I finally found the einkorn bread recipe that turns out soft, sturdy, and sandwich-ready every time. Whether it comes from the bread machine or the oven, this loaf disappears fast.

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I’m obsessed with this einkorn bread because it tastes like real bread, not some sad health-project loaf. The crumb is soft but still has a little chew, the crust slices clean, and the flavor has that nutty, slightly sweet thing einkorn flour does so well.

I love it toasted with butter, piled into sandwiches, or ripped apart straight from the loaf when I’m “just checking it.” And yes, it works for my busy-day bread machine mood or my oven-baked mood. But the best part?

It’s consistent. No drama, no weird dense brick, just my favorite einkorn bread recipe on repeat.

Ingredients

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Einkorn flour gives the loaf a nutty, cozy flavor and a softer crumb.
Warm water wakes everything up and helps the dough feel workable, not stiff.
Yeast brings the rise, so you’ll get that classic homemade bread puff.
Fine sea salt keeps the bread from tasting flat or overly sweet.
Honey or sugar feeds the yeast and adds a gentle, friendly sweetness.
Olive oil or butter makes the loaf tender, rich, and less dry.
Vital wheat gluten helps einkorn hold together better, since it’s naturally delicate.
Plus, it gives the bread a little more chew without making it tough.
Basically, these ingredients make a simple loaf that tastes homey and real.

Ingredient Quantities

3 cups einkorn flour, lightly spooned into the cup and leveled, about 360 g

1 to 1 1/4 cups warm water, 240 to 300 ml

2 teaspoons active dry yeast or instant yeast

1 1/2 teaspoons fine sea salt, about 8 g

2 tablespoons honey or granulated sugar, about 30 g

2 tablespoons olive oil or melted butter, about 30 ml

1 tablespoon vital wheat gluten, optional, about 9 g

How to Make this

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1. Measure and combine: in a large bowl or bread machine pan add 3 cups (about 360 g) einkorn flour, 1 1/2 teaspoons fine sea salt (about 8 g) placed to one side, 2 tablespoons honey or granulated sugar (about 30 g), and 1 tablespoon vital wheat gluten (optional, about 9 g) if using.

2. Add liquids: pour 1 to 1 1/4 cups warm water (240 to 300 ml) and 2 tablespoons olive oil or melted butter (about 30 ml) into the bowl or bread pan over the dry ingredients.

3. Add yeast: sprinkle 2 teaspoons active dry yeast or instant yeast on top of the flour if using a bread machine; if using active dry yeast and mixing by hand, proof it first by dissolving it in a portion of the warm water for 5 to 10 minutes until foamy, then add to the flour mixture.

4. Mix and knead (bread machine): select the Basic or White bread program, medium crust, and start; the machine will mix, knead, rise, and bake automatically. For a
1.5 to 2 pound loaf use the standard cycle.

5. Mix and knead (hand or stand mixer): mix until a shaggy dough forms, then knead on a lightly floured surface or with a dough hook for 6 to 10 minutes until the dough is smooth and slightly tacky but not sticky; add very small amounts of einkorn flour only if dough is too wet.

6. First rise (hand method): place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm draft free spot until doubled, about 60 to 90 minutes.

7. Shape and second rise (hand method): gently deflate the dough, shape into a loaf and place in a greased 9×5 inch loaf pan or on a baking sheet; cover and let rise until puffy and nearly doubled, about 45 to 60 minutes.

8. Bake: for oven method preheat to 350 degrees F (180 degrees C). Bake the loaf for 30 to 35 minutes until the crust is golden brown and the internal temperature reaches about 190 to 200 degrees F (88 to 93 degrees C).

9. Cool: remove the loaf from the pan and cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.

10. Storage and tips: store cooled bread wrapped at room temperature for 2 to 3 days or slice and freeze for longer storage; if dough seems very slack, reduce water slightly or add the optional vital wheat gluten for more structure.

Equipment Needed

1. Large mixing bowl or bread machine pan
2. Measuring cups and spoons
3. Kitchen scale (grams)
4. Liquid measuring cup or measuring jug
5. Wooden spoon or silicone spatula
6. Dough scraper or bench scraper
7. Stand mixer with dough hook or a clean work surface for hand kneading
8. 9 x 5 inch loaf pan or baking sheet
9. Instant read thermometer and wire cooling rack

FAQ

3 cups einkorn flour, lightly spooned into the cup and leveled, about 360 g

1 to 1 1/4 cups warm water, 240 to 300 ml

2 teaspoons active dry yeast or instant yeast

1 1/2 teaspoons fine sea salt, about 8 g

2 tablespoons honey or granulated sugar, about 30 g

2 tablespoons olive oil or melted butter, about 30 ml

1 tablespoon vital wheat gluten, optional, about 9 g

Question: Can I use regular all purpose flour instead of einkorn flour? Answer: Yes you can substitute regular all purpose flour but the flavor and texture will change. Einkorn gives a nutty, slightly sweet crumb and a softer, more tender dough. If substituting use the same weight but expect a different rise and chew.

Question: Do I need vital wheat gluten? Answer: No it is optional. Vital wheat gluten improves elasticity and rise, especially helpful for those new to baking einkorn. Omit it if you want a more rustic, denser loaf.

Question: Why does einkorn dough feel sticky and what should I do? Answer: Einkorn has different protein structure so the dough will feel wetter and stickier. Use light hand kneading and only add small amounts of extra flour if absolutely needed. Overflouring makes the bread dry.

Question: Can I make this recipe in a bread machine? Answer: You can, but because einkorn behaves differently use shorter kneading and watch the dough during the first cycle. You may need to adjust water slightly and skip long kneads to avoid overworking the dough.

Question: How do I store leftover bread and how long does it last? Answer: Store at room temperature in a bread bag or wrapped in a kitchen towel for 2 to 3 days. For longer storage slice and freeze in an airtight bag for up to 3 months. Toast or refresh in the oven to revive texture.

Favorite Einkorn Bread Recipe Substitutions and Variations

Einkorn flour: substitute with a mix of 100% whole wheat for similar flavor and structure or use 50/50 all-purpose plus whole wheat for a lighter crumb; expect slightly different hydration.
Warm water: substitute part or all with warm milk or plant milk for a richer crumb and softer crust; reduce additional fat if using whole milk.
Active dry or instant yeast: substitute with an equal amount of rapid-rise yeast for similar timing or use 1 cup sourdough starter (100% hydration) and omit commercial yeast, allow longer fermentation.
Honey or granulated sugar: substitute with maple syrup or agave at a 1:1 ratio, or use brown sugar for a deeper flavor; if using liquid sweetener, reduce water slightly.

Pro Tips

– Use the lower end of the water range the first time. Einkorn drinks up liquid differently than modern wheat, and a slightly firmer dough is easier to handle and shapes better. You can always add a tablespoon of water during mixing if it feels too stiff.

– Be gentle with kneading and handling. Einkorn gluten is fragile, so aim for about 6 to 8 minutes total knead time and stop when the dough is smooth and slightly tacky rather than perfectly elastic. Overworking makes the dough collapse and gives a dense crumb.

– If your dough feels very slack or the loaf has trouble holding shape, add the optional vital wheat gluten. Start with the listed amount and only increase a little if you consistently get loose, flat loaves. It adds structure without changing flavor.

– Let the baked loaf cool fully before slicing, at least 30 minutes. Einkorn crumb continues to set as it cools, and cutting too soon yields a gummy texture. If you want a crisper crust, bake with a little steam for the first 10 minutes by placing a shallow pan of hot water in the oven or spritzing the oven walls once when you put the loaf in.

Favorite Einkorn Bread Recipe

My favorite Favorite Einkorn Bread Recipe

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Equipment Needed:

Ingredients:

3 cups einkorn flour, lightly spooned into the cup and leveled, about 360 g

1 to 1 1/4 cups warm water, 240 to 300 ml

2 teaspoons active dry yeast or instant yeast

1 1/2 teaspoons fine sea salt, about 8 g

2 tablespoons honey or granulated sugar, about 30 g

2 tablespoons olive oil or melted butter, about 30 ml

1 tablespoon vital wheat gluten, optional, about 9 g

Instructions:

2. Add liquids: pour 1 to 1 1/4 cups warm water (240 to 300 ml) and 2 tablespoons olive oil or melted butter (about 30 ml) into the bowl or bread pan over the dry ingredients.

6. First rise (hand method): place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm draft free spot until doubled, about 60 to 90 minutes.

9. Cool: remove the loaf from the pan and cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.