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Home » Einkorn Flour » No Knead Einkorn Sandwich Bread

No Knead Einkorn Sandwich Bread

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April 21, 2020 by Victoria 217 Comments

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!

einkorn bread loaf sliced with butter

Jump to Recipe Print Recipe

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 has been updated as of January 2020 to include the changes that we have been using as a family for almost 2 years!

If you're looking for the original form of this recipe, you can print it here.

What's changed?

Over time we stopped using sugar and started using honey. Additionally, I've found that a lesser rise time helped with the texture and created a less crumbly nature!

Finally, we added a teaspoon of pink salt and have loved the taste change! Originally I left the salt out because we use salted butter on our bread, but even still, the salt is a wonderful addition!

einkorn bread slices

This is a delicious, sturdy, and dense country bread that is perfect for a hearty turkey or chicken salad sandwich. It even tastes a little bit like sandwich shop sourdough, which I love!

sliced homemade einkorn bread

To my great pleasure, this perfect einkorn sandwich bread recipe uses 1/4 less flour than some of my other bread recipes! 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 25 minutes, then turn it out into a buttered bread pan and let it rise (covered with buttered cling wrap this time) for another 20 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 bread slices with butter

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.

close up shot of einkorn bread recipe finished and sliced

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 15 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: Einkorn Bread Machine Recipe: Sandwich Bread

Update: I have added a 1/4 tsp of ginger to this recipe because I have found that it causes the yeast to really create a beautiful and fluffy loaf!!

{VIDEO} How to Make No-Knead Einkorn Sandwich Bread

Want a more hands on approach to making einkorn sandwich bread? I've got you covered! This in-depth video will show you exactly what textures you should be looking for, so you can nail this recipe every time!

No Knead Einkorn Sandwich Bread

This recipe for an easy einkorn sandwich loaf is perfect for beginners and is a great einkorn recipe to start with if you're new to the flour. Ready to eat in only 90 minutes, this is a fast einkorn bread recipe that will be an instant family favorite! Bake it today!
4.60 from 117 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: Einkorn Bread, Einkorn Bread Recipe, Einkorn Sandwich Bread
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 16 Slices
Calories: 95kcal

Ingredients

  • 4 1/4 Cups Einkorn Flour (500g)
  • 1 1/2 Cups Warm water
  • 1 Packet dry active yeast (2 1/4 tsp)
  • 1 tbsp Honey (optional)
  • 1 tsp Salt
  • 1/4 tsp powdered ginger (optional, but HIGHLY recommended)

Instructions

  • Add flour, salt, ginger, and yeast to the bowl of an electric mixer and attach a bread hook, if available.
  • Heat water to between 100 and 115°F. Don't go hotter than that or it will kill the yeast. Mix honey into the water.
  • Into the flour mixture, slowly add the water/honey mixture and mix for 10 minutes (YES, 10 minutes) using a bread hook attachment (if possible).
  • Once dough is thoroughly mixed, remove hook from bowl, scrape down the sides, and cover with cling wrap.
  • Allow bread to rise in a warm area for 25 minutes.
  • Butter a bread pan and place dough into pan.
  • Cover with a buttered piece of cling wrap and allow to rise for another 20 minutes.
  • Bake for 35-40 minutes at 375° until golden brown.
  • Allow to cool for a few minutes before turning bread out of pan and onto a cooling rack.
  • Cut from the bottom side to avoid crushing the loaf.

Video

Notes

You CANNOT taste the ginger in the finished recipe. It just helps the yeast to work better and creates a stronger, fluffier loaf!

Nutrition

Nutrition Facts
No Knead Einkorn Sandwich Bread
Amount Per Serving (1 slice)
Calories 95 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 146mg6%
Potassium 28mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 1IU0%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!

 

PIN THIS FOR LATER

einkorn sandwich bread sliced on cutting board

More Einkorn Recipes you Should Try!

Sourdough crackers are a great way to give your family a healthy, easy to digest snack. Especially when those sourdough crackers are made with einkorn flour!

Einkorn Sourdough Crackers

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Share with your friends!

Filed Under: All Posts, Einkorn Flour, From Scratch Tagged With: Bread, Cooking, Einkorn, From scratch, Sandwich

Previous Post: « Homemade Shaped Pasta: Einkorn Cavatelli
Next Post: How to Grow Garlic: From Planting to Preserving »

Reader Interactions

Comments

  1. Cynthia says

    December 22, 2020 at 6:07 pm

    When I clicked on ‘Einkorn Flour’ in the recipe it took me to Amazon/Jovial “All Purpose” Einkorn which means the bran and germ have been extracted. However, I’m using fresh-milled whole grain Einkorn. Do I need to make any adjustments in the recipe to accommodate the difference? Thanks!

    Reply
    • Victoria says

      December 23, 2020 at 5:35 pm

      Hi Cynthia! You can reduce the amount of total flour by 25% and that should be all you need to do. Enjoy!

      Reply
  2. erin says

    December 29, 2020 at 8:48 am

    so there was no placing of the dough, it was more like pouring it into the pan. then in the second rise it spilled over the sides of the pan and yes, my pan is big enough.
    the bread came out flat even across the top
    how, chemically, does ginger help the rise? ive never heard of this before.

    Reply
    • Victoria says

      December 30, 2020 at 1:19 pm

      Hi Erin! This can definitely happen in the “right” circumstances, depending on the heat of your kitchen and the humidity level where you are. The ginger is a very old method of enhancing your yeast and strengthening the dough. I like to use it in einkorn products because of the lower gluten content than other wheat variations. The dough is very loose and is meant to be poured. I will update the recipe to say “pour” instead of place. Thanks!

      Reply
  3. Kristyn says

    December 29, 2020 at 3:53 pm

    I just made the dough but it didn’t turn into dough it was very watery- I added 1/4 more einkorn flour so hopefully that works. What consistency should it be??

    Reply
    • Victoria says

      December 29, 2020 at 4:05 pm

      Hi Kristyn! It’s a very loose dough, more like a brownie batter, and that’s on purpose :-) You get a much better rise! Go ahead any bake it as is right now and then adjust as needed for your climate (sometimes in a more humid area you need less liquid). Let me know how it goes!

      Reply
  4. Vanessa says

    January 1, 2021 at 9:44 am

    Hi newbie here😊, so I am milling my own einkhorn. If I sift it and just use the flour, do i still need to reduce the amount by 25%? And if i don’t sift it, then what?

    Reply
    • Victoria says

      January 2, 2021 at 12:10 am

      Hi Vanessa! Even if you sift, there is still going to be a lot of bran, so I would just treat all the flour like whole wheat. For WW in place of AP reduce the flour amount by 25% and then adjust from there. Enjoy!

      Reply
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