This is it, our easiest einkorn bread recipe. We called it Beginner's Einkorn Bread because it's the perfect ...unintimidating recipe for new bakers to start with, but it's also one of our favorite bread recipes to make because it's so simple! All you need is All-Purpose Einkorn Flour, water, yeast, salt, and less than 3 hours to make this light and delicious einkorn loaf!
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. ● When substituting whole grain einkorn for all-purpose einkorn, make sure to weigh a cup of whole grain flour at 96 grams and increase the liquid by 5%. The added bran and fiber in whole grain flour differs in density and absorbs more liquid than the all-purpose 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!
Add the water and yeast to a large bowl and whisk together until dissolved and creamy. Let rest for 15 minutes.
Add the flour to the bowl and sprinkle the salt on top. Using a stiff spatula, mix the dough until the flour is absorbed. The mixture will come together quickly into a wet dough. Do not add extra flour.
Cover the bowl tightly with plastic wrap and let rise for 45 minutes.
Preheat the oven to 350°F. Grease an 8 ½ x 4 ½-inch loaf pan.
Mix and push down on the dough with a spatula to deflate the rise. Transfer the bread dough to the prepared loaf pan and press down on the dough to minimize air bubbles. Use a wet spatula or a bowl scraper to smooth out the top of the loaf.
Cover the pan tightly with greased plastic wrap and let rise for 30 minutes.
Remove the plastic wrap and transfer the loaf pan to the oven. Bake for 40 minutes until the loaf just begins to turn golden brown on top. Let the bread cool in the pan for 15 minutes, then turn out the loaf onto a cooling rack. Let cool for 2 hours before slicing.
You can use instant yeast for the same results; it could be that the water was a bit too hot? Using an 8.5 x 4.5 pan helps a lot in final size and making sure that it is kept fairly warm during proofing- don't overproof because the weak gluten in einkorn will break rather than stretch and you will have a poor rise in the oven.
I am definitely a beginner...Like I've literally never made a loaf of bread from any flour. So I made this bread last night..and it is so simple and ridiculously delicious!!!! I want to eat the whole loaf. My husband LOVES it. It is so good! yaaaaassss. Thank you Jovial peoples! I have the recipe book, but please keep the delicious recipes here coming!
I'm hoping you can answer this here, since there isn't an ability to ask a question on your starter recipe page. I've made two sourdough starters, one out of whole wheat einkorn, and one with all purpose einkorn. I did this to just experiment on how both turned out.
Question, once both are good and ready, is it ok to just combine the two together? Or would that be a bad idea?
Thanks for any help! Looooove the einkorn flour so much.
It is fine to mix or interchange a WW starter with an AP recipe or vice versa- just be sure you weigh at the proper rate for the flour you are using. In our experience, there is no advantage or benefit to one type or the other; they both will ferment at about the same rate.
Look for your starter to rise up and bubble within 5 hours of refreshing to know when it is ready to bake with.
Hello, I'm not sure if I conveyed my previous question clearly. My question is:
Can I mix my WW starter with my AP starter? I made one of both to experiment, and they are coming along great. However, I wanted to know if I could mix my starters with one another now that they are both coming along. I don't want to have to keep feeding two different starters. I hope I clarified myself better :)
Thank you!
Yes but perhaps you mean to just use one type of starter with your recipe and then just refresh with one type of flour to move forward? Mixing them together to then refresh is unnecessary.
I made this bread with levain from my sourdough starter and I put in a pinch of yeast. My sourdough is fairly new, so this is why I added the yeast. It took much longer than 45 minutes to rise. It took about 6 hours. I put it in 2 loaf pans because it looked like it was too much for one. Next time I make I will put it in one because they didn’t rise a lot while baking. Maybe I let it rise too long. How do I know when it has risen enough? Anyway, they tasted very good. Both my husband and I loved the bread. The only thing is that it molds very fast. I threw out a small portion of the second loaf. How can I store the bread so it doesn’t mold.
Bubbles in the water and yeast mixture may subside after sitting for 15 minutes. A good sign of activity is if you can smell a yeast or "bread" aroma from your mixture. Otherwise, just give it a try! Yeast is forgiving. To ensure the best results, double-check that your yeast is fresh and your water is around 100°F. Too cold and the yeast may not activate, too hot and you may scald the yeast.
It is not necessary for success, but if you like to add sugar, a few teaspoons would work fine. You do not want to overactivate the yeast so that the bread will not overproof.
Thank you for this recipe. I have made it at least 4-5 times and love it. I must admit I do a busy mom version. I just add the package of yeast to a weighed container of water with a little sugar and while it is resting I weigh out my whole wheat einkorn flour and salt and mix the 2. . Then when the resting time is over I mix it together and let it rise. Usually the 45 -55 minutes is just about right. Then because I have a bad shoulder I put the dough on a mat and shape into a loaf then load into a pan.(Easier with the shoulder) I was worried the shaping into a loaf with a little extra flour would mess it up, but it turns out fine.
I have also made tons of chocolate chip cookies with Einkorn flour. They turn out great, even when I make them with a flax egg. Thank you for bringing back this grain!
We are thrilled that this recipe is working out so well for you, and that you are enjoying einkorn flour Rita! We are all about "busy mom" versions too, ? thanks so much for sharing!
This recipe is no-knead! You only need to mix the dough together with a spatula.
When using whole wheat flour, weigh a cup at 96 grams and increase the liquid by 5%. Or we recommend this Easy Whole Grain Einkorn Bread recipe: https://jovialfoods.com/recipes/easy-einkorn-bread-recipe/
We have not been able to test at high altitude but our customers that bake there say all the regular adjustments apply: increasing liquid content, increase oven temperature, decrease proofing time (for this loaf pretty significantly) and decrease yeast slightly.
My first loaf turned out great! I added 80 grams of the discard from my new starter day 6. Took the advice in the instructions for making an "Einkorn Starter." So easy! Got a nice rise at about an hour. And then it rose well in loaf pan for 30 mins. Baked it closer to 45 mins in my oven. Will definitely make again.
I have made this bread according to the recipe and it is good! I would like to let it rise for at least seven hours to help neutralize phytic acid. Would that affect the outcome? And if so, would I divide the time between the two rises, or just have one of the rises be the long one? Thank you!
We have not tested this recipe with a long rise, let us know how it turns out if you try! Einkorn has a weak gluten, so if it overproofs there's a chance it may collapse in the oven. Otherwise, we recommend this recipe that uses sourdough instead of yeast: https://jovialfoods.com/recipes/einkorn-sourdough-sandwich-bread-recipe/
Perfect loaf! I used whole wheat Einkorn flour and followed your recommended adjustments. Too easy. I will be making this often! Thank you for this recipe.
You can use the same amount of instant yeast as traditional yeast. Just add it to the dry ingredients. More yeast is not necessary with einkorn since the gluten is weak, a slower rise is better.
If you wish to use sourdough, we suggest this recipe: https://jovialfoods.com/recipes/einkorn-sourdough-sandwich-loaf/
Nutrition information for All-Purpose Flour can be found in the ingredients & nutrition tab here: https://jovialfoods.com/organic-einkorn-all-purpose-flour-2lb/
Sorry to hear this Kim! Einkorn has a weaker gluten than modern wheat, which tends to make bread a little more crumbly, but if you think it was even more crumbly than it should have been, here are a few tips: be sure to measure your flour in grams using a baking scale (too much flour could cause the dough to crumble more), don't let your dough overproof, check your oven temperature with an oven thermometer, let your baked loaf cool completely before slicing into it.
We have not tested this recipe with other flours or other added ingredients, but we encourage you to experiment! Just keep in mind that adding too much flour could inhibit the rise.
We haven't tried this recipe in a bread machine, but we do have recipes specifically designed for bread machines, in both All-Purpose Einkorn and Whole Grain Einkorn versions.
Our einkorn flours come in two varieties: all-purpose and whole-wheat. Both flavors are freshly milled from the finest einkorn grains available. The difference is in our all-purpose flour, some of the germ is removed. If you are using freshly milled flour straight from the grain mill, you have whole wheat einkorn flour. When using whole wheat flour, weigh a cup at 96 grams and increase the liquid by 5%. Or we recommend this Easy Whole Grain Einkorn Bread recipe: https://jovialfoods.com/recipes/easy-einkorn-bread-recipe/. We hope this helps!
We do have a Whole Grain Einkorn bread machine recipe that calls for water: https://jovialfoods.com/recipes/100-whole-grain-einkorn-bread-machine-recipe/
I'm going to bake my first loaf of EinKorn bread! I have been gluten free for two years, but when I pendulum test this flour it is a yes! What temperature is needed for getting a proper proof? Thank you!
Einkorn dough is very adaptable to different environments, and this recipe is especially forgiving. We usually recommend simply storing dough at room temperature for proper proofing. As long as you keep an eye on your dough and adjust proofing times accordingly, you will be successful! Best of luck Sharon!
It sounds like it could be a rising issue. Be sure that your rising time is 45 minutes (issues can occur with over AND under-proofing), your pan is the correct size, and your oven is baking at the correct temperature. Also, be sure to let your loaf properly cool before slicing. If you're still not sure, feel free to call us for baking tips! 877-642-0644
Avid bread baker here (bake weekly for me, family, friends, and gifts)! I've used the flour a few ways - it definitely behaves differently than regular - absorbs a lot of liquid, stays kind of sticky, etc. No matter what I did, the bread still tasted delicious, but sometimes with so little rise it was too flat or dense.
I couldn't wait to try this recipe and today I did! It came out perfectly. Just like the pictures shown. It's just wonderful, nutty, filling, moist, and much lighter than my other tries even with mixed flours.
Sometimes you just have to figure out the knack of a thing and this recipe nails it. No long rising. No hot temps. No Dutch oven. No overnight, second or third rising. And yet this works perfectly. It is just delicious with a little butter. May use this as my breakfast.
If you haven't tried it, I highly recommend using this recipe first. Kudos for figuring out a surefire way to make it work well.
I am looking to get an electric stone grinder & want to make yeast sandwich bread initially. I am concerned with the difference of all purpose flour compared to whole wheat einkorn flour. Can I just grind it finer or perhaps substitute quantities? Or is there a way to make all purpose einkorn flour from berries to insure the freshest flour? I plan to do this as I must buy the berries less frequently than I will be able to purchase flour. Please advise. Thank you.
It is nearly impossible to make all purpose flour at home; we sift and remove only a portion of the bran and germ by weight at our Italian mill and cannot be done precisely at home with available sieves.
Thanks so much for your recipes! Your video on sourdough was so well done and your approach to it seemed effortless. Although I know you've made bread thousands of times it gave me the encouragement to just go for it. I appreciate your commitment to the value food plays in our lives and health.
I started making a no-knead einkorn loaf from a recipe blog, but was concerned when it didn’t rise much, even after 10 hours. Not wanting to waste the flour, I took a chance and followed this recipe from the second rise forward, and it turned out great! Maybe not as high a dome as if I’d followed the recipe from the start, but absolutely delicious, with a nice crispy crust. Will definitely make again!
Since the gluten is weak, would the recipes for no-knead bread that say let the yeast work in the dough for 24 hours not work with einkorn flour? Is the gluten weak or just a lesser amount of gluten? Is the gluten something that the yeast "eats"? So, if the yeast is left to "eat" too long, all the gluten is destroyed and then the bread cannot rise? (Of course, I am just an amateur at this.)
Einkorn has as much gluten as modern wheat but the protein strands that make up the gluten are short and brittle vs. long and stretchy. Working einkorn to 'develop' stronger gluten does not work. Working with active proofing dough and baking 'on the rise' is very important. Overproofing will cause a very tough and dense dough.
You give the adjustment for wholemeal einkorn as 96g/cup and 5% more water.
By my calculations that is:
Flour 432g
Water 433g
I have never seen a 100%+ hydration bread recipe before. Is this correct or have I got my sums wrong?
This is my third attempt to bake this wonderful bread . Is been ok the first two times but I want to keep improving.
My question: steps number 4 and five are not clear to me . Do we heat up the baking pans before placing the dough?
My next learning step is making it with sourdough ?but I am not there yet .
I am new to baking.???
We are so happy to hear you are working to become an einkorn bread baker! Practice makes perfect :)
You do not need to heat the loaf pan before baking your bread. In step 4, you will preheat your oven, then separately, grease your loaf pan. Set the pan aside until you are ready to add your loaf. Once you place your loaf into the pan, cover and set it aside (at room temperature) for 30 minutes. Then you can place it in the oven! Hope this helps! If you have more questions, feel free to reach out to our baking experts at 877-642-0644.
When making this recipe using half whole wheat Einkorn flour and half all purpose Einkorn flour, what adjustment is required to the amount of water to be used?
We'd suggest going halfway in the conversion (we normally suggest increasing water by 5% when substituting WW for AP Einkorn Flour). So for this recipe, increase water by 10 grams.
Do you have any bread making recipes in video, on YouTube or a website?
Can this commercial yeast be substituted by a sour dough starter or in another way? I am new to bread making but want to learn to make excellent high quality bread. Seems like einkorn & maybe other whole grains are the way.
Does anyone make & sell online high quality einkorn whole wheat bread?
We do not have any videos of bread machine recipes. If you'd like to make a sourdough loaf, we recommend this recipe. We do not sell baked bread at this time, only cookies and sourdough crackers.
For the sourdough loaf, why do I have to seal the levain tightly while it's developing, rather than covering with a paper towel? Also, why do I have to add sugar to the recipe, and why do I have to add milk and butter? What does each ingredient do for the sourdough? Don't traditional European recipes call for only 4 ingredients-Sourdough starter, flour, salt, and water? Why do you call for more ingredients? I love your flour by the way, and I also mill my own! Thank you!
The yeast levain in the jovial einkorn recipe book calls for a pinch of yeast plus 1/4 teaspoon to be added later. My bread doesn’t rise well and this recipe for beginners is calling for 1 1/2 teaspoons of yeast. Is insufficient yeast the reason for the minimal rise I am experiencing?
Einkorn has very weak gluten and will break if forced to expand too quickly leading to a dense loaf. The levain uses a small amount so that it expands slowly and will not overproof. The amount in the yeast levain and the amount in this recipe are different only because they are different recipes. This bread recipe is quick and easy without a levain.
Question, why do you have to let the einkorn bread cool to room temperature?
Also, I can’t find a recipe for a large (9x5”) pan. I tried making two smaller recipes and combining them in one pan but had trouble getting the bread thoroughly cooked without burning the top.
Lastly, is this flour available at local stores in the US or is it only available from Amazon?
Best practice is to let the bread fully cool before slicing so that it slices better and doesn't get crumbly. Try to increase the recipe 25% for the 9 x 5 pan (multiply all ingredients grams by .25) and see if you get better results. (you will need to bake a bit longer too)
Flour is available on our site, other online vendors and local stores including Whole Foods and more. Use our store locator to choose the item you are looking for and then input your zip code to see stores in your area:
https://jovialfoods.com/store-locator/
Thank you,
How long will it last?
Thanks
Question, once both are good and ready, is it ok to just combine the two together? Or would that be a bad idea?
Thanks for any help! Looooove the einkorn flour so much.
Look for your starter to rise up and bubble within 5 hours of refreshing to know when it is ready to bake with.
Can I mix my WW starter with my AP starter? I made one of both to experiment, and they are coming along great. However, I wanted to know if I could mix my starters with one another now that they are both coming along. I don't want to have to keep feeding two different starters. I hope I clarified myself better :)
Thank you!
I have also made tons of chocolate chip cookies with Einkorn flour. They turn out great, even when I make them with a flax egg. Thank you for bringing back this grain!
When using whole wheat flour, weigh a cup at 96 grams and increase the liquid by 5%. Or we recommend this Easy Whole Grain Einkorn Bread recipe: https://jovialfoods.com/recipes/easy-einkorn-bread-recipe/
I’m at 7000 ft, Thanks!
Also, carb and fiber, protein info?
Nutrition information for All-Purpose Flour can be found in the ingredients & nutrition tab here: https://jovialfoods.com/organic-einkorn-all-purpose-flour-2lb/
3) Can flax meal be added to the batter for enhanced nutrition?
Thanks so much!
I couldn't wait to try this recipe and today I did! It came out perfectly. Just like the pictures shown. It's just wonderful, nutty, filling, moist, and much lighter than my other tries even with mixed flours.
Sometimes you just have to figure out the knack of a thing and this recipe nails it. No long rising. No hot temps. No Dutch oven. No overnight, second or third rising. And yet this works perfectly. It is just delicious with a little butter. May use this as my breakfast.
If you haven't tried it, I highly recommend using this recipe first. Kudos for figuring out a surefire way to make it work well.
By my calculations that is:
Flour 432g
Water 433g
I have never seen a 100%+ hydration bread recipe before. Is this correct or have I got my sums wrong?
My question: steps number 4 and five are not clear to me . Do we heat up the baking pans before placing the dough?
My next learning step is making it with sourdough ?but I am not there yet .
I am new to baking.???
You do not need to heat the loaf pan before baking your bread. In step 4, you will preheat your oven, then separately, grease your loaf pan. Set the pan aside until you are ready to add your loaf. Once you place your loaf into the pan, cover and set it aside (at room temperature) for 30 minutes. Then you can place it in the oven! Hope this helps! If you have more questions, feel free to reach out to our baking experts at 877-642-0644.
Thank you!
Susan
Can this commercial yeast be substituted by a sour dough starter or in another way? I am new to bread making but want to learn to make excellent high quality bread. Seems like einkorn & maybe other whole grains are the way.
Does anyone make & sell online high quality einkorn whole wheat bread?
Thank you!
Susan
Also, I can’t find a recipe for a large (9x5”) pan. I tried making two smaller recipes and combining them in one pan but had trouble getting the bread thoroughly cooked without burning the top.
Lastly, is this flour available at local stores in the US or is it only available from Amazon?
Flour is available on our site, other online vendors and local stores including Whole Foods and more. Use our store locator to choose the item you are looking for and then input your zip code to see stores in your area:
https://jovialfoods.com/store-locator/