Ingredients
SCALE
- 1 1/2 cup Warm Water
- 2 tablespoon Honey
- 1 1/2 teaspoon Instant Yeast
- 4 2/3 cup Freshly Ground Whole Grain Einkorn Flour 2 1/2 cups of berries if grinding yourself
- 1 1/2 teaspoon Salt
Instructions
- Mix water, yeast, and honey into a stand mixer and let stand.
- Add flour and salt and mix until just combined.
- Let rise in mixing bowl for 25-35 minutes.
- Knead to punch down.
- 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.
- Bake for about 33-38 minutes until golden brown. This largely depends on your oven. Start with 33 and check it.
- Remove from oven and butter the top. Let cool 20 minutes in pan.
- 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).
- 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!
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:
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PRODUCTS IN THIS RECIPE
Meet the Author
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….
73 thoughts on “Whole Grain Einkorn Bread”
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.
Hi Sarah, that’s interesting. Did the bread come out dry?
Can you make this bread in a silicone loaf pan?
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.
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.
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.
Hi there! Do you think this loaf would work well for French toast? I really want to make a whole wheat French toast!
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.
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!
Hi Vivian, we’re so glad you liked it! Thank you for the feedback.
This is the best sandwich loaf recipe I have tried!
I will post pictures. It turned out perfectly!!
Hi Susan, we are so glad you liked it. Thank you for the feedback.
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.
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.
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.
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.