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.Â
- 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.
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.