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 yields a light and fluffy finished product.
I especially enjoy that there is no hand kneading required for this recipe. 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.
Bread is a staple for many households, and if you are looking to switch to einkorn flour, you are probably looking for a tried-and-true einkorn bread recipe. I remember those days!
When we first started baking with einkorn flour, over 8 years ago, there were very little resources to help us along the way. In fact, that's one of the reasons I started A Modern Homestead - to share reliable einkorn recipes with the world.
I've gone on to create recipes for einkorn puff pastry, as well as this delicious einkorn whole wheat bread, and more. But this einkorn bread recipe will always hold a special place in my heart, as it is one of the first recipes I perfected, and I can't want for you to try it!
The Best No Knead Einkorn Sandwich Bread
If you are tired of crumby, dense einkorn bread, then look no further! Once you try this recipe, it will become your go-to einkorn bread recipe and a family favorite for years to come.
Finished texture - light and fluffy, with a wonderful bounce back when squeezed. It's not the white bread you're used to from the grocery store, but it is the closest you'll get when using einkorn flour.
Delicious, rich taste - einkorn flour has a naturally nutty depth of flavor that is showcased wonderfully in this recipe. If you want to deepen the flavor, you can add a touch of sweetness, though we never do.
Really holds up - unlike other einkorn bread recipes, this einkorn bread holds up to even the heaviest sandwich toppings without crumbling.
No-Knead Einkorn Sandwich Bread Recipe Video
Want a more hands on approach to making einkorn sandwich bread? I've got you covered! Watch me make this einkorn bread recipe, and if you enjoyed this video, please subscribe to our YouTube channel!
This einkorn bread recipe makes the equivalent of a 1 pound bread loaf, though it actually weighs a little more than that, since einkorn is more dense. However, the height of the loaf is similar to what you will find with a modern wheat bread loaf.
Let's break out each ingredient in this bagel recipe, talk about their purpose, and offer any possible substitutions.
Einkorn Flour: This recipe uses all-purpose einkorn flour to yield a sandwich bread even the toughest critics will enjoy. If you want to use modern wheat, just use the same amount of flour and add more water if needed.
If you want to use freshly milled einkorn flour, or whole wheat einkorn flour I recommend using this freshly milled einkorn bread recipe instead.
Salt: We use pink salt, but you can use any kind you'd like. The salt is optional here, however I highly recommend it as it conditions and strengthens the very weak gluten bonds within the einkorn flour.
Ginger Powder: Ginger powder in the recipe acts to strength the gluten bonds even more and enhances the effectiveness of the yeast. As a result, using ginger powder creates a much lighter finished product. You can leave it out, however your einkorn bread will be more dense. You can't taste the ginger in the finished and baked bread.
Instant Yeast: Though I use instant yeast here, I've also used active yeast in the same measurements with the same results! Use what you have on hand.
How to Make Einkorn Sandwich Bread
This bread is seriously one of the easiest recipes you will ever make. Once you try it, you'll be hooked for life! See the bottom of this post for a printable recipe with measurements.
- Prep dry ingredients - in the bowl of an electric mixer, add all your dry ingredients, and set your dough hook attachment. If you don't have a mixer, you can knead this by hand.
- Heat water - choose whatever method you'd like to heat your water, we use a pan on the stove. Make sure it's not above 115°F or the heat will kill the yeast.
- Mix ingredients - turn the mixer on and add the water on top of the dry ingredients. Mix on low for about 10 minutes. You can stop it halfway through to make sure all the flour on the bottom of the bowl has been incorporated. If not, use a spatula to get it up into the mix, then continue mixing with the dough hook.
- First rise - grease a medium bowl and turn dough out into the bowl. The dough may be sticky, that's normal. Watch the video above for a look at the desired texture. Cover and rise for 25 minutes.
- Shape and second rise - grease your bread pan and your hands (this keeps the dough from sticking while shaping). I use a little piece of butter to grease my hands and it works really well! Form the dough into a smooth log and gently press it into the bread pan. Rise for another 20 minutes.
- Bake - into a preheated oven at 350°F place your bread pans in the center of the oven and bake for 30 minutes.
- Cool and slice - remove the baked bread from the pan after about 5-10 minutes (use hot pads!) and let cool for at least 30 minutes before slicing. Enjoy!
Storing Einkorn Bread
Once you have your finished einkorn loaf, you might be wondering exactly how to keep it fresh. Great question! We have found several ways to store and enjoy our einkorn bread. No matter which way you choose to store your einkorn bread, I do recommend slicing it within a few hours of baking.
In a plastic bag - while not the most renewable, storing the einkorn bread inside a plastic bag helps retain the moisture and keep the bread fresh for about 3 days. Linen bread bags do not work, in our experience, and the bread is hard within a day. These are the bread bags we prefer.
In the fridge - use whatever container you'd like and stick your bread in the fridge! It will last up to 2 week in this manner, and can be toasted or brought to room temperature as needed.
In the freezer - in addition to enjoying freshly baked einkorn bread, this recipe can be doubled or tripled and frozen for eating later one. Simple bake, cool, slice, and store in a sealed container (we use the bread bags from above) for up to 3 months. To thaw, just place a loaf in the fridge or on the counter overnight and use as normal!
Common Questions About No Knead Einkorn Bread
Usually this is due to low flour content, so make sure that you are being fairy precise with your flour and water measurements, at least until you get the feel for the recipe.
It can also happen if the cling wrap sticks to the top of the loaf during the final rise and you have to pull it off. If this happens, you might reshape the loaf and let it rise again for about 15-20 minutes without a cover before baking.
You can use the same amount by weight of either. However, if you want to try my favorite whole wheat einkorn bread recipe, you will have a better experience and finished product since that recipe is specifically formulated for whole wheat/freshly ground einkorn!
No Knead Einkorn Sandwich Bread
- 4 1/4 Cups all-purpose 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)
- 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.
More Einkorn Recipes you Should Try!
Want to keep your mixer running and your family enjoying more einkorn baked goods? Here are a few more tried-and-true einkorn recipes for you to make next!
- Classic Einkorn Chocolate Chip Cookies
- Einkorn Honey Wheat Sourdough Rolls
- 1930's Einkorn Chocolate Wacky Cake
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!
Hi Cynthia! You can reduce the amount of total flour by 25% and that should be all you need to do. Enjoy!
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.
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!
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??
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!
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?
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!