Einkorn Bread Recipes: 5 Best Simple & Delicious Loaves

Why Bake with Einkorn Flour?

Have you ever heard of einkorn? It’s the world’s oldest wheat! People grew it thousands of years ago, long before the wheat we use today. And guess what? It’s making a big comeback, especially for baking delicious einkorn bread. Why? Because einkorn flour is special! It packs more protein and has less gluten than modern wheat. For many folks, this makes einkorn bread easier on their tummies – it’s often more digestible.

Plus, einkorn flour has a wonderfully rich, slightly nutty flavor. It just tastes real and wholesome. It makes your homemade bread sing with a unique, ancient taste you won’t find in a regular loaf. And here’s the best part: baking with it isn’t hard! Even if you’re just starting out in the kitchen, you can absolutely master these simple einkorn bread recipes. Let’s get you baking!

Essential Tips for Einkorn Bread Success

Einkorn flour is a bit different from the regular all-purpose or bread flour you might be used to. Don’t worry! Understanding just a couple of things will make your einkorn bread baking journey smooth and successful.

Understanding Einkorn’s Unique Properties

1. Water Works Differently: Einkorn flour acts like a sponge that doesn’t soak up quite as much water as modern wheat flour. If you use your usual recipe, your einkorn bread dough might feel too wet or sticky. Start with a little less water or milk than the recipe calls for. You can always add a tiny bit more if the dough feels too dry and crumbly. It’s easier to add liquid than take it away!
2. Gentle Touch is Key: Einkorn has delicate gluten. Think of it like a soft cloud, not strong elastic bands. If you mix or knead it too hard or too long, that gluten breaks down easily. This can lead to einkorn bread that’s a bit flat or dense. Mix your dough just until everything comes together – no need for super long kneading sessions! A gentle fold is often better than vigorous punching.

Must-Have Tools & Ingredients

Having the right helpers makes baking einkorn bread easier and more fun:

• Kitchen Scale: This is the baking superstar! Measuring flour by weight (grams or ounces) is WAY more accurate than using cups. Einkorn flour can be packed down differently, so a scale ensures you use the perfect amount every time. It makes a huge difference!
• Loaf Pans: Good quality pans (like 9×5 inch or 8.5×4.5 inch) give your einkorn bread structure and help it bake evenly. Light-colored metal pans are great.
• Dough Scraper: This humble tool is a lifesaver. It helps you scrape sticky dough off the counter, divide dough neatly, and lift it without tearing. Get one – you’ll thank yourself!

Key Ingredients for Great Einkorn Bread:

• Pure Einkorn Flour: You can find whole grain einkorn flour (darker, nuttier) or all-purpose einkorn flour (lighter, a bit more refined). Both work wonderfully! Make sure the bag says “100% Einkorn.”
• Sea Salt: Enhances all the lovely flavors in your einkorn bread. Use fine sea salt for even mixing.
• Natural Sweeteners (like Honey): Honey, pure maple syrup, or even coconut sugar add a touch of sweetness and help feed the yeast. They complement einkorn’s natural taste beautifully.

5 Simple & Delicious Einkorn Bread Recipes

Ready to bake? Here are five fantastic einkorn bread recipes that are easy to follow and incredibly tasty. Each one uses that wonderful ancient grain flour!

1. Classic No-Knead Einkorn Bread Recipe

• Prep: 10 min | Rise: 12–18 hours | Bake: 45 min
• This is the easiest way to make amazing einkorn bread! Mix it up before bed, let it work its magic overnight, and bake it the next day. Minimal effort, maximum flavor and a perfect crusty crust.

You’ll Need:

• 500g (about 4 cups) All-Purpose Einkorn Flour
• 7g (1 packet) Active Dry Yeast
• 10g (1 3/4 tsp) Fine Sea Salt
• 350ml (1 1/2 cups) Warm Water (around 100-110°F)
• Extra flour & oil for the bowl

Simple Steps:

1. In a large bowl, whisk together the einkorn flour, yeast, and salt.
2. Pour in the warm water. Stir with a sturdy spoon or your hands just until a shaggy dough forms and no dry flour remains. It will be sticky – that’s okay!
3. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at room temperature for 12-18 hours (overnight is perfect).
4. The next day, the dough should be bubbly and roughly doubled. Preheat your oven to 450°F (230°C). Place a large, heavy oven-safe pot (like a Dutch oven) with its lid on, inside the oven to preheat for 30 minutes.
5. While the oven heats, scrape the dough onto a well-floured surface. Gently shape it into a round ball (boule) by folding the edges underneath. Don’t knead it!
6. Carefully remove the HOT pot from the oven. Take off the lid. Gently place the dough ball into the hot pot. Put the lid back on.
7. Bake covered for 30 minutes. Remove the lid and bake for another 15 minutes, until the crust is deep golden brown and sounds hollow when tapped.
8. Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing. Enjoy your simple, crusty einkorn bread!

2. Honey Oat Einkorn Bread Recipe

• Prep: 15 min | Rise: 2 hours | Bake: 35 min
• Soft, slightly sweet slices packed with chewy oats. This family-friendly einkorn bread is perfect for sandwiches or toasted with butter and jam.

You’ll Need:

• 360ml (1 1/2 cups) Warm Water (around 100-110°F)
• 60ml (1/4 cup) Honey
• 7g (1 packet) Active Dry Yeast
• 500g (about 4 cups) All-Purpose Einkorn Flour
• 100g (1 cup) Rolled Oats (plus extra for topping)
• 10g (1 3/4 tsp) Fine Sea Salt
• 30g (2 tbsp) Butter or Oil, softened

Simple Steps:

1. In a small bowl, whisk warm water, honey, and yeast. Let sit 5-10 minutes until foamy.
2. In a large bowl, combine einkorn flour, oats, and salt.
3. Pour the yeast mixture and softened butter/oil into the dry ingredients. Stir until a rough dough forms.
4. Turn dough onto a lightly floured surface. Gently knead for 2-3 minutes, just until smooth. Don’t overdo it! Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1.5 hours, or until doubled.
5. Gently punch down the dough. Shape it into a loaf and place it in a greased 9×5 inch loaf pan. Sprinkle the top with more oats. Cover loosely and let rise for another 30 minutes.
6. Preheat oven to 350°F (175°C). Bake the einkorn bread for 35-40 minutes, until golden brown and sounds hollow when tapped. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

3. Rosemary Garlic Einkorn Focaccia Recipe

• Prep: 20 min | Rise: 1.5 hours | Bake: 25 min
• This savory flatbread is bursting with flavor! Crispy edges, soft inside, soaked in rosemary-garlic oil. An amazing appetizer or side with soups and salads.

You’ll Need:

• 500g (about 4 cups) All-Purpose Einkorn Flour
• 7g (1 packet) Active Dry Yeast
• 10g (1 3/4 tsp) Fine Sea Salt
• 360ml (1 1/2 cups) Warm Water (around 100-110°F)
• 60ml (1/4 cup) Olive Oil (plus 2-3 tbsp more for the pan & topping)
• 2-3 cloves Garlic, minced
• 1-2 tbsp Fresh Rosemary, chopped
• Flaky Sea Salt for sprinkling

Simple Steps:

1. Whisk flour, yeast, and salt in a large bowl. Add warm water and 1/4 cup olive oil. Stir until a sticky dough forms.
2. Cover and let rise in a warm place for 1 hour, or until puffy.
3. While dough rises, heat 2-3 tbsp olive oil in a small pan over low heat. Add minced garlic and rosemary. Cook gently for 1-2 minutes until fragrant (don’t brown garlic). Remove from heat.
4. Pour about 1 tbsp plain olive oil into a 9×13 inch baking sheet/pan, spreading it around. Scrape the risen dough onto the oiled pan. Gently stretch and pat the dough to fit the pan (it doesn’t have to be perfect – dimples are good!).
5. Drizzle the rosemary-garlic oil evenly over the dough. Use your fingertips to press deep dimples all over the surface. Sprinkle generously with flaky sea salt.
6. Let rise uncovered for another 15-20 minutes while preheating oven to 425°F (220°C).
7. Bake for 20-25 minutes until deep golden brown and crisp around the edges. Let cool slightly in the pan before cutting into squares. Serve warm! This einkorn bread focaccia disappears fast!

4. Seeded Multigrain Einkorn Bread Recipe

• Prep: 20 min | Rise: 2.5 hours | Bake: 50 min
• Packed with pumpkin seeds, sunflower seeds, and flax for awesome texture and nutrition. A hearty, wholesome einkorn bread perfect for breakfast toast.

You’ll Need:

• 360ml (1 1/2 cups) Warm Water (around 100-110°F)
• 60ml (1/4 cup) Honey or Maple Syrup
• 7g (1 packet) Active Dry Yeast
• 400g (about 3 1/4 cups) All-Purpose Einkorn Flour
• 100g (about 3/4 cup) Whole Grain Einkorn Flour (or use more AP)
• 50g (1/2 cup) Rolled Oats
• 30g (3 tbsp) Flax Seeds (ground or whole)
• 40g (1/4 cup) Pumpkin Seeds (pepitas)
• 40g (1/4 cup) Sunflower Seeds
• 10g (1 3/4 tsp) Fine Sea Salt
• 30g (2 tbsp) Olive Oil or Melted Butter
• Extra seeds/grains for topping

Simple Steps:

1. Mix water, honey/syrup, and yeast in a small bowl. Let sit 5-10 mins until foamy.
2. In a large bowl, combine both einkorn flours, oats, flax seeds, pumpkin seeds, sunflower seeds, and salt.
3. Pour the yeast mixture and oil/butter into the dry ingredients. Stir until a shaggy dough forms.
4. Turn onto a lightly floured surface. Gently knead for 3-4 minutes, just until the dough comes together and seeds are incorporated. Place in an oiled bowl, cover, and rise for 1.5-2 hours until doubled.
5. Gently punch down dough. Shape into a loaf and place in a greased 9×5 inch loaf pan. Brush the top lightly with water and sprinkle generously with extra seeds/oats. Cover and rise for 30-45 minutes.
6. Preheat oven to 350°F (175°C). Bake the seeded einkorn bread for 45-50 minutes, until deeply browned and sounds hollow. Tent with foil if the top browns too quickly. Cool completely before slicing. So hearty and delicious!

5. Cinnamon Raisin Einkorn Swirl Bread Recipe

• Prep: 25 min | Rise: 2 hours | Bake: 40 min
• Sweet cinnamon-raisin layers swirled inside a soft, tender loaf. This einkorn bread is a kid-pleaser and makes incredible French toast!

You’ll Need:

• For the Dough:
  • 360ml (1 1/2 cups) Warm Milk (dairy or plant-based, around 100-110°F)
  • 60g (1/4 cup) Honey
  • 7g (1 packet) Active Dry Yeast
  • 500g (about 4 cups) All-Purpose Einkorn Flour
  • 10g (1 3/4 tsp) Fine Sea Salt
  • 1 Large Egg
  • 60g (4 tbsp) Butter, softened
• For the Filling:
  • 75g (1/3 cup packed) Brown Sugar or Coconut Sugar
  • 2 tbsp Ground Cinnamon
  • 100g (2/3 cup) Raisins (soak in warm water 10 mins, then drain)

Simple Steps:

1. Whisk warm milk, honey, and yeast. Let sit 5-10 mins until foamy.
2. In a large bowl, combine einkorn flour and salt. Add the yeast mixture, egg, and softened butter. Stir, then gently knead for 3-4 minutes until smooth and slightly tacky. Place in an oiled bowl, cover, and rise for 1-1.5 hours until doubled.
3. Mix brown sugar and cinnamon for the filling. Set raisins aside.
4. Gently punch down dough. Roll it out on a lightly floured surface into a large rectangle (about 12×18 inches).
5. Sprinkle the cinnamon sugar evenly over the dough, leaving a small border. Sprinkle the drained raisins evenly on top.
6. Starting from a long edge, tightly roll up the dough into a log. Pinch the seam to seal. Place the log seam-side down in a greased 9×5 inch loaf pan. Cover and rise for 45-60 minutes until puffy.
7. Preheat oven to 350°F (175°C). Bake the cinnamon swirl einkorn bread for 35-40 minutes, until golden brown (tent with foil if top browns too fast). Cool in pan for 10 minutes, then transfer to a wire rack. Let cool almost completely before slicing to see the beautiful swirl!

Troubleshooting Common Einkorn Baking Issues

Even with the best einkorn bread recipes, sometimes things don’t go perfectly. Don’t fret! Here are solutions to common hiccups:

• “My dough is WAY too sticky! I can’t handle it!”
  • Solution: Don’t add more flour right away! Einkorn dough is naturally stickier. First, try chilling the dough in the fridge for 20-30 minutes. This makes it much firmer and easier to handle. Wet your hands lightly with water or oil when shaping instead of using flour. If it’s truly unmanageable after chilling, sprinkle just a tiny bit more flour (a teaspoon at a time) onto the surface while shaping.
• “My einkorn bread turned out really dense.”
  • Solution: This usually means the dough was overproofed (rose too long) or the gluten was overworked. Einkorn rises slower than modern wheat. Watch the dough, not the clock! It should look puffy and roughly doubled, not collapsed. Use the gentle “poke test”: lightly poke the dough. If the indentation springs back slowly and leaves a slight dent, it’s ready. If it springs back quickly, it needs more time. If it doesn’t spring back at all and collapses, it’s overproofed. Also, remember to mix/knead gently – stop as soon as the dough is combined and smoothish.
• Storing Your Delicious Einkorn Bread:
  • Best Fresh: Einkorn bread tastes amazing the day it’s baked! Store leftovers at room temperature.
  • Short Term (2-3 days): Place the cooled loaf in a paper bag, then put that inside a plastic bag loosely closed, OR wrap tightly in beeswax wrap, OR place in a linen bread bag. This helps prevent it from drying out too fast or getting soggy.
  • Long Term: Slice the cooled loaf. Place slices in a freezer bag, squeeze out air, and freeze. Take out slices as needed and toast them straight from the freezer – they taste fresh-baked!

Why These Einkorn Bread Recipes Will Transform Your Baking

Once you start baking with einkorn, it’s hard to go back! Let’s recap why these einkorn bread recipes are such game-changers:

1. Real Food Powerhouse: You’re using the most ancient, unprocessed wheat. No modern hybrid stuff here! It’s closer to how grain was meant to be.
2. Feels Good: Many people find einkorn bread sits better in their stomachs. That lower gluten and different protein structure makes a difference for a lot of folks.
3. Taste Explosion: That rich, nutty flavor of einkorn flour? It makes every slice of homemade bread taste incredible. It has a depth regular bread just can’t match.
4. Simple Joy: These recipes prove that baking delicious, healthy bread doesn’t need to be complicated. Even the no-knead recipe gives you bakery-level results!
5. Homemade Love: There’s nothing quite like the smell and taste of freshly baked bread you made yourself. It fills your home with warmth and comfort.

Trust us: Once you taste warm, homemade einkorn bread slathered with butter, the store-bought stuff just won’t compare. It loses its appeal fast! Don’t be afraid to play around with these recipes either. Add different herbs, swap seeds, try dried cranberries instead of raisins. Baking with einkorn is an adventure in deliciousness!

Ready to bake your first loaf? Which of these einkorn bread recipes are you most excited to try? Did you add your own special twist? We LOVE hearing from fellow bakers! Share your favorite einkorn bread recipe success (or ask questions!) in the comments below! Happy Baking!

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