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 I wanted to half the recipe do I cut all ingredients by half including yeast?
Thanks,
Rose
You can keep the yeast amount the same.
Can I use butter instead of coconut oil? I’m allergic.
Yes.
Can I use sourdough starter instead of the yeast?
No, I would use yeast in this recipe.
Hi, you mentioned needing less if using einkorn all purpose (using jovial brand). How much would you need in this?
Try 1/4 cup less flour!
I really appreciate your eikorn recipes. I’m new to milling and using einkorn flour in recipes. Every recipe I’ve tried was a success and this recipe was no expection! It tasted amazing and the family loved it!
If you use 1/2 cup starter for this recipe, would the rest of the ingredients and directions be the same? Would you recommend letting the mixed dough sit to rise like you do in your Einkorn Sourdough Bread recipe?
The dough would probably to wet. You would need to add more flour. If you are not using yeast at all then it would need to rise like a typical sourdough bread.
Hi, I’m having a lot of trouble with this recipe… I’ve made it three times and the last two times the dough looks lovely but it sinks in the middle when it bakes. The first time it didn’t do that but I know I added a bit too much flour as it was very very dense. I’m using a Kitchenaid like you and fresh milled flour. I’m using 4 packets of instant yeast because google told me that was equal to 3T, but I’m wondering if that’s incorrect and I’m using too much yeast?
Hi Lisa! If I want to substitute the yeast with the einkorn starter, how much would I need? We are loving your einkorn bread recipe and I want to switch over to some sanwich bread. Thanks!
You would need about 1/2 cup of einkorn starter.
Do you happen to have the weight measurements (grams) for this recipe? Sounds amazing!
I don’t. I do have a conversion chart for my recipes though.
Hi Lisa, thank you for your recipes! I’m venturing into making my own breads for the health if my family and feeling pretty overwhelmed, but plan to try both this and the einkorn sourdough. Many people use a Pullman loaf pan, do you have an opinion on those or a reason you do not use them? Thanks!!
It’s just preferential on what loaf pan you use!
Since Einkorn is so sticky, I have a few technical questions: 1. What setting do you consider low on the kitchen aid mixer, 1 or 2? (2) Do you just use oil to grease your surface or butter or something else? (3) Can I use avocado oil in place of the coconut oil? If I do not want to make 3 loaves but only two, once i divide them equally by weighing, can I place the one I do not want to bake in the freezer? If I can, what is the proper way to freeze einkorn dough?
I usually keep my mixer between 1 and 2. I go back and forth depending on how the dough is looking. You could use avocado oil in place of coconut oil! You can freeze the dough and then pull it out to bake with when you’re ready. Just pull it out and let it rise again on the your counter before you bake it.