This White Einkorn Sandwich Bread Loaf is both nutritious and delicious! If you ever need bread in a hurry then this is the recipe for you. In less than two hours, you can have delicious loaves filling your house with the amazing aroma of fresh-baked bread.
White Einkorn Sandwich Bread Loaf
Ingredients
- 4 C Warm Water
- 2 T Honey
- 2 1/2 T Yeast
- 1450 grams Organic All-Purpose Einkorn Flour
- 2 T Pink Himalayan Salt
Notes
- Combine warm water and honey. Let sit while honey begins to melt.
- Add yeast and mix. Allow to proof for about 5 minutes for yeast to activate.
- Mix 400 grams flour into the yeast water mixture. For a more wholesome loaf, you can replace 250-300 grams of All-Purpose Einkorn Flour with Whole Grain Einkorn Flour.
- Add and mix in the salt.
- Add remaining flour, slowly, mixing fully with the liquid base.
- Allow mixer to run slowly for 5-10 minutes.
- Let rest and rise for 15-20 minutes, allowing it to dry out slightly.
- Preheat oven to 350 degrees
- Wet hands with water then cut, shape and place dough into loaf pans.
- Let rise for 25-30 minutes in covered pans, until it doubles in size.
- Bake for 25-30 minutes.
- After removing from oven, brush top with butter.
- Let cool before cutting.
Please let us know how your White Einkorn Sandwich Bread Loaf turned out and share your feedback with us in the comments below. Want more Einkorn baking recipes? Check out this Einkorn cookbook: Baking & Cooking with Einkorn by Heidi Ellis
If you love this recipe then you might also want to try these other recipes:
- Whole Grain Einkorn Sandwich Bread
- Einkorn Cinnamon Breadsticks
- Einkorn Banana Bread with a Crumble Topping
Remember to share your Ancient Grains creations with us on social media using the hashtag #AncientGrainsRecipes and #GrandTetonAncientGrains. We can’t wait to see your culinary eye candy as you capture and share the beauty of your nutritious creations.
Hi! Does humidity affect this recipe? I followed it and the dough was too sticky and fluid to shape. I had to plop it into my loaf pans.
Hi Kaytlynn, It could, but at the same time, einkorn absorbs liquid more slowly, so you actually want it to be pretty sticky or it will be dry and crumbly. It can be irritating to work with but usually yields better results. I’d suggest adding a tiny bit more flour if you’re worried about humidity but using oil or water on your hands when working with the dough.
Hi. I’m having problems with this recipe. I love the flavor. but have a huge hole in the middle of the loaf. I’m using a proofing drawer as the temp in my home is too cold. I’m using the times as directed. Any thoughts/suggestions?
Hi Lisa, that’s never happened to me so I don’t know for sure, but usually that it a sign of overproofing. It’s possible that your proofing drawer is warmer than wherever we left this to rise and is going faster. I’d experiment with cutting the rise time down a bit.
Hi my stuff is not in yet can’t wait. white sandwich loaf can I use something different then honey or just don’t add anything and leave out honey thanks chicky DJ Anderson
You can use any sweetener. It’s just to feed the yeast and help with the rise. You can leave it out if you’d prefer.
I made this for the first time today. I used my Bosch mixer with the extended dough hook, and made 1/2 of the recipe to produce 2 loaves. I used a tablespoon (15g) of kosher salt, but I think it was a tad salty and will diminish that next time– Himalayan salt may be a little less salty. I used instant dry yeast and followed the directions as written (my warm water started out at 115F based on the package directions for SAF instant yeast but was probably 110 by the time it got mixed with the yeast). The dough was extremely limp and sticky, more like a very stiff batter, but with wet hands and a bench scraper I was able to get it rolled up and into the pans, which I am glad I lined with parchment paper. I used a proofing box for both rises since my kitchen is too cold in the winter for bread to rise. The aroma was heavenly and it tastes so good I’m dreaming of lunchtime when I will allow myself to have more.
Thats why you follow the recipe
Hi! Thanks for these great recipes. Do you sell a sourdough starter?
If not, do you have recommendations for getting one started? Can I use any other flour to make a starter?
We do not sell a sourdough starter, but most health food stores will have one. You can also order one online. I know Breadtopia sells them. You can use other flours for a sourdough starter. Einkorn, emmer, spelt, khorasan, wheat flours will all work.
What size loaf pans are you using?
We just used the loaf pan that we had handy which was 8.5×4.5×2 inches. You can use any loaf pan you have as long as you’re ok with it filling pan differently.
I have tried a few Einkorn bread recipes and this is my favorite. I have been making it for about 18 months now. You are correct that the dough cannot be kneaded, it is too sticky. I mix by hand with a heavy wooden spatula. My loaves have never risen to look like the ones you pictured. They are always flat-topped. I have to slice the loaf lengthwise to get about three slices, and then slice the long slices in half or thirds to get about 6-9 slices per loaf. Do you have a recipe for sour dough einkorn bread?
I have found grinding my own Einkorn grain with my MockMill 200 makes my loaves very dense. Is this normal, or do you have a recipe to show a better way to make bread from whole grain ground wheat?
Hi Dennis,
We have a recipe for whole grain loaf bread that was developed using fesh-milled flour from the Mockmill. 100% whole grain bread will never be quite as fluffy as bread made with white flour, but it doesn’t have to be dense. Here’s the link to our recipe for whole grain sandwich bread: https://www.ancientgrains.com/recipes/whole-grain-einkorn-sandwich-bread/
I recently bought einkorn wheat flour for the first time & doing some research. I’m mostly interested in making bread although some of the other recipes look great. Can I use the wheat flour in place of whole grain or is it the same?
Hi Deb,
I’m not sure I understand your question. Are you asking if you can use White Einkorn flour to replace whole grain Einkorn flour?
How many loaves does this make?
That is quite a lot of flour for just one loaf🤷🏻♀️
Hi Diane, this makes 4 loaves. You can freeze the extra or just cut the recipe down if you like to make one at a time.
What size are the loaf pans?
Hi Heather, our pans are 8.5 x 4.5 x 2 inch, but it doesn’t matter much the pan size.
So I used active dry yeast and not instant. I know your recipe didn’t specify which, Should I wait longer then you called for to rise?
Hi Lexi, it probably won’t greatly affect the rise time (I’d still watch it and not adhere strictly to a time because lots of factors can affect rise time), but you will want to mix it with the water and sweetener and let it sit for a few minutes before adding the rest of the ingredients.
Has anyone tried making pizza dough?
Do you have a recipe that uses cup measurements instead of grams?
Hello,
Measuing flour by weight is usually the best bet, but if you don’t have a kitchen scale, it would be about 11 cups of flour. Make sure to fluff your flour before measuring. Hope that helps.
What type of yeast? Dry, active, rapid rise (I’m guessing?)? Sorry, new to this without sourdough starter (family doesn’t like the sour taste, ugh).
Hi J, active dry or instant will work. If you’re using active dry, just mix it with the water and sweetener and give it a few minutes to prove before adding the flour and salt. That is less necessary with instant.
Hey- what type of yeast do you recommend? Brand? Active? Dry? Thanks!!!
I’m switching from a sourdough starter and I’ve never made anything else (new at it all though)!!
Hi Bekah, Whatever you have will work. If it’s active dry, just make sure you give it time to prove before adding the flour. That will be less necessary with instant.
Great bread recipe! My kids love it! I make 3 large loafs instead of 4. Very delicious and moist!
Help. Have you tried this in a bread machine? I’m hoping to mill, measure and press go.
Hello TIna,
We have not tried this recipe with a bread machine. You could give it a go, but finding a bread machine-specific recipe is may be a better bet.
I made this sandwich bread many times and we love it. We do with whole wheat flour as well. I would like to know if I can make sourdough bread and to do starter with your Einkorn flour from your company?
Hello,
We are so glad that you get to enjoy this bread!
That is a great question. Yes, you can certainly make sourdough with our Einkorn flour, but there will be a bit of a learning curve as Einkorn flour works quite differently from traditional all-purpose flour. We have been making Einkorn Sourdough for years and we are always experimenting with and improving our procces to get the texture right. The flavor of Einkorn sourdough bread is hard to beat!
I’m new to milling my own flour and bought the Emmer wheat berries. Would this recipe work for Emmer also? Also, I’m using a bread machine. Not sure if there are any changes I need to make. If you have any advice, I’d love it!
Hi Cynthia, emmer will not behave the same as einkorn. It is not as great for breadmaking. If you want to use it for that, I’d suggest mixing it with other grains. This will be a trial and error process.
So happy to come across your site. Love that you have recipes along with the different grains.
I would greatly appreciate that you could also include the cups next to the grams of flour. Not everyone has a flour scale.
I personally haven’t tried your recipes as I was looking for ancient grains. Looking forward to trying the grains and recipes.
Thanks for all you do for us.
Keep up the a good work.thank you for the recipe.
Hi…Question…do you have to have a machine like a KitchenAid stand up blender to make this bread or can you do this by hand …thank you
Hi Mary, we use a Bosch, but sometimes I do it by hand if I’m only making one loaf. I just mix it with a stiff spatular. Four loves is tough for my arm.
Hi …Question… if you grind your own up does it become whole grain wheat or is it an all-purpose flour thank you
Hi Mary, if you are grinding the berries yourself, they will become a whole grain flour. Whole grain flour is just the berries ground into flour with nothing removed.
Hi! I am new to baking and do not have a standing mixer. Any advice on how to alter the mixing without one? I would really love to try this recipe!
Hi Michele, I sometimes do it by hand when I only want to make one loaf. I think four loaves would be tough to mix by hand. Einkorn is very sticky, so I just use a really stiff spatula to mix it. I don’t knead einkorn a ton because it is such a sticky dough.
Sounds delicious! What size loaf pan are you using?
Can you reduce the recipe by half, making two loaves instead of four without any problems?
Hi Sharon, yes that is totally fine!
do you mean tablespoons or teaspoons when you use “T” for a unit?
Hi Sam, a capital T is a tablespoon.
Great grain, haven’t made bread yet, but will this week.
What size loaf pans?
In Step 3, what does, “Allow mixer to run slowly for 5-10 minutes,” mean?
is it possible to post the carbs for the loaf or each slice please for the All
purpose loaf.
How about completing step three.
Hi Charles, it looks complete on my end. Does it still look incomplete when you look at it?
Hi there. It seems like the recipe is incomplete. Step 3 and the rest of the baking instructions are missing. Or at least, I cannot see them when I am on the page.
Hi Mirah, it looks fine on my end. Are you seeing it now?
Let rest and rise for 15-20 minutes, allowing it to dry out slightly.
Preheat oven to 350 degrees
Step 5:
Wet hands with water then cut, shape and place dough into loaf pans.
Let rise for 25-30 minutes in covered pans, until it doubles in size.
Step 6:
Bake for 25-30 minutes.
After removing from oven, brush top with butter.
Let cool before cutting.