This no-knead einkorn bread could not 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, and 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.
Here’s the thing. Maybe you wanted to start making your own bread, but then you saw how a sourdough starter takes 7-10 days to make, so you threw your hands up in the air, defeated.
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.
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 rest 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.
- I used 100% freshly milled whole grain einkorn flour for this recipe. If you are using all purpose einkorn you will need a lot less flour.
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.
I typically use sourdough to ferment the grains to make them more digestible. However, einkorn is already easier to digest, which makes it a good candidate for quick breads, muffins, pie crust, and cookies alike.
You can also make a sourdough einkorn loaf. Find mine here: Einkorn Sourdough Bread
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 disease 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 different 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 from Mockmill. Click the link here and then the link on my Mockmill page to get a coupon.. You can also find pre-ground flour at 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 (This is what I do for this recipe. If you use preground flour, or all purpose, you will need less.)
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 stickier than 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 pans.
- 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.
Einkorn Sandwich Bread - No Knead
Ingredients
- 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 whole grain einkorn flour
Instructions
- 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 flour to where the dough starts pulling away from the side of the mixer.Â
- 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 dough in the loaf pans and 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.
Notes
- This recipe makes three loaves of bread. Use some now and put the rest 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 work surface.
SD says
Since Einkorn is so sticky, I have a few technical questions: 1. What setting do you consider low on the kitchen aid mixer, 1 or 2? (2) Do you just use oil to grease your surface or butter or something else? (3) Can I use avocado oil in place of the coconut oil? If I do not want to make 3 loaves but only two, once i divide them equally by weighing, can I place the one I do not want to bake in the freezer? If I can, what is the proper way to freeze einkorn dough?
Lisa says
I usually keep my mixer between 1 and 2. I go back and forth depending on how the dough is looking. You could use avocado oil in place of coconut oil! You can freeze the dough and then pull it out to bake with when you’re ready. Just pull it out and let it rise again on the your counter before you bake it.
Janie Kurtz says
Hi Lisa, thank you for your recipes! I’m venturing into making my own breads for the health if my family and feeling pretty overwhelmed, but plan to try both this and the einkorn sourdough. Many people use a Pullman loaf pan, do you have an opinion on those or a reason you do not use them? Thanks!!
Lisa Bass says
It’s just preferential on what loaf pan you use!
Sharon M says
Do you happen to have the weight measurements (grams) for this recipe? Sounds amazing!
Lisa Bass says
I don’t. I do have a conversion chart for my recipes though.
Laura says
Hi Lisa! If I want to substitute the yeast with the einkorn starter, how much would I need? We are loving your einkorn bread recipe and I want to switch over to some sanwich bread. Thanks!
Lisa Bass says
You would need about 1/2 cup of einkorn starter.
Rachel says
Hi, I’m having a lot of trouble with this recipe… I’ve made it three times and the last two times the dough looks lovely but it sinks in the middle when it bakes. The first time it didn’t do that but I know I added a bit too much flour as it was very very dense. I’m using a Kitchenaid like you and fresh milled flour. I’m using 4 packets of instant yeast because google told me that was equal to 3T, but I’m wondering if that’s incorrect and I’m using too much yeast?
DST says
If you use 1/2 cup starter for this recipe, would the rest of the ingredients and directions be the same? Would you recommend letting the mixed dough sit to rise like you do in your Einkorn Sourdough Bread recipe?
Lisa Bass says
The dough would probably to wet. You would need to add more flour. If you are not using yeast at all then it would need to rise like a typical sourdough bread.
EmilyC :) says
I really appreciate your eikorn recipes. I’m new to milling and using einkorn flour in recipes. Every recipe I’ve tried was a success and this recipe was no expection! It tasted amazing and the family loved it!