Whole Grain Einkorn Sandwich Bread

 

When I first started baking with einkorn, I was lucky to have family members much further along in the journey, and I learned a lot from them. But they were all into sourdough. And I wasn’t ready for that. So I searched the internet for a good, simple yeast Einkorn bread recipe. And I tried my share, but none of them seemed quite right. I started to think that Einkorn just couldn’t make as good a bread as wheat, but I loved Einkorn so much, I kept at it.

Was one flavorful loaf without weird ingredients that actually rose too much to ask?

Many of the recipes I had tried had elements that I liked, but none of them were worthy of becoming my forever bread recipe. I finally decided to just make my own using the things I’d learned from trying other recipes. That is the recipe we’re sharing with you today! Read on for helpful tips and background info, or skip right to the recipe.

Why Bake with Whole Grain Einkorn?

There’s something special about baking with whole grain einkorn. It’s not just another flour—it’s the oldest cultivated wheat in the world. Einkorn variety of wheat in the world that has been grown and enjoyed for over 12,000 years, and unlike modern wheat, it’s never been hybridized. That means it has just two sets of chromosomes, a simple, ancient genetic structure that many people find easier on the body.

Nutrition-wise, einkorn punches above its weight. It’s naturally richer in protein, iron, B vitamins, and even lutein, an antioxidant that supports eye health. It also contains a gentler gluten that behaves a little differently in dough. While it’s not gluten-free, some people with mild gluten sensitivities say they tolerate einkorn better and experience less bloating or digestive discomfort compared to modern wheat.

If you’ve only ever baked with white flour, you’ll notice the difference right away. Whole grain einkorn flour has a warm golden color, a soft nutty aroma, and a depth of flavor that truly shines in a loaf. Compared to refined einkorn, which is lighter and more delicate, the whole grain version gives you all the goodness of the bran and germ, where the nutrients and flavor really live. Though baking with Einkorn flour comes with a learning curve, its boosted flavor and nutrition make it well worth the effort. 

At the end of the day, baking with whole grain einkorn feels a bit like going back to the beginning in the best way. It’s wholesome, deeply nourishing, and a little more connected to the kind of bread our ancestors would have made.

Every Ingredient and Tool You’ll Need to Make Einkorn Wheat Sandwich Bread

This recipe is pretty simple. You’ll only need a few ingredients and some basic kitchen tools. So here’s the list of everything you’ll need:
Essential Ingredient

• Whole grain einkorn flour – Ideally, freshly milled from whole einkorn berries, which gives you the fullest flavor and best nutrition. If you don’t mill your own flour at home, you can also purchase fresh-milled whole grain flour online.
• Water – Einkorn loves hydration. Its flour tends to absorb less than modern wheat, so expect a slightly wetter dough—it’s normal and actually helpful for developing structure.
• Active dry yeast – Or instant yeast, depending on what you keep on hand.
• Salt – For flavor and balance.
• Honey – Just a touch feeds the yeast and adds softness

We carry both organic whole grain einkorn flour and organic einkorn wheat berries in our shop, if you’re looking for a high-quality source to start with.

Recommended Equipment

• Mixing bowl – A medium to large bowl for combining your ingredients and letting the dough rise.
• Dough whisk – Perfect for mixing einkorn dough gently without overworking it.
• Loaf pan – A standard 8.5 x 4.5″ loaf pan gives your sandwich bread structure and helps it rise evenly.
• Stand mixer (optional) – Einkorn doesn’t need a lot of kneading, but if you’d rather let the mixer do the work, it’s a nice bonus.

That’s it! These basic tools are all you need to produce a simple, high-quality einkorn bread.

Step-by-Step Instructions for the Perfect Einkorn Wheat Sandwich Loaf

Ready to bake your whole grain einkorn sandwich bread? Here’s the exact process we follow:

Bloom the Yeast
In a mixing bowl or stand mixer, combine warm water, yeast, and honey. Let it sit for a few minutes until it turns foamy. If you’re grinding flour fresh, this gives your yeast time to wake up while the mill runs.

Mix in Flour & Salt
Add your whole grain einkorn flour and salt. Mix just until everything comes together; the dough won’t pull away from the bowl completely, that’s okay. Don’t knead the dough much at this stage; it is meant to stay a bit shaggy.

First Rise
Cover and let the dough rise for 25–35 minutes, or until slightly puffed. It won’t double, but you’ll notice a definite lift.

Punch Down
Lightly knead or punch the dough down to release air and redistribute the yeast. You don’t need a lot of heavy kneading; just do some stretch and folds to build up the gluten strength a little bit. 

Shape & Transfer to Pan
Butter your loaf pan (butter works best to prevent sticking). Wet your hands and gently smooth the dough into the pan—it may be too wet to shape neatly, so take your time.

Final Rise
Cover and let the pan sit at room temperature for 25–30 minutes, until the dough rises just above the top edge of the pan. Meanwhile, preheat your oven to 375°F.

Bake
Bake for 33–38 minutes, until the loaf is a deep golden brown. Timing may vary depending on your oven and the freshness of your flour.

Butter & Cool
Right out of the oven, brush the top with butter. Let the loaf cool in the pan for 20 minutes, then remove it and cool completely on a rack, about an hour, before slicing.

Pro Tips for Lighter, Fluffier Einkorn Wheat Bread

Working with whole grain einkorn is a little different from baking with modern bread flour, but once you get the hang of it, it’s incredibly rewarding. These tips will help you get a light, tender loaf with just the right amount of structure.

• Handle the Dough Gently
  Einkorn has a weaker gluten network, so skip the heavy kneading. Overworking the dough can actually cause the loaf to tighten and bake up squat. Stir just enough to combine, then let time and hydration do the rest.
• Use Wet Hands or a Dough Scraper
  During shaping, einkorn dough tends to stick to everything. Wet your hands or use a lightly oiled dough scraper to move it without tearing. Gentle folds help build strength without stressing the gluten.
• Try Folding During the First Rise
  If you have time, a few quick folds every 20–30 minutes during the first rise can help give your dough more lift and elasticity. Just wet your hands and fold the dough over itself once or twice; no need to be precise.
• Boost Structure with a Preferment
  Want even more lift and flavor? Replace 20% of the flour with a stiff sourdough levain or biga. A preferment adds subtle tang and helps with rise, especially helpful if you’re using fresh-milled einkorn flour.
• Steam the Oven Early On
  Creating a steamy oven during the first 10 minutes of baking can improve oven spring and crust flexibility. Try placing a pan of hot water on the oven floor, or spritz the inside with water just before loading the loaf.
• Consider White Flour
  If texture is your number 1 goal, you may find that you prefer using at least part white einkorn flour. Though it is not as nutrient-dense, it does tend to produce fluffier bread. You can try substituting part of the whole grain einkorn flour for white einkorn flour or use a white einkorn sandwich loaf recipe instead. 

 

These small tweaks can make a big difference when baking einkorn sandwich bread, especially if you’re aiming for soft slices and a good rise without compromising that nutty, whole grain flavor.

Ready to explore flavors beyond the classic loaf? Let’s dive into flavor variations for einkorn loaf bread.

Flavor Variations: Spice up Your Einkorn Sandwich Bread

Once you’ve got the base recipe down, it’s easy and fun to make this whole grain einkorn bread your own. Einkorn’s naturally rich, nutty flavor pairs beautifully with both savory and sweet additions. Just be sure to mix gently after the first rise to avoid overhandling the dough.

Here are some favorite variations to try:

Toasted Seeds
Add ¼ to ½ cup of sunflower, pumpkin, sesame, or flax seeds for extra texture and earthy flavor. Toasting them beforehand brings out even more depth.

Dried Fruit
Fold in chopped dried figs, apricots, raisins, or dates for a hint of sweetness that works well for breakfast or snacking. 

Savory Vegetables & Herbs
Try adding dehydrated onions or a sprinkle of dried herbs like rosemary or thyme for a heartier loaf.

Cheese & Spice
Mix in shredded sharp cheddar, crumbled feta, or a pinch of cracked black pepper, chili flakes, or cumin for a bold, flavorful twist.

Nutty Crunch
Chopped walnuts, pecans, or hazelnuts add satisfying crunch and richness, especially good with an extra touch of honey in the dough.

Flavor additions can be folded in right after the first rise, just before shaping. Start small, about ¼ cup total add-ins per loaf, and adjust to taste.

Storage, Freezing, and Serving Ideas

Freshly baked whole grain einkorn bread is at its best the day it’s made, but with a few simple steps, you can keep it soft and flavorful for days (or weeks) to come.

Room Temperature Storage
Store your loaf at room temperature for up to 5 days. Wrap it in beeswax wrap, a clean kitchen towel, or a paper bag tucked into a bread box, anything that lets the bread breathe while keeping it from drying out. Avoid plastic, which traps moisture and can make the crust soggy.

Freezing for Later
For longer storage, slice the loaf once it’s completely cool and freeze it with parchment paper between slices. That way, you can pull out exactly what you need for toast or sandwiches without thawing the whole loaf. A quick warm-up in the toaster brings the crumb right back to life.

Reheating Tips
To refresh a day-old slice, simply toast it lightly or warm it in a low oven for a few minutes. This revives the softness and releases einkorn’s signature nutty aroma.

Serving Suggestions
This loaf makes an ideal base for everyday meals. A few favorites:

• Avocado toast with lemon, sea salt, and chili flakes
• Sharp cheddar and apple slices on warm, buttered bread
• Nut butter and honey for a quick and nourishing breakfast

Einkorn’s flavor shines through in both sweet and savory pairings, making this loaf a staple you’ll keep coming back to.

FAQs & Troubleshooting

Baking with einkorn flour is a little different from what most home bakers are used to, so it’s normal to run into a few questions as you get started. Here are some of the most common issues—and how to fix them.

Why is my dough so sticky?
That’s normal for einkorn! It absorbs water differently from modern wheat, so expect a wetter dough. Use wet hands or a dough scraper to handle it, and resist the urge to add too much extra flour, which will make your loaf dense. 

Why is my einkorn bread flat or dense?
The most common causes are over-proofing or over-kneading. Einkorn’s gluten is delicate; gentle handling and shorter rise times help it hold its shape. Also, make sure your loaf isn’t underbaked, which can collapse the structure as it cools.

Is einkorn bread gluten-free?
No. While einkorn contains a simpler form of gluten that some people with mild sensitivities tolerate better, it is not safe for anyone with celiac disease.

Can I make this recipe in a bread machine?
You can try it, but we recommend using a manual cycle if possible; einkorn doesn’t respond well to aggressive kneading. Keep an eye on hydration and rising; the dough should stay soft and slightly sticky, not dry or tight. Using a recipe that is designed for a bread machine is always a safer bet. 

Can I swap ingredients like oil, sweetener, or flour?
Yes. As you get comfortable with the dough, you may find substitutions that work better for your needs and preferences. Just know that every change in the ingredients does affect the final product. Make changes carefully. 

What if I want to use sourdough instead of yeast?
The process for making sourdough is very different from yeast bread. Converting this recipe to sourdough is possible, but will require some trial and error. We hope to have an einkorn sourdough bread recipe available soon. 

Still stuck? Drop us a line. We’re always happy to help troubleshoot your einkorn bread recipe and get you back on track.

 

Please let us know how your Whole Grain Einkorn Sandwich Bread 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:

• White Einkorn Sandwich Bread Loaf
• 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.