Einkorn Bread Recipe For Bread Machine or Oven

Einkorn flour brings a lovely old-world charm to the kitchen, doesn’t it? If you’re experimenting with Einkorn for the first time or you’ve been a long-time fan, this Einkorn bread recipe is a real treat. Simple enough for any baker, this loaf can be made using a bread machine or the traditional oven method. The result is a delightful bread that’s just right for your favorite sandwiches, a crunchy toast, or even by itself with a dab of butter. Let’s get baking!

Baking with Einkorn wheat flour is becoming more popular as people learn about the benefits of this ancient grain. Einkorn flour bread has a nutty flavor and a slightly denser texture than bread made with modern wheat.

Despite its numerous benefits, switching to Einkorn involves a learning curve. For the past few years, I have perfected my family’s favorite recipes to Einkorn flour. I share my best tips and recipes with you so you don’t need to waste time and money on trial and error.

This recipe comes in two variations: one for the bread machine and another for oven baking. You can use our handy Einkorn Conversion chart to substitute whole wheat Einkorn flour instead of all-purpose in your recipes! Now for the Einkorn bread recipe.

Einkorn Bread Recipe

Ingredients

• 4 cups Einkorn flour
• 1 1/2 cups warm water – 110-115 degrees F
• 1 packet of active dry yeast
• 1 tsp real salt
• 2 Tbsp unsalted butter, cut into small cubes and softened
• 1/4 tsp ground ginger powder 
• 1/2 tsp apple cider vinegar

Notes

• Einkorn is heavier than other flours, but both ginger and ACV help with the rise. Don’t worry, you won’t taste them at all.
• Einkorn dough is stickier than all-purpose flour dough. It’s not wetter per se, just stickier. For more helpful information, see our tips for using Einkorn flour.
• I use raw, organic ACV that has 6.3% acidity. If you use a 5% acidity ACV, you may have to increase the amount to 3/4 tsp to get the desired rise.
• Find more Einkorn bread-making tips.
• Read about why we use real salt.

Instructions for Oven Baking

1. Put flour, ginger, and yeast in a bowl and combine well.
2. Add the butter cubes and combine them until they’re smaller chunks. Don’t worry about them being chunky.
3. Heat the water to 110-115 degrees F – do not heat the water above 115 or you will kill the yeast. If you overheat it, let it cool to the right temperature before adding it to the flour mixture.
4. Add the ACV and salt to the warm water.
5. If you have an electric mixer with a bread hook, use it. If not, you can knead the dough by hand.
   • Turn the mixer to low and slowly add the warm water mixture to the flour while mixing on low for 10 minutes.
6. After 10 minutes of mixing, turn off the mixer and scrape down the sides of the bowl.
7. Next, place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a damp towel. I have been using these plastic proofing bags for about a year now and love them. I get a better rise using them.
8. Allow the bread to rise in a warm area for 25 minutes or until it is 60% its original size.
   • Remember, Einkorn bread should not double in size. Overproofing Einkorn dough will cause it to collapse when baked, so be careful not to overprove.
9. Butter or oil a bread pan.
10. Shape the dough in the form of your bread pan, then place it seam-side down into the pan.
    • I prefer to work bread with hands moistened with water, but you can oil or butter your hands instead.
11. Cover the pan with plastic wrap, a moist towel, or the proofing bag I use, and let the bread rise for another 25 minutes or until it is 60% risen. If it rises to touch the cover, remove it and let it continue to rise uncovered.
12. Bake in a preheated 375-degree F oven for 45-50 minutes or until golden brown.
13. Place the pan on its side on a cooling rack and allow it to sit for 10 minutes before removing the loaf from the pan.
14. Turn the bread out on the cooling rack and let it sit until completely cool before slicing. This will take about an hour.
    • I must confess, I often slice the end off and try it with some butter before it’s cool.
    • Slicing your bread before it’s completely cool will cause it to have a more crumbly texture. I’m told this is due to moisture escaping from the loaf in the steam.

Instructions for Bread Machine

1. Add water and ACV to the bread machine pan.
2. Then add, in this order:
   • The flour.
   • Make a well in the middle of it and add the yeast.
   • Next, add the salt to one end.
   • Lastly, divide the butter cubes between the corners of the pan.
3. Every bread machine is different, so adjust these directions for your machine.
   • Set a 10-minute mixing/kneading cycle.
     • I have to set my machine on the whole wheat bread setting and then set a timer to remind me to stop it after the mixing cycle. I do this because this setting has a 10-minute kneading(mixing) cycle.
   • Once the mixing cycle is complete, set a 50-minute rising (or fermenting, as my machine calls it) cycle.
   • When the time has passed, set a 50-minute bake cycle. Set the crust to the desired brownness. I use the medium setting.
4. If your machine has a customizable cycle, that is awesome. Set the above parameters and start the machine.
5. Once the bread is finished baking, remove the pan from the machine. Set it on its side on a cooling rack and allow it to cool for 10 minutes before removing the loaf.
6. After 10 minutes, turn the loaf out of the pan onto the cooling rack and allow it to cool completely before slicing.
   • Letting it cool completely will help prevent a crumbly loaf. 

How to Store Homemade Bread

• Homemade bread can be stored in an airtight container at room temperature for 3-5 days.
• I use these bread bags and put it in the fridge. I just started using these this year and I love them.
• It will keep for about 2 weeks if kept in the fridge.
• It can be frozen for 6 months. Slice it first and wrap individual slices in parchment or freezer paper before placing them in a freezer bag. The longer it’s stored, the less fresh it will be.

I store my bread in slices and/or in the freezer.

• For more extended storage, I freeze them and thaw them out the night before I need them.
• After the bread is completely cooled, I slice it into thin slices.
• I wrap the pieces that don’t cut well enough for sandwiches in parchment paper and put them in a food storage bag or box for toast.
• I write “toast” or “sandwich” on the outside of the bag or on a piece of freezer tape on the container.

Wrap Up

This Einkorn Bread Recipe is perfect for those with gluten sensitivities or who are looking for a healthier alternative to white bread or processed store-bought bread. The benefits of Einkorn flour include being more nutritious and easier to digest than modern wheat varieties. Try this recipe today, and let us know how it turned out in the comments below! Trust us – there’s no going back after that!

As always, we’re here to help.