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–+ servings
loaf of Einkorn Bread

Einkorn Bread Recipe

This recipe can be made in a bread machine or oven, so it’s perfect for any level of baker. This recipe yields a delicious loaf that is perfect for sandwiches, toast, or simply eating on its own. Let’s get baking!
4 from 6 votes
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Course: Bread
Cuisine: American
Keyword: bread recipes, Eiknorn recipes, einkorn bread, Einkorn Flour
Prep Time: 20 minutes
Cook Time: 55 minutes
Rising Time: 50 minutes
Total Time: 2 hours 5 minutes
Servings: 14 or more
Calories: 16kcal

Ingredients

Instructions

Instructions for Oven Baking

  • Put flour, ginger, yeast in a bowl and combine well. (See the notes below for an alternative method of proofing the yeast first, if you prefer doing that)
  • Add the butter cubes and combine them until they're smaller chunks. Don't worry about them being chunky.
  • 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.
  • Add the ACV and salt to the warm water.
  • If you have an electric mixer with a bread hook, use that. If you don’t have a mixer, 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.
  • After 10 minutes of mixing, turn off the mixer and scrape down the sides of the bowl.
  • 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.
  • Allow 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.
  • Butter or oil a bread pan.
  • Shape the dough to 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.
  • 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.
  • Bake in a preheated 375-degree F oven for 45-50 minutes or until golden brown.
  • 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.
  • Turn the bread out on the cooling rack and let it sit until completely cool before slicing. This will take about an hour.
    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

  • Add water and ACV to the bread machine pan.
  • Then add to the pan, 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.
  • Every bread machine is different so adjust these directions to your machine.
    (1) 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.
    (2) Once the mixing cycle is complete, set a 50-minute rising (or fermenting as it’s called on my machine) cycle.
    (3) When the time has passed, set a 50-minute bake cycle. Set the crust to the brownness you want, I use the medium setting.
  • If you have a customizable cycle that is awesome. Set the above parameters and start the machine.
  • 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.
  • 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. 

Notes

  • If you prefer to proof your yeast, place it in a bowl with the warm water and let it sit while you mix the other ingredients. Crucially, do not add salt to the warm water with the yeast; instead, mix the salt into the flour first. Once the yeast has proofed, pour the yeast-water mixture into the flour mixture. Then, continue with the rest of the recipe as usual.
  • 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.
  • I use raw, organic ACV that is 6.3% acidity. If you use a 5% acidity ACV, you may have to increase the amount to 3/4 tsp to get the rise you want.
  • Find more Einkorn bread-making tips.

Nutrition

Nutrition Facts
Einkorn Bread Recipe
Amount per Serving
Calories
 
16
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.4
g
Cholesterol
 
4
mg
1
%
Sodium
 
168
mg
7
%
Potassium
 
6
mg
0
%
Carbohydrates
 
0.2
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.004
g
0
%
Protein
 
0.2
g
0
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
0.001
mg
0
%
Calcium
 
2
mg
0
%
Iron
 
0.02
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.