Easy Einkorn Sandwich Bread Recipe (Edit recipe)

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Einkorn sandwich loaf is one of our favorite recipes and its sure to be yours too! This traditional sandwich loaf is soft and chewy. It is the perfect loaf of bread for making sandwiches, toasting and French toast.

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PREP TIME

1 hour and 15 minutes

COOK TIME

40 minutes

INGREDIENTS

6

Serves: 4-6

Ingredients

1.25 cups Water, warm
1.5 tsp Active Dry Yeast
2 Tbsp Organic Extra Virgin Olive Oil - Bionaturae, can sub oil of choice or butter, melted and cooled, see note*
1 Tbsp Granulated White Sugar, can sub honey, see note*
3.75 cups Organic Einkorn All-Purpose Flour - Jovial Foods
1.25 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine water, yeast, oil or butter, sugar or honey. Stir until creamy.
Measure the flour with a baking scale or spoon into a measuring cup, then add it on top of yeast mixture. Sprinkle the salt on top.
Mix with a spatula or Jovial’s Einkorn Knead Tool until the flour is absorbed and you have a wet, sticky dough. Cover tightly with plastic wrap. Let rise for 45 minutes.
Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan.
Transfer the dough to a lightly floured work surface. The dough will feel very sticky and wet, but try not to add more additional flour than what you have dusted the work surface with or you may find dry flour baked in the bread. Shape the dough into a loaf. A bowl scraper is a great tool to help with shaping the sticky dough.
Place in the loaf pan, cover with oiled or buttered plastic wrap to inhibit the plastic from sticking the dough. Let rise for 30 minutes. Remove the plastic wrap.
Bake for 40 minutes, until the crust is golden brown. Let cool completely before slicing.

Notes

The dough will feel very soft and wet, but refrain from adding more flour. Add just a few tablespoons during shaping. You may substitute milk for the water 1:1. You may use any fat of your choice, including vegetable oil, lard or coconut oil. If you use a solid fat, melt it and let it cool before combining the fat with the other ingredients. The sweetener is not essential or if you prefer to omit sugar or honey, you may use a different sweetener like maple syrup or coconut sugar. You may also make this loaf in a bread machine, just follow the instructions on our previous post about creating a custom setting for einkorn bread. If you are on a salt-free diet, you may omit the salt. The bread won’t brown as much, but do not extend the baking time. Sourdough bakers can also bake this loaf by substituting ½ cup (100 g) of refreshed starter for the dry active yeast and lengthening the first rise to 10 to 15 hours at room temperature. After shaping the loaf, the second rise should be lengthened to 60 to 90 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	458
Fat:	9 g
Carbohydrates:	78 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	719 mg
Fiber:	8 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.