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Einkorn Wheat Bread Recipe

Einkorn Wheat Bread Recipe

Learn how to make this homemade einkorn wheat bread with its distinctively nutty flavor and tender crumb. This easy baking recipe uses ancient grain einkorn flour for a more digestible, nutrient-rich loaf that's perfect for beginners exploring heritage wheat varieties. The best no-knead technique yields amazing results!
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
A freshly baked loaf of einkorn wheat bread photographed in soft natural light streaming through a kitchen window, capturing its golden-brown, crackled crust and rustic round shape. A cross-section reveals a tender, slightly open crumb structure with a warm amber hue characteristic of ancient einkorn wheat. The loaf rests on a weathered wooden board, accompanied by a butter knife, a small crock of honey butter, and scattered einkorn wheat berries. Steam wisps rise from a freshly cut slice, emphasizing the bread's warmth and homemade quality, while highlighting the distinct yellowish tint that sets einkorn apart from modern wheat varieties.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g einkorn wheat flour</li><li class="ingredients-single-item">300ml warm water (about 38°C)</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">15ml olive oil, plus extra for greasing</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy casserole dish with lid</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the warm water (38°C) and honey, stirring briefly to dissolve. Sprinkle the yeast over the surface and let it stand for 5-10 minutes until foamy. This activation step ensures your yeast is alive and ready to provide proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the olive oil to the yeast mixture, then gradually stir in the einkorn flour and salt. Mix until a shaggy, somewhat sticky dough forms. Unlike modern wheat, einkorn contains weaker gluten proteins, so the dough will be softer and stickier than you might be used to - this is completely normal!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest for 15 minutes. This autolyse period allows the einkorn flour to fully hydrate and begins gluten development without extensive kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With moistened hands (to prevent sticking), gently fold the dough over itself about 8-10 times in the bowl. This gentle folding technique develops structure without overworking einkorn's delicate gluten. The dough will still be soft but should become a bit more cohesive.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the bowl again and let the dough rise in a warm place (about 24-27°C) for 2 hours or until doubled in size. Einkorn ferments more quickly than modern wheat, so watch closely - it may be ready sooner in warmer conditions.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, place a Dutch oven or heavy casserole dish with its lid in the oven and preheat to 230°C. Allow the pot to heat for at least 30 minutes while you prepare the dough for baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the dough onto a lightly floured surface and shape it into a round loaf by gently pulling the edges toward the center, creating surface tension. Work gently - einkorn dough tears more easily than modern wheat. Place the shaped dough on a piece of parchment paper, seam side down.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the shaped dough and let it rest for a final 30 minutes. Just before baking, use a bread lame or sharp knife to score the top with a 1cm deep slash to allow for expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the hot pot. Be extremely careful as the pot will be very hot. Cover with the lid and return to the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake covered for 30 minutes - the enclosed environment creates steam that helps develop a beautiful crust. Then remove the lid and continue baking for 10-15 minutes until the bread is golden brown and sounds hollow when tapped on the bottom (internal temperature should reach 96-99°C).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Lift the bread out using the parchment paper and cool completely on a wire rack for at least 1 hour before slicing. This cooling period is crucial as it allows the crumb structure to set properly and the flavors to develop fully.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Einkorn Wheat Bread Recipe?

This bread requires just six simple ingredients: einkorn wheat flour (400g), warm water (300ml), active dry yeast (7g), salt (10g), honey (15g), and olive oil (15ml). These few quality ingredients showcase einkorn's naturally nutty, sweet flavour profile.

How to cook Einkorn Wheat Bread Recipe at home?

Learn how to cook Einkorn Wheat Bread by first activating yeast in warm water with honey, then mixing with oil, einkorn flour and salt. After minimal folding (not kneading), allow the dough to rise before shaping and baking in a preheated Dutch oven at 230°C - first covered for 30 minutes, then uncovered for 10-15 minutes until golden and hollow-sounding.

Why does einkorn bread dough feel stickier than regular wheat dough?

Einkorn contains weaker gluten proteins than modern wheat, resulting in a naturally stickier, softer dough. This is completely normal and beneficial - it requires less kneading, ferments faster, and produces a more digestible bread with a tender crumb structure despite its higher protein content.

Can I substitute regular wheat flour for einkorn in bread recipes?

Einkorn flour isn't a direct 1:1 substitute for modern wheat flour. When adapting recipes, reduce liquid by about 15-20%, use gentler handling techniques, and expect faster fermentation times. Einkorn absorbs water differently and its unique gluten structure requires these adjustments for successful results.

Why is a Dutch oven recommended for baking artisanal bread?

A Dutch oven creates the perfect baking environment by trapping steam from the dough, which helps form a crackling crust while allowing the interior to bake properly. The heavy walls distribute heat evenly, mimicking professional bread ovens and producing superior rise, texture and crust development.

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This gentle folding technique develops structure without overworking einkorn's delicate gluten. The dough will still be soft but should become a bit more cohesive." }, { "@type": "HowToStep", "name": "First rise", "text": "Cover the bowl again and let the dough rise in a warm place (about 24-27°C) for 2 hours or until doubled in size. Einkorn ferments more quickly than modern wheat, so watch closely - it may be ready sooner in warmer conditions." }, { "@type": "HowToStep", "name": "Preheat Dutch oven", "text": "Once doubled, place a Dutch oven or heavy casserole dish with its lid in the oven and preheat to 230°C. Allow the pot to heat for at least 30 minutes while you prepare the dough for baking." }, { "@type": "HowToStep", "name": "Shape loaf", "text": "Turn the dough onto a lightly floured surface and shape it into a round loaf by gently pulling the edges toward the center, creating surface tension. Work gently - einkorn dough tears more easily than modern wheat. 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Then remove the lid and continue baking for 10-15 minutes until the bread is golden brown and sounds hollow when tapped on the bottom (internal temperature should reach 96-99°C)." }, { "@type": "HowToStep", "name": "Cool completely", "text": "Lift the bread out using the parchment paper and cool completely on a wire rack for at least 1 hour before slicing. This cooling period is crucial as it allows the crumb structure to set properly and the flavors to develop fully." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Sophia Nakamura", "datePublished": "2024-04-15", "reviewBody": "Perfect nutty flavor and great texture! The einkorn flour gives this bread a wonderful depth that you don't get with regular wheat. My family devoured it within hours of baking.", "name": "Wonderful Ancient Grain Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Vega", "datePublished": "2024-04-10", "reviewBody": "Best ancient grain bread I've ever tried! The crumb is tender and the crust is beautifully golden. I appreciate how well the instructions explain the differences between einkorn and modern wheat dough.", "name": "Ancient Grain Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-05", "reviewBody": "This bread is actually digestible for my gluten sensitivity! The ancient einkorn grain makes such a difference. I've made it three times now and it's become a staple in our home.", "name": "Gentle on Sensitive Stomachs", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Annika Lindström", "datePublished": "2024-04-18", "reviewBody": "Honey butter complements this bread beautifully! The recipe is beginner-friendly yet yields impressive results. I love that it stays fresh longer than regular bread too.", "name": "Perfect with Honey Butter", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-12", "reviewBody": "Worth sourcing specialty flour for this fantastic bread! The nutty flavor is unmatched and the no-knead technique makes it incredibly easy. I've shared this recipe with all my baking friends.", "name": "Worth the Special Flour", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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