Vel illum dolore eu feugiat nulla facilisis at vero eros et accumsan et iusto odio Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat.
All you need for light, and fluffy sandwich bread using our einkorn all-purpose flour!
SCALE
Ingredients
12cupEinkorn All Purpose FlourApproximate
1/3cupHoney
1/3cupAvocado Oil
3cupVery hot tap water
1 1/2tablespoonYeast
1 1/2tablespoonReal Salt
Instructions
1. Mix oil, honey, water, and 4 cups of einkorn all-purpose flour.2. Add yeast, and 1/2 a cup of flour. Mix.3. Add salt. Add flour a little at a time while mixing. Keep adding flour until it cleans the sides of the bowl (We added about 7 cups).4. Knead in mixer for 10 minutes.5. Let rest in bowl for 20 minutes. If dough is a little sticky, sprinkle about 1/2 cup of flour on top while resting.6. Knead a couple times on floured surface. Shape into loaves (2 or 3 depending on desired size. If you choose to do 2, you will probably have a little dough left over. We made mini cinnamon rolls!).7. Place loaves into greased loaf pans. Place in warm place (we used oven off) and let rise until doubled.Before RisingAfter Rising8. Bake at 350º for 30 minutes. Remove from oven and brush with butter. Let cool a little before slicing.Fresh out of the OvenReady to Eat
Hello. I just bought the all-purpose flour, this is the first time I will be using it and I’m trying to make a loaf of bread. It says in direction #2 Add yeast, and 1/2 a cup of flour. Mix. Do I add them to step #1 or add them while kneading the dough? Shoule the yeast be added to the wet ingredients?
Amazing bread recipe! have made it so many times, never failed, it is absolutely the best bread recipe for einkorn bread ever!
One problem i have though is my oven does not give that beautiful golden brown all around, it burns the top before the bread is cooked through, and gives a very splotchy crust. I am covering it with foil until it cooks, but do you have any other advice?
Hi Kaite, that’s a good question. Tin foil is what I would have recommended. Ovens can vary. You may want to try moving your rack down or even turning down the temperature if you think your oven runs hot.
Finally made this today–I made ½ the recipe and used a 9×5 loaf pan. It is definitely the BEST einkorn bread I’ve ever eaten! My dough wasn’t sticky at all; I followed the recipe exactly, using La Tourangelle SunCoco oil for the oil. Next week I’ll make the full recipe for two 9×5 loaves. THANK YOU so much for a wonderful recipe.
Hi Debbie, you could try it. It might be a bit too much dough for that. I would try splitting it as is and see if the loaf is too squat before trying that.
I’m a new bread baker and I had a dense loaf. I milled my einkorn but wasn’t able to find the double mill so I tried my best to get the bran out. The issue is when I mixed it, it ended up really dense and thick. Not stick or anything. Would that mean I need more water?
I’m not sure what to do..
I am pretty close to an expert bread bakers – regular flour. I make sour dough and French baguettes regularly and am well accustomed to high hydration recipes so “sticky” dough doesn’t scare me, I know how to handle it.
Well, my experience was disappointing. I only made one loaf.
Everything looked perfect, – hand kneaded using wet hands, a wet counter top and board scraper – no issues – slight s=rise during the resting period..
I got just the right amount of rise before it went in the oven at 350, nice bloom while baking, perfectly golden top crust after the 30 minutes. I cooled it slightly in the pan and removed it. (There was no info on this part and this is normal with bread so the bottom doesn’t get soggy.
Well it started to collapse from the bottom. I put it back in the pan and cooled about 15 minutes. That was no help. I stuck a toothpick in it from a lack of any other ideas and it was raw/gooy in the middle. My oven temp is dead on.
I decided to put it back in the oven but I suspect it is ruined.
Is there an internal temperature I can test for? Should I put it on a bottom rack? This is so weird
Forgive me if this came off with an attitude. I was so dissapointed.
Hi Maureen, I have never had that happen with einkorn. I’ve also never tested the internal temperature. I know this comment was from awhile ago. Have you had the same problems since?
110 thoughts on “Basic White Einkorn Yeast Bread”
Hello. I just bought the all-purpose flour, this is the first time I will be using it and I’m trying to make a loaf of bread. It says in direction #2 Add yeast, and 1/2 a cup of flour. Mix. Do I add them to step #1 or add them while kneading the dough? Shoule the yeast be added to the wet ingredients?
This version is a little easier to follow:
https://www.ancientgrains.com/recipes/white-einkorn-sandwich-bread-loaf#recipe
Best of luck!
Amazing bread recipe! have made it so many times, never failed, it is absolutely the best bread recipe for einkorn bread ever!
One problem i have though is my oven does not give that beautiful golden brown all around, it burns the top before the bread is cooked through, and gives a very splotchy crust. I am covering it with foil until it cooks, but do you have any other advice?
And your flour is the best as well, so fresh!
thank you in advance!
Hi Kaite, that’s a good question. Tin foil is what I would have recommended. Ovens can vary. You may want to try moving your rack down or even turning down the temperature if you think your oven runs hot.
Finally made this today–I made ½ the recipe and used a 9×5 loaf pan. It is definitely the BEST einkorn bread I’ve ever eaten! My dough wasn’t sticky at all; I followed the recipe exactly, using La Tourangelle SunCoco oil for the oil. Next week I’ll make the full recipe for two 9×5 loaves. THANK YOU so much for a wonderful recipe.
Forgot to ask: do you think adding King Arthur special dry milk powder to the recipe would work? They recommend 1/4 cup per 3 to 4 cups of flour.
Thanks again. I also read if I have extra dough I can make a few cinnamon rolls–YUM!
Hi Debbie, That would probably be fine. I’m not sure what it’s meant to accomplish but it would probably not hurt.
Hi,
Instead of three 8.5 x 4.5 x 2 inch bread pans, could I make this in TWO 9 x 5 x 2.75 inch bread pans?
Hi Debbie, you could try it. It might be a bit too much dough for that. I would try splitting it as is and see if the loaf is too squat before trying that.
I’m a new bread baker and I had a dense loaf. I milled my einkorn but wasn’t able to find the double mill so I tried my best to get the bran out. The issue is when I mixed it, it ended up really dense and thick. Not stick or anything. Would that mean I need more water?
I’m not sure what to do..
Hi Helen, Yes that would normally mean it was over floured. I would suggest adding flour more slowly and watching the consistency.
I am pretty close to an expert bread bakers – regular flour. I make sour dough and French baguettes regularly and am well accustomed to high hydration recipes so “sticky” dough doesn’t scare me, I know how to handle it.
Well, my experience was disappointing. I only made one loaf.
Everything looked perfect, – hand kneaded using wet hands, a wet counter top and board scraper – no issues – slight s=rise during the resting period..
I got just the right amount of rise before it went in the oven at 350, nice bloom while baking, perfectly golden top crust after the 30 minutes. I cooled it slightly in the pan and removed it. (There was no info on this part and this is normal with bread so the bottom doesn’t get soggy.
Well it started to collapse from the bottom. I put it back in the pan and cooled about 15 minutes. That was no help. I stuck a toothpick in it from a lack of any other ideas and it was raw/gooy in the middle. My oven temp is dead on.
I decided to put it back in the oven but I suspect it is ruined.
Is there an internal temperature I can test for? Should I put it on a bottom rack? This is so weird
Forgive me if this came off with an attitude. I was so dissapointed.
Hi Maureen, I have never had that happen with einkorn. I’ve also never tested the internal temperature. I know this comment was from awhile ago. Have you had the same problems since?