This Einkorn White Bread Recipe is fluffy, tender, and the perfect bread recipe for making sandwiches, toast, and french toast too. It's a recipe even the beginner baker can tackle. This Einkorn Bread Recipe has step by step instructions and is made with All-Purpose Einkorn Flour.
This is an all-purpose Einkorn Flour recipe for Homemade Bread. This bread recipe is a great traditional sandwich loaf of bread, made in loaf pans with yeast flour. If you're wanting to make Einkorn Bread with Sourdough Starters, this Einkorn site has a great resource. You can buy whole wheat einkorn flour or the Einkorn flour I'm using here, Einkorn All-Purpose Flour. There are many more einkorn flour recipes there too.
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Tips for Making Einkorn Recipes
A tip you will want to remember when trying this Einkorn recipe and for other Einkorn bread recipes too, is to add an additional rising and kneading cycle into your process. It's also important to note that the dough is more sticky than regular flour. Since there isn't as much gluten in the flour, it takes longer for the water to absorb into the flour.
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 its shape better.
This recipe is worth trying if you or someone you love has gluten sensitivities. Einkorn hasn't been hybridized or altered like modern wheat. People who have gluten sensitivities can sometimes tolerate this bread flour a little better. Please note though, einkorn does still have gluten in it, just not nearly as much.
Einkorn Bread with All-Purpose Einkorn Flour
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.
- Combine warm water (just barely warm to your wrist) In a large bowl of an electric mixer, with the yeast, and honey, stir until dissolved.
- With the dough hook on, with an electric mixer, add 2 cups of all-purpose Einkorn Flour, cooking oil, and salt. Mix until combined. Mix for 2-3 minutes or until the dough is smooth.
- Now add einkorn flour ¼ 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, ¼ 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 ¼-1/2 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 doubles 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". Shape the dough and tuck the edges under the loaf. Lay into a greased loaf 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 30-40 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.
Tips for Making Einkorn Flour Recipes
- Einkorn flour takes a little longer to absorb the water. when kneading the dough, we ask you to do an extra cycle of kneading and adding flour to make sure your dough has enough structure to maintain the sandwich loaf shape.
- This recipe can be made into Einkorn Dinner Rolls and Einkorn Cinnamon Rolls too.
- You can also shape this into a round loaf and make a rustic loaf in a dutch oven.
White Einkorn Bread
Ingredients
- 1 cup Water
- 2 tablespoons Active Yeast
- ¼ cup Honey
- 2 Tablespoons Avocado OIl
- 1 teaspoon Salt
- 3.5 cups All-purpose Einkorn Flour **Einkorn Flour
Instructions
- 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, avocado oil (or your choice of cooking oil) and the salt. Mix until combined. Mix for 2-3 minutes or until the dough is smooth.
- Now add einkorn flour ¼ 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, ¼ 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 ¼-1/2 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!
Nutrition
The Best Einkorn Flour Recipes
- 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 Snickerdoodles
- Einkorn Cinnamon Breadsticks
- Einkorn Cinnamon Rolls
- More Einkorn Recipes
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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.
Anita
I tried the French bread and I followed the instructions exactly. The loaves turned out nicely. They were a pretty gold and very tasty.
I was going to try this recipe but the instructions are not clear. It would appear that there was some cutting and pasting from the French Bread recipe which did not work. Hopefully this will be corrected and I will be able to make and comment on the white bread.
The French bread is excellent!!
Adelynn
I like this recipe, but I’ve noticed that the dough isn’t really enough for two loaves. In order to make four loaves, I did three times the amount of the recipe, which I should’ve had 6 loaves but ended up with 4.
Renae
I'm new to bread making but I presume the first point of meeting the bread is after the first rise? It's not in your instructions.
Adelynn
The rise is the first one after you knead the dough. Then you divide, roll it out, and shape them to bread. Put on your bread pan and let rise. I heard that you aren’t supposed to do a full rise once it’s on the bread pan on the einkorn jovial website as it’ll sink or not look too good. I usually give mine 15 minutes to rise and if it’s half way risen, I put it in the oven.