This no knead einkorn sandwich bread recipe is perfect for beginner bread makers, or those just starting to use einkorn. It is very forgiving and delicious with everything from mustard and turkey, to peanut butter and jelly!
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.
No Knead Einkorn Sandwich Bread
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.
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.
Related: How To Use Diastatic Malt in Bread Making
No Knead Einkorn Sandwich Bread
Ingredients
- 3 Cups Einkorn Flour
- 1 1/2 Cups Warm water
- 1 Packet dry active yeast
- 1/4 Cup sugar
Instructions
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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.
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With flour in mixing bowl, slowly add the yeast mixture and mix for 3-5 minutes using a bread hook attachment (if possible).
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Once dough is thoroughly mixed, remove hook from bowl, scrape down the sides, and cover with cling wrap.
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Allow bread to rise in a warm area for 45 minutes.
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Butter a bread pan and place dough into pan.
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Cover with a buttered piece of cling wrap and allow to rise for another 30 minutes.
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Bake for 35-40 minutes at 375° until golden brown.
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Allow to cool for a few minutes before turning bread out of pan and onto a cooling rack.
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Cut from the bottom side to avoid crushing the loaf.
Stacy says
Hi thanks for this post! Is there a reason why you dont add salt for flavor? Thanks!
Victoria says
Hi Stacy, great question! This bread absolutely doesn’t need the added salt as the einkorn flour has a slightly nutty flavor. It comes out perfectly seasoned and not bland at all! I hope you try it and love it! 🙂
Stacy says
So made this bread tonight and it completely sunk on me! Followed directions exact, but I guess i must have totally over proofed it! Bummer..the flavor is excellent! Will go directly as bread pudding ????
Victoria says
Oh man! I’m sorry! I know when I’m making this bread in someone else’s kitchen I have to be careful about rise times depending on how hot/humid it is…
At least it tasted good right? Better luck next time! <3
Mia Bagley says
The same thing happened to me. Why?!
Victoria says
I’m sorry! I had my husband make this recipe today without help and it turned out right… Trying to figure out what’s going on!
Can you tell me what size bowl you used for the first rising? I use a huge bowl so he cling wrap doesn’t touch at all… Did the cling wrap touch yours during either rising?
Let me know, I want to figure out what’s happening for y’all!
Mia Bagley says
It is very humid today.
Storm says
I live in the deep south, and already, in April, it’s very warm and humid here. This shortens the rising time for this bread substantially. For us, at an ambient indoor temperature of around 78 degrees and a humidity of around 60%, the first rise was only about 30-35 minutes, and the second rise in the pan, with the oven on and rising the dough near the stove, was only about 20 minutes. When I’ve used the times listed without checking for the actual level of ‘proof’, I’ve inevitably ended up with collapsed loaves. Also, I do add about 1/4 tsp of sea salt to the recipe — not for flavor, but because one of the things I learned in culinary school is that salt ‘stabilizes’ your yeast during the baking process, which reduces the risk of your bread collapsing in the oven.
Victoria says
Hi Storm, I too live in the Houston area (closer to Bryan) and haven’t had any issues with my bread proofing and falling. Are you using Jovial Foods einkorn flour?
I do have a friend down there in Houston who uses berries instead and has to modify this recipe a bit to keep it from falling, but that’s to be expected when you substitute ingredients 🙂
Glad you have it worked out for how to make the perfect loaf in your kitchen! It’s delicious bread to be sure. Enjoy!
elise says
look forward to trying the bread recipe. my experience tells me that einkorn is finicky. will see how this goes.
Victoria says
Einkorn really can be finicky, you’re right! We make this recipe 2x a week most weeks, and it’s wonderful! Hopefully it works as well for you!
Taylor Stokes says
I’m really anxious to get this recipe right! I’ve never made bread, and my first two tries with this recipe failed miserably. I used two different kinds of instant yeast and neither actually foamed…I don’t know what I did wrong! I use filtered water and heated it to the same temperature I stick to with heating my milk in a bottle for the baby. Just above room temp- not boiling. I live in Houston Texas so the humidity is insane during the summer- but does it make *that* big of a difference? Oh, and I also used coconut sugar instead of cane. Help!
Victoria says
Hey Taylor! After reading over your comment, I think the problem is your yeast.
I’m in the Houston area too, so I don’t think that’s causing the issue. And I’ve even made this without sugar, so I think the coconut sugar sub is fine as well…
But if I start my yeast and it doesn’t foam (or at least expand in some way), then I toss it and start over.
Einkorn flour is too expensive to want to waste! So I make sure the yeast is good to go before adding it to the mix.
If you recently bought it, it is possible that the store has a bad batch. If it’s been in the pantry for awhile, grab some new and try it again.
I’m sorry you had it fail on you twice, that’s so frustrating! It sounds like getting the yeast issue worked out will help a ton! Good luck and let me know if you need any more troubleshooting help!
Storm says
Hi, Hailey — Also in Houston. You want to use a thermometer for your yeast. I never realized how important it was until I went to culinary school and learned the mechanics of bread dough. Yeast, to proof properly, needs to be at a temperature of between 106 and 110 degrees F. So when you’re testing your water temp, it should feel QUITE warm during a wrist test — but the best thing to do is actually to use a thermometer to get your yeast water to between 106 and 110 degrees before sprinkling on your yeast. Then stir thoroughly, and wait for the yeast to bubble up. If it doesn’t bubble up, then your yeast is dead and won’t do what you need it to do in rising the bread. (I’ve had -very- good luck with Red Star Platinum dry yeast.)
Linda Drachenberg says
Thanks for the extra info and directions for proofing the yeast! Helpful to us “home bakers”.
Haleigh says
You mentioned you can make this recipe without sugar? Do you replace it with something else or just skip it entirely?
Victoria says
Hi Haleigh! You can just leave it out all together, or sub in honey instead. 🙂 it’s better to sub in honey, because the yeast will rise more. Enjoy!
Kris says
Hi! I’ve been a lurker for awhile, but decided I would try your no knead bread recipe. This is the first time I’ve made a no knead bread. It turned out well and looked just like yours in the pictures. My question is: What is the best way, in your opinion, to store homemade bread. I loosely wrapped mine in foil and the crust lost some of its crispiness. It still tastes good though. I was just wondering if there was any method to keep the crisp crust. I think I’ve eaten almost 1/2 the loaf already. I guess I could just eat the rest of it, but I think my hips and thighs would suffer the consequences! Unfortunately, I’m a bread-aholic! Thanks for the recipe!
Victoria says
Hi Kris! So glad you decided to come out of hiding!! 😊
We actually just keep ours on a wooden cutting board and loosely cover it with a cotton towel. Of course it doesn’t last that long around here either!
But I’ve found that freezing it works well too. When I know I’m going to need it again I thaw it over night, then pop it in the oven for about 15 minutes the next morning to re-crisp it!
Hopefully that helps! And I’m SO glad the recipe worked well for you!
Don’t be a stranger from now on! 😊
Donna says
I buy Einkorn berries and grind them myself in a wheat grinder. Are you saying that they won’t work as well as Jovial Einkorn flour? I prefer freshly ground as it is still warm and all the nutrients are there and it hasn’t been sitting around since being ground. Just wondering. Thanks.
Victoria says
I double checked with my good friend who grinds her own einkorn berries, and she said for this recipe she just uses a bit less flour. So you should be good to use your fresh flour! 🙂
Bethany Brown says
How much less? I’m a measurer 🙂 Thank you!
Victoria says
Hey Bethany, since I’m not the one who is using the whole wheat einkorn I couldn’t give you an exact measurement, but I would probably reduce the amount by 1/4 cup and go from there. I’m sorry I don’t have an exact answer for you!
Lauranne says
How did or do you measure your flour for this recipe? Did you scoop directly into the flour with your measuring cup and level, or did you spoon the flour into your measuring cup and level? The reason i ask, is that I weighed 3 cups of Einkorn out, which is 360 grams, and this dough was more like a midlin slurry. In other words, I used the amount it would be if you spooned it into your cup and leveled it. I have it in the oven now, waiting to see how it turns out.
Lauranne says
Ok, its out of the oven smells delicious, but….yes, it sunk, i have been making bread for over 50 years, not an amateur. But…it does smell great and feels great, it is still cooling, so cannot cut into it yet. I have found that just because a bread sinks, does not make it bad. The taste and how the texture is, determines a great loaf, so we will see in about 25 minutes. Is there a way for me to send a picture of my bread to you? Maybe a video of you or your husband mak8ng the bread, might be called for?
Lauranne says
Sorry, i just emailed you a picture of the top of the bread, you can see it sunk pretty good, but the bottom looks great. Still waiting for it to cool, to try it.
Lauranne says
Ok, this is good nread, even though it sunk and made a hole down the top of my loaf, it is textured great and the soft ess is perfect, and with butter or alone or as a sandwich, or cut into pieces and made into bread pudding, perfect. I could probably fill the central hole with meats and cheeses and bake it just until the cheese melts, yumm!
Victoria says
Hi Laura,
I was out of town today so I’m just now getting to your emails and comments. Sorry about that! I scoop directly out of the flour and level the cups, and it’s usually really sticky when I put it in the pan, but more like a good thick cake batter, not a slurry. :-\ You might try adding an extra 1/4 cup of flour if you want to spoon into the cup.
I’m glad the texture came out well, but it’s a bummer that it fell! I’m not a master bread maker and you definitely have more experience than I do, so I’m not sure what might have gone wrong sadly. There are so many variables that I wouldn’t be able to pinpoint exactly what caused it. I’m sorry!
It sure is delicious bread and hopefully the next batch is better for you!
Mara says
How many grams does your 3c einkorn flour usually measure?
Jennifer says
Thanks for this recipe. I have a grain mill and buy the Einkorn wheatberries in bulk. Do you have any idea how much freshly ground flour I would use in this recipe? I know the quantity will be different from that of pre-ground Einkorn flour.
Victoria says
Hi Jennifer!
From my friend who uses freshly ground einkorn for this specific recipe… she just “uses a bit less flour”. So you might start with 2.5 cups and add more as needed. It will likely vary a bit for you anyway, so that would help you get a baseline for your flour 🙂 Let me know how it goes!
Donna says
Has anyone tried using Einkorn flour making bread in a Lekue breadmaker? What adjustments did you have to make? Thanks!
cindy3539 says
What size bread pan do you use? Thank you.
Victoria says
Hi Cindy! I use a 1lb bread pan from William Sonoma. This is the exact pan I use and it’s amazing, you can see it with my link: brandcycle.shop/hagwg