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This Einkorn Bread recipe stands out for its use of ancient einkorn flour, which offers a uniquely nutty flavor and a lighter texture compared to conventional wheat.
Einkorn is prized for its higher protein and fiber content, making this bread a nourishing option that supports digestive health and sustained energy levels.
Unlike many store-bought breads, this recipe uses natural ingredients such as honey and extra virgin olive oil, contributing beneficial plant-based fats and a touch of natural sweetness.
The recipe is approachable for everyday cooking—no fancy equipment or complicated steps are needed, making it perfect for both beginners and seasoned bakers.

With its relatively quick preparation and rise times, it’s a satisfying homemade bread choice that fills your kitchen with comforting aromas and delivers wholesome nutrition. This bread is ideal for meal prep, sandwiches, or as a hearty side, balancing taste, texture, and health benefits beautifully.
Must-Have Tools for Perfect Results
Large Mixing Bowl
Essential for combining and activating the yeast, this bowl’s generous size allows room for dough to expand without mess. A durable bowl is a kitchen staple for mixing, marinating, and serving.
Wooden Spoon
Perfect for initial dough mixing, the wooden spoon withstands heavy stirring and kneading without scratching your cookware. It’s a versatile utensil for cooking, baking, and stirring thick batters.
Loaf Pan (Standard Size)
The key to shaping your bread loaf and achieving an even bake, a non-stick or greased loaf pan ensures the bread rises beautifully with crisp edges. A must-have for homemade bread, meatloaf, and casseroles.
Kitchen Towel
Used for covering dough during proofing, a breathable cotton kitchen towel maintains the right humidity and warmth to help the yeast work efficiently. A multi-purpose tool that’s indispensable for baking and general kitchen tasks.
Measuring Cups and Spoons
Accurate measurement of ingredients like flour, yeast, and honey guarantees consistent results every time. Precise measuring tools are foundational for successful baking and cooking.

Einkorn Bread
Equipment
- 1 large mixing bowl
- 1 Wooden spoon
- 1 Standard-Size Loaf Pan
- 1 Kitchen Towel (cotton recommended)
- Measuring cups and spoons set
Ingredients
- 1 cup 230 g room-temperature water
- 2 teaspoons active dry yeast
- ¼ cup 80 g honey
- 2 tablespoons 20 g extra virgin olive oil
- 1 teaspoon salt
- 3 ½ cups 440 g all-purpose einkorn flour (see Notes for alternatives)
Instructions
- Activate the Yeast: Pour the warm water into a large mixing bowl. Sprinkle the yeast evenly over the surface. Allow it to rest undisturbed for about 5 minutes until it becomes bubbly and frothy, indicating the yeast is active and ready.
- Combine Wet Ingredients: Whisk the honey, olive oil, and salt into the yeast mixture until well blended. This mixture adds moisture, flavor, and helps with the bread’s tenderness.
- Incorporate the Flour: Gradually add the einkorn flour to the wet ingredients. Stir gently at first with a wooden spoon until the dough starts to come together but becomes too stiff to mix with the spoon alone.
- Lightly Knead the Dough: Using your fingertips, carefully fold in the remaining flour. Knead the dough gently, just enough to combine all the flour without overworking. Einkorn dough is sticky and delicate—over-kneading will toughen it, so handle it with care.
- First Rise (Proofing): Cover the bowl with a clean kitchen towel and place it in a warm spot. Let the dough rest for about 60 minutes, or until it doubles in volume. This slow fermentation allows the dough to absorb moisture and develop flavor.
- Shape the Loaf: Dust your hands lightly with flour to prevent sticking. Gently shape the risen dough into a loaf form. If the dough feels too sticky, sprinkle a little flour as needed, but avoid adding too much to keep the crumb tender.
- Second Rise: Transfer the shaped dough into a greased or parchment-lined standard loaf pan. Cover again with the towel and allow it to rise for an additional 30 minutes to puff up and fill the pan.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Remove the towel and bake the bread in the center rack for approximately 35 minutes, or until the crust is a deep golden brown and the loaf sounds hollow when tapped.
- Cooling: Remove the bread from the oven and let it cool completely on a wire rack before slicing. This resting time helps the crumb set and prevents the bread from becoming gummy.
Notes
- Flour Variations: For a nuttier flavor and more fiber, substitute up to half the einkorn flour with whole wheat einkorn flour or freshly ground einkorn flour. Adjust the liquid slightly if needed.
- Handling Sticky Dough: Einkorn dough tends to be wetter and stickier than modern wheat doughs. Resist the urge to add too much extra flour, as this can make the bread dense.
- Proofing Tips: Temperature and humidity affect rise time—if your kitchen is cool, allow more time for the dough to double. Conversely, a warm, humid environment will speed up fermentation.
- Storage Advice: Store the bread wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. For longer storage, freeze sliced bread in airtight bags.
- Honey Substitute: If you prefer, replace honey with maple syrup or agave nectar for a vegan-friendly version.
Chef’s Secrets for Soft, Flavorful Bread
To achieve the perfect Einkorn bread, patience and gentle handling are key.
Einkorn flour behaves differently than modern wheat—it absorbs liquid slowly and produces a stickier dough that resists heavy kneading.
Avoid overworking the dough, as this can lead to a dense loaf rather than a light, tender crumb. Instead, use your fingertips to incorporate flour gently.
Letting the dough rest longer during the first rise allows the flour to fully hydrate, enhancing the bread’s texture and flavor.
Also, covering the dough with a breathable kitchen towel rather than plastic wrap helps maintain just the right humidity, encouraging a steady rise.
Finally, resist slicing the bread right out of the oven; allowing it to cool completely ensures the crumb sets properly and makes slicing easier.
Serving Suggestions to Elevate Every Slice
Einkorn bread’s mild, nutty flavor pairs wonderfully with both savory and sweet accompaniments.
Serve warm slices with creamy butter and a drizzle of honey for a simple, comforting treat.
It also complements hearty soups, stews, or fresh salads, adding wholesome texture to your meal.
For sandwiches, try it with smoked turkey, avocado, and crisp greens, or create an open-faced toast topped with mashed avocado, a sprinkle of chili flakes, and a squeeze of lemon.
Toasted slices make a delightful base for bruschetta or can be cubed and used in savory bread puddings.
Its slightly chewy texture and robust crust hold up well to spreads, dips, and toppings, making it a versatile choice for breakfast, lunch, or dinner.
Storage Tips for Freshness and Flavor
To keep your Einkorn bread fresh, store it wrapped loosely in a clean cotton or linen kitchen towel at room temperature.
This breathable wrapping prevents the crust from becoming soggy while maintaining softness inside.
Avoid storing bread in plastic bags at room temperature, as this can trap moisture and lead to mold.
For longer storage, slice the bread and place the slices in an airtight freezer bag, removing as much air as possible before freezing.
When ready to eat, toast slices directly from the freezer or thaw at room temperature for a few minutes.
Fresh bread is best enjoyed within three days of baking, but freezing preserves flavor and texture for up to three months.
Frequently Asked Questions About Einkorn Bread
1. Can I use regular whole wheat flour instead of einkorn?
While you can substitute whole wheat flour, einkorn has a unique gluten structure that results in a lighter, more tender loaf. Regular whole wheat may produce a denser bread, so you may need to adjust liquids and kneading time.
2. Why is the dough so sticky?
Einkorn flour absorbs water more slowly and has a different protein makeup, which makes the dough stickier than traditional wheat dough. This is normal and part of einkorn’s character, so handle it gently without adding too much extra flour.
3. How do I know when the bread is fully baked?
Look for a deep golden-brown crust and a hollow sound when you tap the bottom of the loaf. An internal temperature of around 190°F (88°C) also indicates it’s done.
4. Can I make this bread without honey?
Yes, you can replace honey with other natural sweeteners like maple syrup or agave nectar, or omit it altogether if you prefer an unsweetened loaf.
5. What is the best way to slice the bread?
Use a serrated bread knife and wait until the loaf has completely cooled to room temperature. Cutting too early can cause the bread to crumble or squash.
This recipe is inspired by livesimply and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.