We notice you are using an outdated browser that may prevent you from viewing this site properly.

Please update to the latest version of Internet Explorer, Chrome, Firefox or Safari to access this site. Thank you.

Jovial Recipes

Einkorn Bread Machine Sandwich Loaf

If you bake with a bread machine and are looking for a soft loaf of einkorn bread for sandwiches, we have a new recipe for you. We baked this loaf in a Cuisinart, using the basic white bread cycle. The loaf was not fragile, so it can be easily sliced for sandwiches or toast without breaking apart, the crust was soft and inside the crumb was perfect.

 

INGREDIENTS

  • 4 cups (480g) jovial einkorn flour
  • 2 tbsp. (32g) sugar
  • 1¼ tsp. (9g) sea salt
  • 2 tsp. (8g) dry active yeast
  • ¾ cup (195g) of milk, warmed
  • ¼ cup (58g) of water, warmed
  • 3 tbsp. (45g) butter, melted
  • 1 tbsp. (15g) extra virgin olive oil
  • 1 tsp. (4g) lemon juice

INSTRUCTIONS

We baked this loaf in a Cusinart bread machine and  used the basic white bread cycle with a dark crust, but the sides were a bit brown so feel medium crust is the preferred setting, but it will depend on your machine. Some of our readers used the Zojirushi and the loaf baked perfectly as well. If you find your loaf turns out lopsided, you might try to load the flour first, followed by the yeast, sugar and salt with the fats and liquids on top. For the liquids, melt the butter on low heat, then add the milk and butter until lukewarm. Combine with olive oil and lemon juice.

37 Responses to Einkorn Bread Machine Sandwich Loaf

  1. Riley says:

    I normally use my bread machine’s dough cycle and then bake the bread in the oven because I don’t like the shape of the machine loaves. Do you think it would work in this case to just run the dough cycle, then follow the baking instructions in the other post? Any modifications you might advise? I’m excited to try this recipe!

    Thank you!

    • jovial says:

      I think the bread will come out better if you run the dough cycle and then bake in the oven using the baking instructions in the other post. Even though the inside of the loaf came out the same in the bread machine as it did in the oven, the crust browned more evenly in the oven.

      • Sofie says:

        I used the bread machine version of your recipe in my Zojirushi bread machine through the dough cycle using fresh ground flour. Then followed the baking directions from the loaf recipe it turned out wonderful.. Thank you so much.

      • Gwynn says:

        It didn’t make so well in my Breadman Ultimate. I had to finish it by hand. Perhaps if I go ahead and put the wet ingredients in first as they recommend? It had great flavor though!

        I have ordered 10 (wow!) more bags of flour. My local stores carry the pasta, but not the flour. Hopefully they will get it at some point.

        Thanks again!
        Gwynn

  2. Eric says:

    Hi, tried this in my zojirushi the other day. Did not turn out as expected. The consistancy was more like thick cornbread. Was hoping for more “traditional”. Disappointing. I did use quick rise yeast and cycle which may have been an issue. Not sure if this is expected. Comments appreciated.

    • jovial says:

      We have tested this recipe in a zojirushi, as have other consumers, with great results. I would recommend using dry active yeast and following the exact instructions in the recipe to see if you can get the same results we did.

  3. Susan Lachat says:

    I made a loaf in my Zojirushi today. It did not turn out very well. Very small, dense and lopsided. I think I followed the instructions to the letter. I noticed that it says “melt the butter on low heat then add the butter…etc.” Does it mean water or olive oil or both? Since there is no mention of which order to put ingredients in machine, I followed the Zojirushi protocol of liquids on the bottom, then flour with salt, sugar and yeast on top. Other then the directions for “if lopsided, try this”, any suggestions? Seems really compact and heavy. More like cornbread. Thanks.

    • jovial says:

      What cycle did you bake the bread on? Also, maybe you added the hot butter on top of the yeast and it was deactivated? We have had other make this recipe in the same machine, as we did too, and it should come out nice and fluffy like the photo. You can also e-mail us at info@jovialfoods.com for more help.

  4. Jeanne says:

    I make my bread using an Oster bread machine and grinding the flour fresh from wheat berries. I’ve had to add 15 grams more water to get a better looking loaf. Still optimizing for my conditions, but it looks so much better than my first batch!

    • jovial says:

      Jeanne,
      When you use the whole grain flour from the wheat berries, you will always need more water (about 2.5% of the total weight of flour) because the additional bran will absorb more water. When the whole grain dough is dry, the bread does not rise properly, but it looks like you figured that out on your own. Great!

  5. deborah says:

    I’m confused. I have ground my wheat berries in my grainmaker and am ready to make my bread. I have a Zojirushi bread machine.

    Are you recommending adding the liquid ingredients first and then the flour, increasing the water portion by 2.5% of the 480grams (i.e. 12 grams)?

    It’s a lot of work to grind the flour (by hand), so I want my best chance at success.

    Thanks
    Deborah

    • jovial says:

      Yes, definitely. It is just important to have the right proportion of fat and liquid so that the loaf bakes soft. If you make the loaf with coconut oil and almond milk and you are not happy with the flavor or texture, I would suggest trying coconut oil and all water because sometimes non-dairy milk can give a bit of an off-flavor to bread recipes. The other option would be to add coconut oil and 1 egg and using all water without reducing the quantity. Good luck!

  6. Abe says:

    Hi,

    I tried making Einkorn bread in my Lakeland’s Compact Breadmaker with good results. However I didn’t get the usual rounded top on the loaf, instead it was flat and the loaf completely square. Quite dense but very tasty. Today i’m going to try an idea I have and let you know my success. Should it turn out ok then i’ll post the method. I like to use coconut oil wherever I can so are you able to advise how much coconut oil is one tablespoon when not liquid? Do you advise for me to melt it first and then measure?

    • jovial says:

      Hi, we would recommend melting the coconut oil and then measuring. You might also trying to add an additional 1/4 cup of water to see if that helps the bread rise. Are you using the flour or ground wheat berries?

      • Abe says:

        Thank you for the quick reply. Much appreciated. Will melt the coconut oil when I try again tonight.

        I’m using Dove’s wholegrain flour (the only available Einkorn flour where I live http://www.dovesfarm.co.uk/flour-and-ingredients/organic-einkorn-wholegrain-flour-1kg/ )

        What i’ve done, so far, is just adapt the regular wholewheat recipe I have and substituted the Wheat for Einkorn:

        320 grams of flour
        180 ml water
        1 tablespoon oil
        1 teaspoon quick dried yeast
        1 teaspoon sugar (but I used two to try and get a better rise)
        1 teaspoon salt

        I also added 1 teaspoon of lemon juice even through the recipe doesn’t call for it.

        The dough seemed to rise very well at first and showed a very promising result. Looked like a very soft dough with big bubbles and flat on top.

        • jovial says:

          If you are using whole grain flour, you need to add more water because the bran will absorb more and the dough will be too dry to rise properly. Add 1/4 cup of water to the recipe and let us know how that turns out.

  7. Abe says:

    Success!

    Thank you Jovial. Worked a treat and think I know where I went wrong the first time.

    Here’s the method I used this time…

    Ingredients:

    320g of Einkorn wholegrain flour
    180ml water plus another 1/4 cup
    2 teaspoons sugar
    1.5 tablespoons of melted coconut oil
    1 teaspoon fast action dried yeast
    1 teaspoon lemon juice
    .75 teaspoon salt

    Method:

    Divided flour in two then put 160g of flour with sugar, yeast and 180 ml water into bowl. Stirred into paste, covered with clingfilm and put aside in warm place for 45 min – 1hr.

    With the remainder 160g of flour I added the salt and mixed in.

    In the breadmaker pan put the extra 1/4 cup of water (like you suggested) lemon juice and coconut oil. After 45 min – 1hr (when the flour, yeast, sugar and water paste has fermented and risen) I sprinkled the flour and salt mixture into the bread pan to cover the water. Then on top of that I poured prepared flour yeast mixture. Set the breadmaker on a long cycle (wholewheat) and chose the light crust.

    Now here is where I found out where I went wrong and how to correct it to produce the perfect Einkorn loaf. The wholewheat cycle is too long. The dough rises very well with the method I use and what happens if you allow it to rise too long is that it begins to collapse on itself and produces a much more dense flat top loaf. I realised this towards the end of the rising stage of the wholewheat and saved the day by cancelling the program and starting again on a “quick cycle” and light crust. Voila.

    Perfect loaf, with nice rounded top, good crumb, soft and tasty.

    Thank you Jovial.

    • jovial says:

      This is a great observation and we were going to mention that to you about the cycle. Since einkorn’s gluten is weaker than regular flour, it is never a good idea to overproof a loaf or it will not have structure during baking, collapsing like you describe. Great job in figuring that out and thanks for sharing your recipe.

  8. Kate says:

    I live in a city that’s 1 mile above sea level, so I had to adjust mine for that and because my children avoid dairy. Here’s what I do with my West Bend Hi-Rise Breadmaker. It a perfect loaf every time!

    Einkorn Bread
    INGREDIENTS
    • 1 1/2 c water, warmed (in glass measuring cup, microwave 1 min 30 sec)
    • 4 Tbsp Coconut Oil, melted
    • 2 Tbsp extra virgin olive oil
    • 1 1/2 tsp lemon juice (from concentrate)
    • 3 Tbsp light agave
    • 6 c einkorn flour (Scoop flour into measuring cup with spoon and level with flat side of a butter knife.)
    • 1 1/2 tsp sea salt
    • 1 tsp dry active yeast

    Directions for Bread Maker

    Press the ‘Time’ button to change time amounts. If you hold down the button, it will quickly increase to the highest time allowed, and stop. Then press button once at a time to select desired time.

    1. Plug in
    2. Press Menu until it reaches 11 (Homemade) * Press Process
    3. (Knead 1) 4 minutes * Press Process
    4. (Rise 1) 32 minutes * Press Process
    5. (Knead 2) 8 minutes * Press Process
    6. (Rise 2) 1 minute * Press Process
    7. (Rise 3) 20 minutes * Press Process
    8. (Bake) 45-50 minutes * 315 degrees (press ‘Temp’ to change temperature) * Press Process
    9. (Warm) 60 minutes
    10. Press Start x2 to start.

  9. Barbar says:

    I tried this out in my own Cuisinart cbk200 on the medium crust as you suggested and it turned out just fine – my kids demolished it – thanks

  10. amy says:

    Since the Zojirushi bread machine has the pre-heat function as part of its cycle, is it really necessary to pre-heat the water, milk and melt the butter prior to loading it into the machine?

      • amy says:

        Thank you for the response! I will try another loaf in a few days without pre-heating the ingredients. (By the way, thanks for the weights for ingredients…. makes all the difference in the world!)

        I used whole grain einkorn flour and increased the water as recommended above (+12 g). The loaf was had a flat top. Also, the crust was VERY dark brown and thick. Reading Abe’s comments above it sounds like the Basic Wheat Course cycle on the Zo is not the right one …. should I use the Quick Wheat Course (designed for rapid rise yeast) or should I create a custom course and just leave out the third rise cycle?

        I’m at sea level if that makes a difference.

        Even though this loaf did not turn out the best my family said this loaf tasted better than the one I normally make so I am determined to make this work. Thanks in advance for your help!!!

        • jovial says:

          What you are describing is exactly what happens when the dough over proofs. You will need to use a cycle that is much shorter afar the machine forms the loaf. Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>