams and fiber is 3 grams per slice (based on 20 slices per loaf). All the info is at the bottom of the recipe card.
Can this be made with sourdough starter? How would I do it in terms of amounts? Love your recipes!
Thanks so much. I’m glad you’re enjoying the recipes! Yes, you can absolutely make this bread with a sourdough starter instead of yeast.
Replace the yeast with ½ cup (120 grams) of active sourdough starter and reduce the einkorn flour 3-⅓ cups (410 grams) and the reduce the milk to 1 cup (235 grams). The bread will take longer to proof, but otherwise the rest of the recipe will be the same.
@Dahn Boquist, Thank you so much! I appreciate your help and wonderful recipes. I have never worked with sourdough at all – and decided to dive right in with 100% einkorn. Your recipe was perfect the very first time! I am thrilled to give this a try too!
It is so great to hear that your first try with sourdough baking was a success, especially with 100% einkorn. It’s no small feat! Einkorn can be a bit tricky, but it’s so rewarding when it all comes together. I’m excited for you to give this recipe a try as well! Happy baking!
This might be a silly question. How much will it alter the loaf if I used a 9 inch pan?
Not a silly question at all. It would make the loaf considerably shorter and you will need to watch the bake time because it will bake a bit faster. If you want to increase the ingredients by about 20% to fit the 9 inch pan, here are the amounts you will need:
4 ⅔ cups all-purpose einkorn flour (about 562 grams)
2 ½ teaspoons dry instant yeast
2 teaspoons salt
1 ½ cups warm milk (about 369 grams)
5 tablespoons honey (about 106 grams)
2 ½ tablespoons butter, melted (about 35 grams)
Hello. I’m new to fresh milled wheat flour and look forward to making this bead as an alternative to store bought bread! I was looking at the nutritional facts…..is that a typo of 19g of fat per slice? If not, I’m just curious where that amount comes from. Just trying to learn! Thank you 🙂
Thank you for catching that! Yes, that was a typo. There are only 2 grams of fat per serving based on 20 slices. I updated the nutritional information. Thank you!!