Author: This einkorn flour bread machine recipe is perfect for a set-it-and-forget-it sandwich bread loaf! Enjoy fresh einkorn sandwich bread in 2 hours with this easy recipe! Plus, it can be made in any bread machine, no special features required.
This recipe was originally shared in 2019 and has undergone a major update! Please enjoy this new, more flexible version of the tried-and-true einkorn bread machine sandwich bread recipe.
Einkorn Bread Machine Sandwich Bread Recipe
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, for example. I used to use a bread machine back in the day, and it was amazing! Hands-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 einkorn bread recipe for daily (weekly) use!
However, many of my 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.
This einkorn bread machine recipe yields a light but sturdy sandwich bread!
Ingredients
Here’s a look at all the ingredients, some required, some optional, that go into this einkorn bread machine sandwich bread. There are several variations and substitutions listed below, so be sure to look over this section closely. The full measurements are available in the printable recipe at the end of the post.
- Einkorn Flour – We use all-purpose einkorn flour for this recipe.
- Yeast – I’ve used both instant yeast and dry active in this recipe, and they both work just fine. Instant yeast is my preference, however.
- Salt – Beyond enhancing the flavor, the salt helps to condition the bread dough for a softer finished product.
- Butter – We use salted or unsalted butter in this recipe, whatever is on hand. However, you can also use any type of oil you prefer.
- Egg – While this is optional, it enhances not only the flavor, but the structure of the bread as well.
- Ginger Powder – Technically, this is optional as well, but it is highly recommended! The gluten bonds in einkorn, which are not the same gluten that triggers celiac disease, are very weak. The ginger helps them form better and results in a stronger, less crumbly bread.
Instructions
While bread machine bread is incredibly simple, there are a few things you can do to make the process even smoother, including removing the metal mixing paddle and cooling the bread properly before slicing.
- Combine – Add all ingredients to the bread machine bowl.
- Set – Choose a 2-rise bread setting. There may be more than one on your machine, so try one and see how it goes, then try the other for reference. I have not found that it matters too much which setting is used.
- Bake – Start the machine and wait for the end of the first rise. Remove the metal mixing paddle and shape the dough gently before adding it back to the machine pan. Allow the second rise and normal baking time to continue.
- Cool – Remove the pan from the machine when it’s done, but allow the bread to cool for 30 minutes before removing it from the pan.
- Slice – Allow bread to cool fully before cutting to avoid crumbly bread.
Even More Einkorn Bread Recipes
Einkorn Bread Machine Sandwich Bread
Ingredients
- 4 1/4 cups all-purpose einkorn flour (500g)
- 1 1/3 cups warm water
- 1 packet active dry yeast (2 1/4 tsp)
- 1 tsp salt
- 2 tbsp butter
- 1 egg (whole or yolk)
- 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.
- Choose a 2-rise bread setting. There may be more than one on your machine, so try one and see how it goes, then try the other for reference. I have not found that it matters too much which setting is used.
- Start the machine and wait for the end of the first rise. Remove the metal mixing paddle and shape the dough gently before adding it back to the machine pan. Allow the second rise and normal baking time to continue.
- Remove the pan from the machine when it’s done, but allow the bread to cool for 30 minutes before removing it from the pan.
- Allow bread to cool fully before cutting to avoid crumbly bread.
Notes
Ingredients
Here’s a look at all the ingredients, some required, some optional, that go into this einkorn bread machine sandwich bread. There are several variations and substitutions listed below, so be sure to look over this section closely.- Einkorn Flour – We use all-purpose einkorn flour for this recipe.
- Yeast – I’ve used both instant yeast and dry active in this recipe, and they both work just fine. Instant yeast is my preference, however.
- Salt – Beyond enhancing the flavor, the salt helps to condition the bread dough for a softer finished product.
- Butter – We use salted or unsalted butter in this recipe, whatever is on hand. However, you can also use any type of oil you prefer.
- Egg – While this is optional, it enhances not only the flavor, but the structure of the bread as well.
- Ginger Powder – Technically, this is optional as well, but it is highly recommended! The gluten bonds in einkorn, which are not the same gluten that triggers celiac disease, are very weak. The ginger helps them form better and results in a stronger, less crumbly bread.
Nutrition
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Hey Victoria, I cannot get this recipe to work in my bread machine. I sent all the custom settings accordingly. It keeps sinking in the center. Any tips?
Oh no! I’m sorry to hear that!
The two things I would check would be the yeast type and expiration date. Instant yeasts are stronger than active dry yeasts, so less is needed.
And then check the water content. A common reason that bread machine dough sinks is too much liquid. The dough should be smooth and soft, not too sticky after the kneading time. If you are using fresh ground einkorn, or even whole wheat einkorn, you may need to adjust the liquid amount.
Let me know if that helps (it should!) <3
Thank you so much for posting this!!
I can’t wait to try! :)
Well, I’ve given this a try now. Only thing I added was a little honey. It sunk, as all my loaves do (I probably put in too much yeast), but I’m more concerned about taste and texture anyway. So between this recipe and your No-keand Einkorn Sandwich bread, I prefer the no-knead. This bread machine recipe was fine, but the no-knead is tastier and moister. Either way, it’s nice to have options to compare and I REALLY appreciate your sharing these recipes.
Grateful,
Xavy
Awesome feedback Xavy!
I remembered how much you liked the other recipe, so I’m not surprised it won out for you! It’s my favorite too, but it sure is nice to have a machine recipe on hand. Like you said! :-)
I had a stroke and have a very weak right side. When using “regular” flour, I use the bread machine (BM) to mix/knead/rise the bread (use the dough setting), then cook it in the oven. We prefer the regular loaf pan shaped bread, or I’d just do the dutch-oven method when switching to Einkorn. Do you have specs (BM settings, cook time, oven temp) for an BM/Oven hybrid?
Hi Nancy, I’m so sorry to hear about your stroke!
For einkorn, since this recipe only needs one rise, it needs to stay in the machine to bake or it will lose all its fluffiness and end up too dense.
However, my no knead einkorn recipe should work for you, it’s mixed in a mixer then turned into the bread pan to rise. Easy!
https://www.amodernhomestead.com/no-knead-einkorn-sandwich-bread/
Hopefully that one will work for you!
If using active dry yeast from a jar, how many teaspoons would that be? On the jar it says 2 1/4 teaspoons equals one packet, but from other recipes I’ve read, that is too much yeast. I tried your no knead Einkorn bread recipe and it sank in the middle, I’m assuming from too much yeast. I don’t want to make the same mistake again!
Hi Jessica, I just opened and measured a packet and it is 2 1/4 teaspoons :-\ The sunken middle might be because of the kneading phase. If you over-knead it will sink, and if you don’t knead enough it will sink. It’s a real balancing act! How long did you knead it in the machine when you made it before?