Einkorn can be a tricky grain to make bread with, this recipe took me many tried to get it just right. I hope that this Einkorn Sandwich Bread will quickly become one of your go-to bread recipes!
If you are interested in other Einkorn recipes, let me suggest a few that I love. Einkorn cornbread is one we love in our house. Of course, einkorn chocolate chip cookies are also one we all love. Einkorn pancakes also make their appearance often in my kitchen. Einkorn banana bread is also a really great quick bread as well.
What Makes This Bread Work?
If you are intimidated by whole wheat bread with the idea that it will be flavorless and dense, you are going to love this recipe. This is a light and tender recipe that everyone will love!
If you have not heard of Einkorn, there is so much to know about this grain. It is a great ancient grain that is making a comeback for all the right reasons.
This recipe is blended. What that means is it is a blend of einkorn and all-purpose. The recipe works well for someone new to baking with whole wheat flour as it is a milder bread.
Ingredients
- Einkorn Flour- You can buy the einkorn flour. If you want to get a little more involved, I love to grind my own grains in my Nutrimill grain mill. The einkorn grains are purchased from a local Idaho farm.
- All- purpose flour- As noted above, I like to use a blend of both flours for this recipe.
- Active dry yeast- I prefer this to the instant. Also, make sure your yeast is fresh, check that date.
- Salt- it won't take much, but it is so important. Kosher salt is my favorite.
- Milk- The milk needs to be warm, about 90-95 degrees.
- Eggs- these are large eggs.
- Honey- you can use other sweeteners if you like- granulated, molasses, etc.
How To Make
Start by adding your ingredients to the mixer and mix on medium speed for about 5 minutes. This is called a straight dough method and makes bread-making simple.
Cover the bowl and let the dough rise until doubled. Mine took about 45 minutes, but this will depend on the temperature and humidity in your house. The warmer and more humid the environment, the quicker it will double.
Next, shape your loaf. I chose to do a braided bread, but you can shape it however you like. If you want to braid, let me explain how.
Divide your dough into 3 pieces. Once it is divided, roll your dough into long snakes about 12 inches long. Then work through and braid the pieces.
Gently move the braid into your prepared pan. Cover and let this double again. At the end of the rise, preheat your oven and mix your egg wash. Brush the top gently with the egg wash.
Place in the oven and bake for about 8 minutes at 385 degrees. Reduce the temperature and continue to bake for about 30-40 minutes. I love to check for doneness with a thermometer. 185 degrees is the golden temp you are looking for.
Remove it from the oven, let it cool slightly and it is ready to go!! I like to give it about 10 minutes before slicing, just so the middle will set. If you want to slice into it right away, go for it!
Notes
- There are a few things to note about this recipe. When you are looking at einkorn flour, you will find 2 options- all-purpose einkorn flour, and stone ground. I prefer Stoneground.
- All-purpose einkorn has some of the germ and bran taken out, whereas Stoneground has it all left in.
- You will notice this bread does not take as long to mix as other bread recipes. Einkorn does not require a long mixing time for the gluten to develop.
- Make sure to give the bread its full rise, both the first and second rise. This is important for light bread.
- Also, make sure not to overbake. This is one of the biggest issues with whole wheat baked goods- they get overbaked. Be mindful of this.
- The bread can also be formed into just a regular loaf if you prefer. I like the braided look, but that is personal. You can form it into a regular loaf by rolling the dough into a 9x12 rectangle. Roll the bread tightly into a log widthwise. Pinch the end to secure, then place gently into your prepared loaf pan.
Einkorn Sandwich Bread Recipe
Equipment
- 1 stand mixer
- 1 9x5 loaf pan
Ingredients
- 1 ½ cups warm milk
- 2 teaspoon active dry yeast
- 2 eggs
- ⅓ cup canola oil or softened butter
- ¼ cup honey
- 3 cups einkorn flour I used freshly ground. If you aren't grinding, make sure and fluff the flour with a fork before measuring. The flour will compacted from shipping and storing. Then spoon it into the measuring cup.
- 2 cups all-purpose flour
- ¾ teaspoon salt
Egg wash
- 1 egg
- 2 tablespoons milk
Instructions
- Add all ingredients to a stand mixer (this can also be done by hand). Mix on medium speed for 6-8 minutes.
- Cover and allow this to rise until the dough is doubled. Mine took about 45 minutes. This will depend on the temperature in your house and humidity.
- Once it has risen, it is time to form the loaf. I braided mine, but you can shape it however you like. Butter or spray your loaf pan, then place the loaf in it.
- Cover and allow this to double as well. Again, mine took right around 45 minutes. At the end of the rising time, preheat the oven to 385 degrees.
- Mix your egg and the milk together for the egg wash. Brush the top of your loaf gently with the egg wash.
- Place it in the preheated oven and bake for 8 minutes, then reduce heat to 350 degrees. Continue baking for another 30-40 minutes. There are several ways to check the doneness of your bread, but I prefer using a thermometer. Whole-grain bread is best baked to about 185 degrees.
- Remove the bread from the oven. Let it cool for about 5 minutes in the pan, then gently turn it out onto your cooling rack. I like to let it cool another 5-10 minutes before slicing. If you cannot wait that long, I can understand. Slice and enjoy!!
Notes
- There are a few things to note about this recipe. When you are looking at einkorn flours, you will find 2 options- all-purpose einkorn flour, and stoneground. I personally prefer stoneground.
- All-purpose einkorn has some of the germ and bran taken out, whereas stoneground has it all left in.
- You will notice this bread does not take as long to mix as other bread recipes. Einkorn does not require a long mixing time for the gluten to develop.
- Make sure to give the bread its full rise, both the first and second rise. This is important for light bread.
- Also, make sure not to overbake. This is one of the biggest issues with whole wheat baked goods- they get overbaked. Be mindful of this.
Debbie T. says
I'm planning to make this recipe tomorrow. I only have all purpose einkorn (and KA organic all purpose flour). Will those work instead of the stoneground einkorn? Thank you!
I will come back and update with my review.
Amy Sandidge says
All-purpose einkorn works great in this recipe. In fact, it is much easier to work with. Happy baking, Debbie!
Debbie T. says
So, I made this recipe today and the taste and texture are wonderful. My dough after mixing 6 minutes was very "batter-like" so I used a dough scraper to put it into a lightly oiled bowl, covered and let it rise in my oven with the light on. After 45 minutes it did double in size but was still VERY soft and batter-like. No way could I form three logs to braid so I floured it a bit and tried to form a log, then scraped it into a greased loaf pan. At the end of the second rise the dough was so soft it was trying to flow over of the sides of the pan, so I scraped the sides up and over onto itself before baking. The loaf is HUGE but tastes good--much better than just using einkorn. I plan to slice the remaining loaf and freeze. Five stars for taste, 3 stars for manageability.
Amy Sandidge says
Debbie, sorry this dough was so tacky. It sounds like it would have needed more flour. I assume the all-purpose einkorn must not absorb as much liquid as the whole grain flour. I will make note of this in the recipe for the others who want to try it with all-purpose. Happy baking!
Tracy Brinkmeyer says
Interesting information. Too many ad distractions
Amy Sandidge says
Sorry about that, Tracy. It is how we make money as bloggers!
Bridgette says
I made it the way the recipe said and it was the best bread I’ve ever made. I fresh mill my wheat. Question , would hard white work like the all purpose flour in this recipe? Or would all purpose einkorn work with the fresh milled einkorn instead of regular all purpose?
Amy Sandidge says
Hi Bridgette, I am so glad this recipe worked for you! I have not tried it yet with white wheat, but I cannot see any reason it would not work with the freshly milled einkorn. White wheat flour is a very easy flour to work with. I also cannot speak on the all-purpose einkorn. Please let me know if you try it.