Fresh Milled Einkorn Sandwich Bread

The crumb of a loaf of bread that is sitting on a cutting board.

4.43 from 7 votes

Fresh Milled Einkorn Sandwich Bread

Nutty and nutritious, this ancient wheat makes a wonderful loaf for sandwiches! Simple ingredients and easy instructions make this loaf the perfect everyday bread made with 100% fresh milled Einkorn flour.

Course Bread

Cuisine American

Keyword Bread, Einkorn, Einkorn Bread, Fresh Milled Sandwich Bread, Freshly Milled Flour, sandwich bread

Prep Time 20

Cook Time 35

Rise time 1

Total Time 1 55

Servings slices

Calories 151kcal

Author Mary Rose

Equipment

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.

Notes

Store cooled loaf in a bread bag or airtight container on the counter for 3-5 days.

Freeze cooled loaf in a freezer safe bag for up to 3 months.

Nutrition