Description

This recipe yields a tender and flavorful sandwich bread, crafted with ancient einkorn flour. The loaf features a delicate golden crust and a soft, airy crumb, offering a subtly sweet and nutty flavor profile. Baked to perfection, it provides a wholesome foundation for sandwiches or a delightful accompaniment to any meal, whether served plain, toasted, or with a spread.

Ingredients

Scale

3 cups (360g) whole grain einkorn flour
1 cup (240ml) warm water (105-115°F / 40-46°C)
2 tablespoons honey or maple syrup
1 tablespoon active dry yeast
1 teaspoon fine sea salt
2 tablespoons unsalted butter, melted and cooled, plus extra for greasing
1 tablespoon milk or water for brushing (optional)

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Instructions

In a large bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Add the einkorn flour and salt to the yeast mixture. Pour in the melted butter.
Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms. Einkorn dough is typically softer and stickier than modern wheat dough.
Turn the dough out onto a lightly floured surface (use einkorn flour). Knead gently for 5-7 minutes until the dough is smooth and elastic. Avoid over-kneading, as einkorn has less gluten development.
Lightly grease a clean bowl with butter or oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a loaf by gently flattening it into a rectangle, then rolling it tightly from one long side to the other. Pinch the seam closed.
Place the shaped dough into a greased 9×5-inch loaf pan. Cover the pan loosely with plastic wrap or a towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled and risen above the rim of the pan.
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
If desired, brush the top of the risen loaf with milk or water for a softer crust.
Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer.
Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely before slicing. This prevents the bread from becoming gummy.

Notes

Einkorn flour absorbs less liquid than modern wheat, so adjust water slightly if your dough feels too wet or dry.

Avoid over-kneading einkorn dough; its gluten structure is more delicate.

Ensure your yeast is fresh and active for optimal rise.

Cool the bread completely before slicing to achieve the best texture.

Store leftover bread in an airtight container at room temperature for up to 3-4 days, or freeze slices for longer storage.

Prep Time: 25 minutes
Cook Time: 35 minutes

Nutrition

Calories: 150 per slice (estimated)
Fat: 2g per slice (estimated)
Carbohydrates: 28g per slice (estimated)
Protein: 5g per slice (estimated)