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:
Follow us
Signup for email updates
Get free recipes and discount coupons in your inbox.
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”
Can this recipe be made in a bread machine?
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.
Do you know how many grams of fresh milled flour this is?
Hi Lisa, it will be about 500grams of flour.
Is there a recipe for bread without the yeast or honey? Unleavened?
Hi Carol, if you’re asking about bread that isn’t leavened at all (As opposed to something like sourdough that is naturally leavened, you could check out our flatbread recipe.
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?
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.
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.
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.
I want to use a live sour dough starter in place of dry yeast. Has anyone tried this yet?
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.
I am wondering if Sammy used sourdough with this recipe?
Thanks!
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 🙂