Einkorn Sandwich Bread

Soft and fluffy einkorn sandwich bread is the perfect bread to have on hand! Using an ancient species of grain, you can create the perfect bread at home with multiple uses! Not only is this recipe delicious (making it really hard to ever go back to store-bought bread), but it is also super simple.

Using simple, good for you ingredients, this homemade einkorn sandwich bread recipe is as easy as mix, rise, shape, rise again, and bake!

Make sure to save this einkorn loaf bread recipe for the future. It will be one you use often!

Tips For Making Einkorn Sandwich Bread

• This recipe can be substituted for unbleached all-purpose flour OR whole wheat flour. If you are substituting with either flour, use 3.5 cups of flour instead of 5.

• When making the dough, using a stand mixer with a dough hook attachment. This makes the process much easier and hands off. You can also kneed with your hands to shape in a ball to rise.

• Do NOT push all of the air out of the risen dough. You will want to gently lift the ball out of the bowl, and lightly shape it in the loaf pan. (Your dough will naturally lose air when you remove it from the bowl, but avoid flattening the risen dough completely.)

• Einkorn dough is sticker than traditional wheat / all-purpose flour dough. Use additional flour or olive oil to ensure it doesn’t stick to your hands or your work surface. (I prefer to use additional flour when shaping into the first rise ball, and oil on my hands and surface once I remove the risen dough and shape it into my bread loaf pan.)

• Use oiled parchment paper to line your bread loaf pan. This will prevent your bread from sticking to the side, and allow for easier cleanup. This is very important if you are using cast iron like me.

• After 10 minutes of baking, place a piece of aluminum foil over the top to prevent the top from getting too hard and burning. You can also place the aluminum foil over your dough before you place it into the oven. Baking it for 10 minutes will allow the top to turn golden brown.

View this post on Instagram

A post shared by Kelsey Westman (@westmanacademy)

Tools You May Need

• Stand mixer with dough attachment
• Bread pan (I use cast iron lined with oil parchment paper)
• Measuring cup and measuring spoons
• Mixing bowl (I use the one that came with my KitchenAid)
• Aluminum foil

Einkorn Sandwich Bread FAQ

1. What is einkorn flour?

Einkorn is a species of ancient wheat. It was the first wheat farmers planted 12,000 years ago during the Neolithic Revolution. During the Bronze Age, however, einkorn almost became extinct. Used thousands of years ago by our ancestors, einkorn is different from traditional wheat used today. Einkorn is the only wheat that has two sets of chromosomes, meaning it is the only wheat to not be hybridized. Einkorn also lacks the gluten protein that can trigger issues for those with gluten sensitivity. It also has higher protein, and less carbohydrates that our modern wheat. Einkorn has a silky texture, with a slight yellowish tint.

2. Can I use einkorn if I have celiac disease?

No. Einkorn is not recommended for those who have celiac. It is a great option, however, for those with a gluten sensitivity. My daughter has celiac, and we stick to gluten free flours only for her.

3. How is baking with einkorn different from traditional flour?

You do NOT need to knead einkorn flour as long. Einkorn creates a sticker dough as well, which is why it calls for more flour than if you were substitute for an all-purpose flour.

4. Can I substitute einkorn flour for regular flour?

You can, but you will need to tweak the recipe amount of flour used since einkorn absorbs less liquid than regular flour. If you substitute regular flour with einkorn in a recipe, you will need to use more einkorn flour.

Also note, when using einkorn, your dough will have a different color and texture than when using modern wheat flour.

---

Serving size: 1 loaf

INGREDIENTS

• 1 cup warm water (90 degrees)
• 2 tablespoons dry active yeast
• 1/3 cup vegetable oil
• 1/2 cup sugar (you can use 1/4 cup if you want it less sweet)
• 1 egg
• 1 teaspoon salt
• 5 cups all-purpose einkorn flour or (3.5 cups wheat flour – if substituting)

DIRECTIONS

1. Mix the active dry yeast in the mixing bowl along with the warm water.

2. Once yeast has dissolved in the water, add the additional ingredients: oil, sugar, egg, and salt.

3. Mix the ingredients together using a dough hook attachment.

4. After the ingredients are mixed, add the einkorn flour.

5. Remove the einkorn dough from the mixing bowl, and shape into a ball on a flat surface. I use flour on the surface and sprinkle it on top of the dough so it does not stick.

6. Oil the mixing bowl, and place the dough back in the bowl to rise. Rise for 1-2 hours. Check on it periodically, and once it has reached the top of the bowl, move to the next step.

7. Oil a piece of parchment paper, and use it as a liner in your bread loaf pan.

8. Oil your hands and remove the dough from the mixing bowl. Be careful not to completely flatten the dough. Reshape the dough, and place into your loaf pan to rise again. Roughly 30 minutes.

9. Bake at 375 degrees for 10 minutes uncovered. Cover your bread with aluminum foil. Bake for an additional 35 minutes. You can also cover your dough with aluminum foil before baking, and bake covered for the full 45 minutes.

10. Remove bread and bread to cool completely before slicing. I remove the aluminum foil immediately after taking the bread out of the oven.