Einkorn Sandwich Bread - No Knead

Perfect no-knead einkorn bread made in two hours. Soft, fluffy, and slightly sweet.

Course Side Dish

Cuisine American

Keyword einkorn bread, no knead bread, whole wheat sourdough sandwich bread

Prep Time 15

Cook Time 45

Additional Time 1

Total Time 2

Servings servings

Calories 163kcal

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.
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.

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.