Yield: 1 loaf. If the thought of baking bread at home seems daunting because of kneading and leavening time, give this easy recipe a try. It is ...easy to make, has a soft crumb and a delicious, kid-approved flavor. No fat added and no kneading.
Einkorn Flour Baking Tips
● While we offer the cup measurements alongside grams, we always recommend weighing your ingredients using a scale. ● Einkorn bread dough will be wet and sticky, but have patience and trust the flour measurements, even if the dough seems more like a thick batter at first. ● If you are looking for an All-Purpose Einkorn sandwich loaf recipe, we recommend our Beginner's Einkorn Bread recipe! ●When substituting all-purpose einkorn flour for whole grain, make sure to weigh a cup of all-purpose flour at 120 grams and decrease the liquid by 5%. This is because Whole Grain Einkorn Flour will absorb more liquid than All-Purpose Einkorn Flour.
Why jovial Einkorn Flour?
Einkorn is fast becoming the wheat of choice for the gluten sensitive due to its very weak and easily digestible gluten. It is higher in protein, B vitamins, carotenoids, and essential & trace minerals so you can be confident that your baking is more nutritious than when you use regular enriched wheat flour. Our flour is milled from organic einkorn wheat grown on small farms in Italy. You can find a range of einkorn flour options to buy online or find us at your local grocery store!
Combine warm water, yeast & honey. Let stand 5 minutes.
In a large mixing bowl combine flour & salt.
Add the yeast mixture and mix with a stiff spatula. The dough will be like a thick bran muffin batter.
Cover and let rise for 30 minutes.
Preheat oven to 375°F and generously grease an 8” x 4” loaf pan.
Stir batter well, then pour into prepared loaf pan.
Smooth the surface with a wet spatula.
Cover and let rise for 30 minutes.
Bake for 35-40 minutes until golden brown. Place pan on a wire rack and let cool for 15 minutes. Then turn out loaf and let cool for two hours before slicing.
Hello,
Can you give the calculations for making this bread with a combination of AP and WW flours? Would that bread come out well?
Thank you for your help!
You may have to experiment; weigh a cup of the AP flour at 120 grams and a cup of the whole wheat flour at 96 grams. You should not have to adjust the liquid at all since this is a no knead recipe.
Just a quick thank-you for the wonderful cookbook “Einkorn”. Once we discovered the grain, I was able to have quick success making whole grain bread. The first part of the book (the history of the grain and how to work with this unique product) was invaluable. I am so grateful for your investment of time and care in creating these recipes. You have taken the guesswork and failure out. The “Easy Whole Grain Bread” recipe on your website was where I started. It was very accurate, so I look forward to trying recipes in the book. Bless you for helping me be successful and inspired.
This is a very quick and easy recipe and delicious. I don't seem to get a huge rise, though, any tips on that? My load barely reaches the top of my loaf pan (and I am using the correct size). I mix my dough for about 1-2 minutes because I read that einkorn has fragile gluten and so overkneading will cause no rise. Am I over kneading? Under?
Thanks for the question Rebecca. It could be over-mixing, but it's hard to say! Other issues to check for: be sure your yeast is fresh and your water reaches 100 degrees F to properly activate your yeast.
Can you use this simple recipe and swap yeast out for Einkorn sourdough starter? If so, would you use carla’s sourdough levain recipe in place of the yeast?
You would have to account for the extra water in the levain. This recipe was written for sourdough and would probably be more straightforward: https://jovialfoods.com/recipes/einkorn-whole-wheat-sourdough-sandwich-bread-recipe/
Unfortunately neither a food processor nor blender will be able to grind the wheat berries down fine enough to a flour. That requires a grain mill. Otherwise we recommend using ground Whole Wheat Einkorn Flour: https://jovialfoods.com/100-organic-einkorn-whole-wheat-flour/
The shorter pan should be okay. To extend freshness, we'd recommend wrapping tightly in plastic, and in a cooler if possible! The center will also stay fresher if you store as an entire loaf rather than pre-sliced.
Good evening. I used this recipe many many times. I love this recipe as it's quick and easy. The only issue I have (and hopefully I will get the answer here), is that after mine says quite sticky in the inside when I slice it up. I do leave it to cool down properly as indicated but doesn't help. I tried to keep it even more with 10 minutes in the oven. Seems like nothing helps...Does anyone had this problem before? How could improve tgis? Thank you in advance for the help.
i was excited t try this bread i was confuses as the yeast did not rise like i see with reg bread i did weigh ingrdients and was surprised to see how much more i added to get the right weight right now it is rising the first time wish me luck
My dough was not like bran muffin batter. It is more like cookie dough. It definitely won’t”pour into a loaf pan”. I’m just going to let out ride and see what happens. Any thoughts on what I may have done wrong?
Do you have a recipe for half Red fife wheat berries and half Einkorn berries? I'm thinking I'd have to make the Red fife part different from the Einkorn part.
Does anyone have any idea what the internal temperature should reach? On regular bread, about 195^ is normal. Just wondering since golden brown on the outside doesn't necessarily mean it's done on the inside.
I followed this recipe to a T and it wasn't even enough water to completely wet the dough, let alone make a batter like consistency. I have had this happen often with bread recipes. What am I doing wrong? Help!? Lol
We always encourage weighing your ingredients with a scale, it's easy to pack too much flour into a cup! If you're already doing this, you can always SLOWLY add a small amount of water to get your dough to the correct texture. Einkorn bread often improves with higher amounts of water, but your wetter dough will also be stickier to manage. It's a tricky balance, best of luck! If you have more questions, feel free to give our baking experts a call 877 642 0644
Hi, could I use this recipe with my sprouted Einkorn? Would I need to make any adjustments? I am also at 5,600 elevation. I have a mill and grind at home. Thank you,
You may have to experiment, we'd start by increasing the water by a couple tablespoons. You will also want to keep a close eye on the dough so that it does not over-proof. As far as altitude adjustments, the normal adjustments apply.
What are some different additives to try in the dough in order to lessen a crumbly bread?
Also how much garbanzo flour could be subbed for einkorn to enrich the loaf?
We avoid additives in our recipes, but be sure you are using enough flour, and also be sure to allow to cool completely before slicing. This will help improve the texture.
Have made this recipe a few times now and it comes out wonderful! So rich and full of flavor and the recipe is one of the easiest to prepare. Thank you!
I had disastrous effects when I tried this☹️ I couldn’t incorporate all the dry ingredients by a long shot. Needless to say it got trashed☹️Everything was exact. This was my first attempt with einkorn flour but I don’t want it to be my last. Damsel in distress! Thanks.
Oh no! We're sorry to hear this Marie. Please feel free call us at our Connecticut office 877 642 0644 to give us a better understanding and help figure out what went wrong!
I have tried making whole wheat sourdough starter. It appears to be ok (lots of bubbles).
I made it a couple years ago and bread turned out great. I started all over because I left my started sit too long. This time around, my bread is too dense and too doughy. Can you offer any suggestions?
I have watched Carla's videos 100 times on how to make the starter and bread and cannot figure out what I am doing wrong. I have no problem buying your starter, but, not sure it will work for the whole wheat sourdough bread that we prefer.
Thank you.
Consider using All-Purpose Einkorn Flour and Whole Wheat Einkorn Flour as completely interchangeable when refreshing your starter and baking bread. For example, you may use an All-Purpose Einkorn starter in a Whole Wheat sourdough recipe. What makes your bread rise is the live culture in your starter, not the flour feeding it. We just don't recommend refreshing with modern wheat flour, because this means a portion of your bread/starter will contain traces of modern wheat.
As far as the success of your bread, please remember that the more often you bake, the stronger your starter will become, and in turn, the better your bread will come out. A young starter will take much longer to bounce back than a mature starter. Feel free to call the baking experts at our office if you have any more questions! 877 642 064
Hello, I'd like to know if I can use a Vitamix to make the bread. I'm used to making whole wheat bread from berries. The Vitamix does it all and I just pop it into my bread pan. I understand the einkorn flour needs to be prepped differently.
Thank you
We recommend using a grain mill for best results grinding wheat berries into whole wheat einkorn flour. But please let us know if you try it and have good luck!
I have always had good success making this bread exactly per the recipe. But today, I was one cup whole grain Einkorn flour short, so I used one cup all purpose Einkorn flour and otherwise followed the recipe for the water, yeast, salt, rising and baking times. The result was perfect…a little lighter texture maybe, but otherwise delicious. Keep those Einkorn recipes coming!
Einkorn bread is a bit more crumbly because of the weaker gluten, however, letting it cool properly will help. Also if it seems underbaked, try increasing the temperature or cooking time.
I am new to Einkorn flour and just bought my first order of Einkorn wheat berries. I have used this recipe with your Jovial flour and loved it! I have a KitchenAid stand mixer and just got a Mockmill attachment for grinding. I measured 2 1/4 cups wheat berries (422g) on my scale which I made sure was calibrated. The wheat berries ground to 3 1/2 cups flour, 383g on the finest setting #1. I am assuming the 450g in your recipe is for the wheat berries and not the ground flour. It would have been nice to have a weight of ground flour. I found a berries to ground flour estimate of 1 c wheat berries = 1.5 c ground flour on Einkorn.com which did match what I ground. I think I am going to use what I ground and will provide feedback after I finish. I am also keeping a baking journal on Einkorn bread for clarity going forward. This is proving to be a bit of a challenge but I am so enjoying this adventure with Einkorn flour. Thank you for any feedback you can provide !
Thank you for this! I work full time and while I LOVE to make sour dough bread, sometimes my weekend is just so busy that it is difficult to work into my schedule. I just pulled this out of the oven and it looks so good! I am excited to try this healthy bread that only took a couple of hours to make!
Help! This is my second time making this loaf and both times the dough has risen so much in the second proof that it spill out of the pan. I followed the recipe to a T and used a scale and everything but it’s happened twice. I’m using whole berries and grinding them in a vitamin which has worked for me in past recipes. I’m set on using whole grain flour so do you have any tips?
It's tricky to tell what is going on! Be sure you're using an 8x4" loaf pan and you are proofing for the recommended time. Also, be sure you're using 1.5 teaspoons of active dry yeast (not instant). If you're still not sure, call our office at 877 642 0644, we’d be happy to assist you!
Can you give the calculations for making this bread with a combination of AP and WW flours? Would that bread come out well?
Thank you for your help!
Also, I'd like to take this bread on a road trip... any ideas on how to extend its shelf life while on the road?
Also how much garbanzo flour could be subbed for einkorn to enrich the loaf?
1.5 tsp is 7 grams yeast.
but 7 grams seems way too much for 1.5 tsp.
its more 2.5 tsp.
is this a mistake?
The flour quantity on this recipe is off by almost half. I love this bread!! It is so easy to make. I love einkorn.
I made it a couple years ago and bread turned out great. I started all over because I left my started sit too long. This time around, my bread is too dense and too doughy. Can you offer any suggestions?
I have watched Carla's videos 100 times on how to make the starter and bread and cannot figure out what I am doing wrong. I have no problem buying your starter, but, not sure it will work for the whole wheat sourdough bread that we prefer.
Thank you.
As far as the success of your bread, please remember that the more often you bake, the stronger your starter will become, and in turn, the better your bread will come out. A young starter will take much longer to bounce back than a mature starter. Feel free to call the baking experts at our office if you have any more questions! 877 642 064
Thank you