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Jovial Recipes

Classic Einkorn Sandwich Loaf

I was talking to a woman the other day who told me that almost all of her friends have stopped eating wheat over the past few years. She said she has too and now if she has a piece of regular bread, she feels like it sits in her stomach like glue for hours. She says now she eats a lot of quinoa. So, I told her about einkorn and how it has just as much, if not a little bit more, protein as quinoa. Of course, quinoa is gluten free and einkorn is not.

So what is it about the gluten in einkorn that is different than regular wheat? Well, einkorn does not have less gluten than regular wheat, it has the same amount. Some scientists broke down the DNA of einkorn and other wheats and found that einkorn is missing a set of High Molecular Weight proteins that are present not only in soft and hard wheat, but also in spelt. 

In our own lab at the pasta factory, we tested the Gluten Index of einkorn. The Gluten Index is a typical test done at pasta factories because the higher the gluten index, the better the pasta, in theory. Producers strive to use the ‘best’ durum wheat varieties with the highest Gluten Index for the best pasta. This index measures the strength of the gluten and we were completely shocked and thrilled when we found the results for einkorn to be 0 compared to more than 70% in durum wheat. And, we and our pasta artisans both know that einkorn makes better pasta.

We suppose the weak gluten in einkorn makes it more digestible, but the gluten difference is noticeable when you are working this flour to bake breads and cakes at home. Einkorn doughs can be very sticky and rise differently and the amount of water you need to form the dough can be difficult to pinpoint because the dough might seem dry but after a minute or two of kneading, get overly wet. Don’t get discouraged though, you really can make great flavorful bread with einkorn.

Here is our recipe for a classic sandwich loaf that we have tested many times. Depending on the heat and humidity in your kitchen, the proofing times may vary. The dough is stiff but a bit sticky, but try not to add too much extra flour when you are kneading. Knead the dough with your hands and don’t overdo it. We recommend measuring the flour with a kitchen scale because everyone packs flour in a cup differently, and this can cause inaccuracy. Let us know if you have questions- we really want your bread to come out great. There is nothing like having your loved ones wake up to the smell of freshly baked bread, especially when the bread is baked with one of the most ancient foods around.


  • 4 cups (480g) of flour
  • 1 cup water, warm
  • 2 tsp. dry active yeast
  • 1 tbsp. honey
  • 1 tsp. sea salt


  1. Dissolve yeast and honey in water. Let stand for 5 minutes.
  2. Combine salt and flour in a large mixing bowl. Pour in wet yeast mixture and knead in the bowl until mixed well.
  3. Remove dough from the bowl and knead on a clean work surface until smooth. The dough will seem dry at first, but as you knead, it will become smooth and shiny. If the dough is too dry and you have used cups and not a kitchen scale to measure the flour, carefully add 1 tsp. of water at a time and keep kneading until the dough is smooth, but not sticky.
  4. Transfer back to mixing bowl. Cover with plastic wrap and let rise for 45-60 minutes.
  5. Remove dough and roll into a loaf, then place in an oiled loaf pan covered with plastic wrap.
  6. Let rise for 30 minutes.
  7. Cook in preheated oven at 375F for 35-40 minutes.
  8. Let cool before slicing.

Please note: This recipe will not work with flour ground from einkorn wheat berries because you will need more water. Visit the recipe section on our website for whole grain sandwich bread made with wheat berries.

38 Responses to Classic Einkorn Sandwich Loaf

  1. Kristen says:

    Hello again~ at the risk of being that one strange reader who comments to much, I have to say that I was just talking about this ancient grain interest last night! (And I even wrote about it in my own blog, though I’d had some wine before writing therefore I’m not sure I really want anyone reading that particular post…) So, my question is, have you had gluten intolerant people tell you they can indeed digest this ancient wheat? Any studies on that, or even just hear-say?

    • Laura says:

      I am severely gluten intolerant, and I can eat bread or anything else made from this wheat with no problems. I would not recommend gorging on it though. I am taking it slow, as I don’t want to suffer what I do with regular wheat products. I actually like the bread made of this wheat BETTER than the other wheat. It digests quickly and I have a very satisfied feeling after eating it. I always feel bloated and sleepy after eating regular wheat. I am so absolutely grateful that people are conserving this plant. Many have gone extinct.

        • Julie says:

          I’ve tried this recipe twice now, following the instructions, and I barely get a rise. Never double. Maybe a 1/3 if I’m lucky. I grind the berries myself. I use active dry yeast. Last time I kneaded it for 8 minutes with my Kitchenaid. this time I kneaded it 5 minutes with the Kitchenaid and 10 minutes by hand. I proofed it in a warm draft free place for the period of time suggested. Any other suggestions? I would really like more rise. Thank you.

  2. Pam says:

    So the pictures are actually from making this recipe? The reason I ask is that I can never get my recipes for Einkorn to ever raise or cook with the traditional look. It always stays pretty much flat and even with the top of the pan and then always sinks a little in the middle as soon as it starts cooking. My recipe was always close to this in that I used about 4 3/4 cup of Einkorn flour but then 1 1/2 cups of water and I use about 2 – 2 1/2 tsps instant yeast. I use a 9x4x4 pullman pan without the lid. Anyway, I cannot figure out if it is the yeast or the amount of liquid or the pan or what. Whether I do the regular loaf with my recipe or your quick loaf, it is always the same so I am assuming this recipe will probably do the same for me but I can give it a try. Just can’t figure out how you get it to have the dome that is in the pictures.

    • jovial says:

      Yes, these pictures are the actual loaf. If you let the dough rise for too long, the dough becomes weak when it is baked and can sink on the top. Don’t follow the old standard of let rise until double, try to follow shorter proofing times and let us know if that works for you.

      • Pam says:

        Thanks, will try it because honestly I was letting it rise the 1st time for two hrs and then for the 2nd time, an hour. This may be the secret – I hope. Regardless, it makes wonderful bread after you get used to the more sticky texture. My husband will not eat any wheat except this so it has been great since you came out with the Einkorn flour.

    • Laura says:

      I have a comment about this situation you are describing. I agree what the Jovial people have said about the time of the rise. I think you have to learn to know what it “looks like’ when it has risen enough. I notice that you say you used “instant” yeast. I believe another very important thing, imo, is that you use “active dry yeast”, like what you get in the packets at the super market (they sell it in jars as well), and NOT use “instant” yeast. It does not work as well, and does not taste as good as the active dry yeast. That may be another reason your bread does not rise like you want it to. Good luck! Let us know what happens!

      • Pam says:

        Oh thanks Laura. I might try the active dry yeast soon. However, I will say when I raised the bread with the times they show it did come out really well so I was letting it rise too long for sure. But I may still try the other yeast to see if I have better results all the way around.

    • jim says:

      I have the same problem.I tend not to believe the picyures or the printed material….I have been baking wholewheat sourdo ugh bread for thirty years….this problem has me flummoxed.

  3. tERRY says:

    Has anyone ever tried doubling this recipe? If I am going to all the trouble to make bread, I want at least one extra for the freezer!

    • jovial says:

      Yes, we recently tested this recipe a number of times in a bread machine. If you will have the time to scrape down the sides after the first knead and shape the loaf by hand and put it back in the pan, the loaf will come out nice. If not, we recommend adding 1/4 of water to this recipe. We also set a custom cycle that reduced the knead and rising times as follows-
      knead- 6 minutes
      rise 1- 45 minutes
      knead 2- 5 minutes
      rise 2- 20 minutes
      rise 3- 0 minutes
      Bake- 50 minutes

    • jovial says:

      This recipe should be baked in an 8″ x 4″ loaf pan, which is the smaller size. If you have a larger loaf pan, we would recommend baking the loaf with 6 cups of flour (720g), 1 1/2 cups of water, 2 tsp of active yeast, 1 1/2 tbsp. of honey and 1 1/2 tsp. of sea salt. Since we do not recommend adding more yeast, the rising times might be a little longer, but be careful not to overproof.

  4. Maggie says:

    Why are you using honey in the bread? When honey is heated it breaks down and looses it’s integrity. It should never be heated more than 115F….

    • jovial says:

      Honey is the only sweetener that is not concentrated and is used exactly as it is produced in nature. Honey is our sweetener of choice, but you can always substitute with another sweetener or even leave it out.

  5. Vicky says:

    I wonder how it would work to make this bread in a bread machine using the gluten free cycle instead of the regular white bread cycle??

    • jovial says:

      We did test this loaf in a bread machine. We had to help the shape of the loaf though by removing the dough and shaping by hand. We do not have a gluten free cycle, but that would probably work very well. Let us know.

  6. Martha says:

    I made this recipe today and the dough rose well in the prebaking stage, then fell during baking. It yielded a dense short loaf but it was tasty.
    I have made several different recipes using einkorn and cannot get anything to rise. I love the flavor and nutrition of the ancient grain but would like to produce lighter products. Any help would be appreciated.

    • jovial says:

      You say that the dough rose well in prebaking stage. Since einkorn has a much weaker gluten than normal wheat, if you let it rise too much, it will not have the strength in the baking phase and will fall. The best thing to do is stick to short proofing times. If you see the dough rise to double and expand like regular wheat, the loaf will not come out good. It is best to shorten the time you let it rise, and get it right in the oven. Let us know if that works out.

  7. Andy says:

    I own a Zojirushi BB-PAC20 bread maker. Does this recipe work in the bread maker or should I make adjustments? Thanks very much, Andy

    • jovial says:

      Yes, we have made this recipe in the same bread maker, but with a shorter proofing cycle. It is best to program a custom cycle that kneads just for a few minutes and proofs for 45 then 30 minutes before baking. Let us know if you have questions.

  8. Jean says:

    I have made einkorn both with your flour and with einkorn wheat berries made into flour. With both recipes, the bread sticks in the baking pan, both glass and metal. I mean it REALLY sticks! And I’ve oiled the baking pan well, using olive or coconut oil–and I think, butter as well.

    What am I doing incorrectly? Is there a einkorn recipe with oil that might help the situation? I would appreciate a response as I plan to bake a loaf today. Jean

    • jovial says:

      You can replace the butter with oil, but we would not recommend using more fat. The only thing I could recommend is that you preheat your oven for 20-30 minutes before baking the loaf. If the bread is sticking so much to the pan, I think you oven is not hot enough when you put the loaf in. Another suggestion would be to place a baking dish with 2 inches of water in the oven while you preheat and bake. The steam will make the crust thinner. Let us know if that helps.

    • Jo says:

      I have lined my bread pans with super parchment, a long enough piece so I can lift the loaf out by picking up both sides of the parchment (I just ignore the ends, because mine don’t stick much). I also oil the pans with butter or coconut oil. The bread should lift out w/ the parchment.

  9. Jo says:

    do you have a reference for this: “Some scientists broke down the DNA of einkorn and other wheats and found that einkorn is missing a set of High Molecular Weight proteins”?

    • jovial says:

      Yes, here it is.
      Studies on the protein composition and baking quality of einkorn lines
      Herbert Wieser · Karl-Josef Mueller · Peter Koehler
      Received: 6 March 2009 / Revised: 16 April 2009 / Accepted: 27 April 2009 / Published online: 20 May 2009 © Springer-Verlag 2009

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