Einkorn Bread Recipe (with Video)

Einkorn Bread Recipe: Einkorn bread isn’t just another trendy loaf—it’s a slice of ancient history with a wholesome twist. If you’ve ever wanted to bake something healthier and more digestible than modern wheat bread, Einkorn is your golden grain. Known as the “original wheat,” Einkorn hasn’t been hybridized like other modern grains, which makes it easier to digest and richer in nutrients.

In this guide, we’ll walk you through everything—from ingredients to baking—to help you master this ancient bread with a modern touch.

Let’s get baking!

What is Einkorn Wheat?

Einkorn is the oldest form of cultivated wheat, dating back over 10,000 years. It’s considered a “diploid” wheat, meaning it has only two sets of chromosomes compared to the modern wheat’s 42. That small genetic difference makes a huge impact on the structure, digestibility, and nutritional value of the grain.

Unlike modern wheat, Einkorn hasn’t been tampered with or hybridized for higher yields. This means it retains more nutrients and has a simpler gluten structure. Although it does contain gluten, many people who are sensitive to modern wheat can tolerate Einkorn better.

Visually, Einkorn flour is golden in color with a slight nutty aroma. It has a richer taste than typical white or even whole wheat flours. Baking with Einkorn may feel different at first because the dough behaves uniquely—stickier, quicker to ferment, and more delicate. But don’t worry—this guide will help you work through every step with confidence.

Why Choose Einkorn for Bread Baking?

So, why bake with Einkorn instead of regular flour? For starters, it’s nutritionally superior. Einkorn is higher in protein, antioxidants, and essential minerals like zinc and magnesium. Plus, it contains less phytic acid, which means your body can absorb more nutrients from it.

Einkorn’s gluten structure is different—it’s weaker, making the bread softer and easier to digest. If regular bread leaves you feeling bloated or sluggish, Einkorn might just be the answer. It’s perfect for people who want a healthy, homemade alternative to overly processed loaves.

Taste-wise, it’s a win. Einkorn bread has a slightly sweet, nutty flavor with a soft, buttery crumb. It’s nothing like the dense, flavorless breads you might associate with whole grains. Whether you’re slathering it with butter or dipping it in soup, Einkorn bread is satisfying and wholesome.

Health Benefits of Einkorn Bread

Here’s where Einkorn really shines—its health benefits. Compared to modern wheat, Einkorn contains:

• More protein: Around 18% more, making it great for energy and muscle maintenance.
• Higher in carotenoids: These antioxidants help with eye health and immune function.
• Better digestion: Its simpler gluten is gentler on the stomach.
• More vitamins and minerals: Especially B vitamins, iron, potassium, and phosphorus.

Another big plus? Einkorn has a lower glycemic index. That means it won’t spike your blood sugar like regular white bread. It also keeps you fuller longer, which is great if you’re trying to manage weight or just avoid snacking between meals.

Whether you’re sensitive to gluten or just trying to eat cleaner, Einkorn bread can be a powerful addition to your diet. And baking it yourself ensures you’re getting the full benefit—no additives, preservatives, or hidden sugars.

Understanding the Challenges of Baking with Einkorn

Before we dive into the recipe, let’s be real—baking with Einkorn is different than what you’re used to. It requires a bit more patience and a lighter hand.

Einkorn dough is stickier than modern wheat dough because it absorbs water differently. It can be tricky to knead, and overworking it breaks down the weak gluten structure. So, forget everything you know about intense kneading—this dough needs a gentler touch.

Another challenge is fermentation. Einkorn ferments faster than other flours, meaning you have a smaller window before it over-proofs. Timing is key, and you’ll want to watch the dough closely rather than relying on a timer.

Despite these quirks, once you get used to Einkorn’s unique personality, you’ll find it’s a joy to work with. The flavor and health payoff are totally worth the learning curve.

List of Ingredients You’ll Need

Let’s break down the ingredients for a basic, foolproof Einkorn bread recipe. You won’t need anything fancy—just quality basics:

Main Ingredients:

• 500g (about 4 cups) organic Einkorn flour
• 1 ½ tsp fine sea salt
• 1 tsp instant yeast (or ¼ cup active sourdough starter)
• 375 ml (1 ½ cups) warm water (not hot!)
• 1 tbsp olive oil (optional, for softer texture)

Optional Add-Ins:

• 2 tbsp sunflower or pumpkin seeds
• 1 tsp dried rosemary or thyme
• 1 tbsp honey or maple syrup (for a touch of sweetness)
• A handful of chopped walnuts or dried fruit for a rustic twist

When possible, use organic and freshly milled Einkorn flour for the best taste and nutritional benefits. Avoid bleached or heavily processed flours—they lose the essence of what makes Einkorn special.

Tools You’ll Need to Bake Einkorn Bread

To make the process smooth and enjoyable, having the right tools is just as important as having the right ingredients. Einkorn dough can be tricky to handle due to its stickiness and unique structure, so the right gear will save you frustration (and messy cleanups!).

Essential Tools:

• Mixing Bowls: Preferably large and non-metallic to allow proper rising and fermentation.
• Digital Kitchen Scale: Einkorn flour is best measured by weight, not volume, to avoid dryness or overhydration.
• Wooden Spoon or Danish Dough Whisk: These help mix Einkorn gently without overworking the gluten.
• Bench Scraper: Ideal for managing sticky dough and cleaning your work surface.
• Dutch Oven or Baking Cloche: Creates the steam needed for a perfect crust.
• Proofing Basket (Banneton): Helps shape the dough and support its structure.
• Parchment Paper: Prevents sticking during baking.
• Lame or Sharp Knife: For scoring the top of the loaf before baking.
• Thermometer (Optional): To check doneness—internal temp should hit around 200°F (93°C).

With these tools ready, you’re now fully equipped to dive into the actual baking process.

Step-by-Step Guide to Make Einkorn Bread

Now that your ingredients and tools are ready, let’s walk through the process step by step. This method is designed to maximize flavor, texture, and ease—even if it’s your first time baking with Einkorn.

Step 1: Measure Ingredients Properly

Accuracy is especially important when working with ancient grains like einkorn. Its gluten structure behaves differently from modern wheat, so proper ratios matter. Weighing your flour and water with a kitchen scale is far more reliable than using volume cups, ensuring consistent hydration and texture every time.

Step 2: Mixing the Dough

Einkorn dough benefits from gentle mixing. Combine the flour, water, salt, and starter or yeast carefully without overworking. This grain absorbs liquid slowly, so allow the dough to sit for a few minutes after the initial mix to fully hydrate before giving it another gentle fold.

Step 3: First Rise (Bulk Fermentation)

Let the dough rise for 1–2 hours at room temperature. Einkorn doesn’t rise as dramatically as modern wheat, so look for slight puffiness and softening rather than doubling in size. If it jiggles slightly when shaken, it’s ready.

Step 4: Shaping the Dough

Einkorn dough is naturally sticky due to weak gluten, so handle it with wet or oiled hands. Shape it gently to avoid deflating the structure. A quick tuck-and-roll motion works best.

Step 5: Second Rise (Proofing)

Place the shaped dough in a banneton or lined bowl. Proof for 30–45 minutes. Einkorn over-proofs easily, leading to a collapsed loaf, so keep an eye on it.

Step 6: Preheating the Oven and Equipment

Preheat your oven to 450°F (230°C). Using a Dutch oven or baking stone helps trap steam and improves oven spring.

Step 7: Scoring the Dough

Score the top with a sharp blade to control expansion. A simple slash is enough, as einkorn dough is delicate.

Step 8: Baking the Bread

Bake covered for 20 minutes, then uncover and continue for another 20–25 minutes. The crust should be deep golden. The loaf is done when it sounds hollow when tapped.

Step 9: Cooling and Slicing

Let the bread cool completely on a rack for at least 1 hour. Cutting too early results in a gummy texture. Slice with a serrated knife for clean, even slices. Enjoy your wholesome einkorn loaf!

Tips for Perfect Einkorn Bread Every Time

Einkorn flour may seem tricky at first, but with a few key tips, you’ll get consistent and delicious results every time you bake. Unlike modern wheat, Einkorn plays by its own rules—so here’s how to work with it, not against it.

1. Don’t Over-Knead

Traditional bread recipes often call for kneading to develop gluten, but Einkorn’s gluten behaves differently. It’s naturally weaker, so over-kneading actually breaks it down instead of building strength.

Instead of kneading:

• Use a stretch and fold method.
• Stir the dough just enough to incorporate ingredients.
• Let rest and fermentation do most of the work.

2. Control Your Hydration

Einkorn absorbs water slowly and not as completely as modern flour. A dough that starts out looking too dry might become sticky after resting. Conversely, it’s easy to add too much water and end up with a soupy mess.

Tips:

• Stick with 375 ml of water for every 500g of flour to start.
• Only adjust slightly if necessary.
• It’s okay for the dough to be sticky—resist the urge to over-flour.

3. Ferment with Caution

Einkorn dough ferments quickly. Letting it rise too long leads to:

• Over-proofing
• A collapsed loaf
• A gummy or overly dense crumb

Watch the dough, not the clock. It should double in size during bulk fermentation, and spring back slowly when lightly pressed after the second rise.

4. Bake in a Dutch Oven

If you want a crisp, golden crust and a soft, pillowy interior, nothing beats a Dutch oven. The sealed environment helps trap steam, giving the loaf oven spring and a chewy crust.

No Dutch oven? No problem:

• Use a baking stone and place a tray of water on the bottom rack to create steam.
• Cover the loaf with an inverted metal bowl for the first half of baking.

Troubleshooting Common Einkorn Bread Problems

Even experienced bakers run into issues with Einkorn from time to time. Don’t stress—it’s all part of the process. Here’s how to diagnose and fix the most common problems.

1. Bread is Too Dense or Gummy

This usually means the bread was under-baked or over-proofed.

Fix it:

• Make sure the internal temp hits 200°F (93°C) before removing it from the oven.
• Let it cool completely before slicing.
• Shorten proofing time next round.

2. Dough is Too Sticky to Work With

Einkorn is naturally sticky, but it shouldn’t be unmanageable.

Fix it:

• Use wet hands or lightly oiled hands to handle the dough.
• Don’t add too much flour—that ruins the texture.
• Chill the dough for 10 minutes before shaping if it’s too soft.

3. Bread Didn’t Rise Enough

This could be a yeast issue or temperature problem.

Fix it:

• Make sure your yeast is fresh and active.
• Use warm water—not hot, not cold.
• Try proofing in a warmer spot or give it more time.

4. Crust is Too Hard or Burnt

A crust that’s overly thick or burnt may mean:

• Your oven was too hot.
• You baked too long uncovered.

Fix it:

• Reduce baking temperature slightly next time.
• Cover with foil during the last 10 minutes if needed.

Variations You Can Try

Once you’ve mastered the basic loaf, the fun begins. Einkorn’s rich, nutty flavor pairs beautifully with all sorts of add-ins. Here are a few mouth-watering variations to try:

1. Einkorn Sourdough Version

Use a sourdough starter instead of commercial yeast for a tangy flavor and probiotic boost.

• Replace 1 tsp yeast with ¼ cup active sourdough starter.
• Allow longer rise times: 3-4 hours for bulk fermentation.

2. Garlic & Herb Einkorn Bread

Add to dough:

• 1 tsp dried rosemary
• 1 tsp thyme
• 2 cloves roasted garlic, mashed

Perfect with pasta or soup!

3. Seeded Einkorn Loaf

Mix in:

• 1 tbsp flax seeds
• 1 tbsp sunflower seeds
• 1 tbsp sesame seeds

Roll the shaped dough in seeds before baking for extra crunch.

4. Sweet Einkorn Breakfast Loaf

Add:

• 2 tbsp honey or maple syrup
• ½ tsp cinnamon
• ¼ cup raisins or dried cranberries

Great for toasting with butter in the morning.

Experiment and don’t be afraid to get creative. Einkorn can handle savory or sweet twists like a champ.

Storing and Freezing Einkorn Bread

Fresh Einkorn bread is best enjoyed within the first 2–3 days, but there are ways to extend its shelf life without sacrificing texture or flavor.

Storage Tips:

• Let it cool completely before storing.
• Wrap in a clean tea towel or paper bag for the first day to keep the crust crisp.
• After that, switch to an airtight container to retain moisture.

Avoid plastic wrap in the first 24 hours—it traps steam and softens the crust too much.

Freezing Instructions:

• Slice the bread once fully cooled.
• Wrap slices in parchment paper and store in a freezer-safe zip bag.
• To reheat, pop a slice in the toaster or oven—just like fresh.

Frozen slices keep well for up to 2 months.

FAQs about Einkorn Bread Recipe

1. Can I make Einkorn bread without yeast?

Yes! You can use an active sourdough starter instead. The process takes longer due to natural fermentation, but the result is a tangier, more nutritious loaf.

2. Is Einkorn bread gluten-free?

No, Einkorn does contain gluten, but it’s a simpler and weaker form. Many people with mild gluten sensitivities find they can tolerate it better than modern wheat.

3. Can I substitute regular flour with Einkorn in other recipes?

Not directly. Einkorn behaves differently—less water is needed, and it ferments faster. Start by substituting 25-50% and adjust your recipes accordingly.

4. How long does Einkorn bread stay fresh?

It’s best eaten within 2–3 days. After that, it starts to dry out. You can extend freshness by freezing it in slices.

5. Can I use a bread machine with Einkorn flour?

You can, but it’s not ideal. Einkorn dough needs a gentle touch, and bread machines tend to over-knead. If you do try, use the shortest mixing cycle and monitor closely.

Conclusion

Baking with Einkorn is like reconnecting with nature—it’s slow, deliberate, and deeply satisfying. This ancient grain may have a few quirks, but once you understand its unique rhythm, it rewards you with bread that’s not only delicious but deeply nourishing.

The nutty aroma, golden color, and melt-in-your-mouth crumb will have you hooked after the first bite. Whether you’re baking for health reasons or simply want to master a traditional loaf, Einkorn bread is a delicious, wholesome place to start.

Take your time, trust the process, and don’t be afraid of a little stickiness. Every loaf you bake brings you closer to mastering this beautiful, ancient grain.