No-Knead Einkorn Bread

Sliced brown bread on a wooden board with one slice topped with jam and butter. A spoon with jam, butter slices, and a small dish of jam in the background.

Try our no-knead Einkorn bread recipe for a hearty, flavorful loaf. This ancient grain is packed with nutrients, and this easy bread recipe bakes up soft and perfect for toast or sandwiches.

Course Bread

Cuisine Breads

Prep Time 20

Cook Time 40

rise time 1 30

Total Time 2 30

Servings

Calories 161kcal

Author Jere' Cassidy

Equipment

Ingredients

1½ teaspoons active dry yeast
1¼ cups water heated to 105-110℉
3 tablespoons unsalted butter melted
2 tablespoons honey
4 cups Einkorn flour
1½ teaspoons kosher salt
1 egg white optional

Instructions

Add the yeast, warmed water, melted butter and honey to a large bowl, or stand mixer bowl. Stir and then allow to rest for 5-10 minutes until foaming and bubbly.
See notes below for proofing yeast.
Add half of the flour and all of the salt and mix on low speed until the flour is mixed in, using the paddle attachment, or mix by hand with a wooden spoon. Then mix in the remaining flour until it is completely mixed in.
Note: The dough will be sticky and will not leave the sides of the bowl. At this point, do not be tempted to add more flour.
Gather the dough with a bench scraper to form a small dough ball. Leave the dough in the bowl, cover with plastic wrap, and sit in a warm place to rise for 45 minutes to one hour.
Prepare your bread pan, by buttering it thoroughly, or using a silicone bread pan liner.
Place the dough on a very lightly floured work surface, or a lightly buttered work surface. For einkorn you don't want to add additional flour. Press the dough into a small square the size of your bread pan. Roll the dough into a loaf and place into the bread pan.
Note: You may need to use the bench scraper to help roll the sticky dough.
Cover the bread pan with buttered plastic wrap and set in a warm place for 30-40 minutes for the second rise.
Start preheating your oven to 375℉.
Optional - When the dough is ready, use an egg white wash and brush on the top of the dough before baking. This will make the top of the bread shiny.
Bake for 40 minutes, until the crust is golden brown. Let the bread cool for about ten minutes, then remove from the pan to a wire rack to continue cooling before slicing.
Store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Notes

What is proofing yeast? Proofing yeast involves activating it to confirm its freshness. If the yeast does not foam during this process, it is inactive. If this happens, you must use fresh yeast so your bread dough will rise.

Einkorn Four Tip - Because einkorn flour has weak gluten, you don't want it to raise too much or it can break the gluten and cause your loaf to be flat and dense.

Nutrition