Einkorn Sandwich Bread

From the moment the aroma of freshly baked bread fills my kitchen, I know it’s going to be a good day. There’s something so comforting and satisfying about making bread from scratch, especially when it’s a loaf of my beloved Einkorn Sandwich Bread. The slightly nutty, sweet scent that wafts through the air as it bakes is simply irresistible, and the taste? Pure bliss. It reminds me of Sunday afternoons spent with my grandmother, learning the simple joys of baking. If you are looking for other recipes, visit this one for challah bread and start baking!

What Makes This Einkorn Sandwich Bread So Special?

What sets this Einkorn Sandwich Bread apart is its simplicity and wholesome goodness. With just a few key ingredients like warm water, active dry yeast, honey, einkorn flour, olive oil, and salt, you can create a loaf that’s both nutritious and delicious. The 25 minutes of prep time and 35 minutes of cook time are well worth the effort when you taste the final product. It’s a healthier alternative to store-bought bread, and I love knowing exactly what goes into each slice.

Let’s Talk About the Ingredients

When it comes to baking, the quality of your ingredients truly matters. Here are a few notes on the key players in my Einkorn Sandwich Bread recipe:

• Einkorn Flour: I prefer using einkorn flour because of its rich flavor and nutritional benefits. It’s an ancient grain that’s easier to digest and packed with vitamins and minerals. I’ve found that it gives my bread a wonderfully tender crumb and a slightly sweet taste. If you’re looking to bake a Naan bread I recommend this recipe.
• Honey: A touch of honey not only adds sweetness but also helps activate the yeast, giving the bread a beautiful rise and a lovely golden crust.

Emma

Einkorn Sandwich Bread

A delicious and nutritious sandwich bread made with einkorn flour, offering a slightly nutty flavor and a softer texture. Perfect for everyday sandwiches and toast!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 1 1/2 cups Warm Water (105-115°F)
• 2 tsp Active Dry Yeast
• 2 tbsp Honey or maple syrup
• 3 cups Einkorn Flour plus more for dusting
• 2 tbsp Olive Oil
• 1 1/2 tsp Salt

Equipment

• 9x5 inch loaf pan
• Mixing Bowl
• Stand Mixer (optional)

Method

 

Instructions

• In a large mixing bowl, or the bowl of your stand mixer, combine warm water and honey. Sprinkle yeast over the top and let it sit for 5-10 minutes, until foamy.
• Add 2 cups of einkorn flour, olive oil, and salt to the yeast mixture. Mix on low speed (or by hand) until a shaggy dough forms.
• Gradually add the remaining 1 cup of flour, mixing until the dough comes together into a ball. It will be slightly sticky, but should pull away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes.
• Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• Gently punch down the dough to release any air. Turn it out onto a lightly floured surface and shape it into a loaf that fits your 9x5 inch loaf pan.
• Place the shaped loaf in a greased 9x5 inch loaf pan. Cover with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes, or until almost doubled.
• Preheat oven to 375°F (190°C).
• Bake the bread for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). If the top starts to brown too quickly, tent it with foil.
• Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

For a softer crust, brush the top of the loaf with melted butter or olive oil after baking. Store the cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

How I Make Einkorn Sandwich Bread

Making Einkorn Sandwich Bread is a process I truly enjoy. First, I activate the yeast in warm water with a touch of honey. Once it’s bubbly, I mix it with the einkorn flour, olive oil, and salt. After kneading the dough, I let it rise until doubled. Then, I shape it into a loaf and bake it until golden brown. I love the anticipation as the aroma fills the house, and the moment I pull that perfectly baked loaf from the oven. If you are looking for something with fewer ingredients have you tried artisan bread?

My Tips for the Perfect Outcome

• Use a Kitchen Scale: Measuring your ingredients accurately, especially flour, can make a big difference in the texture of your bread.
• Don’t Over Knead: Einkorn flour doesn’t require as much kneading as traditional wheat flour. Be gentle to avoid a dense loaf.
• Let it Cool: Resist the urge to slice into the bread immediately after baking. Allowing it to cool completely will improve the texture and make it easier to slice.
• Proofing: Ensure your yeast is active and alive before mixing it to ensure the bread will rise properly.

Serving Suggestions and Storage Tips

I love serving this Einkorn Sandwich Bread warm with a smear of butter or as the base for my favorite sandwiches. It’s also fantastic toasted with avocado and a sprinkle of sea salt. To store leftovers, I wrap the cooled loaf tightly in plastic wrap or place it in an airtight container at room temperature. It stays fresh for up to three days. For longer storage, I slice the bread and freeze it in a freezer-safe bag.

FAQs

faq 1

Can I use a different type of flour?
While this recipe is specifically designed for einkorn flour, you could experiment with other types of flour like whole wheat or spelt. However, keep in mind that you may need to adjust the liquid and baking time accordingly. The unique properties of einkorn flour contribute to the specific texture and flavor of this Einkorn Sandwich Bread.

faq 2

Can I make this recipe without honey?
Yes, you can substitute the honey with maple syrup or another natural sweetener. You can use a pinch of sugar if you prefer. Honey not only adds a touch of sweetness but also helps activate the yeast, so ensure your substitute performs a similar function.

faq 3

How do I know when the bread is fully baked?
The best way to tell if your bread is fully baked is to check the internal temperature with a thermometer. It should reach around 200-210°F (93-99°C). The crust should also be golden brown, and the loaf should sound hollow when tapped on the bottom.

faq 4

Can I add seeds or nuts to this bread?
Absolutely! Adding seeds like flax, sunflower, or pumpkin, or nuts like walnuts or almonds, can add extra flavor and texture to your Einkorn Sandwich Bread. Simply fold them into the dough before shaping it into a loaf.

Conclusion

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below! Don’t forget to check out blueberry zucchini bread for your next adventure.

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