Einkorn Sandwich Bread

4.46 from 130 votes

Perfect no-knead einkorn bread made in two hours. Soft, fluffy, and slightly sweet.

Prep Time15

Cook Time45

Additional Time1

Total Time2

Course: Side Dish

Cuisine: American

Keyword: einkorn bread, no knead bread, whole wheat sourdough sandwich bread

Servings: servings

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.

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.