Whole Wheat Einkorn Bread

This whole wheat einkorn bread has a mild, sweet, wheaty flavor with a subtle nuttiness that sets it apart from other breads. The einkorn flour gives it a rich, unique taste that will quickly become a family favorite.

Einkorn is an ancient grain that is the oldest variety of wheat known. It was one of the first grains to be cultivated, and it has never been hybridized or genetically altered, so it has remained largely unchanged for thousands of years.

I like to think of einkorn as God’s original design for wheat. It is wheat in its most ancient and pure form, staying true to its origins. Its unique qualities and rich flavor make it stand out from modern wheat.

We have more bread recipes using einkorn, including einkorn sourdough bread, enriched einkorn sandwich bread, whole grain einkorn pizza dough, einkorn English muffins, and einkorn naan bread.

Why This Recipe Works

• This recipe uses a smaller ratio of yeast to give the dough more time to proof and develop flavor. However, we have instructions for quicker proof if you want bread today. 
  
• This recipe gives you two options: a 100% whole wheat einkorn bread for a robust, traditional loaf, or a version with 75% einkorn flour that delivers the sweet wheat flavor of einkorn while creating a soft, fluffy bread with a tall rise.
  
• Since the gluten in einkorn does not develop with kneading, the 100% einkorn bread is a simple no-knead bread recipe. You don’t even need to bother with a stand mixer. 
  
• The bread’s mild, wholesome wheat flavor and nutty notes become even more pronounced after a day or two.
  
• Einkorn’s unique qualities make it a standout choice for baking, offering a rich, wholesome flavor that sets it apart from modern wheat.

Baking Bread with Einkorn

This is a relatively easy recipe, but it is much different than baking bread with modern wheat. Even though einkorn has more protein than regular wheat, the ratios of the gluten proteins are much different, and the gluten in einkorn is very weak. 

The weak gluten structure means:

• Bread made with 100% einkorn will not rise as high or get light and fluffy like Wonder Bread. 
  
• If you make bread using all einkorn flour, you only want to let the final proof rise to between 30% and 50% of its height. Any higher and the bread will collapse when it bakes. 
  
• When you make 100% einkorn bread, do not knead the dough. If you over-work the dough, the gluten will become even more fragile. 

Some people add ginger or apple cider vinegar to the dough as an “old school” way to help enhance the rise of the bread. We do not recommend using either of these ingredients because the gluten in einkorn will not support a higher rise.

If you want your bread to rise higher and have a lighter, fluffier texture, you can replace some of the whole wheat einkorn with bread flour or add a couple of tablespoons of vital wheat gluten to the dough.

If you’re aiming to keep this bread focused on the qualities of einkorn, adding bread flour or vital wheat gluten can alter its unique character. However, it will still retain much of the flavor and texture that sets einkorn bread apart from loaves made entirely with bread flour.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details. 

• Whole grain einkorn flour. This recipe works with freshly milled flour or commercially milled flour. 
• Salt. The salt enhances the whole-grain flavor and brings out the sweet, nutty notes of the wheat.
• Instant dry yeast. 
• Water. 
• Honey. This recipe uses just enough honey to bring out the natural sweetness of the whole grain einkorn without making it a sweet bread. 
• Extra virgin olive oil. Olive oil lends softness to the crumb and extends the shelf life by keeping it soft a little longer. If you use a good quality olive oil, hints of fruitiness from the oil will enhance the flavor of the bread. 

How to Make It

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

1. Whisk the einkorn flour, salt, and yeast in a large mixing bowl. 
2. Add the water, honey, and olive oil. Stir well.
3. Let the dough proof.
4. Scoop the dough into the pan and smooth it out, then let it rise in the pan.
5. Bake then let it cool completely before slicing.

If you want to make the recipe for 75% whole wheat einkorn bread, use the stretch and fold method to strengthen the gluten in the bread flour.

More Artisan Bread Recipes

• Ooni Pizza Dough Recipe
• Greek Easter Bread (Tsoureki)
• Beer Pretzel Bites
• Navajo Fry Bread

Tips For Success

• Want to mill your flour? We recommend using a flour mill to mill your own flour. Food processors, blenders, and spice grinders don’t work as well as flour mills which will grind the flour more finely. 
  
• If you have an instant-read thermometer, the interior of the bread should reach 205°F when it is finished baking. 
  
• You will have more success with this recipe if you use a scale to weigh your ingredients. If you don’t have a scale, lightly spoon the flour into measuring cups and level it with a knife. 
  
• The dough will be sticky and wet. Don’t add extra flour, or the bread will turn out heavy and dense. The sticky dough is a natural characteristic of einkorn. If you make the version with bread flour added, the dough will be easier to work with.
  
• Before handling the dough, moisten your hands with water so it won’t stick to you! 
  
• Since einkorn flour has a weak gluten structure, aim to underproof the dough if you make the recipe for 100% einkorn bread. If you let this bread rise too much, it will collapse when you bake it. You only need to let the bread rise about an inch.

Substitutions and Variations

Add nuts or seeds. Toasted pumpkin or sunflower seeds are fantastic with this bread. Some other great options are anise seeds, caraway seeds, pistachios, walnuts, and hazelnuts. Add 1/2 cup of nuts or seeds to the bread dough if desired. The bread will be a little heavier and denser with nuts and seeds.

Add garlic and herbs. Garlic, with rosemary, thyme, or oregano, taste fantastic in this bread. Basil and sun-dried tomatoes is another great combination. Add 3 to 4 tablespoons of minced garlic or chopped herbs to the dough. 

50/50 whole wheat einkorn flour and all-purpose einkorn flour. If you want to make this variation, use 240 grams of whole wheat einkorn flour and 240 grams of all-purpose einkorn flour. Follow the recipe as written, however, you can let the bread rise to 50% of its height (slightly more than the 100% whole wheat einkorn version).

Storage 

At room temperature: If you want to keep the crust soft, wrap it in plastic or keep it in an airtight container. If you prefer a crunchy, hard crust, store it loosely in a paper bag. It will keep up to 5 days on the counter. 

Freezer: This bread will keep in the freezer for 3 to 6 months. Keep it wrapped tightly in freezer bags. I like to freeze individual slices and grab what I need for toast or sandwiches without thawing the entire loaf. 

More Einkorn Recipes

If you love baking with einkorn, try these recipes:

• Einkorn chocolate banana muffins
• Einkorn pancakes
• Einkorn pasta
• Einkorn pumpkin cake roll
• Einkorn pie crust
• Einkorn crackers
• Einkorn chocolate chip cookies
• Einkorn brownies
• Einkorn almond cake
• Einkorn dumplings
• Einkorn risotto

Helpful Tools

Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on. 

• Mixing bowls
• Bread pan
• Bench scraper
• A flour mill if you want to mill your own flour (this is the one we use)
• Or purchase whole wheat einkorn flour

More Recipes You Will Love:

Our barley quick bread is a hearty, rustic bread. It is easy to make and doesn’t require any yeast.

Spelt sourdough bread offers a rich, hearty wheat flavor with the added depth from the sourdough fermentation.

These kamut tortillas are soft and tender and so delicious. Kamut flour gives them a delicious flavor.

Whole Wheat Einkorn Bread

The gentle, sweet wheat flavor and subtle nutty undertone of whole grain einkorn bread make it stand out from other breads. Its unique taste and satisfying texture make this loaf truly special.

We have two variations of this bread. You can make 100% einkorn bread which is denser than traditional bread but has an amazing flavor. Or, you can blend in some bread flour which will give the bread a light, soft texture while retaining a great deal of the einkorn flavor. We love both versions.

This recipe uses a smaller amount of yeast than traditional bread recipes in order to slow down the proof time and allow more flavor to develop. If you want to speed up the proof time, see the notes.

5 from 13 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Additional Time: 4 hours hours

Total Time: 4 hours hours 55 minutes minutes

Servings: 1 loaf

Calories: 130kcal

Author: Dahn Boquist

Ingredients

100% Whole Wheat Einkorn Bread

• 5 cups whole grain einkorn flour 480 grams
• 1-¾ teaspoons salt 11 grams
• ¾ teaspoon instant dry yeast 3 grams, see notes
• 1-½ cups water 354 grams
• 3 tablespoons honey 60 grams
• 3 tablespoons extra virgin olive oil 37 grams

75% Whole Wheat Einkorn Bread

• 3-¾ cups whole grain einkorn flour 360 grams
• 1 cup white bread flour or all purpose einkorn flour 120 grams, see notes
• 1-¾ teaspoons salt 11 grams
• ¾ teaspoon instant dry yeast 3 grams, see notes
• 1-½ cups water 354 grams
• 3 tablespoons honey 60 grams
• 3 tablespoons extra virgin olive oil 37 grams

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Instructions

For No Knead Whole Wheat Einkorn Bread

• Whisk the einkorn flour, salt, and yeast in a large mixing bowl. 
• Add the water, honey, and olive oil. Stir until the dry ingredients are incorporated and a thick dough forms. The dough will be thick and sticky (almost like brownie batter).  
• Spray the top of the dough with olive oil to prevent a skin from forming. Cover the bowl with plastic and let it rise at room temperature for 3 to 4 hours (if you place it in the fridge, you can let it proof for 6 to 8 hours to develop more flavor). 
• Preheat the oven to 350°F and line a 9 x 5-inch bread pan or an 8 x 4-inch bread pan with parchment paper. 
• Scoop the dough into the pan and smooth it out with wet hands. The dough will be sticky and wet but if you keep your hands wet, they will not stick to the dough. 
• Let the bread rise for 30 to 60 minutes or until it is 30% to 40% taller. Do not let the dough double in height or it will collapse when it bakes. If you are using a 9 x 5 pan, let the dough rise approximately 1 inch (it can rise a bit taller if you have an 8 x 4-inch pan).
• Bake 38 to 48 minutes. If you have an instant read thermometer the internal temperature should be 205°F. 
• Remove the bread from the loaf pan and place it on a wire rack to cool. Let the bread cool for 2 to 3 hours before slicing. 

For 75% Einkorn Bread

• Whisk the einkorn flour, bread flour, salt, and yeast in a large mixing bowl. 
• Add the water, honey, and olive oil. Stir until the dry ingredients are incorporated. Let the bread rest for 10 minutes to hydrate the flour. 
• Get your hands wet and grab an edge of the dough and stretch it up then fold it over itself. Give the bowl a quarter turn and repeat the stretch and fold. Continue the process two more times until you do four stretch and folds.
• Let the dough rest for 15 minutes, then repeat the stretch and fold process and let it rest for another 15 minutes. Do one to two more sets of stretch and folds with a 15 minute rest between sets. Doing three to four sets of stretch and folds will strengthen the gluten in the bread flour without weakening the gluten in the einkorn flour. 
• After you do 3 to 4 sets of stretch and folds, oil the top of the dough and cover the bowl with plastic. Let it rise for 3 to 4 hours or place it in the fridge to proof for 6 to 12 hours.
• Preheat the oven and line a 9 x 5 inch bread pan with parchment paper. 
• Transfer the dough to a wet counter and use damp hands to shape the dough into a loaf. If you keep the counter and your hands wet, the dough will not stick. Optionally, you can dust the counter with flour and keep your hands lightly floured to shape the dough. Use the technique that is easiest for you. 
• Let the bread rise for 60 to 90 minutes or until it is about 60% to 75% taller than its original height (don't let it double, but you can let it get a nice mounded top).
• Bake 38 to 48 minutes. If you have an instant read thermometer the internal temperature should be 205°F. 
• Let the bread cool for 2 to 3 hours before slicing. 

Notes

• We used a smaller proportion of yeast in order to give the bread a longer proof time and develop more flavor. For a quicker proof, increase the yeast to 2-¼ teaspoons (1 packet). Let the bread rise for 45 to 60 minutes, then scoop it into the pan and let it rise a second time for 30 to 45 minutes.
• If you have an instant-read thermometer, the internal temperature of the bread should be 205°F when it is finished baking. 
• The 75% whole wheat einkorn bread creates a light, fluffy, and soft loaf while still retaining much of the flavor from the einkorn flour. You can substitute the bread flour with all-purpose einkorn flour for a lighter texture, though it won’t be as airy as using bread flour.
• If you line the bread pan with parchment paper, the bread will come out of the pan very easily. If you don’t have parchment paper and struggle to release the bread from the pan, let it sit in the pan for 10 minutes. If it sweats in the pan for a while, it will release easier. 
• If you want to make a round boule with 100% einkorn flour, you will want to add an additional 25 to 30 grams of einkorn flour to the dough. The additional flour will allow the bread to keep a free-form shape. However, the bread will be heavier and denser. 
• The gluten in einkorn flour is easier to digest than the gluten in modern flour, but it is not recommended for people with celiac disease.
• The nutritional information below is based on 100% whole wheat einkorn bread and getting 20 slices from the bread.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 80mg | Fiber: 3g | Sugar: 3g

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