Because we live in a TINY house I try to cut down on the number of appliances I have (says the girl with a home freeze dryer in her kitchen). Generally, if I can do it by hand I try to avoid the appliance.
Like bread making! I used to use a bread machine back in the day and it was amazing! Hand-off, no effort, pop the finished product out and enjoy!
But once we moved I really had to take a good long look at that bread machine. Eventually we got rid of it and opted for my easy no-knead bread recipe for daily (weekly) use!
However, many of my awesome readers still have room for their bread machines and they have asked for an einkorn bread machine sandwich bread recipe!
So I borrowed my mom's bread machine and spent about 2 weeks perfecting an einkorn sandwich bread recipe for the bread machine.
Einkorn Bread Machine Recipe: Sandwich Bread
While this bread machine recipe does have the option to use custom settings, you don't HAVE to use them. If your machine doesn't have a custom settings option, you can also just use the quick bread setting, or whichever option has the fastest rise times.
NOTE: If you are not using einkorn flour, increase the water to 1 3/4 cups and proceed.
Einkorn Bread Machine Sandwich Bread
Ingredients
- 4 cups einkorn flour
- 1.5 cups warm water
- 1 packet active dry yeast
- 1 tsp salt
- 2 Tbsp butter
- 1/4 tsp ground ginger powder (this helps with the rise dramatically, you cannot taste it)
Instructions
- Add all ingredients to the bread machine bowl.
- Change custom settings to: (1) 10 minute knead, 75 minute rise, 50 min bake. Set to medium crust. NOTE: If you don't have a custom option, try to use a quick bread setting instead.
- Start machine and wait! Remove pan from machine when it's done. Wait 30 minutes before removing the bread from the pan.
- Allow bread to cool fully before cutting to avoid crumbly bread.
I am wondering if you can add raisins and cinnamon to make this in to raisin bread.
Yes, absolutely! You’ll want to add them at the end of the mixing process (about 5 minutes to the end). If you also add 1/4tsp of powdered ginger, it gives the loaf an incredible fluff (helps strengthen the weak gluten bonds in the einkorn) without any ginger taste!
Thank you so much for getting back so quickly. I hope this is a reply to your reply to my question about making raisin bread. I am wondering if the Ginger goes in when the raisins go in or at the beginning. I’m thinking the beginning but you never know.
Beth, I’m so sorry! Your reply didn’t notify me, so I’m just seeing it by chance! Ugh! I have changed the settings so that won’t happen again.
Yes, ginger goes in with the yeast. I’m sorry about the delay!!
Have you tried this with freshly ground einkorn berries? Do I need to adjust the recipe if using freshly ground? Thank you! Excited to find a bread machine recipe;)
I have! I would use about 1/3-1/2 cup less of flour, and then add an egg if you can. That’s it! Enjoy!
Thanks for this recipe! If im using fmf, how much should I be milling?
You can use this as a guideline, it’s from my Einkorn Baking Tips post :-)
“Using Freshly Milled Einkorn Instead Of All-Purpose
The einkorn recipes on my site use the standard convention for flour, which is that “flour” in a recipe refers to all-purpose flour unless otherwise specified. I have not tested all my recipes with whole wheat, but typically, you can use 113g of store-bought einkorn whole wheat flour for every 1 cup (120g) of white flour called for in the recipe.
For freshly ground einkorn, use the same weight as called for in the recipe, NOT volume, and reduce the liquid by 10%. If the recipe doesn’t list a weight yet, you can assume 135g per cup of all-purpose einkorn flour.
Try this freshly milled einkorn honey wheat loaf recipe, it’s a reader favorite!”