How to Make Einkorn Bread

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

The first of September is just one week away, and my social media feed is already buzzing with talk of pumpkin baked goods and cozy soups. I’ve even read a few status updates that mention cooler weather.

An easy homemade bread recipe using an ancient whole grain: einkorn!

I haven’t embraced a can of pumpkin just yet, and the temperatures in Florida are still close to 100 degrees. But I’m all for thinking about cooler weather foods, like cozy soups, warm yeast bread, and a chai latte. Then again, I don’t think I ever stopped enjoying cooler weather foods. September just means that it’s safe to talk about them in public, right?!

As the weather begins to cool down (and we Floridians lower the temperature of our air conditioning systems to pretend), there’s no better time to make a loaf of homemade bread.

An easy homemade bread recipe using an ancient whole grain: einkorn!

I must stop here and tell you: I don’t make yeast bread very often. In fact, 99% of the time, I purchase bread from a local market in our area. The market bakes and sells this incredible sourdough bread, which is perfect for toast and sandwiches. Just recently, I attended a sourdough class and “birthed” my first successful sourdough starter (see the photo, here), so hopefully with lots of practice and patience, I’ll be able to make amazing sourdough bread in the future, too. In the meantime, I purchase bread from the market.

An easy homemade bread recipe using an ancient whole grain: einkorn!

In the fall, when soup graces our table far more often than it did during the summer grilling season, and the kids are in school during the day (which means a few quiet hours during the day to work and think), I’ll sometimes whisk together a few simple ingredients to make a loaf of homemade bread to have with dinner.

There’s nothing, in the kitchen, like the smell and gratification that comes from mixing together the ingredients to make a yeast bread, watching the sticky dough magically double in size, and then breathe in the aroma of the bread baking in the oven.

An easy homemade bread recipe using an ancient whole grain: einkorn!

And when I actually take the time to make a homemade loaf of bread, the slices are usually gone within a few hours, leaving just a couple of slices left to enjoy (and fight over ;)) with an evening soup. When I remember to sneak some of the homemade bread out of sight before school pickup, the thick slices are used to make the best French toast on Saturday morning. There’s just something incredible about thick-sliced French toast that’s made from soft homemade bread!

An easy homemade bread recipe using an ancient whole grain: einkorn!

As you’ve probably guessed, today’s recipe is for homemade bread. A couple of years ago, I shared a whole wheat bread recipe and crusty bread recipe, both of which have become reader favorites. Today’s recipe is a whole grain-based bread, but it doesn’t call for whole wheat flour; rather, this recipe is made from einkorn flour.

If you’ve been around Live Simply for a while, you may already know about einkorn flour. If you’re new to Live Simply, or just need a refresher, let’s chat for just a second about this special flour, and why it makes such great homemade bread.

An easy homemade bread recipe using an ancient whole grain: einkorn!

What is Einkorn Flour?

Einkorn is known as the oldest variety of wheat making it an “ancient” grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. To put it simply, einkorn is the wheat men were eating in the earliest days before modern-day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties. Einkorn is slowly gaining popularity, but is still grown in only a few regions in Europe.

The sweet, ancient grain has a lighter texture and taste than modern-day wheat, and contains a more favorable gluten ratio. People with minor gluten sensitives may be able to consume einkorn without the issues associated with whole wheat due the lack of D-genome, however, einkorn is not gluten-free. Einkorn is packed with nutrition, containing high levels of protein along with the antioxidant beta-carotene lutein and minerals.

Einkorn looks and tastes similar to white flour, so it’s the perfect healthy flour to use when making soft, fluffy bread. Einkorn is sold in some health food stores and online.

Today’s recipe uses just four simple ingredients to make a soft and sweet homemade bread that’s delicious to serve with butter and soup, or turn into French toast. I personally find that this bread is a bit too soft for sandwiches, although I may be biased since I prefer my sandwiches to made with dense sourdough bread. If you’d like to try to make this bread for sandwiches, you may want to reduce the honey to only 2 tablespoons. This may also mean upping the flour amount by just a tablespoon or two.

Happy soon-to-be fall, and happy baking!


How to Make Einkorn Bread
4.91 from 10 votes

How to Make Einkorn Bread

There’s nothing, in the kitchen, like the smell and gratification that comes from mixing together the ingredients to make a yeast bread, watching the sticky dough magically double in size, and then breathe in the aroma of the bread baking in the oven.

Course How To
Cuisine American
Keyword Einkorn Bread
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Calories 2123 kcal
Author Kristin Marr


  • 1 cup water room temperature, 230 g
  • 2 tsp active dry yeast
  • 1/4 cup honey 80 g
  • 2 TB extra virgin olive oil 20 g
  • 1 tsp salt
  • 3 1/2 cups all-purpose einkorn flour See "Ingredient Notes" for using whole wheat einkorn flour or freshly-milled einkorn flour., 440 g, where to buy


  1. In a large bowl, sprinkle the active dry yeast over the water. Let the mixture rest for about 5 minutes. You'll notice that the yeast begins to foam and sink.
  2. Whisk in the honey, extra virgin olive oil, and salt. Add the flour, and stir with a wooden spoon just until it becomes too hard to stir the mixture with a spoon. Your hands will get messy for this next part, that's just part of the bread-making process.
  3. Use your fingertips to bring the rest of the flour into the dough mixture. This may require gently kneading the dough a couple of times. Einkorn doesn't like to be messed with, so do not overwork the dough. Stop "kneading" once the flour has been combined with the wet ingredients. The dough will probably feel and look sticky. That's okay! Einkorn slowly absorbs liquid ingredients, so as it rests, it will absorb more of the liquids.
  4. Cover the dough with a towel, and let it rest and double in size for about an hour. I've let my dough rest for an entire afternoon without issue. The goal here is at least an hour resting time. Keep in mind that if your home is very humid and hot, the dough may get stickier.
  5. Once the dough has doubled in size (about an hour), coat your hands with a bit of flour (this is optional, but it makes working with the dough easier), and form the dough into a loaf. I simply grab the dough, and shape it into a loaf. Einkorn is a bit sticky to roll out. If your dough is too sticky to handle, add just a couple of tablespoons of flour to the dough (until you reach a workable consistency), but remember not to overwork the dough while adding the flour.
  6. Place the loaf in a standard-size bread pan that's been greased or lined with parchment paper. Preheat the oven to 375F. Cover the bread with a towel, and allow it to rest for 30 minutes. The bread will again begin to rise and double in size. After 30 minutes, place the bread (with the towel removed) in the oven (preferably in the center of your oven), and bake for about 35 minutes. I've had to go as long as 40 minutes in the past, due to opening the oven door a couple of times while baking. The bread should have a golden crust and should have (imperfect) "lifted" sides.
  7. I know it's tempting to eat the bread fresh from the oven, but it's best to allow the bread to cool to room temperature before slicing.

Recipe Video

Ingredient Notes

If you’d like a “richer” loaf, try using whole milk and butter instead of the water and oil.

This recipe needs to be made with all-purpose einkorn flour. If you’re using whole wheat einkorn flour (either Jovial brand or freshly milled flour), you’ll need a different flour amount. You could use this recipe as a base (the liquid ingredients), and add whole wheat einkorn flour until you reach the ideal dough consistency.

An easy homemade bread recipe using an ancient whole grain: einkorn!

More from Kristin Marr
2-Ingredient Makeup Remover Balm
This post may contain affiliate links. As an Amazon Associate I earn...
Read More
Join the Conversation


  1. says: Kelly

    I am so excited to try this! Baking bread seems so intimidating but this was presented in a way that makes me feel semi-confident and excited to try. Growing up in apartments with a single mom cooking has been a skill I’ve slowly tried acquiring in adulthood but has been slow going. I’m trying to change that and this recipe could be really fun!

  2. says: Virginia

    I also am excited to try this bread! I grind my own flour from the einkorn grains. Will the bread be as good using it? (Maybe I’m showing my ignorance, but I did not realize there was an all purpose flour for einkorn). Did you use all purpose for your hamburger rolls? Maybe that’s why my rolls seemed to be darker? Thank you! I always look forward to your recipes!

    1. says: Kristin Marr

      Hey Virginia, I’m not sure how the bread will turn out with freshly milled einkorn. You may need to use more flour–I would definitely keep an eye on the dough and stop adding flour when it’s slightly sticky and workable (able to be handled–although it will be sticky). I would love to hear how much flour you use! For quite a long time, Jovial only sold all-purpose flour. Now they have introduced a whole wheat version. From my understanding, these two are similar to white whole wheat and whole wheat–one is just lighter. I haven’t played around with the whole wheat einkorn yet. I just recently learned about the difference ;).

  3. says: Bethany

    5 stars
    This looks so yum!
    Congratulations on your sourdough, I’m so excited for you! I just switched my sourdough starter from red wheat to einkorn last week. (I bought my Desem starter from Cultures for Health last year.) Sourdough is so fun to work with, I love seeing the little bubbles in my jar and imagine what I will use them in next. Sourdough Pancakes have become my family’s favorite. I even love them, even though I’m not generally a pancake person. Things just taste better when they are prepared right. 😀 So obvious, but a new revelation to me lately.
    I hope you enjoy working with your sourdough starter, and thanks for the great bread recipe!

    1. says: Kristin Marr

      Hey Bethany, Thank you! I’ve really been enjoying the process–from starting and feeding the starter to making my first loaf. The sourdough process is quite the artful process. I love it! I agree, there’s just something about well prepared food. The flavor that comes from sourdough, which is made from the simplest of ingredient, is absolutely amazing!

      1. says: Karen Clements

        I ordered on Ebay or can order from her Magazine MARYJANE FARMS. The WILD BREAD BOOK By Maryjane Butters. Tells you about keeping your sourdough starters with Einkorn Flour or other organic flours including gluten free flours. Order this magazine it is awesome.

  4. says: Ardith

    Hi, Kristin. I have a question for you. I want to order the Jovial Einkorn flour and the yeast through Amazon. Do you happen to know if it’s OK to select the 4 to 5 business day shipping option? Will these organic products hold up? Thanks so much, Ardith

    1. says: Kristin Marr

      Hey Ardith, Yes, that’s okay. I refrigerate the flour once I purchase it (receive it), and it lasts forever. But you don’t need to do this–you can keep the flour in the pantry. The yeast is okay to keep the pantry for a while.

      1. says: Ardith

        Wow, thank you for answering my question so fast, Kristin. I tend to keep my flour in the refrigerator as well, so this works great for me. Again, thank you so much. Cheer, Ardith

    2. says: Nancy Charlton

      I got some Jovial einkorn flour at Fred Meyer here in Portland OR. Small bag, about a pound package direction suggest half err inkorn and half White and use sourdough starter.

  5. says: Louise

    Just wondering what you’ve served alongside the bread in the bottom pictures? It looks like butter but jazzed up a bit (also very yummy looking!) 🙂

    1. says: Dorene Mathis

      I make my einkorn bread in bread maker and love it. We don’t eat it up before it gets mold on it. How do I keep it fresh without molding. I put it in a ceramic bread box.

      1. says: Norma

        Hello Dorene! So nice to see that you successfully use a bread machine for einkorn bread. Do you use a standard machine and standard cycles? Do you have a special recipe that you’d be willing to share? I’m new to einkorn.

  6. says: Natalie

    Hi Kristin, I make bread a lot and so I’m looking forward to trying your recipe. Just a quick question though – does the flour need to be soaked first? I’ve been reading a bit about grains needing soaking before using them although I’ve not done this myself before. Thanks for the great blog, it’s very inspiring!

    1. says: Kristin Marr

      Hey Natalie, Thank you so much! I soaked my grains for a number of years, but found the process was a bit challenging at times in terms of getting the final texture right in baked goods. I’ve found that whole wheat is a great option for soaked dough. Einkorn doesn’t perform so well when it’s soaked, at least not from my experience. I think the structure of einkorn, being that it’s remained true to its original form through the years, helps with being easier to digest–a huge perk of soaking wheat.

  7. says: Amy

    Hi, Kristin,

    I keep reading to shape the dough into a loaf before placing it in the pan. Any particular reason why you can’t just put the dough directly into the loaf pan?

    Thanks so much!

  8. says: Leah

    I just tried Einkorn flour for the first time with pizza! It’s great! I’m wondering how your purchase your flour, if you’ve found a bulk purchase option that may be cheaper. Thanks

  9. says: Julie

    I’ve made several loaves of Einkorn bread with your recipe. My family and I really like the taste, except for one issue. I’ve noticed that when I slice the bread for sandwiches, the slice crumbles instead of holding its shape. Is there something that I need to change or am I missing something? I appreciate any suggestions because I would like to continue using this recipe for sandwich bread.

    1. says: Kristin Marr

      Hey Julie, I’m wondering if adding an egg to the liquid ingredients may help the bread hold together for a sandwich. I haven’t tried adding an egg to this loaf recipe, but I’ve used an egg in the past for sandwich breads.

    2. says: Jackie

      Hello! I know this comment is old but maybe you’ll see it? With Einkorn you should let the loaf fully cool (about 2 hours) in order for it not to crumble. Hope that helps!

  10. says: Renee

    What kind of bread do you make for sandwiches? I noticed in post above that you mentioned making sandwich breads and this is what I really would like to try making.

    1. says: Kaitlyn Huff

      What’s the longest you’d let the bread rise each time? Our house is in the 60s all day. Each time I’ve made it it was delicious but only rised about 70% of yours. Specifically the bottom half, it was much denser than the top half. Almost like it sunk…

    1. says: Kristin Marr

      Hey Carol, Does it show any sign of rising, or none at all? If it does, you could try preparing it in the pan, and then placing it in the oven with the light on for a rise before baking. If not, I wonder if the yeast is still good/active?

    1. says: Jasmine

      It’s says that the recipe only takes 1hr 5 mins. It takes waaaaay longer if you account for rising time and baking. Looks like lunch will be served at 2 pm 😬

      1. says: Chardea Singer

        Hi Jasmine,
        We’re sorry for the misrepresentation of the total time and we are grateful she has caught this. We will go back and fix that so the little summary up top reflects the written recipe provided. When it comes to baking, it’s always best to read through the instructions fully to get a good grasp on total times.

        LS Team.

  11. says: Florentina

    Hello, I like very much einkorn flour and I know it is a big challenge to bake bread from it. Perhaps putting honey helps rising the bread but is it healthy? I know if honey exceeds 104° F it is unhealthy, toxic. What do you know about it?
    Thank you.
    Florentina from Romania

  12. says: Diana

    So I’m making this recipe again and this time I’m thinking 3 1/2 cups of flour might not have been enough? Before letting it rest for an hour, my dough was stickier than what urs look in the video, is that normal? The weather here right now is fall so the temp is def not hot or humid.

  13. says: Deb

    Hi Kristin, Your video is so clear in explanation that I’m eager to try your recipe! I’ve weighed the 3 1/2 cups of einkorn in this recipe, and it does not equal 440 grams. I get a measurement of approximately 350 grams. Did you quote the wrong number of grams, or should I increase the einkorn until it weighs 440 grams?

    1. says: Kristin Marr

      Hey Deb, Thank you. I would increase the amount to 440 grams. Measuring cups can produce different weight measurements, and how the flour is measured can also produce different measurements. Sticking with the weight measurement is usually best. Let me know how it goes!

  14. says: Stephanie

    Hi Kristin! Can you tell me when you got the darling bread pan, measuring cups and towel that were in this video? 🙂 Also, will you be adding an Einkorn pita bread recipe anytime soon? My family prefers pitas over sliced bread for lunches. Thanks.

  15. says: Tina

    5 stars
    Made your recipe today and it was delish! I did proof my yeast first , just for my own peace of mind. Thank you for the excellent video showing me how to cook with Einkorn flour!

  16. says: Kathleen Roberts

    I tried the recipe exactly as you showed on the video and it never did rise either time. I bought the active yeast from Whole FOods and it was not expired or anything. I followed the directions exactly. My loaf never looked like it rose one bit. I am baking it now. I hope is doesn’t come out like a brick. I do not know what I did wrong. Has this ever happened to anyone?

  17. says: Kathleen Roberts

    Hi, the bread tasted fine, but when i let it rest like your instructions said, first time and second time, it did not rise one bit. It was very sticky also. I put it to bake for time specified and it was delicious but very dense and heavy. I was a little disappointed at that. I just dont know what i did wrong?

    1. says: Kristin Marr

      Hey Kathleen, My guess is that it probably just needed more time to rise–a cold environment can change the rise time. Another guess is the bread may have been kneaded too much. Einkorn is sticky, but the stickiness increases when it’s worked too much. Just a few turns is all that’s needed. Hope that helps!

  18. says: Kathleen Roberts

    I am going to try again this Friday. Instead of letting it rest for half hour, should I let it rest one hour each time? I really want fluffy bread. I am concerned about the stickiness too of the dough. The video you posted had the dough looking normal and no stickiness at all.

    1. says: Kristin Marr

      Hey Kathleen, Are you using all-purpose einkorn (just want to make sure)? If so, handling the dough less may help with the stickiness. I would try increasing the rise time. I live in a very warm climate, so bread rises quickly. If your home is cold, you could try placing the dough in the oven (under the oven light with the oven turned off).

  19. says: Deborah wilson

    I just made this came out of oven looks good cooling now I had to use 1 cup of a sprouted organic spelt flour because I ran out of Ekiorn still looks good I hope heating honey is ok I never use honey but I did here because it was a gift I usually use mayple syrup I saw where a girl said is toxic I wish I would not have read it I have never herd that before

  20. says: Susan

    Hello and thank you for sharing your story, recipes and knowledge of the history of Einkorn flour! How much time does the einkorn need to autolyse? I made the blueberry muffins today and they were wonderful! One thing I noticed was the cupcake likes were extremely oily on the outside. Do you think the butter wouldnt have separated from the mixture if I had left it soaking fir a longer period of time?

  21. says: Gayle Catalina

    Can you bake einkorn bread on a baking stone? Like an artesian loaf. If so what temp and do you need to adjust the recipe?

  22. says: Kristi

    5 stars
    Kristin, I made your recipe and it works great. My loaf looked exactly as your picture. So often I’ve tried people’s bread loaf recipes for an Einkorn white and my bread does not look like the photograph! This is a keeper and I will continue to make it. I do refrigerate my loaf after the first few hours. I find that helps with any issue of crumbling the next day or so. It is winter here in a northern climate of the USA, so I do let my dough rise for sixty minutes before I put it in the oven. That seems to work well.

  23. 5 stars
    Hey Kristi:
    I will be making my first loaf of einkorn four bread via your recipe. I am not sure it is “all purpose” flour. May be simply the regular milled flour. I hope it works.
    For your information, most all other wheat flour is toxic to the body. It has been changed and hydolozed a 100 or more times. It is also GMO. Not good!
    I am diabetic and not supposed to eat any honey> Any substitutes? an egg? “Swerve”? or Stevia?


    1. says: Amanda

      Hope you don’t mind my interjection here. Just in case you come back before you bake the bread (or someone else has this question), It is worth mentioning that you don’t need to use sugar in bread at all. It simply helps the yeast multiply faster. Since honey doesn’t really add much to the liquid, you may not even have to adjust the amount of flour if you leave the honey out. No-calorie sweeteners (including stevia) can cause unhealthy drops in blood sugar, so it would be better not to add any kind of sweetener to the bread and just let it rest longer, if necessary. That’s my advice, anyway. 🙂

      PS: It is possible to manage diabetes in such a way that it won’t be harmful to eat honey occasionally, especially in something like bread, where you’ll be getting very little in each slice. Doctors tend to approach diabetes from the wrong angle, so you might try doing more research into that on your own.

  24. says: Amanda

    5 stars
    I made this bread a couple days ago and it’s delicious! This is actually my first time making successful yeast bread. My previous attempts didn’t work for various reasons (technically, most of my gluten-free loaves did rise, but they were still too dense for our liking). But now that we’ve discovered einkorn and I have learned some important lessons on the art of bread making, I have finally tasted the sweet joy of success! (And the sweet taste of delicious bread!) My husband is especially happy because he loves bread and was really missing good, soft bread since going gluten-free. Since I could never seem to get a truly soft, fluffy loaf, no matter which GF recipe I tried, einkorn is a Godsend in the truest sense of the word.

    I made some small changes. First, I doubled the recipe for two loaves. Second, I used coconut palm sugar because I didn’t have liquid honey and didn’t want to take the time to melt the creamy stuff. Third, I put the sugar right in the water with the yeast while proofing it, because that’s what most recipes call for, even though yours didn’t. Also, I didn’t really “form” the dough into loaves. Instead of taking the time to flour my hands and mess with the dough, I just kind of separated the dough into two lumps and dumped them into each bread pan. Then I just sprinkled a little flour right on top and leveled it off with a spoon. It baked beautifully this way, so I see no reason to go to any great effort to form the dough. The process of separating it into two lumps and smoothing it out in the loaf pans seems to have been sufficient working for the einkorn gluten.

    So far, we haven’t had any soft slices. One loaf was larger than the other (and it came out better), so we’re saving that for a little later. We cut the smaller one and made it into zwieback. It’s delicious! If you’ve never heard of/made zwieback, you should do it and share it with your readers. I’m confident your children would love zwieback, too, and it’s one of the easiest foods to digest (especially if made with einkorn). And it has a most satisfying crunch that you have to experience to understand. I may comment again once we’ve started the other loaf to give our thoughts on it. But I believe we will love it that way, too. 😀

    Someday, I hope to start a team-run homemaking blog. If this project is successful, I’ll link to this recipe. In the meantime, I’m sharing it with the ladies in my FB group. ^_^

  25. says: Petra

    Using the exact recipe above my dough is way too dry, could not even absorb all flour – what did I do wrong?
    Yes – I did measure correctly.

    1. says: Kristin Marr

      Hey Petra, Did you weigh the ingredients? That’s the best most accurate way to bake read. If you’re measuring, there’s always a high possibility there’s a different amount of flour or water. In this case, I would try adding 1 TB at a time more water until you reach the consistency needed.

  26. says: Tammy

    Made my first loaf of Einkorn bread today! Turned out great. My question is do you need to refrigerate the bread after cutting it up? About how long does it last once you make it before it starts to mold? Thanks so much!

    1. says: Kristin Marr

      Hey Tammy, Yay, that’s awesome. I usually keep fresh bread out (in a storage bag) for about 1-2 days before refrigerating. One thing I do, since we don’t eat a full loaf quickly, is to cut the bread in half and freeze that half and keep the other half out to enjoy in the moment.

    1. says: Darryl Alder

      Personaly I use 40% einkorn in all my breads, This week I tried at 100%. Too bad I didn’t see this first. Mine was too hydrated and over worked. We are sadly eating it but excited to try you recipe next

  27. says: Hilda

    4 stars
    I made the bread. It is good in taste considering it has 80 g of money, which i will reduse to half. Heard Americans like their bread sweet but still O-o.
    It tastes good but was expecting to rise more n the bottom did burn a lil. Will try it a lower oven setting next time n a different container to bake it, as I used a oven safe round pan, to give it a more round shape, but which was pretty big for the mixture, so it came out more flat than high.

    Overall, will make it again with a few changes. Would suggest adding the measurements, for ALL ingridients in grams/ml as well, as I hate to fiddle around with a cup measurements and get flour on the table, when i can make more fine measurements with an electrical kitchen scale. And I refuse to add a sticky substance like honey in a cup, when i can mix everything in just a few bowls and reset the measurement settings on a scale. Less clean it up.

    Thank you forthe recipe.
    Greetings from Romania

  28. says: Tina

    Hi, I just discovered your site as I was searching for Einkorn bread recipes. I made this today using the all purpose Jovial brand Einkorn flour. It turned out Ok. Actually better than expected given that it was so dense while it was doing its first rise. It did not look like yours. It was dryer and rougher and probably rose about 15% instead of doubled. I even extended the rise time by 30 minutes. The only change I made was using instant yeast instead of active. Puked that hav been the problem? I did convert the measurement or the yeast as per online searching told me to: 3/4 tsp of instant for every 1 tsp or active. So I used 1 1/2 tsp.
    Once baked it does taste good but is quite dense. And has a better flavor when toasted. The untoasted bread has the moisture content the same as what a banana bread or zucchini bread does.
    I may try cutting back on the four by 1/2 cup and only use 3 next time.
    Any help would be appreciated. Thanks

    1. says: Kristin Marr

      Hey Tina, I think reducing the flour is a good idea. Volume measurements can vary in between our methods of scooping and even the measuring cups we use. So it’s really easy to have used more flour that I may have, even when we both measure 3 1/2 cups. Einkorn naturally produces more a dense bread, too. But it shouldn’t be super dense.

  29. says: Tina

    Sorry for the above typos. I didn’t mean “puked”. LOL I meant “could”. And that last sentence should have “flour” not “four”. Thanks tina

  30. says: Nancy

    5 stars
    Just finished making my loaf and it was lovely. I used freshly milled flour that was given to me by a friend. The proportions in this recipe worked just fine for the whole grain flour. The loaf was just perfect. The texture is different from traditional bread, more crumbly and almost cake like. But don’t be put off by that. It was absolutely delicious. I confess I could not wait for it to cool completely. Tomorrow I will try it toasted and I expect it will be just as delish.
    Easiest bread recipe ever.

  31. says: Nneka

    Kristin, I can’t thank you enough for this straight-forward and easy to follow recipe…I’ve made it once, and my loaf was absolutely delicious!
    Only change I made was to cut the honey in half and added 1 extra tablespoon of flour; exactly as you recommended. My husband and kids almost finished the entire loaf as soon as the bread came out the oven! No more searching for Einkorn sandwich bread recipes; this is my new go-to.

  32. says: Hannah

    I have an odd question: do you think the dough would hold up if it was put on a plain old cookie sheet?
    College student without a bread pan

Leave a comment
Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.