“In the Lord’s Prayer, the first petition is for daily bread. No one can worship God or love his neighbor on an empty stomach.” Woodrow Wilson’s quote accentuates the most basic of human behavior – eating. We’re generally not great at compassion, loving, listening, moving, or thinking when we’re hungry. Try skipping a couple meals. You’ll see. That’s why Snickers says “You’re not you when you’re hungry.”Maslow’s Hierarchy of NeedsPsychologist Abraham Maslow’s hierarchy of needs reiterates this concept. His theory is that humans have to have certain needs met in order to move on to others. The very bottom of his pyramid is physiological needs, and we need to take care of that before we can do much of anything else. So, eating is our most basic need, and bread is the basic of the basic. Almost every society has some kind of bread, and we all do it a little differently. In Spain, they eat a lot of artisan type bread that they buy every day. It’s common in the morning to see men walking with newspapers and warm bread tucked under their arms. The Indians prefer Naan, a flatbread that goes with everything. Mexicans use bread and tortillas made with corn flour as their staple. In the United States, for some weird reason, we like already-sliced, preservative-laden sandwich bread in plastic bags. But however you eat it, most everyone agrees that bread is the basic of a human diet and has been for a long time.Beautiful Loaves Ready to SliceSo, you can’t have too many bread recipes on a grain website. This recipe is unique because it’s made using our new einkorn all-purpose flour. We took a shot in the dark, and it worked amazingly well. It’s a white bread (I feel rebellious just typing that), but retains the digestive benefits of einkorn (shout out to my gluten intolerant friends). It rose perfectly and was soft and delicious. According to Maslow and Wilson, we need this bread to make us better people. Enjoy!
Ingredients
SCALE
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
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
Reviews
112 thoughts on “Basic White Einkorn Yeast Bread”
Sarah Rivera
I grind my own einkorn berries. Would this recipe work?
hi. iv been baking since 2013 and just strted with einkorn since Dec when i ordered some flour and berries from you guys..
im wondering about the density of this bread when i use whole milled berries (i mill the berries) for my flour.. so far its been my experience that i get a dence bred thats very tasty but im looking for a fluffer in side if possable like this recipe..
im also wondering about the difference of whole milled berrie flour vs the all purpose wheat flour and is their a way to substute between the 2 types in this recipe?
Hi Roy, there is quite a learning curve when baking with einkorn and even we don’t get it right 100% of the time. A big factor is the amount of flour used. Einkorn tends to be sticky which leads bakers to add more flour than necessary in order to be able to work with it. We’ve learned that if you use less flour the final products turns out fluffier and less dense. It’s difficult to work with, but we just oil our hands and the counter. The whole grain einkorn flour is just the whole berries ground into flour with nothing added or removed. The all-purpose flour has had the bran and the germ removed (so, it’s basically a white flour). They can be used in the same recipes, but the amounts may vary. There are so many factors that it really just comes down to watching consistency and experimenting in your kitchen.
I noticed you let the bread rise in the oven. I have two questions. 1 do you preheat the oven a little in order to have it slightly warm in an electric oven? 2 when you are ready to bake the bread do you remove it from the oven while you preheat to 350 and then put it back in to bake?
Hi Pam, this is not a necessity. If your house is cold, it might be a good idea. We just leave the light on. We don’t do anything else to warm it up. We also take the bread out before preheating the oven when we’re ready to bake.
Absolutely delicious! And your recipe was super easy to follow. My bread turned out beautiful and delicious the very first time! Now to make a cinnamon raison version, and those cinnamon rolls you mentioned above!
Hi Annet, I believe any yeast bread can be converted to sourdough, and you should be able to use jovial’s starter, but I do not know exactly how the recipe would be different and I can’t vouch for it, never having tried it. We do have a sourdough sandwich recipe here if that would be easier. Einkorn can be tolerated by people with a wide range of gluten sensitivities. However, we always recommend that those with full-blown celiac disease consult with a doctor before trying einkorn.
After reading Wheat Belly Cookbook by Dr. William Davis, I understand all flours sold in grocery stores and all wheat products are responsible for all kinds of diseases and medical issues because the dinkel wheat has been scientifically tampered with. May I assume that Einkorn wheat has not? And there would be no cross contamination? I’ve had to eat gluten free for years, as have my son and daughter. Have you received any replies that indicate people with similar issues can eat bread from this flour?
Hi Carolee, we have many customers with a wide range of gluten sensitivities who can eat einkorn with no problems. That’s one of the main things that attracts people to einkorn. If someone has full blown celiac disease, we recommend that they consult their doctor before trying einkorn.
Carolee, I have many food sensitivities, wheat being a huge one. I found out about Einkorn and was ecstatic!!! I have not had any problems whatsoever with Einkorn. I’ve since then told many people who have wheat and gluten issues about Einkorn. Not one of them has reacted to it.
Hi Tish, our finished product was very moist, but of course it depends on how much flour you add. Some people tend to over flour einkorn recipes because einkorn tends to be sticky. And it’s ok if it’s a little sticky. The finished product can still be beautiful. Don’t just keep adding flour or the product will be dense and crumbly. Since einkorn takes longer to absorb liquid, sometimes if you leave it for a few minutes and come back, you’ll find you don’t need to add more flour.
“In the Lord’s Prayer, the first petition is for daily bread. No one can worship God or love his neighbor on an empty stomach.” Woodrow Wilson’s quote accentuates the most basic of human behavior – eating. We’re generally not great at compassion, loving, listening, moving, or thinking when we’re hungry. Try skipping a couple meals. You’ll see. That’s why Snickers says “You’re not you when you’re hungry.”
112 thoughts on “Basic White Einkorn Yeast Bread”
I grind my own einkorn berries. Would this recipe work?
Hi Sarah, yes, it will work in the recipe. The amount of flour may not be exactly the same, so you’ll just want to watch the consistency.
hi. iv been baking since 2013 and just strted with einkorn since Dec when i ordered some flour and berries from you guys..
im wondering about the density of this bread when i use whole milled berries (i mill the berries) for my flour.. so far its been my experience that i get a dence bred thats very tasty but im looking for a fluffer in side if possable like this recipe..
im also wondering about the difference of whole milled berrie flour vs the all purpose wheat flour and is their a way to substute between the 2 types in this recipe?
Hi Roy, there is quite a learning curve when baking with einkorn and even we don’t get it right 100% of the time. A big factor is the amount of flour used. Einkorn tends to be sticky which leads bakers to add more flour than necessary in order to be able to work with it. We’ve learned that if you use less flour the final products turns out fluffier and less dense. It’s difficult to work with, but we just oil our hands and the counter. The whole grain einkorn flour is just the whole berries ground into flour with nothing added or removed. The all-purpose flour has had the bran and the germ removed (so, it’s basically a white flour). They can be used in the same recipes, but the amounts may vary. There are so many factors that it really just comes down to watching consistency and experimenting in your kitchen.
iam wanting to try the einkorn flour because of senitives
Hi Jean, I recommend it! We should have it back in stock in a few weeks.
I noticed you let the bread rise in the oven. I have two questions. 1 do you preheat the oven a little in order to have it slightly warm in an electric oven? 2 when you are ready to bake the bread do you remove it from the oven while you preheat to 350 and then put it back in to bake?
Hi Pam, this is not a necessity. If your house is cold, it might be a good idea. We just leave the light on. We don’t do anything else to warm it up. We also take the bread out before preheating the oven when we’re ready to bake.
Absolutely delicious! And your recipe was super easy to follow. My bread turned out beautiful and delicious the very first time! Now to make a cinnamon raison version, and those cinnamon rolls you mentioned above!
Thank you for the feedback! We are so glad it worked for you!
Can I use the jovial sourdough bread starter (https://jovialfoods.com/recipes/einkorn-sourdough-starter/) instead of regular yeast in this recipe? And is this breadl tolerated by people with celiac?
Hi Annet, I believe any yeast bread can be converted to sourdough, and you should be able to use jovial’s starter, but I do not know exactly how the recipe would be different and I can’t vouch for it, never having tried it. We do have a sourdough sandwich recipe here if that would be easier. Einkorn can be tolerated by people with a wide range of gluten sensitivities. However, we always recommend that those with full-blown celiac disease consult with a doctor before trying einkorn.
After reading Wheat Belly Cookbook by Dr. William Davis, I understand all flours sold in grocery stores and all wheat products are responsible for all kinds of diseases and medical issues because the dinkel wheat has been scientifically tampered with. May I assume that Einkorn wheat has not? And there would be no cross contamination? I’ve had to eat gluten free for years, as have my son and daughter. Have you received any replies that indicate people with similar issues can eat bread from this flour?
Hi Carolee, we have many customers with a wide range of gluten sensitivities who can eat einkorn with no problems. That’s one of the main things that attracts people to einkorn. If someone has full blown celiac disease, we recommend that they consult their doctor before trying einkorn.
Carolee, I have many food sensitivities, wheat being a huge one. I found out about Einkorn and was ecstatic!!! I have not had any problems whatsoever with Einkorn. I’ve since then told many people who have wheat and gluten issues about Einkorn. Not one of them has reacted to it.
Hello,
I have tried other einkorn bread recipes and the resulting loaf is very dry and crumbly. Are these loaves gernerally moist?
Thanks
Tish
Hi Tish, our finished product was very moist, but of course it depends on how much flour you add. Some people tend to over flour einkorn recipes because einkorn tends to be sticky. And it’s ok if it’s a little sticky. The finished product can still be beautiful. Don’t just keep adding flour or the product will be dense and crumbly. Since einkorn takes longer to absorb liquid, sometimes if you leave it for a few minutes and come back, you’ll find you don’t need to add more flour.
Thank you! I have made 3 loaves and they turned out perfectly! So excited to have found einkorn and your recipe!
Thank you!!
Tish