Whole Grain Einkorn Bread

Posted November 17, 2017 by Jennifer Schlegelmilch

Posted in :, Cuisines :


1 loaf


  • 1 1/2 cups Warm Water
  • 2 tablespoons Honey
  • 1 1/2 tablespoons 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


  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.
  6. Bake for about 33-38 minutes until golden brown.
  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).

6 thoughts on “Whole Grain Einkorn Bread

    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.

    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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