If you’ve been hesitant to dive into ancient grains, this einkorn bread recipe is the perfect place to start. Unlike modern wheat, einkorn is much gentler on the stomach, and honestly? It’s just more fun to bake with.
I’ve been experimenting with this recipe in my kitchen for quite some time now. What I love most is how the dough feels; it’s soft, slightly silky, and doesn’t require the intense muscle power that standard bread dough does.
If you want another healthy, low-carb option, you can also try my Carnivore Bread Recipe. It is a great choice when you want something simple and keto-friendly.
Why You Will Love This Recipe
- No-Fuss Kneading: Since einkorn gluten is fragile, you actually want to be gentle. No professional mixer required.
- Ancient Grain Benefits: It’s one of the oldest forms of wheat, making it a great alternative for those who find standard flour a bit heavy.
- Naturally Nutty: The flavor is deeper and more complex than white bread.
- Versatile: It holds up perfectly to a toaster, yet it’s tender enough for a fresh PB&J.
Ingredient Overview
This bread uses simple ingredients. Check the recipe card for the exact amounts.
Einkorn flour
The star of the show. It provides that signature nutty flavor and a beautiful golden crumb.
Note: Einkorn flour absorbs liquid differently, so you use less flour than you might expect.
Milk
Adds essential moisture and richness for a softer, more “bakery-style” finish.
Eggs
These support the structure and provide a gentle richness, helping to balance the delicate gluten.
Sugar
This feeds the yeast and aids in browning. It doesn’t make the bread “sweet,” but it rounds out the flavor perfectly.
Butter
Softens the crumb and ensures the loaf stays tender for days.
Yeast
Allows for a beautiful rise. Since einkorn is delicate, we keep the yeast activity controlled and gentle.
Salt
Essential for balancing the flavors and giving the dough a bit of much-needed strength.
Step by Step Preparation
Preparing the Yeast Mixture
Start by warming your milk (think “baby bath water” temperature). Stir in the sugar and yeast. Let it sit for about 10 minutes. When you see those little bubbles and foam on top, you’re ready to go.
Mixing the Dough
Whisk in your melted butter and eggs. Then, slowly fold in the einkorn flour. Stop mixing as soon as the flour is incorporated. The dough should feel a bit sticky. Resist the urge to keep adding flour!
The Gentle Rise
Place the dough in a greased bowl. Because einkorn is an ancient grain, it can actually rise faster than modern wheat. Keep a close eye on it; once it has doubled, it’s ready for the pan.
Shape and Bake
Gently tuck the dough into your loaf pan. Give it one more short rise (about 45 minutes), then bake at 350°F until the top is a deep golden brown.
Baker’s Secrets for Success
- Don’t Over-Knead: If you work this dough too hard, you’ll break the delicate gluten and end up with a dense brick. Treat it gently!
- The Hollow Sound: To check for doneness, tap the bottom of the loaf. If it sounds hollow, it’s done.
- Cool completely: This is the hardest part. If you slice it while it’s hot, the inside can turn gummy. Let it rest!
If you enjoy the process of shaping dough but want to try a different texture next time, I highly recommend my Cuban Bread Recipe for your next weekend bake.
Serving Ideas
This bread is incredibly versatile. I love it toasted for breakfast with a bit of butter or honey. Because the crumb is soft yet sturdy, it’s also my go-to for hearty sandwiches. It also pairs beautifully with soups and salads.
Einkorn Bread Recipe
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
- Wooden spoon or dough scraper
- Loaf pan (9×5 inch)
- Clean kitchen towel or plastic wrap
- Cooling rack
- Oven
Ingredients
- 3 cups einkorn flour
- 1 cup milk warm
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons sugar or honey
- 3 tablespoons butter melted
- 2 large eggs
- 1 teaspoon salt
- 3 tablespoons warm water as needed
Instructions
- In a large bowl, combine warm milk and sugar or honey. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
- Add melted butter and eggs to the yeast mixture. Stir until fully combined.
- Gradually add einkorn flour and salt. Mix until a soft, slightly sticky dough forms.
- Knead the dough lightly for 3–5 minutes until smooth. Avoid over-kneading.
- Place dough in a greased bowl, cover, and let rise in a warm place for 60–90 minutes.
- Transfer dough to a lightly floured surface, shape into a loaf, and place into a greased loaf pan.
- Cover and let rise again for 45–60 minutes until slightly puffy.
- Preheat oven to 350°F (175°C). Bake for 30–40 minutes until golden brown.
- Remove bread from pan and let cool completely on a rack before slicing.
Notes
FAQ
Why is my einkorn bread dense?
Usually, this happens if the dough is over-kneaded or over-proofed. Remember, einkorn prefers a very gentle touch compared to modern wheat.
Can I replace regular flour with einkorn in any recipe?
Not as a 1:1 swap. Einkorn absorbs less liquid and has a different gluten structure, so it requires specific ratios like the ones found in this recipe.
Can I make this bread recipe dairy-free?
Yes! You can easily swap the milk for almond or oat milk and use a light oil or dairy-free butter alternative.
How do I store Einkorn bread?
Keep it in an airtight container at room temperature for up to 3 days, or slice and freeze it for up to a month.
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