Fresh Milled Einkorn Sandwich Bread (Soft, Easy & 100% Whole Grain)
Einkorn is an ancient wheat with a nutty flavor and soft texture. This fresh milled Einkorn sandwich bread is hearty, nutty in flavor, and makes the perfect homemade everyday bread.
Einkorn wheat is thought to be the oldest of the wheat varieties we have available today! Lower in gluten, Einkorn flour boasts easier digestion with optimum nutrition.
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Why you’ll love this recipe?
- Soft & Fluffy (Perfect for Sandwiches)
- 100% Fresh Milled Flour Recipe
- Rich & Nutty Flavor
- Easier on Digestion
- No Preservatives
- Perfect for making ahead (Freezes Well)
- Works great for Sandwiches, Toast, or as an Everyday Bread
What Makes Einkorn Different?
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.
Because of this weaker gluten structure, Einkorn flour doughs prefer to be handled gently and don’t require kneading heavily (this actually makes the dough stickier!).
This also makes Einkorn flour the perfect soft wheat for making muffins, cakes, or biscuits.
Try my FLUFFY EINKORN BISCUIT RECIPE!
For the perfect muffin recipe, try my EINKORN CHOCOLATE CHIP MUFFINS
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. Keeping it at a higher hydration will ensure a softer, fluffier loaf of bread especially when working with fresh milled Einkorn flour.
Want a Sourdough Einkorn Bread recipe? Try my Einkorn Sourdough Artisan Bread
Are you new to Fresh Milled Flour? START HERE!
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 105-110 degrees F. For best results use filtered water.
- Salt
- Active Dry Yeast
- Honey (optional)
- Olive oil
- Egg (optional)
Step by Step Instructions for making this Einkorn Bread Recipe
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.
Mill the Grain
Grind your Einkorn berries just before using. You will need to grind 384 grams of grain.
I use the NUTRIMILL GRAIN MILL
Make the Sponge
Heat the water to 105-110 degrees F.
In a large bowl, combine the warm water, yeast, honey, olive oil, and egg. Mix well. Add half of the flour or 2 cups.
Mix together until no dry bits of flour remain.
Cover and let rest for 20 minutes.
You can mix this in a stand mixer as well. Take care not to over mix.
This is the Stand Mixer I use.
It will become very bubbly and frothy.
Mix the Dough
After the sponge becomes very bubbly, add the rest of the flour and the salt.
Mix just until the dough comes together.
Prepare a 1 pound loaf pan (8.5×4.5) by greasing with oil or lining with parchment paper.
Shape the Dough and Rise
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 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.
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.
Looking for more Einkorn Recipes?
These EINKORN WAFFLES are the perfect quick and easy breakfast!
Give this SOURDOUGH EINKORN SANDWICH BREAD a try for a long fermented loaf.
Fresh Milled Einkorn Sandwich Bread
Ingredients
- 1 cup warm water (223 grams) 100-105 degrees F
- 2 tsp active dry yeast (9 grams)
- 4 cups freshly milled Einkorn flour (384 grams) can use store bought whole wheat or all purpose Einkorn flour
- 2 tbsp honey (36 grams)
- 1 tbsp olive oil (13 grams)
- 1 tsp salt (9 grams)
- 1 Egg
Instructions
Mill Einkorn Berries
- First, mill your Einkorn berries on the fine setting of your grain mill.
Make the Sponge
- Heat the water to 105-110 degrees F.
- In a large mixing bowl, add the water, yeast, oil, honey, and egg. Mix well until combined and add in 2 cups of the flour or 192 grams.
- Cover and let soak for 20 minutes or until the mixture becomes very bubbly and foamy.
Mix the Dough
- Add the remaining flour and mix until a soft dough forms. It will be a sticky dough.
Shape and Rise
- 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.
Bake
- Preheat oven to 350 degrees F.
- Bake for 35 minutes.
- Let the loaf cool completely on a wire rack before slicing.
I love your down to earth ways and words.
Thank you so much!
The bread turned out beautifully. Thank you for such great instructions on this blog and the YouTube video.
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?
My dough is also very stiff and not sticky. It’s rising now but I’m expecting a very hard dense loaf. I followed the instructions but it was getting stiff with just 3 cups of flour. I let it sit in the beginning for 25 min. Will comment how it turned out!
Did you use fresh milled flour?
I use instant yeast. How to adjust from dry yeast to instant yeast. I want to make this bread for a friend with stomach issues.
I just found your site and have enjoyed watching a couple videos. Will try your fresh milled sourdough tomorrow. It has been quite a challenage using freshed milled flour in sourdough.
Just mix up the dough and go ahead and add the instant yeast with all the other ingredients and then proceed with the rest of the recipe. Yes, fresh milled sourdough takes some adjusting but is so worth it!
I made this with einkorn and it was delicious! I’m curious, would a different freshly milled flour work as well? I just bought Wheat Berries Prairie Gold and wondered if I could use it with this recipe. Thanks!
Yes, I used fresh milled Einkorn for this recipe. It will work wonderfully!
Update- Instead of Einkorn, I used Wheat Berries Prairie Gold. I didn’t need as much flour as the recipe called for. I used 3.75 cups of flour. It took about 35 minutes to bake, but it turned out great!
Do you have any recommendations for this recipe in a bread machine? I love Einkorn flour and bought a mill to start grinding my own. I’ve been making bread with a machine now and with Einkorn, which turns out great. Looking for advice how to modify recipes to accommodate the freshly milled. Thanks for posting your recipe and also your video’s on u toob. Very helpful advice.
I think this recipe will work in a bread machine with a couple of modifications. First, as you know, Einkorn doesn’t like to be kneaded, so I would just let the machine mix the dough well and either knead it very briefly. Then, I would go straight into the rise and bake setting. I seriously need to get a bread machine so I can learn more about how to use them. That may be next on the list for this year!
Thanks for this recipe! It’s the best freshly milled einkorn bread recipe I’ve come across. Made it today and the bread turned out well. Will be my go-to recipe for einkron sandwich bread.
What a Wonderful and delicious recipe, this was my very first loaf of emmer wheat flour bread 🍞 It reminds me of the bread that my Mom used to bake when we were kids. Thankyou so much for sharing this recipe with all of us, it was extremely easy to make and the directions are very clear. A child can make this bread 🍞
Five stars ✨✨✨✨✨
This is my first time eve making any bread. Ever haha! I’m not even sure I milled it correctly so this may not be a fair question. After sitting for 20 minutes it was not bubbly. I used a brand new bag of yeast that is not expired. Could it not be bubbly because I didn’t grind it fine enough? I love the ease of this recipe and I love the taste of einkorn, so it’s the one I want to master first.
What brand of yeast did you use? Did you go ahead with the recipe? If so, how’d it go. It wouldn’t be because of the grind, the yeast should get bubbly even with a coarser flour.