Einkorn Bread Recipe: Einkorn bread isn’t just another loaf on the table—it’s a taste of history. Einkorn, the world’s oldest wheat, has been cultivated for thousands of years and is making a strong comeback among health-conscious bakers. Unlike modern wheat, which has been heavily hybridized, einkorn remains pure and unaltered, which means it still holds its original nutrients, flavor, and character. If you’ve ever bitten into bread and felt it was a little heavy or hard to digest, einkorn might be the answer you’re looking for.
The flavor of einkorn bread is distinct—nutty, slightly sweet, and earthy, giving it a wholesome taste that makes every slice satisfying. But beyond taste, the real charm lies in its health benefits. With more protein, more minerals, and less gluten than modern wheat, it offers a bread-baking experience that feels both rustic and nourishing.
For anyone who wants to bake bread that’s not only delicious but also easy on the stomach, this recipe guide will walk you through the exact steps needed to create the perfect loaf of einkorn bread at home. From gathering your ingredients to baking your final loaf, you’ll find everything laid out in a simple, easy-to-follow way.
What is Einkorn Flour?
Einkorn flour is milled from one of the earliest cultivated grains in human history. The name “einkorn” literally means “one grain” in German, referring to its single-grain head structure. This ancient wheat has remained virtually untouched by modern agriculture, unlike today’s wheat varieties that have been selectively bred for higher yields and faster growth.
One of the unique things about einkorn is its gluten structure. While it does contain gluten, it’s different from modern wheat—it’s weaker and more delicate, making the dough softer and more challenging to work with. This also means it’s much easier for many people to digest. People who are sensitive (but not intolerant) to gluten often find einkorn bread much gentler on their stomach.
Einkorn flour also has a beautiful golden color, which makes your bread look as good as it tastes. It’s rich in protein, antioxidants, and essential minerals like iron, zinc, and magnesium. When you bake with einkorn, you’re not just making bread—you’re connecting with a tradition that dates back thousands of years.
Why Choose Einkorn Over Modern Wheat?
So why would you choose einkorn flour when regular wheat flour is cheaper and more widely available? The answer lies in three major areas: nutrition, digestibility, and flavor.
- Nutrition – Einkorn is nutrient-dense. Compared to modern wheat, it has more protein, higher levels of essential vitamins, and significantly more antioxidants. This makes every slice of bread more nourishing.
- Digestibility – Many people find modern wheat heavy and difficult to digest. The weaker gluten structure of einkorn makes it a gentler option. While it’s not gluten-free, it’s a more stomach-friendly choice for those with mild sensitivities.
- Flavor – If you love bread that tastes wholesome and rich, einkorn is unmatched. It has a naturally nutty, slightly sweet flavor that makes it enjoyable on its own—no butter required.
When you bake with einkorn, you’re not just making bread, you’re making a healthier choice that aligns with natural, traditional eating. It’s the perfect flour for those who care about what goes into their food.
Health Benefits of Einkorn Bread
Einkorn bread isn’t only about taste—it’s about health. When you switch to einkorn, you’re giving your body more of what it needs and less of what it doesn’t.
- Rich in Nutrients – Einkorn is packed with protein, beta-carotene, and essential minerals. It has higher levels of iron and zinc compared to modern wheat, which supports better immunity and energy.
- Easier to Digest – Thanks to its simpler gluten structure, many people find einkorn much easier to digest. It’s especially helpful for those who struggle with bloating or discomfort after eating bread.
- Lower Gluten Content – Einkorn contains less gluten overall. While not suitable for people with celiac disease, it’s often better tolerated by those who are only gluten-sensitive.
Eating einkorn bread can feel like returning to a simpler, healthier way of life. You’re getting the pleasure of warm, fresh bread while still making a choice that benefits your health.
Ingredients You’ll Need for Einkorn Bread
Making a loaf of einkorn bread doesn’t require a long shopping list. In fact, the beauty of this recipe lies in its simplicity. Here are the basics you’ll need:
Basic Ingredients List
- 3 ½ cups einkorn flour
- 1 ¼ cups warm water (not hot)
- 2 ¼ teaspoons active dry yeast (or 1 packet)
- 1 tablespoon honey (or sugar)
- 1 teaspoon salt
- 2 tablespoons olive oil (or melted butter)
Optional Add-Ins for Flavor and Nutrition
- Seeds (chia, sunflower, sesame, flax)
- Herbs (rosemary, thyme, oregano)
- Nuts (walnuts, almonds, pecans)
- Dried fruit (raisins, cranberries, figs)
These optional add-ins not only enhance flavor but also boost the nutritional value of your loaf. Want a sweeter bread for breakfast? Add raisins and cinnamon. Prefer a hearty artisan-style loaf? Sprinkle in some sunflower seeds or walnuts.
The ingredients are simple, but the magic lies in how you bring them together. And that’s exactly what we’ll cover next in the step-by-step guide.
Kitchen Tools and Equipment Required
Before diving into the actual baking process, it’s essential to gather the right tools. Having everything ready ahead of time makes baking not only smoother but also more enjoyable. Luckily, you don’t need any fancy gadgets—just some basic kitchen tools.
Mixing Bowls and Measuring Tools
You’ll need at least two large mixing bowls—one for preparing your dough and another for mixing any additional ingredients. Make sure your bowls are large enough to allow the dough to expand during rising. Stainless steel, glass, or ceramic bowls work best since they don’t hold onto odors or stains.
Accurate measurements are critical in baking, so be sure to have measuring cups and spoons on hand. Unlike cooking, where you can estimate and adjust, baking requires precision. A kitchen scale is also highly recommended, especially if you plan to bake regularly, since measuring flour by weight ensures consistency.
Baking Equipment
- Loaf Pan or Dutch Oven – A loaf pan will give you a traditional sandwich-style bread, while a Dutch oven creates a rustic artisan-style loaf with a crisp crust.
- Wooden Spoon or Dough Scraper – Einkorn dough is stickier than regular wheat dough, so a dough scraper will be your best friend.
- Clean Kitchen Towel – For covering your dough during rising. This keeps it from drying out while it rests.
- Cooling Rack – Bread should never cool in the pan for too long, or it can become soggy. A cooling rack allows airflow, keeping your loaf light and fluffy.
Having the right tools is like setting the stage before a performance. With everything ready, you’ll be able to focus on the fun part—baking your perfect loaf.
Step-by-Step Guide to Making Einkorn Bread
Now that you have your ingredients and tools, it’s time to bring everything together. Einkorn bread requires a slightly different approach than regular wheat bread because of its unique gluten structure. But don’t worry—with this step-by-step guide, you’ll master it easily.
Step 1 – Preparing Your Ingredients
Before mixing anything, lay out all your ingredients. Measure your flour, warm your water (not hot, or it will kill the yeast), and get your yeast ready. Dissolve the yeast in the warm water with honey or sugar, then let it sit for about 5–10 minutes until it foams. This step ensures your yeast is active and will help the bread rise properly.
Step 2 – Mixing the Dough
In a large mixing bowl, combine your flour and salt. Slowly pour in the yeast mixture and olive oil, stirring with a wooden spoon or dough scraper. You’ll notice that einkorn dough is much wetter and stickier than regular wheat dough—this is completely normal. Resist the urge to add too much extra flour, as this can make the bread dense.
Step 3 – Kneading the Dough
Unlike modern wheat, einkorn doesn’t require heavy kneading. In fact, over-kneading can ruin its delicate gluten structure. Gently fold the dough a few times to bring it together, then cover the bowl with a towel. If you want, you can use the “stretch and fold” technique—every 15 minutes, gently stretch the dough and fold it over itself. Repeat this 3–4 times for better structure.
Step 4 – First Rise
Let your dough rest in a warm, draft-free place for 40–60 minutes, or until it doubles in size. Since einkorn ferments faster than modern wheat, don’t leave it too long, or it may overproof. If your kitchen is cold, you can place the bowl inside an oven with just the light on to create a warm environment.
Step 5 – Shaping the Dough
Once the dough has risen, gently transfer it to a floured surface. Shape it into a loaf by folding the edges under and creating surface tension on top. Place it into a greased loaf pan or a parchment-lined Dutch oven. Cover it again with a towel for the final rise.
Step 6 – Final Rise
Allow the shaped dough to rise for 30–40 minutes. It should look puffy but not over-expanded. A good test is the “poke test”—gently press your finger into the dough. If it springs back slowly, it’s ready to bake. If it springs back too quickly, give it a little more time.
Step 7 – Baking the Bread
Preheat your oven to 375°F (190°C). Bake your loaf for about 35–40 minutes if using a loaf pan, or 45–50 minutes in a Dutch oven. The bread is done when the crust is golden brown and it sounds hollow when tapped on the bottom. For precision, you can use a thermometer—the internal temperature should be around 200°F (93°C).
Step 8 – Cooling and Serving
This step is just as important as baking. Place your bread on a cooling rack and let it cool completely before slicing. Cutting into hot bread can make the inside gummy, so patience pays off here. Once cooled, slice and enjoy with butter, jam, or even just plain—you’ll notice how flavorful einkorn bread is on its own.
Common Mistakes to Avoid When Baking Einkorn Bread
Even experienced bakers run into issues when switching to einkorn flour. Because it behaves differently than modern wheat, you’ll want to avoid these common pitfalls:
Over-Kneading the Dough
Unlike modern wheat bread that benefits from long kneading, einkorn should be handled gently. Too much kneading breaks down its delicate gluten, resulting in a dense loaf.
Using Too Much Flour
Because einkorn dough is stickier, many beginners are tempted to add extra flour. However, this makes the bread heavy and dry. Instead, embrace the sticky texture—it’s supposed to be that way.
Incorrect Rising Times
Einkorn ferments faster than modern wheat. If you let it rise too long, it will overproof, collapse, and bake into a flat loaf. Keep a close eye on it during rising.
Learning from these mistakes is part of the baking journey. Once you get the hang of it, you’ll find einkorn bread to be one of the most rewarding loaves to make.
Tips for Perfect Einkorn Bread Every Time
Baking with einkorn can feel a little tricky at first, but with a few tips, you’ll be turning out perfect loaves every time. The key is to understand how einkorn behaves differently than modern wheat and to adjust your technique accordingly.
How to Improve Flavor
The flavor of einkorn is already rich and nutty, but you can enhance it with small tweaks:
- Use a pre-ferment (biga or poolish): Mixing a small portion of flour, water, and yeast the night before adds depth of flavor.
- Add natural sweeteners: Honey, molasses, or maple syrup not only sweeten the bread but also complement einkorn’s earthy taste.
- Incorporate herbs and spices: Rosemary, thyme, or even garlic powder can transform your loaf into a gourmet experience.
Letting your dough ferment a little longer at cooler temperatures also develops more complex flavors.
How to Get the Best Texture
Texture is where most bakers struggle with einkorn. To avoid dense, heavy loaves:
- Keep the dough wetter than you think: A stickier dough bakes into a softer loaf.
- Avoid aggressive kneading: Gentle folding is enough.
- Mind the rise times: Since einkorn ferments faster, keep an eye on the dough instead of strictly following the clock.
If you want an extra-crispy crust, bake your bread in a preheated Dutch oven with the lid on for the first 20 minutes. The steam helps create that bakery-style finish.
With practice, you’ll find that einkorn bread has a personality of its own, but once you understand it, the results are consistently delicious.
Storing and Preserving Einkorn Bread
Fresh bread doesn’t last forever, and einkorn is no exception. Unlike store-bought loaves filled with preservatives, homemade einkorn bread has a shorter shelf life—but that’s actually a good thing because it means you’re eating real food.
Short-Term Storage
If you plan to eat your bread within 2–3 days, store it at room temperature in a bread box, a cloth bread bag, or wrapped in a clean kitchen towel. Avoid sealing it in plastic, as this traps moisture and makes the crust soggy. Instead, keep it in breathable packaging that maintains freshness while preserving the crust’s texture.
Freezing for Longer Shelf Life
For longer storage, freezing is the best option. Here’s how:
- Let the bread cool completely.
- Slice it before freezing, so you can grab a piece or two as needed.
- Wrap slices or the whole loaf in parchment paper, then place them in a freezer-safe bag.
Frozen einkorn bread keeps well for up to 3 months. When ready to eat, toast it straight from the freezer or let it thaw at room temperature.
Proper storage ensures you always have a wholesome, homemade loaf ready to enjoy—whether fresh out of the oven or from the freezer.
Variations of Einkorn Bread
Once you’ve mastered the basic loaf, you can start experimenting with different styles of einkorn bread. Each variation offers a unique twist on flavor, texture, and appearance.
Einkorn Sandwich Bread
This version uses slightly more hydration and is baked in a loaf pan. The result is a soft, tender crumb perfect for sandwiches and toast. Adding a touch of milk or butter makes it extra fluffy.
Einkorn Artisan Loaf
For a rustic, bakery-style loaf, use a Dutch oven. This method creates a golden, crunchy crust with a chewy, open crumb inside. A sprinkle of seeds or a dusting of flour before baking gives it that artisan look.
Einkorn Sourdough
If you love tangy, naturally leavened bread, einkorn sourdough is worth trying. It takes patience and practice, but the payoff is a deeply flavorful loaf that’s even easier to digest. Using a sourdough starter also enhances einkorn’s natural nuttiness.
These variations allow you to keep things exciting in the kitchen while still benefiting from the wholesome goodness of einkorn flour.
Nutritional Breakdown of Einkorn Bread
Einkorn bread is not just tasty—it’s also packed with nutrients that modern wheat bread often lacks. Here’s a rough breakdown per slice (based on a standard recipe):
| Nutrient | Amount (per slice) | Benefits |
|---|---|---|
| Calories | ~90–100 | Provides energy |
| Protein | 3–4g | Supports muscle health |
| Fiber | 2g | Aids digestion |
| Iron | 1mg | Boosts oxygen transport |
| Zinc | 1mg | Supports immune system |
| Magnesium | 15mg | Helps with energy production |
Compared to conventional wheat bread, einkorn is richer in essential nutrients and antioxidants. It’s a wholesome choice for anyone looking to upgrade their diet without giving up bread.
Pairing Ideas – What Goes Best with Einkorn Bread?
Einkorn bread’s nutty, slightly sweet flavor makes it versatile and easy to pair with a variety of foods. Here are some delicious ideas:
- Savory Pairings: Serve slices with soups, stews, or hearty salads. It’s excellent with olive oil and balsamic vinegar for dipping.
- Sweet Pairings: Toasted einkorn bread with butter and honey makes for a perfect breakfast or snack. Nut butters and fruit preserves also complement its flavor beautifully.
- Cheese & Charcuterie: Einkorn’s earthy notes pair wonderfully with sharp cheeses, cured meats, and olives—perfect for a rustic appetizer platter.
Whether you’re making sandwiches, dipping it into sauces, or simply enjoying it warm with butter, einkorn bread fits into almost any meal.
FAQs about Einkorn Bread Recipe
Q1: Is einkorn bread gluten-free?
No, einkorn does contain gluten, but it has a weaker gluten structure and less of it compared to modern wheat. This makes it easier to digest for some people, but it’s not safe for those with celiac disease.
Q2: Can I substitute einkorn flour in any bread recipe?
Not exactly. Einkorn absorbs liquid differently, and its gluten behaves uniquely, so you’ll need to adjust hydration levels and kneading times.
Q3: How do I know when my einkorn bread is fully baked?
The crust should be golden brown, and the bread should sound hollow when tapped on the bottom. For precision, use a thermometer—the internal temperature should reach 200°F (93°C).
Q4: Why is my einkorn bread so dense?
This usually happens if you add too much flour, over-knead the dough, or let it rise too long. Keeping the dough wetter and handling it gently helps create a lighter loaf.
Q5: Can I make einkorn bread without yeast?
Yes, you can use a sourdough starter instead of yeast for a naturally leavened loaf. It takes more time but results in a more flavorful and digestible bread.
Conclusion
Einkorn bread is more than just a recipe—it’s a return to wholesome, traditional baking. With its rich flavor, high nutrient content, and gentler gluten structure, it offers the best of both worlds: delicious taste and health benefits. While it may take a little practice to get used to working with einkorn flour, the rewards are well worth the effort.
From a simple sandwich loaf to an artisan sourdough, einkorn bread opens up endless possibilities in the kitchen. Once you’ve baked your first loaf, you’ll understand why this ancient grain is making such a big comeback.
So, gather your ingredients, roll up your sleeves, and start baking. Your taste buds—and your body—will thank you.
