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Einkorn sandwich bread sliced on a tray.
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4.41 from 5 votes

Einkorn Sandwich Bread Recipe

This delicious sandwich bread is the perfect balance of light, fluffy, and so wonderful! Einkorn is a delicious ancient grain to work with.
Prep Time15 minutes
Cook Time40 minutes
proofing time1 hour 30 minutes
Total Time2 hours 25 minutes
Course: Bread
Cuisine: American
Keyword: Bread, einkorn, einkorn flour, fresh ground, sandwich
Servings: 10
Author: Amy Sandidge

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.