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Einkorn white bread sliced on a wood cutting boars
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5 from 2 votes

White Einkorn Bread

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.
Prep Time30 mins
Cook Time41 mins
rinsing time1 hr 30 mins
Total Time2 hrs 41 mins
Course: Bread
Cuisine: American
Servings: 2 loaves
Calories: 1114kcal
Author: The Carefree Kitchen


  • 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


  • 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!


Calories: 1114kcal | Carbohydrates: 175g | Protein: 33g | Fat: 33g | Saturated Fat: 5g | Sodium: 3538mg | Potassium: 839mg | Fiber: 15g | Sugar: 36g | Calcium: 116mg | Iron: 9mg