Easy Einkorn Sandwich Bread Recipe
Recipes
![einkorn sandwich bread](https://jovialfoods.com/wp/wp-content/uploads/2015/03/Easy-Einkorn-Sandwich-Loaf-22-1200.jpg")
Einkorn sandwich loaf is one of our favorite recipes and its sure ...
Einkorn Bread Recipe for Sandwich Bread
Ingredients
- 1¼ (295 g) cups warm water
- 1½ teaspoons dry active yeast
- 2 tablespoons oil or butter, melted and cooled
- 1 tablespoon sugar or honey
- 3¾ cups (450 g) jovial All-Purpose Einkorn Flour
- 1¼ teaspoons sea salt
Instructions
- In a large bowl, combine water, yeast, oil or butter, sugar or honey. Stir until creamy.
- Measure the flour with a baking scale or spoon into a measuring cup, then add it on top of yeast mixture. Sprinkle the salt on top.
- Mix with a spatula or jovial’s einkorn knead tool until the flour is absorbed and you have a wet, sticky dough.
- Cover tightly with plastic wrap. Let rise for 45 minutes.
- Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan.
- Transfer the dough to a lightly floured work surface. The dough will feel very sticky and wet, but try not to add more additional flour than what you have dusted the work surface with or you may find dry flour baked in the bread. Shape the dough into a loaf. A bowl scraper is a great tool to help with shaping the sticky dough.
- Place in the loaf pan, cover with oiled or buttered plastic wrap to inhibit the plastic from sticking the dough. Let rise for 30 minutes. Remove the plastic wrap.
- Bake for 40 minutes, until the crust is golden brown. Let cool completely before slicing.
A few notes on this recipe:
- The dough will feel very soft and wet, but refrain from adding more flour. Add just a few tablespoons during shaping.
- You may substitute milk for the water 1:1.
- You may use any fat of your choice, including vegetable oil, lard or coconut oil. If you use a solid fat, melt it and let it cool before combining the fat with the other ingredients.
- The sweetener is not essential or if you prefer to omit sugar or honey, you may use a different sweetener like maple syrup or coconut sugar.
- You may also make this loaf in a bread machine, just follow the instructions on our previous post about creating a custom setting for einkorn bread.
- If you are on a salt-free diet, you may omit the salt. The bread won’t brown as much, but do not extend the baking time.
- Sourdough bakers can also bake this loaf by substituting ½ cup (100 g) of refreshed starter for the dry active yeast and lengthening the first rise to 10 to 15 hours at room temperature. After shaping the loaf, the second rise should be lengthened to 60 to 90 minutes.
• 4 teaspoons dry active yeast
• ¼ cup tablespoons oil
• ¼ cup honey
• 11 ¼ cups (1350 g) Einkorn Flour
• 2 1/2 teaspoons sea salt
Can you help?
I would greatly appreciate any tips or recipe alterations you could give me! Thank you!!
increase temperature by 15%, shorten bake time, increase liquid content and consider adding an egg white depending on the recipe as it will give more structure to the dough
Any tips on how to get the loaf out of the pan easier?
Every loaf I've baked, this recipe and the "beginner" loaf, always fight me to get out of the pan.
I let it cool for 15 min in the pan first but then I have a heck of a time getting it out to finish cooling on the rack.
If I let it sit any longer in the pan it ends up getting damp on the sides from all the moisture in the loaf.
Regardless, I've really been enjoying being able to bake again now that I've found your flour. :)
I used mostly white flour and "some" whole wheat flour. Bread was good but not Great.
It’s delicious! BUT, neither of our breads rise in the final product. We get rise initially in the rising process. Help please!
Also, should we just transfer the sticky dough right to the pan as opposed to kneading it some?
(Ie is it important to touch it as little as possible?)
Thanks for your help!
thanks so much, Beth
https://www.youtube.com/watch?v=Hhz3-9vszPs&list=PLpYboIbSo6fjL1Pa1sGYuqRQgBQJoNVHz&index=4
We’re so happy to have bread again in our kitchen after an absence of several months duration. This bread is excellent. Thank you for the recipe.
I literally just now had a closed face sandwich made with this bread and Wild Planet Albacore tuna. I was in nirvana.
We do have one question. If we use goat’s milk instead of water, will the finished loaf need to be kept in the fridge because of the milk in the loaf? We’d like to know this because that is what we want to use in the next one.