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 its health benefits. It is a high protein, weak gluten grain.
This recipe is a blended recipe. What that means is it is a blend of einkorn and all-purpose. The recipe works well for someone who is 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 littel 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 flour 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 really 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 actually 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 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.
- 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.
FAQ
It does not. Make sure you have mixed it properly and given it enough time to rise. There should be no need for more yeast if the dough is made correctly.
I find the biggest cause of this is overbaking or over-proofing (rise time). Both of these lead to a really dry crumbly bread. Another cause could be undermixing. Make sure and mix for 5 minutes.
It can be made with both, but I prefer to use milk in this recipe. If you do not have milk or don't want to use it, water can be used instead. This recipe is considered a rich dough as it has eggs and milk.
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.
Did you make this recipe? Let me know!