Made with 100% whole grain einkorn flour, this rustic einkorn bread is mixed with a little brown sugar + olive oil to keep it soft and flavorful for days. No kneading, a quick one-hour rise, and baked in a loaf pan, it's my favorite way to enjoy this ancient grain.
This Einkorn Loaf is My Favorite Rustic Sandwich Bread
If you've never baked with einkorn flour before, I developed this simple loaf as the perfect place to start! You don't have to knead the dough, since einkorn's gluten structure is more fragile than white or wheat bread. And after testing it a few different ways, I prefer baking it in a loaf pan, since it has a tendency to spread out instead of rise up without that added support.
Einkorn has a similar nutty flavor to my honey wheat bread, but with a slightly milder flavor & fluffy light texture like white bread. I added a little brown sugar to bring out the hearty flavor of einkorn, which I think tastes a little bland on its own. And just a couple tablespoons of olive oil keeps it soft, since leftovers got pretty dry without it in testing.
I love slathering some good quality salted butter & jam on top to lean sweet. Or when I'm building sandwiches, I toast a couple slices & layer in sliced meat, cheese, and a creamy spread. However you serve it, I hope you enjoy it!
I kept the ingredients list short and sweet for this one, with just 4 pantry staples + einkorn flour and water.
Welcome to My Kitchen, Let's Bake Einkorn Bread!
For the full step-by-step directions, scroll down to the recipe card.
Carissa's Baking Tip
This is a sticky dough on purpose, so don't be tempted to add a bunch of flour when shaping it. Just lightly flour your counter once, then wet your hands with cold water before gently & quickly shaping it. It doesn't have to be perfect, since the loaf pan adds a lot of the structure as it proofs & bakes.
My Favorite Ways to Make Einkorn Feel Extra Special
- Some recipes add all purpose or wheat flour, but I prefer mine with 100% good old einkorn flour. Just don't skip the sugar! It's a small amount, but it really makes a big difference in enhancing that bready flavor.
- Since this dough is on the stickier side, it's easy to sprinkle a topping just before popping it in the oven. I like rolled oats or sunflower seeds for added crunch.
Einkorn Bread (No-Knead Sandwich Loaf)
developed & tested by:
Equipment
Ingredients
- 4 cups Einkorn flour (see note below)
- 3 Tablespoons brown sugar
- 2¼ teaspoons instant yeast (one packet)
- 1½ teaspoon salt (use either table salt or fine sea salt)
- 1½ cups warm water (between 100-110°F or 38-43°C)
- 2 Tablespoons olive oil
Instructions
- In a large mixing bowl, whisk the einkorn flour, brown sugar, instant yeast, and salt.
- Add the warm water and olive oil, and mix until it forms a wet, sticky dough.
- Cover the mixing bowl with plastic wrap or a dinner plate and let rise in a warm place until it doubles in size, after about 1 to 1½ hours.
- Grease a 9-inch by 5-inch (23cm by 13cm) loaf pan. Set aside.
- On a lightly floured surface, gently shape the dough into an oval shape, with any seams tucked directly underneath.
- Place the dough seam-side-down in your greased loaf pan. Cover the dough again with plastic wrap or place it in a plastic bag, and allow it to proof for 30 minutes in a warm spot.
- Preheat the oven to 375°F.Bake the loaf for 35 to 40 minutes (turning the loaf pan 180 degrees after 15 minutes), or until it's golden brown on top. Allow the loaf to cool for 10 minutes, then remove it from the loaf pan. Allow it to finish cooling completely on a cooling rack for at least 1 hour before slicing. Enjoy!
Notes
- Einkorn Flour: Both all purpose and whole wheat einkorn flour work in this recipe. I love the lighter flavor & texture of all purpose, but use whichever you prefer! It might be a little harder to find in stores; I like the brand Jovial from Whole Foods.
- Sweetener: You can swap in your favorite dry sweetener for the brown sugar, like white sugar or coconut sugar. I don't recommend swapping in a wet sweetener like honey though, since this dough is already really hydrated.
- Cool It: Breads continue baking after they come out of the oven, so I always recommend letting it cool before slicing. But that's extra important for einkorn bread, which can be gummy if it's sliced too early.
- Toasted: I recommend toasting slices if you plan to load on toppings other than a spread (like butter or jam) to give it a little more structure, since this bread is really soft.
- Storing: Store your fully cooled loaf in a paper bag or wrapped in a kitchen towel for several days at room temp.
Nutrition
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