Einkorn Italian Sandwich Bread
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Italian Sandwich Bread
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
- SERVINGS:
Description
Fill this herby, savory bread with your favorite sandwich meat and enjoy!
SCALE
Ingredients
- 2 cup Warm Water
- 2 tablespoon Yeast
- 2 tablespoon Honey
- 7 1/2 cup Whole Grain Einkorn Flour
- 1 cup All-Purpose Einkorn Flour
- 2 tablespoon Olive Oil
- 1 tablespoon Salt
- Olive Oil To Taste
- Garlic Powder To Taste
- Italian Seasoning To Taste
- Kosher Salt To Taste
Instructions
1. Mix warm water, yeast, and honey in a large bowl and let rest for 5 minutes.
2. Add 5 cups of fresh ground einkorn flour and mix well. Once combined, add in salt and olive oil and all purpose einkorn flour. Now add the remaining einkorn flour until the dough pulls away from the sides of the bowl. Knead for 5 minutes.
3. Cover and raise in a bowl for 20 minutes.
4. Place a pizza stone on the top rack of the oven and pre-heat oven to 500 degrees F.
5. Turn the dough out on a floured surface and roll into a rectangle about a half of an inch thick. Brush the entire surface of the dough with olive oil and sprinkle with garlic powered and Italian seasoning. Cut the dough into rectangles with a pizza cutter.
6. Once the oven is heated, place the rectangles on parchment paper and sprinkle with kosher salt. I like to use a dough scrapper to work with and move the dough.
7. Slide into the oven with a pizza paddle and bake for 6 minutes or until golden brown.
8. Remove from the oven and cool for five minutes. Cut this wonderful bread and make the sandwich of your dreams.
6. Once the oven is heated, place the rectangles on parchment paper and sprinkle with kosher salt. I like to use a dough scrapper to work with and move the dough.
7. Slide into the oven with a pizza paddle and bake for 6 minutes or until golden brown.
8. Remove from the oven and cool for five minutes. Cut this wonderful bread and make the sandwich of your dreams.
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PRODUCTS IN THIS RECIPE
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25 thoughts on “Einkorn Italian Sandwich Bread”
Hi there. New to einkorn. Is this really only a 20 minute rise time?
Hi AnnMarie, the rise time depends on a variety of factors. It might be longer, but it is a pretty short rise time for this recipe. Einkorn will not usually double like modern wheat, so you don’t wait for that and you don’t want it to over rise.
Thank you! I’m so used to a double rise of an hour each I was scratching my head!
This is a lovely recipe! Having worked a fair amount with freshly milled einkorn, I know how problematic it can be (sticky, not easy to handle, does not want to be overworked). After mixing all ingredients, I did an autolyse for about an hour, then hand-kneaded on the counter with a small splash of water (no added flour) for not more than 2 minutes. The texture and gluten development was lovely. It would have been easy to form into small rolls or subs, as one commenter pointed out. Lots of possibilities with this basic recipe and I will try those another time. Thanks for sharing your recipe!
Can you please add a print button to this recipe? Thanx! Can’t wait to try it! I hope to use it to make sub rolls, like subways rosemary roll.
Hi Sue, thanks for your question. We don’t have that feature on the website right now. But you’re welcome to copy and paste it into a word document and print it.
Great recipe! my husband loves these. As buns they hold together when you eat your sandwich! Einkorn buns generally crumble as bread or buns. And this recipe also is quick with the 20 minute rise. Tastes great too. I just brushed with olive oil. no seasonings yet.
Hello! Does this make 24 pieces that you slice for sandwich’s? Seems like a huge recipe! Just checking, this recipe looks delicious and I will try and make this soon!
Hi Jamie, Yes, it will make 24 full sandwiches. You’re welcome to cut it down if you don’t need that many.
Can you sub the yeast for sourdough starter in any of your bread recipes.
Hi Valerie, all yeasted recipes can be adapted for sourdough, but it’s not a straight across substitution. I’d suggest checking out this link for help adapting recipes.
Do we have to use the all purpose flour? Why can’t we just use all freshly milled einkorn?
Hi Debi, I have done it with all freshly milled flour and I thought it turned out great. It may get slightly less of a rise, but we enjoyed it.
Can I use freshly ground einkorn in place of the whole ground component? Sorry if that sounds like a stupid question as I’m new to working with freshly ground wheat
Hi Sarah, yes you can. Sorry for the confusion. That is usually what we mean since we mill our flour fresh if we’re using whole grains.
I would love to try this but I don’t have a pizza stone. Can I cook it on anything else??
Hi April, if you have a regular sheet pan or round pizza pan, it’s fine. You’ll just want to watch it as it may affect bake time a little.
These were awesome. I also used this as a base dough without the seasoning and made sub rolls out of them.
Can I use all All-Purpose flour for this recipe by adjusting the einkorn by weight?
96 grams whole wheat eknkorn =120 grams of all-purpose?
Thank you,
Beth
Hi Beth, I have never done a weight comparison, but you can substitute all-purpose flour. I’d just watch consistency.
Hi – I mill my own grain. Is the difference between Whole Grain and All-Purpose sifting?
Thanks
Hi Susan, yes but the sifting is done by commercial equipment. You won’t be able to get true all-purpose in your home. You can, however, get something that more closely approaches all-purpose by doing some sifting.
This recipe looks wonderful, but I have two questions: what is the size of the rectangle?, and when you say to use a dough scraper to move the dough and then slide them into the oven with a pizza peel, are you placing all the squares on the peel? Or are you doing this in batches? It wasn’t clear to me. Thanks!
Hi Margaret, thank you for the question. It looks like she moves each rectange onto parchement and bakes them all at once. You could try rolling it out on parchment to begin with. I don’t know how big the rectangle is, but if it’s about a half inch thick, it should be fine. It doesn’t need to be exact.
Margaret, I am going. to try this recipe, but am a bit confused about step 4. heating a pizza stone? You don’t mention that again. Since I do not have one, could I just use the oven metal pan? or put the parchment paper directly onto the oven rack itself?