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 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!
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!
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 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: 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!!
No Knead Einkorn Sandwich Bread
Ingredients
- 3 1/3 Cups Einkorn Flour (405g)
- 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 3-5 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.
Notes
Nutrition
PIN THIS FOR LATER
Cynthia says
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!
Victoria says
Hi Cynthia! You can reduce the amount of total flour by 25% and that should be all you need to do. Enjoy!
erin says
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.
Victoria says
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!
Kristyn says
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??
Victoria says
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!
Vanessa says
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?
Victoria says
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!