• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Bread & Baking » Yeasted Breads

    Einkorn Sandwich Bread

    Published: Feb 24, 2022 · Modified: Oct 27, 2023 by Amy Sandidge · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    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.

    Einkorn sandwich bread sliced on a tray.

    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

    Einkorn bread dough in a Bosch mixer.
    Bread dough mixing in a Bosch mixer.
    Einkorn bread dough in a Bosch mixer.

    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.

    Woman cutting bread dough.
    3 strands of bread dough.
    Braided bread on a white table.
    Braided bread in a loaf pan.
    Braided bread in a loaf pan.

    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!

    Einkorn sandwich bread sliced on a tray.

    Notes

    1. 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.
    2. All-purpose einkorn has some of the germ and bran taken out, whereas Stoneground has it all left in.
    3. 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.
    4. Make sure to give the bread its full rise, both the first and second rise. This is important for light bread.
    5. 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.
    6. 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 sliced on a tray.
    Einkorn sandwich bread sliced on a tray.

    Einkorn Sandwich Bread Recipe

    Amy Sandidge
    This delicious sandwich bread is the perfect balance of light, fluffy, and so wonderful! Einkorn is a delicious ancient grain to work with.
    4.41 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    proofing time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 25 minutes mins
    Course Bread
    Cuisine American
    Servings 10

    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

    1. 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.
    2. All-purpose einkorn has some of the germ and bran taken out, whereas stoneground has it all left in.
    3. 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.
    4. Make sure to give the bread its full rise, both the first and second rise. This is important for light bread.
    5. 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.
    Keyword Bread, einkorn, einkorn flour, fresh ground, sandwich
    Tried this recipe?Let us know how it was!
    • Yeasted Breads
    • Einkorn Flour
    « Whole Wheat Croissant Recipe
    Cajun Chicken Bites »

    Reader Interactions

    Comments

      4.41 from 5 votes (2 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Debbie T. says

      September 17, 2024 at 11:06 pm

      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.

      Reply
      • Amy Sandidge says

        September 18, 2024 at 1:23 am

        All-purpose einkorn works great in this recipe. In fact, it is much easier to work with. Happy baking, Debbie!

        Reply
    2. Debbie T. says

      September 18, 2024 at 4:49 pm

      4 stars
      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.

      Reply
      • Amy Sandidge says

        September 20, 2024 at 2:09 pm

        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!

        Reply
    3. Tracy Brinkmeyer says

      November 11, 2024 at 1:50 pm

      3 stars
      Interesting information. Too many ad distractions

      Reply
      • Amy Sandidge says

        November 11, 2024 at 4:27 pm

        Sorry about that, Tracy. It is how we make money as bloggers!

        Reply
    4. Bridgette says

      December 10, 2024 at 10:26 pm

      5 stars
      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?

      Reply
      • Amy Sandidge says

        December 11, 2024 at 12:54 am

        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.

        Reply

    Primary Sidebar

    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

    More about me →

    Popular

    • Slices of grilled stuffed pork tenderloin on a white plate.
      Grilled Stuffed Pork Tenderloin
    • Breakfast Oat Groats Instant Pot Recipe
    • Virgin pina colada with a drink umbrella and pineapple wedge on it.
      Virgin Pina Colada Recipe- with Coconut Milk
    • Lemon curd in small mason jars with fresh lemons on the side.
      The Best Thick Lemon Curd
    • Facebook
    • Instagram
    • Pinterest

    Subscribe

    Are Whole Grains and Carbs the Big Bad Wolf?

    Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

    Thank you for subscribing!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 A Red Spatula

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.