Author: 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!
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Freshly Ground Einkorn Whole Wheat Bread {VIDEO}
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
- 5 1/2 cups fresh milled einkorn flour (660g) About 3 2/3 cups of berries
- 2 tsp instant yeast
- 1 tsp salt
- 1/4 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 the 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.
Video
Notes
Nutrition
Common Questions About Whole Wheat Einkorn Bread:
For this recipe, you really need that full bran, freshly ground einkorn flour. However, you can use my no-knead einkorn sandwich bread recipe and use 450g of whole wheat, and 50g all purpose for the perfect, light whole wheat einkorn loaf!
You can store in a bread bag (or plastic bag) at room temperature for 3-5 days, in the fridge for up to 2 weeks, or in the freezer for 3-6 months!
This is a great question, and really there are several answers… Einkorn is naturally going to be a lot more dense than store-bought bread, and even more dense than homemade bread made with modern wheat. This is due to the fact that there is no modern gluten in einkorn flour, so the rise and fluffiness is very different.
You may also need to change the rise times for your area and elevation. If you are used to the way einkorn tastes and feels in general, and you feel like it’s an issue with your area, increase the rise time for both rises by 50% and try again!
Yes! This is a great way to enjoy homemade bread without having to consume all of it yourself in a short period of time. Just allow the bread to cool fully, slice it, and bag it! Then you can enjoy a slice whenever you want by taking it out of the bag and either toasting it, or letting it come to room temperature over a few hours (at most).
This loaf is PERFECT!!! Yes, it’s super sticky (dampened fingertips help when handling it), and yes it seemed to rise really fast and then collapsed a little, but it still turned out absolutely wonderful!! Already stuffed myself with two slices and butter, and now must control myself so I can enjoy sandwiches the rest of the week. Thank you Victoria!!!
Whoo hoo!! I’m so glad you enjoyed it! You’re right, it’s so hard to pace yourself, it’s soooo delicious!
When you say whole wheat in this recipe, do you mean whole grain- which is what the freshly ground berries would be, right? I have a bag of all-purpose, a bag of whole wheat, and a bag of whole grain (that one I keep in the freezer because it’s simply the ground up berries). I have been trying and failing over and over again with another whole *grain* einkorn recipe. I want to try this one, but I want to make sure I’ll be using the right flour. Thanks!
Hi Amy! This is specifically for freshly ground flour as it is quite different from pre-ground whole wheat. Having said that, you can use this recipe, but if the dough is too sticky, you’ll want to add a bit more flour. And if the dough is too dry (it should be soft and a bit sticky) just add more water :-) I hope that helps!
Hi, I am looking forward to trying this on Saturday. Have you tried making an “artisan loaf” round loaf vs loaf pan?
Hey, I hope you enjoy it! I have not tried that, but I’ve tried all my other breads like that, and they work well… so I would imagine this one would too! Let me know if you try it.
I look forward to trying your recipe(s). Yours certainly came out picture perfect and looked moist. Just looking at it made my mouth water. Thank you.
Kelley
Thank you Kelley! It is SO delicious, I hope you get to try it soon!
In the video, what kind is the large batter bowl you put the flour in?
It’s just a metal bowl I got from someone when we first got married. I think they were stacking bowls! You can also get them at restaurant supply stores. I prefer ceramic, but these are great too!