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 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
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
Nutrition
PIN THIS FOR LATER
Sheila J says
Thank you for posting this recipe! I haven’t had much luck with einkorn, but for family health reasons, I thought I’d try baking bread with less gluten.
The issue I had was that the dough rose both times almost TOO much— is was very wet and loose and during the second prove the dough fell over the side of the pan! I scraped if off but during the first few minutes in the oven, it continued to rise and I ended up with blobs of dough on the bottom of the oven.
Any thoughts about what went wrong and how to fix?
Thanks again!
Victoria says
Hi Sheila! I would probably cut this into two loaves next time. I’m not sure what size pan you have but it might have been big enough. Hopefully it still tasted good!
This can sometimes happen depending on the weather and temp in your kitchen. Having too much rise with einkorn is a blessing! So, now it’s just a matter of splitting the recipe into two pans, or getting a larger pan. Let me know how it baked up, even if it did boil over! <3
Mendy says
My family loves this bread! My bread is denser than the picture, but so delicious. My dough is super wet and sticky though. Has anyone else needed to cut down on the water? Am I missing something?
Victoria says
Hi Mendy! So, the dough is super wet and cutting down the water would just make it more dense, I would think! A few questions – have you baked bread with einkorn before? Einkorn tends to be much more dense than regular wheat, so that might be what you are experiencing. Then did you add the powdered ginger?
Let me know!
Carynne says
best sandwich bread we have made w/ einkorn yet.
Victoria says
Whoo hoo! Thank you so much!
Jenny says
Can you please post the recipe for whole grain no knead einkorn sandwich bread? Thank you!
Robin says
This bread came out great!! Much better than almond and coconut flour! Will be trying it with cranberries and walnuts next. Thank you so much!
Victoria says
That sounds amazing! I’m so glad it turned out well for you <3