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Easy Einkorn Sandwich Bread

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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 sandwich bread!

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.

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.

Also, in my experience, making your dough on the stickier side lends to a more moist loaf in the end.

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.

For this recipe you will need:

  1. Freshly milled Einkorn flour. (May use store bought whole wheat or all purpose Einkorn)
  2. Water
  3. Salt
  4. Active Dry Yeast
  5. Honey (optional)
  6. Olive oil
  7. 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.

In the mixing bowl of your stand mixer 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.

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.

Put a little olive oil on your hands and scrape the dough out on a lightly oiled surface. Shape into a loaf shape and put in loaf pan.

Cover and allow to rise until it barely tops over the pan.

Preheat oven to 350 degrees F. Bake for 30-35 minutes or until the internal temp is 195-205 degrees F.

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.

Einkorn Sandwich Bread

Nutty and nutritious, this ancient wheat makes a wonderful loaf for sandwiches!
3.67 from 3 votes
Prep Time 5 minutes
Course Side Dish

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.

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6 Comments

  1. 5 stars
    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.

  2. 1 star
    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!!

    1. 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.

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