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. 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?
Ran across this recipe. I, too, am new to this type of flour and even baking to begin with! I have the same question as this lady, but I see that she didn’t respond back to get it resolved. Einkorn flour is not super easy to find. When I found it, there were 2 options: “whole wheat” einkorn flour or “all purpose” einkorn flour. This lady, as well as me, is asking if the einkorn flour labeled “whole wheat” is the same as the “whole grain” that you list in your recipes. Might be a silly question, but like I said, I am super new to baking all together. My sudden desire to make my own bread stems from my digestive issues. Thank you!
Great question! the terms “whole wheat” and “whole grain” are used interchangeably. So, yes, it is the same. But all-purpose flour is different in that when you mill the grain into flour, it is whole grain (or whole wheat), but all-purpose flour is then sifted and part of it (the ash and germ) is taken out of the flour making it appear whiter than the whole grain flour. You can read all about the difference under the description section of this page. We hope this helps!
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.
makes 2 loaves. i followed the recipe exactly( even used machine when i prefer hand kneading)and split for 4 loaves in 8.5″×4×2. next time id put same dough into 2 pans NOT 4. Love the flavor.
Thank you for your suggestions! We are glad you liked it!