Whole Grain Einkorn Bread

63 Replies
Whole Grain Einkorn Bread
Posted November 17, 2017 by Jennifer Schlegelmilch

Posted in :,

Servings

1 loaf

Ingredients

  • 1 1/2 cups Warm Water
  • 2 tablespoons Honey
  • 1 1/2 teaspoons Instant Yeast
  • 4 2/3 cups Freshly Ground Whole Grain Einkorn Flour 2 1/2 cups of berries if grinding yourself
  • 1 1/2 teaspoons Salt

Directions

  1. Mix water, yeast, and honey into a stand mixer and let stand.
  2. Add flour and salt and mix until just combined.
  3. Let rise in mixing bowl for 25-35 minutes.
  4. Knead to punch down.
  5. Place in buttered loaf pan (You can use oil, but we’ve found that butter works SO much better for this particular recipe. It prevents sticking much better than oil). It may be too wet to shape. Don’t add more flour. Just water your fingers and smooth it out in pan. You don’t have to shape it into a loaf. Preheat oven to 375 degrees, and let rise in the pan for another 25-30 minutes. Watch it. Depending on the temperature in your house, it may go faster or slower. It should have crested the top of the pan when you put it in the oven.
  6. Bake for about 33-38 minutes until golden brown. This largely depends on your oven. Start with 33 and check it.
  7. Remove from oven and butter the top. Let cool 20 minutes in pan.
  8. Remove from pan and let cool for an hour or so (We’ve also sliced it right then if you can’t wait, but if you’re going to do that, we recommend an electric knife to avoid squishing it).
  9. Stores well in a bread bag if you’ll use it quickly. We sometimes store it in the refrigerator, but it can dry it out. It still works great for toast!

63 thoughts on “Whole Grain Einkorn Bread”

        1. Admin Post author

          Hi Veronica, It depends on how many cups of flour you use in a loaf. Two cups of berries which is about 4 cups of flour is a pound. I hope that helps!

          Reply ↓
    1. Admin Post author

      Hi Vickie, just divide this recipe in 3 or 4. You may have to estimate a couple of the ingredients, but it should work. Also, it freezes well. I personally make three at a time and freeze two.

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    1. Admin Post author

      Hi Stacy, this is a difficult question to answer because it depends. Flour that has been sitting is more packed down so a cup would weigh more than freshly milled flour. It also depends on how much flour your bread recipe calls for. But I would estimate about 4-5 loaves of bread.

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      1. Bronze

        Thanks! That’s just what I was wondering too!
        Wow, I am loving your website and you are my #1 source for buying flour in the upcoming months, for sure! I am planning on starting to bake with Einkorn regularly and although Whole Foods sells it for half the price of your website, they allow their stores to support Planned Parenthood. Thank you for being an ethical alternative! The work you’re doing is awesome. May your fields prosper!

        Reply ↓
      2. Tina

        Hi, i tried making somw bread using my bread maker and it came out with an after taste. Is that normal for einkorn flour?

        Reply ↓
        1. Admin Post author

          Hi Tina, I don’t know what kind of aftertaste you are referring to. Einkorn has a flavor that is different from wheat, but I wouldn’t desribe it that way and it’s definitely not unpleasant. Was your einkorn rancid?

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  5. Lin

    I am curious as to why there is no oil or butter in the recipe. All the recipes I have for yeast breads usually have oil or butter. Thanks

    Reply ↓
    1. Admin Post author

      Hi Lin, it really isn’t necessary for this recipe. We butter the pans and the top when it’s done, but as always, make it your own! If you feel like something about it could be improved by adding some oil, feel free. We’d love to hear what you do and if it improves it!

      Reply ↓
  6. Dorothy

    I’m confused about how long to knead the bread in the mixer. In recipe with Einkorn all purpose flour, it says to “knead in mixer for 10 minutes.” But in the “tips for baking with einkorn flour” page, you say “it does not need to be kneaded very long at all. I knead mine in the mixer on low for 4 minutes.”
    What am I not understanding?

    Reply ↓
    1. Admin Post author

      Hi Dorothy, it depends on the recipe. You definitely don’t want to overknead einkorn as a general rule. For this recipe, I don’t knead really at all. I just mix until it’s well combined.

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  7. Becky

    Justgit my first Einkorn flour. Am excited to make your recipes. It would be very much appreciated if you could include the WEIGHT of the flour (& salt) in addition to the volume measurement for all the recipes. I have come to realize how valuable a scale is in baking, and my baked goods are much more consistent when I don’t have to worry about how compacted the flour is or how fine grained the salt is. There can be a significant variation in weight if using only the volume measurement. I can understand why European recipes are typically by weight not volume. Cleanup is a breeze too with no dirty measuring cups.:)

    Reply ↓
    1. Admin Post author

      Hi Becky, that is true, and we have discussed doing it, but it would be a major undertaking. We would have to remake all of our recipes in order to include weights since we aren’t in the habit of keeping track of that. Hopefully we’ll be able to do that sometime, but it is not in the immediate future.

      Reply ↓
    1. Admin Post author

      After the first rise, you will knead it by hand or with the mixer to punch the air out in order to prepare it for the second rise.

      Reply ↓
  9. Maureen

    I’m wondering if there’s a difference between “freshly ground” whole wheat and the whole wheat that comes in a bag. Should I still measure 4 2/3 cup if I get it from the bag? I’m asking because I used bagged ww einkorn, and my dough is quite dense…not wet at all. It’s usually wet when I use einkorn. Thanks.

    Reply ↓
    1. Admin Post author

      Hi Maureen, freshly milled is not going to be as dense since it hasn’t settled like flour that has been in a bag. You could sift first or just fluff the flour with a whisk to make it more like freshly ground flour.

      Reply ↓
  10. Sherrie Williams

    Can Einkorn flour be used in a bread machine? If so, is it used exactly like regular bread flour, white flour, and whole wheat flour. Any instructions that you can give me will he helpful. Thank you.

    Reply ↓
    1. Admin Post author

      Hi Sherrie, It’s not going to work exactly like modern wheat. We’ve never had a bread machine so we haven’t developed that recipe. I would suggest googling bread machine recipes written for einkorn and going from there.

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  12. VIVIAN AUSTIN

    This Einkorn bread recipe was the bomb! I previously did a different recipe and it was nothing to rave about but rave I did about this recipe! It came out light and fluffy and I’m extremely pleased. Instead of doing 1 big loaf, I did 3 small loaves. I had them in the oven for about 25 minutes and watched to make sure the tops didn’t get darker than I wanted. They came out perfect! Thank you for this wonderful recipe!

    Reply ↓
    1. Admin Post author

      Hi Toria, yes, I think it would work well for french toast. I’m used to whole wheat french toast, so I don’t know what exactly you look for in a good french toast bread, but I think it works well.

      Reply ↓
  14. Ashley

    The recipe calls for 1 1/2 tablespoons of dry yeast. Is it supposed to be teaspoons? One and a half tablespoons seems like a lot. Thanks.

    Reply ↓
    1. Admin Post author

      Hi Ashley, you’re right! I usually make three loaves at a time in which case I use 1 1/2 tbsp. Thanks for catching that. I’ve fixed it.

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    1. Admin Post author

      Hi Jane, I’ve never tried, but I don’t see why not. If you are familiar with how it affects bake time, I think it would be fine.

      Reply ↓
  16. Sarah

    I followed the instructions to the letter, and mine wasn’t wet at all. If anything, it couldn’t absorb all the flour. I did grind it myself and measured out 4 2/3 cups of flour.

    Reply ↓
  17. Sammy

    This is by far the best bread recipe I’ve ever made! I’ve been working on perfecting my sourdough technique for a while, but this one is so easy and delicious. We keep coming back to it and making it AT LEAST once a week. I don’t ever want to eat regular wheat again 🙂

    Reply ↓
    1. Admin Post author

      Hi Diana, I haven’t tried it with this specific recipe, but you can adapt any yeasted recipe for sourdough. I’d recommend checking out this link for help adapting recipes.

      Reply ↓
  20. Sue Robinson

    I’m new to einkorn. I jumped off and ordered 40lbs of ground whole wheat from y’all. I thought I could freeze it. When I called and talked to y’all, I got the feeling I definitely should not have ordered that much, that it would probably go rancid. I put it in seal a meal bags and am hoping that will keep it for me. Any further information you can give me about this would be great. Thank you so much.

    Reply ↓
    1. Admin Post author

      Hi Sue, it should be fine to freeze it and it will likely prolong the shelf life. An airtight container is recommended to avoid that freezer taste.

      Reply ↓
  21. Stephen Olson

    I’ve read that archaeologists have found wheat berries in tombs in the Egyptian pyramids and they added water to them and they sprouted. Do you think your einkorn berries will have the same shelf life? haha. what shelf life does your berries have?

    Reply ↓
    1. Admin Post author

      Hi Stephen, the berries should last for years if stored cool and dry. You can always refrigerate or freeze to prolong the shelf life as well.

      Reply ↓
    1. Admin Post author

      Hi Linda, we’ve never had a bread machine, so I don’t know how you would adapt it to that, but it’s possible.

      Reply ↓
    1. Admin Post author

      Hi Kris, no it cannot. Einkorn is quite different from modern wheat and does not behave the same. I would suggest starting with recipes written for einkorn, but if you want to adapt, I’d start by cutting the liquid down by about a third and watching consistency from there.

      Reply ↓
  26. DiAnna Clark

    Thank you so much for this wonderful Whole Grain Einkorn Bread recipe. I made a loaf this afternoon and will be making many more loafs in the future. I look forward in trying more recipes.

    Reply ↓
  27. harry

    hi

    I only have wholegrain einkorn – no berries to grind.

    what should the weight be in grams?

    which type of yeast is this? is it dry active or instant?

    Reply ↓
    1. Grand Teton Ancient Grains

      The weight should be 500 grams. We used instant yeast but active dry yeast should work too if that is what you have. If you are using dry active yeast then increase the yeast by 25% which would be just under 2 teaspoons in this recipe.

      Reply ↓
  30. Diane Doles

    I’ve been baking with einkorn for about a month now. I’ll never go back to conventional wheat flours. The flavor of einkorn is fantastic.

    Reply ↓

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