The Best Einkorn Sandwich Bread Recipe

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This Einkorn sandwich bread recipe is soft on the inside with a delicious crust on the outside. It is flavorful, and perfect for everyday use—from sandwiches to toast. Einkorn flour is an ancient grain that has been used for thousands of years. Unlike modern wheat, Einkorn is more nutrient-dense, easier to digest, and has a rich, slightly nutty flavor that makes it a favorite.

A Brief History of Einkorn

Einkorn (Triticum monococcum) is one of the earliest forms of cultivated wheat. Historically it was a staple in many kitchens, but was gradually replaced by hybridized modern wheat due to its lower yield. However, Einkorn remains a good choice for those seeking a more wholesome and traditional alternative to conventional flour. It contains less gluten, making it gentler for digestion, and is packed with protein, essential minerals, and antioxidants.

Benefits of Baking with Einkorn Flour

1. Higher Nutritional Value – Einkorn contains more protein (around 5 g protein per slice), essential amino acids, and antioxidants than modern wheat.
2. Easier Digestion – Many people find Einkorn easier to digest due to its weaker gluten structure, which is less inflammatory.
3. Rich, Nutty Flavor – Einkorn has a mildly sweet and nutty taste, enhancing the taste of baked goods.
4. Lower Gluten Content – While not gluten-free, Einkorn’s gluten is weaker, making it more tolerable for some people.

Einkorn Sandwich Bread Recipe

Ingredients:

• 1 1/4 cup warm water (about 110°F)
• 1 tablespoon honey or sugar
• 3 tablespoons lard or butter
• 2 1/4 teaspoons yeast (or one packet)
• 4 cups Einkorn flour
• 1 1/2 teaspoons salt

Instructions:

I do all of this in a stand mixer. I love using my KitchenAid mixer for bread making, the dough hook makes it easy peasy! However, you can certainly do it all by hand! This dough rises beautifully as well!

1. Activate the Yeast – In a large bowl, mix warm water, honey (or sugar), and yeast. Let it sit for about 5 minutes until it becomes foamy. This is the textbook way to work with yeast, however, I find that it isn’t really necessary, you can mix the yeast in with everything else and it will rise!
2. Mix the Dough – Add melted lard or butter, then gradually incorporate the Einkorn flour and salt. Stir until combined, then knead lightly until the dough forms a soft, slightly sticky ball.
3. First Rise – Cover the bowl and let the dough rise for 25 minutes in a warm spot.
4. Shape the Loaf – Gently deflate the dough, shape it into a loaf, and place it into a greased loaf pan.
5. Second Rise – Cover and let it rise again for about 25 minutes or until slightly puffed. Don’t let it go too long as it may sink in the center.
6. Bake – Preheat your oven to 350°F (175°C) and bake for 30–35 minutes, or until golden brown on top and hollow-sounding when tapped.
7. Cool and Enjoy – Let the loaf cool for at least 15 minutes before slicing to prevent it from becoming gummy.

Tips for Baking with Einkorn Flour

• Less Kneading is Better – Einkorn’s gluten is more delicate, so excessive kneading can make the dough too sticky.
• Adjust Liquid if Needed – Einkorn absorbs liquid differently than modern wheat, so you may need slightly more or less water depending on humidity levels.
• Be Gentle with Rising – Since Einkorn dough is softer, avoid overproofing, as it may collapse more easily. The rise time for this bread is short for each rise, don’t go overboard on the rise after it is shaped. This will cause it to collapse in the middle.
• Use a Light Hand When Shaping – Einkorn dough doesn’t require heavy handling; simply shape it gently and let it rise naturally.

Love Einkorn? Check Out These Posts!

• Baking with Einkorn Flour: Benefits of This Ancient Grain
• Einkorn Chocolate Chip Cookies Recipe
• Einkorn Banana Bread Recipe