Kneading sandwich bread can be enjoyable. The feeling of your hands shaping the dough, transforming it from a lumpy mess into a smooth and shiny ball ready to rise to its fullest potential. But I’m going to be super honest, not kneading dough is even better.
This recipe is one that has been in the works for over a year. I originally shared this recipe for Einkorn Sandwich Bread which I had been using for quite some time.
It’s a delicious, sturdy, and dense country bread that is perfect for a hearty turkey or chicken salad sandwich. But when I wanted that light and fluffy (and horrible for you) white bread texture, it just wasn’t hitting the spot.
So I went back to work trying to find that perfect texture I was looking for.
One day I finally hit the jackpot. And, to my great pleasure, this perfect einkorn sandwich bread recipe uses 1/4 less flour than the original! Plus, you don’t have to knead this bread at all! Win-win!
Just mix it up and let it rise covered in the mixing bowl for about 45 minutes, then turn it out into a buttered bread pan and let it rise (covered with buttered cling wrap this time) for another 30-45 minutes.
Then bake for 35-40 minutes, or until knife comes out cleanly and top is golden brown.
No more cleaning the counter up after dusting and kneading a loaf… just mix, rise, and bake.
Best. Bread. Ever.
No-Knead Einkorn Sandwich Bread
Einkorn is a bit finicky when it comes to yeast. It won’t rise properly if there isn’t enough water. But you can’t knead or shape it when it does have enough water to rise!
Fortunately that works out to our advantage here, because this bread is perfect without requiring a single moment of hand work.
I don’t even have to take my wedding ring off to make this bread! Which is a blessing because I swear I loose that thing at least once a week.
In less than 5 minutes I have a loaf of bread rising and the kitchen stays completely clean. I can make my morning tea and a loaf of bread at the same time and be ready to start the day in no time at all.
- 3 Cups Einkorn Flour
- 1 1/2 Cups Warm water
- 1 Packet dry active yeast
- 1/4 Cup sugar
- Add yeast and sugar to warm water and allow to proof for at least 5 minutes, or until the yeast has foamed up about an inch.
- With flour in mixing bowl, slowly add the yeast mixture and mix for 3-5 minutes using a bread hook attachment (if possible).
- Once dough is thoroughly mixed, remove hook from bowl, scrape down the sides, and cover with cling wrap.
- Allow bread to rise in a warm area for 45 minutes.
- Butter a bread pan and place dough into pan.
- Cover with a buttered piece of cling wrap and allow to rise for another 30 minutes.
- Bake for 35-40 minutes at 375° until golden brown.
- Allow to cool for a few minutes before turning bread out of pan and onto a cooling rack.
- Cut from the bottom side to avoid crushing the loaf.
More Einkorn Recipes you Should Try!
Great-Grandma’s Perfect Pie Crust
Einkorn Chocolate Chip Cookies
Einkorn Drop Biscuits – Oven Ready in 5 Minutes!
$4 Einkorn Chocolate Cake – No Eggs. No Dairy