You really can create a soft sandwich bread using freshly ground einkorn berries with this simple and delicious recipe. Use your whole einkorn berries to create a light and fluffy einkorn whole wheat bread loaf! This recipe yields a delicious, honey wheat einkorn bread that the whole family will enjoy!
A light and fluffy einkorn bread loaf made from freshly ground einkorn berries has escaped me for almost 7 years. It's something that many people have asked for and I have been working towards it as quickly as I could!
A few days ago, I got my test recipe notebook out and tried another variation of my freshly ground einkorn bread. I pronounced it a failure when I took it out of the oven.
The crust looked terrible, it felt dense as I removed it from the pan... and I was crestfallen.
I get so many requests for this recipe and I just couldn't seem to nail it down! I made a mental note to try again soon, because I thought I was at least getting closer.
Off I went to do another task while the failure of a loaf cooled on the counter. I came back and hour later and decided to slice it on our industrial breadslicer just to at least check out the crumb.
Much to my surprise, it was gorgeous!
I quickly ran back into the kitchen to grab some butter and called the family in to try a slice with me.
The bread smelled heavenly and I couldn't wait to taste it. It. Was. Perfection.
The nutty flavor of the fresh einkorn was front and center, while the sweetness of the maple syrup made a side appearance. The crumb was light and the texture was exactly what it should be for a whole berry einkorn loaf.
I couldn't believe it! The loaf I had almost tossed was a hands-down winner! So, I'm now pleased to share the recipe with you, at last!
PIN THIS FOR LATER
Freshly Ground Einkorn Whole Wheat Bread
This recipe is just as simple and easy to pull together as my all-purpose no knead einkorn sandwich loaf - so if you've ever tried that one, you'll know exactly what to do here!
Step 1
Grind 3 2/3 cups of einkorn berries on the finest setting. Set the flour aside and gather remaining ingredients.
NOTE: If you don't have a grinder, you can also use 5 1/2 cups of whole wheat einkorn instead.
Step 2
Add to the bowl of an electric mixer 2 teaspoons of instant yeast, 1 teaspoon salt, 1/2 teaspoon powdered ginger, and your freshly ground einkorn flour. To the top of that, add 1/3 cup of oil (olive oil or avocado oil is nice. Butter also works.) and 1/3 cup of honey or maple syrup.
NOTE: Sweetener can be adjusted to your taste and to the type of sweetener you prefer.
Step 3
Heat 1 1/2 cups of water to 115°F and start the mixer with the dough hook attachment. Slowly pour the water over the flour mixture and mix for 10 minutes on low. If the mix is very dry as it mixes, add more water about a tablespoon at a time, until the dough is smooth and sticky.
Step 4
Transfer dough into a greased bowl and cover with cling wrap or lid. Rise for 30 minutes.
Step 5
Turn dough into a greased 1lb loaf pan, like this bread pan from USA Pan and leave UNcovered. Rise for 60 minutes.
NOTE: This dough is STICKY. You will likely not be able to shape it, so just scoop the dough into the pan and gently smooth the top.
Step 6
Pre-heat oven to 325°F. Bake for 40-45 minutes, or until you get a clean toothpick test from the center of the bread. Immediately remove bread from pan after removing from the oven, and coat the top of the loaf in butter to soften the crust.
Cool for 30-60 minutes before slicing. Store in a bread bag at room temperature for 3-5 days, in the fridge for up to 2 weeks, or in the freezer for 3-6 months.
Freshly Ground Einkorn Whole Wheat Bread
Ingredients
- 3 2/3 cup einkorn berries OR 5 1/2 cups whole wheat einkorn flour
- 2 tsp instant yeast
- 1 tsp salt
- 1/2 tsp powdered ginger
- 1/3 cup oil (we use olive or avocado oil)
- 1/3 cup maple syrup (or honey, or sweetener of choice. Amount can be reduced)
- 1 1/2 cup warm water
Instructions
- Grind 3 2/3 cups of einkorn berries on the finest setting. Set the flour aside and gather remaining ingredients.
- Add to the bowl of an electric mixer instant yeast, salt, powdered ginger, and your freshly ground einkorn flour. To the top of that, add oil, and honey or maple syrup.
- Heat water to 115°F and start the mixer with the dough hook attachment. Slowly pour the water over the flour mixture and mix for 10 minutes on low. If the mix is very dry as it mixes, add more water about a tablespoon at a time, until the dough is smooth and sticky.
- Transfer dough into a greased bowl and cover with cling wrap or lid. Rise for 30 minutes.
- Turn dough into a greased 1lb loaf pan, like this bread pan from USA Pan and leave UNcovered. Rise for 60 minutes. NOTE: This dough is STICKY. You will likely not be able to shape it, so just scoop the dough into the pan and gently smooth the top.
- Pre-heat oven to 325°F. Bake for 40-45 minutes, or until you get a clean toothpick test from the center of the bread. Immediately remove bread from pan after removing from the oven, and coat the top of the loaf in butter to soften the crust.
- Cool for 30-60 minutes before slicing.
✨ JOIN NOW ✨