Discover a simple, delicious einkorn bread recipe with nutty flavor and soft texture. Perfect for beginners, with step-by-step tips!

Einkorn Bread Recipe

Baking bread at home always feels like a little bit of magic. The smell of dough rising, the warmth of the oven, and that first slice slathered with butter—it’s pure comfort. 

I’ve been tinkering with bread recipes for years, and this einkorn bread has become my go-to. 

Einkorn flour gives it a nutty, slightly sweet flavor that’s unlike anything else, and the texture is soft yet hearty. It’s the kind of loaf that makes you want to linger at the table, savoring every bite. 

Whether you’re a seasoned baker or just starting out, this recipe is straightforward and forgiving, with a result that feels like a warm hug from your kitchen. 

Let’s get into why this bread is so special and how you can make it yourself.

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Why You’ll Love This Einkorn Bread Recipe

This einkorn bread recipe is a total winner because it balances simplicity with incredible flavor. 

The einkorn flour brings a rich, nutty taste that elevates this loaf beyond your average white bread, while the process is approachable even for beginners. 

It’s naturally lower in gluten, making it easier to digest for some, and the golden crust with a soft, chewy interior is perfect for everything from sandwiches to toast. 

Plus, it’s made with wholesome ingredients you can feel good about. 

Here’s why it stands out:

  • Unique Flavor: Einkorn flour has a warm, slightly sweet profile that sets it apart from modern wheat.
  • Versatile: Great for toast, sandwiches, or just eating warm with butter.
  • Health-Conscious: Einkorn is an ancient grain with potential digestive benefits.
  • Simple Process: No fancy techniques or equipment needed—just patience and love.

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Ingredients For Einkorn Bread Recipe

You’ll need just a handful of ingredients to make this einkorn bread. Here’s what to gather:

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Kitchen Equipment Needed

This recipe doesn’t require a ton of gear, but a few key tools make the process smoother. Here’s what you’ll need:

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Step-by-Step Instructions

Making einkorn bread is a labor of love, but the steps are simple if you take it one at a time. Here’s how to do it, with every detail to guide you through.

1. Activate the Yeast

In a small mixing bowl, combine 1 ½ cups (360ml) warm water (100°F/38°C) with 2 tbsp (30ml) honey and 1 tbsp (9g) active dry yeast. Stir gently until the honey dissolves. 

Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This shows the yeast is active and ready to work. 

If it doesn’t foam, your yeast might be old—try again with fresh yeast.

2. Mix the Dough

In a large mixing bowl, add 4 cups (480g) einkorn flour and 1 ½ tsp (9g) sea salt. Stir to combine. 

Make a well in the center and pour in the yeast mixture along with 2 tbsp (30ml) olive oil. 

Use a wooden spoon or dough whisk to mix until a shaggy dough forms. It’ll be slightly sticky, which is normal for einkorn.

3. Knead the Dough

Turn the dough onto a lightly floured surface. Knead for about 6-8 minutes, folding and pushing the dough with the heels of your hands. 

Einkorn dough is softer than regular wheat dough, so don’t overwork it. You’re aiming for a smooth, elastic texture. 

If it’s too sticky, sprinkle a tiny bit more einkorn flour, but don’t add too much—you want it to stay soft.

4. First Rise

Place the dough back in the mixing bowl, lightly greased with olive oil. 

Cover with a kitchen towel and let it rise in a warm spot for 1-1.5 hours, or until doubled in size. 

Einkorn rises a bit slower than modern wheat, so be patient. A warm oven (turned off) or a spot near a sunny window works great.

5. Shape the Dough

Once risen, gently punch down the dough to release air. Turn it onto a lightly floured surface and shape it into a loaf by folding the edges toward the center and rolling it tightly. 

Place the dough seam-side down in a greased loaf pan (9x5 inches/23x13 cm).

6. Second Rise

Cover the loaf pan with the kitchen towel and let the dough rise again for 45-60 minutes, until it’s slightly puffed and just above the pan’s edge. 

Preheat your oven to 375°F (190°C) during the last 15 minutes of this rise.

7. Bake the Bread

Place the loaf pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. 

If you have a thermometer, the internal temperature should read 190°F (88°C). 

Remove from the oven and let it cool in the pan for 5 minutes.

8. Cool and Slice

Transfer the bread to a cooling rack and let it cool completely before slicing—about 1 hour. 

This helps the crumb set and makes slicing easier. Use a serrated knife for clean cuts.

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Tips for Success

Getting this einkorn bread just right is all about a few small tweaks to make the process foolproof. Einkorn can be a little different to work with compared to regular flour, but these tips will help you nail it every time.

  • Use warm, not hot, water to activate the yeast—too hot (above 110°F/43°C) can kill it.
  • Don’t over-knead; einkorn dough is softer and needs a gentler touch.
  • If the dough feels too sticky, resist adding too much flour to keep the bread tender.
  • Let the bread cool fully before slicing to avoid a gummy texture.
  • Check your yeast’s expiration date to ensure a good rise.

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Serving Suggestions

This einkorn bread is so versatile, it’s like the Swiss Army knife of loaves. Its nutty flavor and soft texture make it a perfect companion for both savory and sweet dishes. 

Whether you’re hosting a cozy dinner or just enjoying a quiet breakfast, this bread fits right in.

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Variations to Try

Want to mix things up? This einkorn bread is a great base for experimenting. Here are some fun ways to tweak the recipe to suit your mood or pantry.

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Storage and Reheating

This bread stays fresh for a few days if stored properly. Here’s how to keep it at its best:

  • Store in an airtight container or ziplock bag at room temperature for up to 3 days.
  • Freeze slices in a freezer bag for up to 3 months.
  • Reheat slices in a toaster or oven at 350°F (175°C) for 5-7 minutes.

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Nutritional Facts

Here’s the approximate nutritional breakdown per slice (based on 12 slices per loaf):

  • Calories: 150 kcal
  • Protein: 4g
  • Fat: 3g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 200mg

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Health Benefits of Key Ingredients

Einkorn flour is the star of this recipe, and it’s not just about taste—it’s packed with benefits that make this bread a wholesome choice. 

Its ancient grain status means it’s less processed than modern wheat, offering a nutrient-dense option for your baking.

  • Einkorn Flour: Rich in protein, fiber, and antioxidants; may be easier to digest for some.
  • Honey: Natural sweetener with antioxidants and antibacterial properties.
  • Olive Oil: Heart-healthy fats that support cardiovascular health.
  • Sea Salt: Provides essential minerals like magnesium and potassium.

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FAQs

1. Can I use all-purpose flour instead of einkorn flour?

Einkorn flour is unique in its texture and flavor, so substituting with all-purpose flour will change the results. All-purpose flour has more gluten, so you might need to adjust the water (use slightly less) and knead a bit longer. For the best experience, stick with einkorn flour.

2. How do I know if my yeast is active?

After mixing the yeast with warm water and honey, it should foam within 5-10 minutes. If it stays flat, your yeast might be expired or the water was too hot or cold. Try again with fresh yeast and water at 100°F (38°C).

3. Can I make this bread gluten-free?

Einkorn flour naturally contains gluten, though less than modern wheat. For a gluten-free version, you’d need a gluten-free flour blend and possibly xanthan gum, but the texture and flavor will differ significantly.

4. Why is my dough so sticky?

Einkorn flour absorbs less water than regular flour, making the dough naturally stickier. Use a light dusting of flour during kneading, but avoid adding too much to keep the bread soft.

5. Can I bake this without a loaf pan?

Yes, you can shape the dough into a round loaf and bake it on a baking sheet. It’ll have a more rustic look and may need 5-10 minutes less baking time.

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Final Thoughts

This einkorn bread recipe is one of those keepers that makes you feel like a baking pro, even if you’re just starting out. 

The nutty flavor, soft texture, and golden crust are hard to beat, and the process is so satisfying. 

I love how this loaf brings a little bit of ancient grain goodness to my table, whether I’m pairing it with a hearty soup or just enjoying a slice with a smear of butter. 

It’s a reminder that simple ingredients and a little patience can create something truly special. 

Give it a try, and I bet it’ll become a staple in your kitchen too.

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