When I want a loaf of bread that feels a little old-fashioned and a lot more flavorful, I reach for einkorn flour. It’s hearty without being heavy, and it makes a loaf that’s perfect for toast or stacking into sandwiches. Best of all, it’s simple enough to bake on a regular afternoon.
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I started using einkorn years ago after grabbing a bag on a whim. The flavor hooked me right away. I drifted back to all-purpose flour for a while, but once you taste einkorn, it’s hard to forget.
The easy einkorn bread I make when I want a sturdy sandwich loaf
This is a straight-forward yeast bread baked in a standard loaf pan. No fancy shaping, no complicated steps. Just mix, let it rise, shape it, and bake.
The finished loaf is soft and tender with a slightly nutty flavor. It slices cleanly, toasts beautifully, and holds up well for sandwiches. If you like bread with real character, this one delivers.
It’s also a good choice if you’ve struggled with modern wheat. Einkorn has weaker gluten than today’s all-purpose flour, which gives it a different texture and structure. Many people find it easier to tolerate, and that’s one of the reasons I keep coming back to it.
What makes einkorn different
Einkorn is one of the oldest cultivated wheat varieties. It hasn’t been heavily hybridized like modern wheat, which is why it’s often grouped with what we call ancient grains.
You may also hear it called farro piccolo. It’s related to grains like spelt and emmer, but it has its own personality. The flour has a soft yellow color from lutein, a natural pigment that also brings nutritional value.
Because einkorn hasn’t been bred for large-scale commercial farming, you won’t see it grown in the same massive quantities as modern wheat. The upside is that it keeps more of its original characteristics, both in flavor and structure.
Why this bread works
The ingredient list is refreshingly short: einkorn flour, active dry yeast, warm water, honey, butter, and salt. That’s it.
The honey gives the yeast a little boost and adds subtle sweetness. Butter keeps the crumb tender. Salt strengthens what little gluten structure einkorn has and helps with crust color.
The biggest difference from baking with all-purpose flour is how you handle the rise. Einkorn gluten is weak. If you let the dough double like a standard wheat loaf, it can overexpand and collapse, leaving you with a flat, dense brick.
Instead, let it rise by about 40 percent. That smaller rise protects the structure and gives you a better loaf.
How I make einkorn bread
I start by proofing the yeast in warm water with honey and melted butter. Once it’s foamy, I mix in half the flour and the salt, then add the remaining flour just until combined. The dough stays sticky, and that’s normal. Resist the urge to add more flour.
After the first rise, I gently press the dough out on a lightly floured surface, roll it into a loaf, and place it in a well-buttered 9 x 5 pan. A second short rise of about 30 minutes is all it needs.
An optional brush of egg white on top gives the crust a bit more shine. Then it bakes at 375 degrees Fahrenheit for 40 to 45 minutes. I let it cool briefly in the pan before transferring it to a rack so the bottom doesn’t steam.
Tips that make it better
- Do not overwork the dough. Mix just until combined.
- Expect stickiness. Butter your hands instead of adding extra flour.
- Watch the rise carefully. Einkorn does not forgive overproofing.
- Grease your pan well so the loaf releases cleanly.
- Let the bread cool fully before slicing to keep the crumb from compressing.
What to serve with it
A slice of this bread toasted with butter is hard to beat. It’s also excellent with homemade jam, piled high with chicken salad, or served alongside scrambled eggs for breakfast.
If you enjoy baking with different flours, einkorn is worth keeping in the pantry. It’s not a trend. It’s a grain that’s been around for thousands of years, and it still earns its place in a home kitchen today.
If you’re ready to bake a loaf, you’ll find the full Einkorn Bread recipe with detailed instructions at One Hot Oven.
Baking at One Hot Oven,
Jere
