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 the dough rise for 1 hour.

Grease an 8 x 4 inch loaf pan.

Scrape the dough out onto a work surface that has been greased with oil and shape the dough into a loaf. If the dough sticks to your hands then dip your hands into some water. Your wet hands will prevent the dough from sticking to them.

Place the shaped loaf of dough into the prepared loaf pan and grease the top of the dough with oil or butter.

Let the dough rise for 60 to 90 minutes (time will vary depending on room temperature and humidity). The dough should only rise to 1 1/2 times its original height. If you let the dough 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. Cool on a wire rack.