Whether you’re new to baking or just new to einkorn wheat, this no-knead einkorn sandwich bread recipe is simple and quick, providing a deliciously soft, fluffy, and sweet loaf with a satisfying baking experience.
If I’m not using sourdough, I like to use einkorn. Einkorn is an ancient wheat that offers advantages over modern-day wheat.
It is not only more easily digested because of its weak gluten structure, but it also has higher protein, iron, fiber, and other vitamins when compared with your typical all-purpose flour. (source)
While it is more expensive, einkorn is a superior grain and makes really delicious homemade bread with its mildly nutty flavor.
I love sourdough, but I also just love baking, and I wanted to have a recipe for those who are not yet into sourdough but would love to master a healthy, fresh-baked loaf of bread.
Considering that my recipes almost always embrace sourdough in some form or fashion, you might be wondering where the fermentation comes into play. While rare, there are occasions that I bake without sourdough, and this is one of them!
Beginning the sourdough journey can be quite intimidating. Making your own sourdough starter requires a minimum of seven days, and that can feel like a long time if you suddenly have the desire to bake.
This einkorn sandwich bread comes together quickly and is easy enough for a beginner to tackle. Seasoned bakers will also enjoy the ease, flavor, nutrition, and structure that this delicious loaf provides. It’s made with simple, wholesome ingredients and can be prepared and baked quickly – ready in a single morning or afternoon.
This einkorn bread makes a fluffy loaf that slices well and holds up great for sandwiches, hot or cold. It also works well for French toast, homemade stuffing, decadent bread pudding, hearty breakfast strata, or just good ol’ buttered toast.
Needing that sourdough flavor? Try my einkorn sourdough bread for the paired benefits of einkorn and fermentation!
Why You’ll Love This Recipe
Quickly made – Because it is made with commercial 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 – This is a wonderful bread for those just starting their bread-baking journey. It’s no-knead and uncomplicated, offering 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!
Simple and delicious – Wholesome, simple ingredients turn out a really tasty loaf with a light, tender crumb and a buttery, nutty flavor.
Ingredients
Einkorn flour – This recipe is for all-purpose einkorn flour. If milling your own flour, the amounts will need adjustment.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Einkorn Sandwich Bread
Step 1: In a large bowl or stand mixer, combine warm water, honey, butter, and yeast. Let sit for several minutes so the yeast can bloom, becoming foamy on top.
Step 2: Add two cups of flour and 1.5 teaspoons of salt, then mix well. Add the last two cups of flour and mix until the flour is fully hydrated.
Step 3: Cover with an airtight lid or plastic wrap, then allow to rise for one hour. Preheat oven to 375° and prepare a one-pound loaf pan by greasing or lining with parchment paper.
Step 4: Shape the dough into a loaf by gently pressing it out into a loose rectangle and rolling it up.
Step 5: Add to the prepared pan and cover with a damp tea towel or oiled plastic wrap so the top of the loaf won’t stick. Allow to rise for 30-60 minutes in a warm place or until doubled.
Step 6: Bake for 40-45 minutes until golden brown. Allow to cool completely on a wire rack before slicing.
Tips
- Einkorn is a completely different type of flour and doesn’t need to be kneaded like regular, all-purpose flour.
- Einkorn dough is sticky because of the lower gluten content, but don’t add more flour. I like to grease my work surface and my hands before working with it.
- You want the water warmed to about 100-105 degrees. If it is too hot, it will kill the yeast.
- If using freshly milled whole grain einkorn flour, you will need to add more flour.
- Don’t let the bread rise too long or it may collapse. Keep to the suggested timeframe, if possible.
Recipe FAQs
Einkorn is not gluten-free, but it is a better option for those with gluten intolerance. Some people with gluten sensitivities find that they can tolerate einkorn wheat without issue.
Einkorn flour has a mild nutty flavor, similar to whole wheat flour, but somewhat sweeter and milder. It brings a pleasant, earthy taste to fresh bread!
Einkorn is an ancient grain that has largely been replaced by the fast-growing, more easily processed modern wheat. Einkorn grows more slowly, yields less, and has a tougher hull, making it more difficult and more expensive to process.
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.
You can find pre-ground einkorn flour at natural food stores like Whole Foods or on Amazon. Jovial is my preferred brand of pre-ground flour.
More Einkorn Recipes from the Farmhouse
- Einkorn Cinnamon Rolls
- The Best Einkorn Pie Crust
- Einkorn Chocolate Chip Cookies
- Cast Iron Einkorn Cornbread with Popcorn and Honey
- Einkorn Flatbread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Einkorn Sandwich Bread
Ingredients
- 1¼ cups warm water
- 2 tablespoons honey
- 3 tablespoons butter, melted
- 1½ teaspoons dry active yeast
- 4 cups all-purpose einkorn flour
- 1 1/2 teaspoons sea salt
Instructions
- In a large bowl or stand mixer, combine warm water, honey, butter, and yeast. Let sit for several minutes so the yeast can bloom, becoming foamy on top.
- Add two cups of flour and 1.5 teaspoons of salt, then mix well. Add the last two cups of flour and mix until the flour is fully hydrated.
- Cover with an airtight lid or plastic wrap, then allow to rise for one hour.
- Preheat oven to 375° and prepare a one-pound loaf pan by greasing or lining with parchment paper.
- Shape the dough into a loaf by gently pressing it out into a loose rectangle and rolling it up. Add to the prepared pan and cover with a damp tea towel or oiled plastic wrap so the top of the loaf won’t stick. Allow to rise for 30-60 minutes in a warm place or until doubled.
- Bake for 40-45 minutes until golden brown. Allow to cool completely on a wire rack before slicing.
Notes
- Einkorn is a completely different type of flour and doesn’t need to be kneaded like regular, all-purpose flour.
- This makes a sticky dough because of the lower gluten content in einkorn, but don’t add more flour. I like to grease my work surface and my hands before working with it.
- You want the water warmed to about 100-105 degrees. If it is too hot, it will kill the yeast.
- If using freshly milled whole grain einkorn flour, you will need to add more flour.
- Don’t let the bread rise too long or it may collapse. Keep to the suggested timeframe, if possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
2nd comment (update).
If you use the 32oz Jovial package, you can get 2 loaves from it by using a small bread pan and these measures. If not, it takes 2 packages to get 3 full size loaves.
Use these measurements for 2 per package.
Water… 285g
Yeast… 7.3g (1 packet)
Flour… 445g (or 1/2 package)
Coconut oil…3tbsp
Honey… 1 1/2 tbsp
Salt… 3/4 tsp
P.s.
hydration is approx. 65%
Easy to make and tasts great. I make 1/3 of this recipe for 1 loaf. Better consistency measuring some in grams.
I used Water 380g, Yeast 10g, Coconut oil 1/4 c, Honey 2 tbsp, Salt 1 tsp, Einkorn flour 580g.
It’s also sinking in the middle… I’ve made it twice. It rose very quickly, even when on my kitchen counter vs a warm bathroom. I started it near a warm oven but moved it soon to another counter in my kitchen but it still rose fast. Should I just allow it to raise till it’s doubled even if that only takes 10-20 minutes?Thank you!
Hi! I see you have been talking about whole grains lately…is einkorn flour whole grain?
Hi! So I cut the recipe down by a 3rd to make 2 loaves (so 8 cups of flour), but once I had added 7 cups the dough was pulled away from the sides, so I stopped adding and just let it knead. When I glanced back in the bowl after a minute or 2, the dough was no longer pulled from the side but had spread back out. Should I have added more flour at this point since it wasn’t pulled away anymore or just leave it be? Thank you!
EINKORNS
375 – 40 Minutes
100-105’. Water oil
Loaves. Halfa
cups water. 3. 1. 1/2
tble dry yeast. 3. 1. 1.5 tsp
cup coco oil. 1/3. 1/6. 4.05 tsp
cup open. 1/3. 1/6. 4.05 tsp
tble salt. 1. 1/3. 1/2 tsp
Einkorn cups. 12. 4. 1.3
Open = honey and/ or black truffle chili crunch or …
Joachillo_MP
Hi. I don’t do social platforms and I couldn’t, from top to bottom, find a link to share this recipe. Saw all the other links but not just a simple share to my email. (Easy Einkorn Bread)
You can always copy and paste the URL.
Why don’t you use weights in your recipes?
I’m working on updating all of my blog posts to include weights.
Hello Lisa, can you please tell me the weight for the einkhorn flour? I fresh mill my grain and the flour is very “fluffy” when it comes out of my mill. I don’t think my cups measurement is very accurate.
Thank you!
You said if not milling your own flour you would need less than 12 cups. I use Jovial Einkorn mix of AP and WW. How many cups do you suggest for this recipe?
Hi. We were surprised that we were unable to use the the full 12 cups of flour. And … we are wondering when. to add the other half of the salt! It does not say in the recipe 😊