Einkorn Bread (No-Knead Sandwich Loaf)
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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.
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!
Since einkorn flour has a low gluten content, we aren’t going to knead it.
I like letting my bread rise in the oven, turned off, with the oven light on.
The dough is soft & sticky, but try not to deflate the air out of the dough too much. I find that it helps to wet my hands with cold water before handling the dough, and then wetting my hands again after every few pulls when shaping it.
To shape it, pull it along the counter towards you from the bottom of the side furthest from you. Turn the dough 90 degrees, quickly pick it up and place it away from you, and repeat pulling it towards you until it’s relatively smooth on top (some bumps are normal for this softer dough).
Einkorn bread can overproof quickly, so watch the clock for this one. I like to place my dough near the pre-heating oven so it stays warm.
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
Serving: 1 slice (of 12)Calories: 191kcalCarbohydrates: 36gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 295mgPotassium: 70mgFiber: 2gSugar: 3gVitamin C: 0.01mgCalcium: 11mgIron: 2mg
Did you make this recipe?Leave a comment below - I love hearing from you!