Would you like to save this?
We'll email this post to you, so you can come back to it later!
Einkorn Bread Recipe
There’s nothing quite like a warm slice of homemade einkorn bread, soft enough for sandwiches yet hearty with that cozy, nutty flavor only ancient grains can give. This Einkorn Bread Recipe is my go‑to for a tender, everyday loaf that feels wholesome, a little nostalgic, and perfect for anyone wanting a healthier bread option without losing that classic soft crumb.
What Makes This Einkorn Bread Recipe So Special?
This einkorn bread recipe uses einkorn flour—an ancient grain that’s easier on many tummies and naturally rich in flavor—baked into a soft loaf you can actually slice for sandwiches and toast. It’s part whole grain einkorn bread, part classic sandwich loaf: familiar enough for picky eaters, but special enough that you’ll brag a little when you tell people you baked it from scratch.
I’m 50 now, and I grew up in a house where bread baking was a Saturday thing—my mom with her old metal mixing bowl, the radio playing in the background, kids running in and out of the kitchen. These days, I’m more likely to have a podcast on than the radio, but the feeling is the same. There’s something grounding about stirring warm yeast, feeling the dough soften under your hands, and then pulling an artisan-style, golden brown einkorn loaf out of the oven.
Einkorn has become very popular in the last few years—and for good reason. It’s one of the oldest cultivated wheats, often called an “ancient grain,” and it has a naturally sweet, nutty flavor. Compared with modern wheat, many people find einkorn easier to digest (though it still contains gluten). It’s a lovely base for a healthy einkorn bread recipe that tastes anything but “health food.”
This easy einkorn bread recipe gives you:
- A soft einkorn loaf that works for sandwiches and toast
- A slightly rustic, artisan einkorn bread look
- Simple ingredients you can find at most grocery stores or online
- A forgiving dough that doesn’t need fancy equipment
And you know what? Once you bake this a couple of times, it’ll feel like second nature—just like the bread our mothers and grandmothers used to make, but with a little modern twist and maybe a better cup of coffee.
Why You’ll Love This Einkorn Bread Recipe
- Gentle on digestion – Einkorn is an ancient grain that many people find easier to digest than modern wheat (though it still has gluten).
- Soft enough for sandwiches – This isn’t a brick; it’s a soft einkorn sandwich bread you can slice thin for everyday lunches.
- Hearty, nutty flavor – Whole grain einkorn bread has a naturally sweet, nutty flavor that tastes special without extra sugar.
- Simple, real ingredients – Flour, yeast, water, salt, oil, and a touch of honey—nothing you can’t pronounce.
- Beginner‑friendly – A great einkorn yeast bread recipe if you’re new to baking with ancient grains.
- Versatile dough – Use it for a standard loaf, a slightly more artisan einkorn bread, or even simple dinner rolls.
- Family‑approved – My grandkids happily eat this as toast with butter and jam; that’s the real test in my house.
- Great for weekly meal prep – Bake once, slice, and you’ve got organic einkorn bread ready for the week.
Ingredients for Homemade Einkorn Bread
This einkorn flour bread uses a mix of all‑purpose (refined) einkorn and whole grain einkorn flour for the best of both worlds—flavor and structure.
Dry Ingredients
- 2 cups (240 g) all‑purpose einkorn flour
- Tip: I like Jovial’s all‑purpose einkorn flour; it’s easy to find and very consistent.
- 1 ½ cups (180 g) whole grain einkorn flour
- Tip: Whole grain boosts flavor and nutrition. You can use all all‑purpose einkorn if you prefer a lighter loaf; just add flour gradually.
- 2 ¼ teaspoons (7 g) instant yeast – about one standard packet
- Sub: You can use active dry yeast; just proof it in the warm water first.
- 1 ½ teaspoons fine sea salt
- 2 tablespoons (24 g) organic cane sugar or coconut sugar
- Sub: You can use honey here, but mix it with the wet ingredients instead.
Wet Ingredients
- 1 ¼ cups (295 ml) warm water (about 105–110°F / 40–43°C)
- Tip: It should feel warm but not hot to the touch; too hot can kill the yeast.
- 3 tablespoons (45 ml) extra‑virgin olive oil or neutral oil
- Tip: Olive oil adds a lovely flavor; avocado oil or sunflower oil also work well.
- 1 ½ tablespoons (22 g) honey
- Sub: Maple syrup works, but the flavor will be slightly different (still delicious).
Optional Add‑Ins
- 2–3 tablespoons rolled oats – for sprinkling on top for a more rustic, artisan einkorn bread look
- 1 tablespoon melted butter – to brush on the crust after baking for softness
If you’re measuring with cups, remember einkorn behaves a bit differently than regular wheat. It absorbs water more slowly and is naturally stickier, so it’s better to start with slightly less flour and add a bit more only if you really need it. Slightly sticky dough is totally normal for einkorn baking recipes.
Step‑by‑Step Directions for a Soft Einkorn Loaf
1. Proof the Yeast (if using active dry)
- In a small bowl or measuring cup, add the warm water.
- Stir in the sugar and yeast and let it stand 5–10 minutes, until foamy on top.
If you’re using instant yeast, you can skip the proofing and just mix it with the dry ingredients—but I’ll tell you a secret: I often proof instant yeast too, just to make sure it’s lively. Old habits.
2. Combine the Dry Ingredients
- In a large mixing bowl, whisk together the all‑purpose einkorn flour, whole grain einkorn flour, salt, and instant yeast (if not already proofed).
- Make sure the salt and yeast don’t sit right next to each other before mixing; salt can slow down yeast if they’re in direct contact.
3. Mix the Dough
- Add the honey and oil to the warm water/yeast mixture (or directly into the bowl if using instant yeast). Stir to blend.
- Pour the wet ingredients into the flour mixture and stir with a wooden spoon or dough whisk until everything is combined.
The dough will look shaggy and somewhat sticky—that’s exactly what we want with an
Einkorn Bread Recipe
Ingredients
- 2 cups all-purpose einkorn flour about 240 g
- 1 1/2 cups whole grain einkorn flour about 180 g
- 2 1/4 teaspoons instant yeast about one standard packet; or use active dry yeast and proof it first
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons organic cane sugar or coconut sugar
- 1 1/4 cups warm water about 105–110°F / 40–43°C
- 3 tablespoons extra-virgin olive oil or neutral oil such as avocado or sunflower
- 1 1/2 tablespoons honey or maple syrup; mix with wet ingredients
- 2 tablespoons rolled oats optional, for sprinkling on top
- 1 tablespoon butter optional, melted, for brushing on baked loaf
Instructions
- In a small bowl or measuring cup, add the warm water. Stir in the sugar and active dry yeast and let it stand 5–10 minutes, until foamy on top. If using instant yeast, you can skip this step (or proof it the same way if you prefer).
- In a large mixing bowl, whisk together the all-purpose einkorn flour, whole grain einkorn flour, salt, and instant yeast (if not already proofed). Make sure the salt and yeast are well dispersed and not sitting directly against each other before mixing.
- Add the honey and oil to the warm water/yeast mixture (or directly into the bowl if using instant yeast). Pour the wet ingredients into the flour mixture and stir with a wooden spoon or dough whisk until everything is combined. The dough will look shaggy and somewhat sticky, which is normal for einkorn dough.
