Einkorn Bread Recipe

Einkorn Bread Recipe is a wholesome, flavorful loaf made from one of the world’s oldest grains. Renowned for its rich, nutty taste and impressive nutritional profile, einkorn wheat offers a bread experience that’s both delicious and digestible. This recipe is perfect for both beginners and seasoned bakers looking to bring ancient grains into their kitchen.

Servings: 8 slices

Estimated Cost: $5–7 USD (varies by region and ingredient source)

Prep Time: 15 minutes (plus 90 minutes rising, 40 minutes baking)

Course: Main (bread, suitable for sandwiches or as a side)

Cuisine: American/European rustic

Einkorn Bread Recipe Equipment

• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Loaf pan (8×4 or 9×5 inches)
• Kitchen towel or plastic wrap
• Cooling rack
• Oven

Ingredients

• 4 cups einkorn flour, sifted
• 1 ¾ cups lukewarm water
• 2 teaspoons active dry yeast
• 1 ½ teaspoons salt
• 1 tablespoon honey
• 1 tablespoon olive oil

Optional Add-ins:

• ½ cup chopped nuts (walnuts or almonds)
• ¼ cup dried fruit (raisins or cranberries)
• 2 tablespoons seeds (sunflower or flaxseeds)

Instructions

1. Activate Yeast
   • In a small bowl, combine lukewarm water and yeast. Let sit for 5–10 minutes until frothy.
2. Mix Dry Ingredients
   • In a large mixing bowl, sift the einkorn flour and stir in the salt.
3. Combine Wet Ingredients
   • Add honey and olive oil to the yeast mixture; stir to combine.
4. Form the Dough
   • Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon until a sticky dough forms. Einkorn dough will be wetter and stickier than regular wheat dough—avoid over-mixing.
5. First Rise
   • Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm spot for 60–90 minutes, or until doubled in size.
6. Shape the Loaf
   • Gently turn the dough onto a lightly floured surface. Shape it into a loaf and place it in a greased or parchment-lined loaf pan.
7. Bake
   • Preheat your oven to 450°F (230°C). Bake for 30 minutes with a lid on (if using a Dutch oven), then remove the lid and bake for another 10–15 minutes until the crust is golden.
8. Cool and Serve
   • Transfer the bread to a cooling rack and let cool for at least 20 minutes before slicing. Enjoy fresh or toasted.

Calories

• Approximate Calories: 90 kcal per slice

Recipe Notes

• Einkorn’s Unique Texture: The dough will be stickier and softer than modern wheat dough. Don’t be tempted to add extra flour; this moisture is key for a tender crumb.
• Minimal Kneading: Einkorn’s gluten structure is more delicate, so avoid over-kneading.
• Flavor Variations: Add nuts, seeds, or dried fruit for extra texture and flavor.
• Storage: Store in an airtight container for up to 3 days, or freeze for longer shelf life.
• Digestibility: Einkorn bread is often easier to digest for those sensitive to modern wheat, but it is not gluten-free.
• Serving Suggestions: Excellent for sandwiches, toast, or alongside soups and salads.