Einkorn bread Recipe
European · Bread · 60 min total
A simple, rustic loaf made with einkorn flour, an ancient wheat variety known for its nutty flavor and digestibility. This recipe yields a dense, moist crumb with a crisp crust.
20
min prep
min prep
40
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 3 cups einkorn flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 1/4 cups warm water (about 110°F)
- 1 tablespoon olive oil
- 1 tablespoon honey
Instructions
- In a large bowl, whisk together einkorn flour, salt, and instant yeast.
- Add warm water, olive oil, and honey. Stir with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Einkorn dough is stickier than regular wheat dough; add flour sparingly.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down dough and shape into a round loaf. Place on a parchment-lined baking sheet or in a greased 9x5-inch loaf pan.
- Cover loosely with a kitchen towel and let rise for 30-45 minutes until puffy.
- Preheat oven to 375°F. Score the top of the loaf with a sharp knife if desired.
- Bake for 35-40 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should reach 200°F.
- Cool on a wire rack before slicing.
Tips
- Einkorn flour absorbs less water than modern wheat; reduce water slightly if dough feels too wet.
- For a softer crust, brush the baked loaf with butter while still warm.
- Store in a paper bag at room temperature for up to 3 days, or freeze for longer storage.
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