Einkorn White Bread is fluffy, tender, and loaded with flavor. It’s a recipe even the inexperienced cook can tackle. This White Einkorn bread recipe has step by step instructions and is made with All-Purpose Einkorn Flour.
Tips for Making Einkorn Recipes:
A tip you will want to remember when trying this Einkorn recipe and for other Einkorn recipes too, is to add an additional rising and kneading cycle into your process. Einkorn is lower in gluten so it has a tendency to deflate a little when it’s rising or when it’s cooking. By doing an extra kneading and rising cycle, it helps give the dough more structure and the final product will rise and hold it’s shape better.
Other All-Purpose Einkorn Flour Recipes you’ll love…
- Einkorn Dinner Rolls
- Einkorn German Pancakes
- Einkorn Chocolate Chip Cookies
- Einkorn Double Chocolate Brownies
- Einkorn Pumpkin Muffins
- Einkorn Buttermilk Pancakes
- Einkorn French Bread
- Einkorn Cinnamon Breadsticks
- Einkorn Sourdough Bread
- Einkorn Snickerdoodles
- Einkorn Cinnamon Breadsticks
- 1 cup Water
- 2 tablespoons Active Yeast
- 1/4 cup Honey
- 2 Tablespoons Avocado OIl
- 1 Tablespoons Salt
- 3.5 cups All-purpose Einkorn Flour **Einkorn Flour
This recipe is for Einkorn flour milled from Einkorn.com. If you are using all-purpose jovial (or another kind of White Einkorn Flour) you may need to adjust the water to flour ratio.
Grease 2 bread pans with butter and set aside.
In the bowl of an electric mixer, combine warm water (just barely warm to your wrist) with the yeast, and honey, stir until dissolved.
In an electric mixer, with the dough hook on, add 2 cups all-purpose Einkorn Flour and the salt. Mix until combined. Mix for 2-3 minutes or until the dough is smooth.
Now add einkorn flour 1/4 cup at a time until the dough is pulling away from the sides of the mixing bowl. ( You may not have used the entire 3.5 cups of flour. That’s normal. Einkorn takes a little longer to absorb the water. You will add more flour when you knead the dough.)
Cover the dough with saran wrap or a kitchen towel and let it sit for 30 minutes or until double.
Turn the mixer on low again and add flour, 1/4 Cup at a time, until the dough pulls away from the sides of the bowl again. This recipe calls for 3.5 cups total but remember, it is UP TO 3.5 cups of Einkorn flour. There are a number of factors that depend on the success of yeast bread, temperature when rising, altitude and humidity. (You should have about 1/4-1/2 cup flour left. You will use this when you knead the dough for the last time before shaping it into loaves)
6. Let the dough rise until double again. (I found that this extra round of kneading and rising helped immensely with the success of the french bread. Einkorn flour just takes a little longer to absorb the liquid)
7. Pour the dough out onto a floured countertop. I like to divide the dough into 2. Roll the dough out into a square, about 6 by 6". Roll the dough up and tuck the edges under the loaf. Lay in a greased bread pan.
In a small bowl, crack an egg and add a tablespoon of water. Beat the egg and the water together until its a uniform color and consistency. Using a pastry brush, brush each of the loaves. (This will give the loaf a very rich golden color.) You can also just brush the loaf with melted butter but the color isn't quite as rich)
11. Preheat the oven to 350 degrees.
Let the loaves rise for a total of 30 minutes and then place in a 350-degree oven
14. Bake for 30-40 minutes or until golden brown on the top and edges of the bread. Enjoy!
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This White Einkorn bread recipe has step by step instructions and is made with All-Purpose Einkorn Flour. Einkorn White Bread is fluffy, tender, and loaded with flavor. It’s a recipe even the inexperienced cook can tackle.