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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!
Hoping you can help me. I made the bread exactly as the recipe called for. I used Jovial all purpose Einkorn flour. The bread tasted delicious but was very crumbly. I need it to make sandwiches and it just crumbled and fell apart. It wasn’t the normal texture of sandwich bread. Can you tell me what I can do differently to get this to work as a sandwich loaf? I’d really love to pack cut-out sandwiches for my little one to eat at school. Thank you so much!
It sounds like you may have used too much flour. Did you measure by weight or did you scoop the measuring cup into the flour? That will make a tremendous difference with how much flour you used.
Another reason you could have used more flour than necessary is if you added extra flour when you were micing and shaping the bread.
My dough didn’t rise at all! I used active dry yeast instead of instant, which upon googling, thought I could just leave it to rise a bit longer, but still, nothing. There’s no kneading in the instructions – is that really true? (I’m new to breadmaking, so I may have made other mistakes)
I’m sorry to hear that your dough didn’t rise. Einkorn bread recipes typically do not require kneading due to the unique gluten structure of einkorn flour. If you used active dry yeast instead of instant yeast, it’s important to increase the amount of yeast by 1.25 times. So, if the recipe calls for 1 teaspoon of instant yeast, you should use 1.25 teaspoons of active dry yeast.
Additionally, it’s important to test the active dry yeast to make sure it’s still active. Here’s a simple way to do this:
1. Dissolve the active dry yeast in a small amount of warm water (about 110°F) with a pinch of sugar.
2. Let it sit for about 5-10 minutes.
3. If the mixture becomes frothy and bubbly, your yeast is active and ready to use. If not, it may be time to get new yeast.
Leaving the dough to rise longer can sometimes work, but if the yeast isn’t active, it won’t rise properly no matter how long you wait.
Since you’re new to breadmaking, it’s also helpful to ensure the water temperature is just right and that the environment is warm enough for the dough to rise.
Can I use non dairy milk in this recipe since I have to be dairy and mostly gluten free?
Yes, non dairy milk will work fine. Thanks for the question.
This is the best Einkorn bread recipe I have used. Easy and very forgiving. Great for everyday. It is very sticky and will over-rise quickly. I followed your tips and have now made it at least a half dozen times. Thank you for sharing this great recipe!
Thanks for the comment Susan. I’m glad you enjoy it so much.
I have been told that whatever sweetener you use, the yeast actually feeds off the sweetener, it will not spike the blood sugar, so chefs say this is what happens when you use yeast. I have done this, and it did not spike it..
When I can, I plan to make this recipe.
Hi, Thanks for the great recipe. Been working with einkorn for over 3 years.is their something that could replace the honey for a diabetic? Would unsweetened applesayce work? Trying to lesson my husbands sugar intake .
Also for Missy who says she can’t get einkorn all purpose flour where she is. The best deal is on Amazon if prime member free shipping. A 10 lb bag on subscribe and save. You can set it for up to 6 mos. I use a 10 lb bag every other month with pie crust pizza dough bread rolls cakes and breadcrumbs all from einkorn.
Thanks?
Beth, I would just leave the honey out if I was planning to bake the bread for a diabetic. The yeast will still activate just fine and the bread will rise just as well. You may want to decrease the flour by a tad in the beginning of the mixing process, then add more if the texture looks like it needs more flour. Other than that, the honey is mostly there for flavor and only changes the texture slightly. I have made this without any sugar or honey and it is still a lovely, soft loaf. Thanks for your tips on the flour 😉
Oh, my! First off…this is the SIMPLEST recipe in my kitchen and I do a whole lot of simple. That being said, I was tired last night when I made this and screwed up big time. Twice. AND IT DIDN’T MATTER. I wasn’t thinking and used active dry yeast instead of instant. Just threw it in there like a boss with no proofing like I knew what I was doing. The second screw up was when I preheated the oven and forgot to switch back to the top oven. My bread was rising in the lower oven with the lightbulb on. So the preheat chime sounded and I realized what I’d done. Knowing I’d already messed up with the yeast I figured I would just roll with it at that point. I reduced cook time to 25 minutes. Well. Let me just tell you. The loaf was hard and dense on the outside, kind of like beer bread. The inside was also dense but DIVINE. But that crust. Holy wow. I usually give my dogs the crust and heel but jo way with this. NO WAY. So, long story short you really can’t screw this up…no matter how hard you try! My husband raved that I’d finally reproduced the beloved bread his mother and grandmother made when he was a kid. He said, “You found it.” I laughed. I fully intend to make this constantly the right way and probably the “wrong” way, too. THANK YOU FOR A FABULOUS RECIPE!
Haha, what a great story, sometimes being tired in the kitchen turns out to be a good thing. I’m glad you liked this. I would love to hear how the next try goes.
The second try was ahmazing! Lighter and fluffier just like it was intended to be. Thank you so much for this recipe! (Notice I said “was”. I made it yesterday and it’s gone. ? ) Any chance this can be modified to use whole grain einkorn?
Hooray!! I’m so glad it turned out and you gobbled it all up 🙂 I have made this recipe with whole grain einkorn and really like it but it doesn’t rise quite as high. You will probably need an extra tablespoon or two of milk with the whole grain but other than that everything else is the same. Thanks for the comment Renee 🙂
Can you use almond milk instead of cows milk?
I think that should work just fine :), thanks for asking
Can I make it on my bradmaker?
Yes Millie but I would recommend using the shortest/quickest cycle on your machine to limit how much kneading the bread gets. I hope you enjoy this bread. Thanks for your question
I wanted to share my experience with this bread. My mom has been craving real yeast bread. I have used einkorn in the past and decided to search for a bread recipe that would be easy enough for me. I made it today. In the past I have found my house too cold to proof the bread so I found that I could do it in my instant pot. It worked great for the first rise but for the second, it worked a little too well. Next time I will let it rise naturally. It still turned out great. It poured over the side of the pan a bit but oh my, it tasted great! It was so easy to make but it was so sticky that I poured it into the pan, sort of, using the scraper, and I used parchment paper. It came out of the pan easily and everyone loved it. I have made all sorts of non grain breads and nothing tasted like real bread. I decided to try einkorn again and it was so worth it. I plan to make this recipe again and often.
Patricia, I am delighted to hear from you. I have never heard of using an instant pot to proof bread but it sounds interesting, it must speed up the proof time. Einkorn does make a stickier dough to work with but the results are worth it. One trick I have learned is to keep my hands oiled so the dough doesn’t stick to them. Thanks for sharing, I’m glad you enjoyed the bread.