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”
Please give gram measurements. Baking is science. Volume measurements are not accurate. There is now way to get exactly same amount of flour for each cup – they will all be different.
Hi Janie, thank you for your feedback. That’s not how we usually develop recipes, and when we have, we get people asking for cup measurements anyway, but I understand the preference. There are a lot of factors, not just the weight of ingredients, that goes into how a recipe turns out including ambient temperature and humidity, so it’s always best to learn how a recipe should look and feel. It’s hard to communicate this when writing a recipe, but we try to describe it. However, just so you’re aware, when we have a recipe that calls for whole grain flour, we will have just milled it. This means it hasn’t been sitting and compacting. A cup of einkorn flour measured in this way is 100g. Hopefully that helps.
I have been baking this bread for several years. It is delicious. It has a slightly nutty taste, definitely different from the modern versions of wheat . I plan to try the sourdough recipe next.
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.
Hello, my second time making this and it doesn’t rise when baking. Any suggestions on this?
Hi Jonny, does it rise in the bowl and pan?
Hi
one more question.
is this baked in a convection oven or conventional oven?
This recipe is baked in a conventional oven.
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?
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.
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.
Can fresh milled einkorn be used cup for cup in any whole wheat muffin recipe?
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.