Easy Einkorn Sandwich Bread with Fresh Milled Flour
Einkorn is an ancient wheat that is easier to digest due to it’s different gluten structure. It has a very nutty flavor and makes a wonderful bread!
Einkorn wheat is thought to be the oldest of the wheat varieties we have available today! The whole grain flour is hearty and loved by so many.
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I mill all of my own flour so in this recipe I am using freshly milled Einkorn flour, however, you can use store bought whole wheat Einkorn and All Purpose Einkorn.
Of course the all purpose flour will not have the same health benefits of freshly milled whole grain flour.

The thing with Einkorn is that it is fairly difficult to learn to use in bread. It’s gluten structure is weak and therefore it doesn’t take well to kneading. You really want to mix it as little as possible.
Why Freshly Milled Flour?
Freshly milled flour has the bran and germ intact. These contain the oils and nutrients that make whole wheat flour so nutritious.
Regular flour (all purpose) is sifted meaning they have had the bran and germ (nutrients) removed for longer shelf life. Unfortunately, this also removes all of the healthy parts of the grain.
Working with Einkorn
In my experience, making your dough on the stickier side lends to a more moist loaf in the end.
Einkorn can be much stickier than other grains. It has a different form of gluten which is generally tolerated better than modern wheat for some people.
Although I prefer Kamut and Spelt over Einkorn, I do keep some on hand for muffins, pancakes, or waffles.

The most important thing to remember with Einkorn is the more you work with it, the stickier it gets.
Also, keep in mind that the bread dough will be between a banana bread texture and a bread dough texture.
Einkorn dough is by nature a sticky dough. The first time I made Einkorn bread it was quite the shock in the difference. But, I assure you it is well worth the effort to use Einkorn grains in your kitchen!
Want another Einkorn recipe? Try my Einkorn Sourdough Artisan Bread
Simple Ingredients you will need for this Einkorn sandwich bread recipe
- Freshly milled Einkorn flour: (May use store bought whole wheat or all purpose Einkorn flour) This is the grain mill I have used for years: Nutrimill Grain Mill
- Water: Use warm water not more than 105 degrees F. For best results use filtered water.
- Salt
- Active Dry Yeast
- Honey (optional)
- Olive oil
- Lemon juice (optional)
I am using the sponge method for this loaf. I find that with Einkorn this method yields a moister loaf of bread and always makes for good results.

Step by Step Instructions for making this Einkorn Bread Recipe
Grind your Einkorn berries just before using. You will need to grind 3 1/2 cups of grain.
**There may be a bit of flour left over. I always freeze mine for the next use**
In the mixing bowl of your stand mixer with a dough hook attachment or in a large mixing bowl, add water, yeast, and 2 cups of the flour. Mix, cover, and allow to sit for up to 20 minutes.
This is the Stand Mixer I use.
It will become very bubbly and frothy.
Add the honey, salt, oil, and lemon juice if using.
Start adding the remaining flour 1/2 cup at a time until a soft dough forms. It will be sticky.
Only mix until the dough comes together.
Prepare a 1 pound loaf pan by greasing with oil or lining with parchment paper.

Put a little olive oil on your hands and scrape the dough out on a lightly oiled surface. A dough scraper works quite well with this. Shape into a loaf shape and put in loaf pan.
I forego a first rise and second rise with this loaf. It just seems to turn out better with one rise.
Cover with plastic wrap and allow to rise at room temperature until it barely tops over the pan. About 1-2 hours.
Preheat oven to 350 degrees F. Bake in preheated oven for 30-35 minutes or until the internal temp is 195-205 degrees F and the loaf is golden brown.
Allow bread to cool on a wire rack before slicing.

Why use Lemon Juice?
The lemon juice helps make the loaf softer and have a bit of a better rise. You can leave it out and it will still turn out fine.
Learning to make your own bread at home is so much fun and you will be surprised how great it makes you feel, especially using Einkorn wheat!
Storage Tips
Store cooled bread in a plastic bag on the counter for 3-5 days.
Freeze loaf in freezer safe bag for up to 3 months.

Einkorn Sandwich Bread
Equipment
- 1 Large mixing bowl or stand mixer
- 1 1 Pound Loaf Pan
Ingredients
- 1 cup warm water 100-105 degrees F
- 2 tsp active dry yeast
- 4-5 cups freshly milled Einkorn flour can use store bought whole wheat or all purpose Einkorn flour
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tbsp lemon juice optional
Instructions
- In the mixing bowl add the water, yeast, and 2 cups of the flour. Cover and allow to sit for 20 minutes.
- Add honey, salt, oil, lemon juice (if using) and mix well.
- Add the remaining flour 1/2 cup at a time until a soft dough forms. It will be sticky.
- Once mixed into a soft dough, prepare a 1 pound loaf pan.
- Grease your hands and the work surface lightly.
- Scrape the dough onto the work surface and shape into a loaf shape.
- Add to loaf pan, cover, and allow to rise until it barely tops over the loaf pan.
- Preheat oven to 350 degrees F.
- Bake for 30-35 minutes.
I love your down to earth ways and words.
Thank you so much!
Made this bread..has such great flavor. My husband is in love with it for pb and jelly sandwiches.
Thank you for sharing your recipes and techniques, they are so very helpful.
This recipe is wrong. I’ve made other recipes with einkorn but this turned out horribly and now I’m out the cost of expensive Einkorn bread. After step #3 when adding floor. it doesn’t say anything about adding more liquid or yeast and now I have a hard rock of dough. So upsetting!!
In the instructions I say to add the liquid and yeast along with 2 cups of flour and let it soak. Here are the instructions from the recipe card: In the mixing bowl add the water, yeast, and 2 cups of the flour. Cover and allow to sit for 20 minutes.
Add honey, salt, oil, lemon juice (if using) and mix well.
Add the remaining flour 1/2 cup at a time until a soft dough forms. It will be sticky.
Once mixed into a soft dough, prepare a 1 pound loaf pan.
Grease your hands and the work surface lightly.
Scrape the dough onto the work surface and shape into a loaf shape.
Add to loaf pan, cover, and allow to rise until it barely tops over the loaf pan.
Are you Sure you followed the instructions. I’ve made this bread numerous times, it is delicious each time
Thank you for your recipe. So nice to see the beautiful loaf of bread that you made. Its my favorite,
Do I need to add more water? My dough is not coming together.
Let it sit for 30 minutes first for the flour to soak up the water. Einkorn absorbs water differently and will be much more sticky than modern wheat.
My dough is not sticky and it is very firm and dense. I have not baked it yet but I am concerned there is not enough liquid for the amount of fresh milled flour you have in this recipe.
I have never had a stiff dough out of this recipe, so that is out of the ordinary. Einkorn is notoriously very sticky. I would go for it and bake it. Perhaps the humidity is super low in your kitchen causing it?