Einkorn Bread Machine Sandwich Bread

This einkorn bread machine recipe yields a light but sturdy sandwich bread. Makes a 1.5 pound loaf.

Course Bread

Cuisine American

Keyword Bread Machine Recipe, Einkorn Bread

Prep Time 2

Cook Time 30

Rise 1 30

Total Time 2 2

Servings slices

Calories 137kcal

Ingredients

4 1/4 cups all-purpose einkorn flour (500g)
1 1/3 cups warm water
1 packet active dry yeast (2 1/4 tsp)
1 tsp salt
2 tbsp butter
1 egg (whole or yolk)
1/4 tsp ground ginger powder (this helps with the rise dramatically, you cannot taste it)

Instructions

Add all ingredients to the bread machine bowl.
Choose a 2-rise bread setting. There may be more than one on your machine, so try one and see how it goes, then try the other for reference. I have not found that it matters too much which setting is used.
Start the machine and wait for the end of the first rise. Remove the metal mixing paddle and shape the dough gently before adding it back to the machine pan. Allow the second rise and normal baking time to continue.
Remove the pan from the machine when it’s done, but allow the bread to cool for 30 minutes before removing it from the pan.
Allow bread to cool fully before cutting to avoid crumbly bread.

Notes

Ingredients

Here’s a look at all the ingredients, some required, some optional, that go into this einkorn bread machine sandwich bread. There are several variations and substitutions listed below, so be sure to look over this section closely.

Einkorn Flour – We use all-purpose einkorn flour for this recipe.
Yeast – I’ve used both instant yeast and dry active in this recipe, and they both work just fine. Instant yeast is my preference, however.
Salt – Beyond enhancing the flavor, the salt helps to condition the bread dough for a softer finished product.
Butter – We use salted or unsalted butter in this recipe, whatever is on hand. However, you can also use any type of oil you prefer.
Egg – While this is optional, it enhances not only the flavor, but the structure of the bread as well.
Ginger Powder – Technically, this is optional as well, but it is highly recommended! The gluten bonds in einkorn, which are not the same gluten that triggers celiac disease, are very weak. The ginger helps them form better and results in a stronger, less crumbly bread.

Nutrition