This no-knead einkorn bread recipe is such a simple way to prepare healthy, delicious homemade bread – all within two hours. It’s perfect for sandwiches or buttered toast and will certainly be a family favorite that you can make over and over again.
First off, let’s address the elephant in the room.
You know how I love sourdough, and this isn’t a sourdough recipe.
Is everything alright over here?
All is well! I just love einkorn wheat, especially when I’m not going to be using a sourdough starter.
(If you’re interested in fermenting your einkorn, try my Einkorn Sourdough Bread recipe.)
Also, I considered those of you who would love to start making your own bread, but might get discouraged at how a sourdough starter takes 7-10 days to make. Or maybe it just seems complicated when you’re looking for something simple. I think the main thing is just getting started.
That’s where this super easy recipe comes in. Combine some simple ingredients, allow time for a good rise, and bake in a preheated oven until golden brown. It’s delicious, easy, and slices up well.
I like to say if you can’t sour it, einkorn it.
What is einkorn flour?
Einkorn is an ancient grain that is considered to be the oldest known. It is the only wheat that hasn’t been hybridized by farmers over the years to create better crop yields or more glutenous flour for baking.
While hybridized doesn’t necessarily refer to genetically modified, many kinds of wheat are now considered GMO, but einkorn continues to escape that label.
This ancient wheat has been gaining popularity in recent years because it naturally has less gluten, making it easier to digest than modern-day wheat.
I typically use sourdough to ferment our grains to make them more digestible. However, einkorn is already easier to digest, which makes it a good candidate for quick breads, muffins, pie crust, and cookies.
So when I’m not fermenting grains, my go-to flour is einkorn.
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Why I Love This No-Knead Einkorn Bread
Super quick: Because it is made with yeast, this bread is ready in just a couple of hours and doesn’t require any kneading. It’s a great back-pocket recipe for when you need a loaf of bread quickly.
Great for beginners: For those just starting their bread-baking journey, this no-knead bread is a simple recipe and an easy success. It requires only a few ingredients and minimal hands-on time. For a new baker, it is so satisfying to see and smell a fresh loaf from the oven for the first time. And this is guaranteed to be a recipe the whole family will love!
Healthy and delicious: Einkorn flour is more easily digestible because of its weak gluten structure, and it also contains more protein and vitamins than other flours. (source) It’s also just really tasty, with a light, tender crumb, and a buttery, nutty flavor.
This recipe is actually in collaboration with the Homesteaders of America. All across YouTube, we are teaming up to share basic skills like cooking from scratch, raising your own food, milking goats, and more.
There isn’t a better time than now to learn these essential skills.
Get every video in the Homesteaders of America ‘Grow Your Own Food’ series HERE.
Tips For Making This Recipe:
- Einkorn is a completely different type of flour and doesn’t need to be kneaded like regular, all-purpose flour.
- Einkorn dough will be wet and sticky because of the lower gluten content, so don’t be alarmed.
- This recipe makes three loaves of bread. Use some now and put the rest in the freezer if you don’t plan on eating it for a few days. Place it in a sealed, air-tight bag or container.
- Measure out the melted coconut oil before the honey. Doing so will help the honey come out of the measuring cup much easier.
- You want the water warmed to about 100-105 degrees. If it is too hot, it will kill the yeast.
- Since einkorn bread dough is stickier, I like to grease my work surface and my hands before working with it.
- I used 100% freshly milled whole grain einkorn flour for this recipe. If you are using all-purpose einkorn flour, you will need a lot less.
- You can use this delicious bread for more than just sandwiches. Try french toast, stuffing, bread pudding, breakfast strata, or just good ol’ buttered toast.
Tools you may need:
Grain mill (optional) – if you plan on buying wheat berries to grind your own flour (This is what I do for this recipe. If you use preground flour, or all purpose, you will need less.)
Measuring cups and spoons
Ingredients
Water – Warmed to about 100-105 degrees.
Instant yeast
Coconut oil – Melted and cooled until just warm.
Honey
Salt – I use sea salt.
Einkorn flour
How To Make Einkorn Bread
If you plan to grind your own flour, grind the einkorn wheat berries on medium in your Nutrimill (or a different grain grinder).
In a large mixing bowl or stand mixer, stir the warm water, yeast, melted coconut oil, and honey. Allow them to sit for several minutes so the yeast can bloom. It will become foamy on top.
Begin adding your flour one cup at a time. When you have added about half of the flour, add in the salt, then continue with the rest of the flour. If you use all-purpose einkorn, you may need less flour.
Add the flour until a wet, sticky dough forms and begins pulling away from the sides of the bowl, then continue until well incorporated. I run my stand mixer for about 4 minutes on low with the dough hook.
Transfer to a lightly greased work surface for shaping. You’ll want to add a little flour, but don’t — it’s not needed.
Use a dough scraper (also called a bench scraper) to help with shaping. Add some oil to the scraper and use it to divide the dough into three equal-sized loaves.
Preheat your oven to 375°F, then line each of the three loaf pans with a piece of parchment paper. I use stainless steel pans.
Place each of the loaves in its loaf pan and cover with plastic wrap or a tea towel.
Let the loaves rise at room temperature for 45 minutes or until they have doubled. You don’t want to let it rise too long or too rapidly, or it may sink in the middle.
Bake in the preheated oven for 40 minutes until the loaves are a nice, golden brown.
Cool completely before slicing.
Storage
To store at room temperature, keep the bread in a bread box or airtight container for 3 to 4 days.
To store for longer periods, place the bread in a freezer-safe bag and store in the freezer for several months. Thaw at room temperature.
FAQ
No, it is not. However, the protein structure is different and easier to digest. Many people who have gluten sensitivity can digest einkorn without issue, but since it still contains gluten, those who have a medical condition such as celiac disease should avoid it.
You can, but you will need to tweak the recipe because einkorn absorbs less liquid than regular flour. If you swap standard wheat flour for einkorn flour in a recipe, you will need to use a bit more of the einkorn.
When using einkorn, it is good to know that the batter will look different and have a different texture than modern wheat flour dough.
I usually purchase einkorn wheat berries in bulk from Mockmill. Click the link here, and then the link on my Mockmill page to get a coupon. You can also find pre-ground flour at natural food stores like Whole Foods or on Amazon. Jovial is my preferred brand of pre-ground flour.
Find More Delicious Recipes Straight From Our Farmhouse Kitchen:
- Homemade Gluten Free Granola Bars
- Sourdough Blueberry Cobbler
- Homemade Apple Pie Recipe With Einkorn Crust
- Cast Iron Einkorn Cornbread with Popcorn and Honey
- Classic Green Bean Casserole Recipe From Scratch
If you try this recipe and love it, I would appreciate it if you could come back and give it 5 stars! Tag me @farmhouseonboone on Instagram if you make it.
Einkorn Sandwich Bread – No Knead
Ingredients
- 3 cups warm water, about 100 to 105 degrees
- 3 tablespoons instant yeast
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 1 tablespoon salt
- 12 cups whole grain einkorn flour
Instructions
- In a large bowl or mixer, combine water, yeast, oil, and honey. Stir until creamy. Allow it to sit for a few minutes so the yeast can begin to bloom.
- Add one cup of flour at a time. When you have added about half of the flour, add the salt, and then the remaining flour. I like to add one cup at a time because a lot of variables can happen. Just use enough flour to where the dough starts pulling away from the side of the mixer.
- Mix until you have a wet, sticky dough. I do four minutes on low with the dough hook.
- Transfer the dough to a lightly greased work surface. The dough will feel very sticky and wet, but don’t add more flour.
- Shape the dough into three loaves.
- Preheat the oven to 375°F. Line three loaf pans with parchment paper.
- Place dough in the loaf pans and cover with oiled plastic wrap. Let rise for 45 minutes, or until doubled. Don’t let it rise too long or too rapidly, it will sink in the middle.
- Remove the plastic wrap.
- Bake for 40 minutes. Let cool completely before slicing.
Notes
- This recipe makes three loaves of bread. Use some now and put the rest in the freezer if you don’t plan on eating it for a few days.
- Measure out the melted coconut oil before the honey. Doing so will help the honey come out of the measuring cup much easier.
- You want the water warmed to about 100-105 degrees. Too hot and it will kill the yeast.
- Grease your work surface and fingers before shaping the dough into loaves. Don’t flour your work surface.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you have freshly milled the flour, does it change the bread? Should you work differently with the fresh milled flours?
I used 100% freshly milled whole grain einkorn flour for this recipe. So, it should be good as is!
I’m trying to figure out what I did wrong? I made this today and the loaf turned out a bit flat, it was higher up before I cooked it? The only thing I think I did differently was sub the honey for sugar would that do it? Or did I mix it or proof it too long?
That probably wouldn’t do it. My guess was it was over proofed or under proofed and that is why it seemed flat.
How do I do this with regular active yeast?
I’ve never made this as a yeast recipe. You could use this information to convert it: https://www.farmhouseonboone.com/how-to-covert-any-recipe-to-sourdough?fbclid=IwAR0bxtJBP93AXxiCYH1pzEzY9pmgJkldBBwOr1sf6d6py6Qb2RKo0SjDYs0 If you try it, let us know!
Hi! Can I use Jovial whole wheat einkorn flour for this instead of freshly ground?
I also wondered could I do a mixture of whole wheat einkorn flour and all purpose einkorn flour? If so, what changes do I have to make, if any? Thanks!
Hi! Could I use the Jovial whole wheat flour instead of freshly ground? Also, could I combine flours with this recipe? Like a combination of all purpose einkorn and whole wheat einkorn? If so, what changes do I need to make?
Yes, you can use jovial. And a combo should work just fine. If you experiment with it, let us know!
Hi there! I’m wondering how much less of the all purpose flour I will need as opposed to the whole wheat. Do you have a measurement for that or what I may be looking for?
I would just sub it one for one!
Hello! Have you ever cooked in mini loaf pans? If so for how long do you bake them and how many?
Thank you,
Allison
I have not, I would try like 20-30 minutes to start.
Do you have a gram/ weight measurement for the flour instead of by cup?
Not currently, I will be working on updating my posts with weight measurements.
Fabulous recipe. I used my freshly milled einkorn berries and used organic butter in place of the coconut oil. Bake time was 35 minutes. Delish. Will definitely make againdawn
Awesome! Glad you enjoyed it!
What size loaf pans do you use for this recipe? I am finding that my loaf pan is often much bigger than most of the recipes require to get the proper rise, etc. Thanks!
I use this one: https://amzn.to/3BYWOgU it is 5.8″D x 9.7″W x 3.4″H