Einkorn Bread
This einkorn bread recipe transforms one of the world's oldest grains into a soft, fluffy loaf with a beautifully golden crumb and a subtly nutty, slightly sweet flavor. Using a simple no-knead method, this beginner-friendly bread comes together in about 2 hours with minimal hands-on time, making it perfect for both new and experienced bakers who want a wholesome, ancient grain loaf ideal for sandwiches, toast, or simply enjoyed with butter.
Equipment
- Large mixing bowl
- Wooden spoon or sturdy spatula - For mixing the dough
- 8.5 x 4.5-inch loaf pan - Standard size
- Plastic wrap or clean kitchen towel - For covering dough during rises
- Kitchen scale - (optional) Recommended for most accurate flour measurement
- Wire cooling rack
- Instant-read thermometer - (optional) For checking internal bread temperature
- Parchment paper - (optional) For easier loaf removal
Ingredients
- 3.5 cups all-purpose einkorn flour - 440g; do not substitute whole wheat einkorn without adjusting liquid
- 1.5 cups warm water - 355ml; around 110°F / 43°C — warm to the touch but not hot
- 3 tbsp honey or maple syrup - 45ml
- 3 tbsp melted butter or olive oil - 45ml
- 2.25 tsp active dry yeast - 7g; 1 standard packet — check expiration date before using
- 1.5 tsp sea salt - 9g
Instructions
- Combine warm water (110°F/43°C), honey or maple syrup, active dry yeast, and melted butter or olive oil in a large mixing bowl. Stir gently and let sit for 5 minutes until the yeast is foamy on top.
- Add 2 cups (250g) of einkorn flour and the salt to the yeast mixture and stir vigorously, then add the remaining 1½ cups (190g) of flour and mix until fully incorporated with no dry pockets. The dough will be sticky and wet — this is normal for einkorn.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel and place in a warm, draft-free spot. Let the dough rise for 45 minutes to 1 hour, until roughly doubled in size with visible bubbles on the surface.
- Generously butter or oil your 8.5 x 4.5-inch loaf pan, coating the bottom and all sides. Optionally, line with parchment paper for easier removal.
- Turn the risen dough out onto a lightly floured surface and, with floured hands, gently fold and shape it into a log roughly the length of your loaf pan. Transfer seam-side down into the prepared pan and press gently to fill the corners.
- Cover the pan loosely and let the dough rise at room temperature for 30 to 45 minutes, until it rises about 1 inch above the rim of the pan. Do not over-proof.
- About 15 minutes before the second rise is complete, preheat your oven to 375°F (190°C) with the rack positioned in the center.
- Remove the cover and bake for 35 to 40 minutes until the top is deep golden brown, the loaf sounds hollow when tapped, and an instant-read thermometer inserted in the center reads 190–200°F (88–93°C). Tent loosely with foil in the last 10 minutes if browning too fast.
- Let the bread cool in the pan on a wire rack for 10–15 minutes, then turn out and cool completely (1–2 hours) before slicing to prevent a gummy crumb.
Notes
- Use a kitchen scale to weigh your flour for the most consistent results — einkorn flour can pack differently than all-purpose wheat flour.
- Water temperature is critical: too hot (above 120°F) will kill the yeast, while too cold won't activate it. Aim for exactly 110°F (43°C).
- Do not add extra flour even if the dough seems too wet — einkorn naturally makes a stickier dough, and this is what creates a soft, tender crumb.
- Always allow the bread to cool completely before slicing. Cutting into warm einkorn bread causes it to become gummy and compressed.
- If your kitchen is cold, create a warm rising environment by placing the covered bowl in an oven with just the oven light on.
- For a softer crust, brush the top of the warm loaf with melted butter immediately after removing it from the oven.
- Do not open the oven door during the first 30 minutes of baking, as this can cause the loaf to collapse.
- To use whole wheat einkorn flour, add an additional ¼ to ⅓ cup of water — the bread will be denser with a nuttier flavor.
- Store at room temperature in an airtight bag for up to 3 days, or freeze sliced (with parchment between slices) for up to 3 months. Toast frozen slices directly from the freezer.
- Instant yeast can be substituted in the same amount as active dry yeast and can be mixed directly with dry ingredients if preferred.