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A loaf of sliced Einkorn Sandwich Bread on a wooden cutting board, showcasing its light, airy crumb and golden crust.
Daniel

Wholesome Einkorn Sandwich Bread

Bake a remarkably tender and flavorful sandwich bread using ancient einkorn flour. This recipe yields a loaf with a delicate crumb and a slightly nutty taste, perfect for everyday sandwiches or toast.
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Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Servings: 1 loaves
Course: Bread, Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 1/4 cup warm water (105-115°F / 40-46°C)
  • 2 1/4 tsp active dry yeast (one standard packet)
  • 2 tbsp honey or maple syrup
  • 3 1/4 cup whole grain einkorn flour (approx. 400g, plus more for dusting)
  • 1 1/2 tsp fine sea salt
  • 2 tbsp olive oil or melted unsalted butter (plus extra for greasing bowl and pan)

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Stand mixer (optional, with dough hook)
  • Measuring cups and spoons
  • Kitchen Scale (recommended for flour)

Method
 

Activate Yeast
  1. In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, yeast, and honey/maple syrup. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Mix the Dough
  1. Add 3 cups of the einkorn flour and the salt to the yeast mixture. Add the olive oil or melted butter. Mix with a wooden spoon or a dough hook on low speed until a shaggy dough forms and all the flour is moistened. If using a stand mixer, knead on low speed for 3 minutes.
  2. Gradually add the remaining 1/4 cup of flour, one tablespoon at a time, until the dough comes together and is slightly tacky but not overly sticky. Einkorn dough is softer than modern wheat dough, so be careful not to add too much flour. Knead by hand on a lightly floured surface for 5-7 minutes, or with a stand mixer on low speed for 4-5 minutes, until the dough is smooth and elastic. It may still feel a bit sticky.
First Rise (Bulk Fermentation)
  1. Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size. Einkorn rises a bit slower than traditional wheat.
Shape the Loaf
  1. Lightly grease a 9x5-inch loaf pan. Gently punch down the risen dough and turn it out onto a lightly floured surface. Gently shape the dough into a log that fits the length of your loaf pan. Avoid overworking the dough, as einkorn can be more delicate.
Second Rise (Proofing)
  1. Place the shaped dough into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 45-75 minutes, or until it has nearly doubled in size and looks puffy.
Bake the Bread
  1. Preheat your oven to 375°F (190°C) about 20 minutes before the end of the second rise.
  2. Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) with an instant-read thermometer. If the top browns too quickly, you can loosely tent it with foil.
Cool and Serve
  1. Once baked, remove the loaf from the oven and immediately transfer it from the pan to a wire rack to cool completely. Cooling thoroughly (at least 1-2 hours) is crucial for the crumb to set properly. Slicing too early can result in a gummy texture.
  2. Slice and enjoy your wholesome Einkorn Sandwich Bread!

Notes

Einkorn flour has less gluten than modern wheat, making the dough softer and a bit stickier. Avoid adding too much extra flour during kneading. It's best to work with a slightly tacky dough. For best results, use a kitchen scale to measure the flour accurately. Store leftover bread in an airtight container at room temperature for up to 3-4 days, or freeze sliced bread for longer storage.