This no-knead einkorn bread cannot be any easier. Mix the ingredients, let it rise, then bake until golden brown – all within two hours. Perfect for sandwiches or toast, this simple recipe will be a family favorite made over and over again.
I know, I know. You are probably astonished with what I am about to show you. A bread that isn’t made with sourdough starter.
Don’t fret. When you can’t sour it, einkorn it.
My go-to flour, when I am not fermenting grains, is einkorn flour (like in these cookies). This is because it is one of the only original wheat varieties that has not been hybridized and is easier to digest than modern-day wheat.
This simple recipe doesn’t need 8-24 hours to make. It’s two hours from start to finish, and there is no kneading involved. You simply cannot get much easier than this.
While sourdough will always have my heart, this recipe is an amazing substitution.
Einkorn wheat bread slices up perfectly for sandwiches and has a light, buttery, nutty tone to it.
This recipe is actually in collaboration with the Homesteaders of America. All across YouTube, we are teaming up to share basic skills like cooking from scratch, raising your own food, milking goats and more.
There isn’t a better time than now to learn these essential skills.
Get every video in the Homesteaders of America ‘Grow Your Own Food’ series HERE.
Watch The Tutorial
Tips For Making This Recipe:
- Einkorn is a completely different type of flour and doesn’t need to be kneaded as long as regular, all-purpose flour.
- This recipe makes three loaves of bread. Use some now and put the other one in the freezer if you don’t plan on eating it for a few days. Place it in a sealed, air-tight container.
- Measure out the melted coconut oil before the honey. Doing so will help the honey come out of the measuring cup much easier.
- You want the water warmed to about 100-105 degrees. If it is too hot, it will kill the yeast.
- Since einkorn bread dough is stickier, I like to grease my work surface and my fingers before.
What is einkorn flour?
Einkorn is an ancient grain that is considered the oldest grain known. It is the only wheat that hasn’t been hybridized by farmers over the years to create better crop yields or more glutenous flour for baking. It is gaining popularity in recent years, as it is easier to digest than modern wheat.
Usually, I use sourdough to ferment the grains to make them more digestible. However, einkorn is already easier to digest, making it a good candidate for quick breads, muffins, pie crust, and cookies alike.
Is einkorn flour gluten-free?
No, it is not. However, the protein structure is different and easier to digest. Many people who have a gluten sensitivity can digest einkorn without issue. Since it does still contain gluten, those who have celiac should avoid it.
Can I substitute einkorn flour for regular flour?
You can, but you will need to tweak the recipe because einkorn absorbs less liquid than regular flour. Typically, if you swap regular flour for einkorn in a recipe, you will need to use a bit more einkorn flour.
When you’re using einkorn, it is good to know that the batter will look and have a different texture than when using modern wheat flour.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Where can you find einkorn flour?
I usually purchase wheat berries in bulk here. You can also find pre-ground flour at more natural food stores like Whole Foods, or on Amazon. Jovial is my preferred brand of pre-ground flour.
Tools you may need:
Grain mill (optional) – if you plan on buying wheat berries to grind your own flour
Measuring cups and spoons
How To Make Einkorn Bread
- If you are grinding your own flour, grind the einkorn wheat berries on medium in your Nutrimill (or a different grain grinder).
- In a large bowl or mixer, combine water, yeast, oil, and honey. Stir until creamy. Allow it to sit for a few minutes so the yeast can begin to bloom.
- Add one cup of flour at a time. When you have added about half of the flour add the salt, and then the remaining flour. I like to add one cup at a time because a lot of variables can happen. If you are using all-purpose einkorn you may need a little less than I use. Just use enough to where it starts pulling away from the side of the mixer.
- Mix until you have a wet, sticky dough. I do four minutes on low with the dough hook. Because Einkorn has a completely different type of gluten than modern wheat, it doesn’t need to be kneaded very long at all. It will still be sticky then you are probably used to.
- Transfer the dough to a lightly greased work surface. The dough will feel very sticky and wet, but don’t add more flour.
- Shape the dough into three loaves. A dough scraper is a great tool to help with shaping the sticky dough.
- Preheat the oven to 375°F. Line three loaf pans with parchment paper. I use stainless steel.
- Place dough in the loaf pans. Let rise for 45 minutes, or until doubled. If you let it rise too long or too rapidly, it will sink in the middle.
- Bake for 40 minutes. Let cool completely before slicing.
Find More Delicious Recipes Straight From Our Farmhouse Kitchen:
- Homemade Gluten Free Granola Bars
- Sourdough Blueberry Cobbler
- Homemade Apple Pie Recipe With Einkorn Crust
- Cast Iron Einkorn Cornbread with Popcorn and Honey
- Classic Green Bean Casserole Recipe From Scratch
If you try this recipe and love it, I would appreciate it if you could come back and give it 5 stars! Tag me @farmhouseonboone on Instagram if you make it.
- 3 cups warm water (about 100 to 105 degrees)
- 3 Tablespoons Instant yeast
- 1/3 cup coconut oil - melted
- 1/3 cup honey
- 1 Tablespoon salt
- 12 cups of whole grain einkorn flour
In a large bowl or mixer, combine water, yeast, oil, and honey. Stir until creamy. Allow it to sit for a few minutes so the yeast can begin to bloom.
Add one cup of flour at a time. When you have added about half of the flour add the salt, and then the remaining flour. I like to add one cup at a time because a lot of variables can happen. Just use enough to where it starts pulling away from the side of the mixer.
Mix until you have a wet, sticky dough. I do four minutes on low with the dough hook.
Transfer the dough to a lightly greased work surface. The dough will feel very sticky and wet, but don't add more flour.
Shape the dough into three loaves.
Preheat the oven to 375°F. Line three loaf pans with parchment paper.
Place in the loaf pans, cover with oiled plastic wrap. Let rise for 45 minutes, or until doubled. Don't let it rise too long or too rapidly, it will sink in the middle.
Remove the plastic wrap.
Bake for 40 minutes. Let cool completely before slicing.
This recipe makes three loaves of bread. Use some now and put one in the freezer if you don't plan on eating it for a few days.
Measure out the melted coconut oil before the honey. Doing so will help the honey come out of the measuring cup much easier.
You want the water warmed to about 100-105 degrees. Too hot and it will kill the yeast.
Grease your work surface and fingers before shaping the dough into loaves. Don't flour your surface.
Nutrition Information:Yield: 30 Serving Size: 1 slice
Amount Per Serving: Calories: 200Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 214mgCarbohydrates: 38gFiber: 5gSugar: 3gProtein: 7g
Pin It For Later