Name: Einkorn Sandwich Bread
Prep time: 10 min
Cook time: 45 min
Ingredients: 470 grams warm milk (or water, about 2 cups); 6 grams active dry yeast (2 tsp); 690 grams all-purpose einkorn flour (5 3/4 cups); 41 grams melted butter or coconut oil (3 tbs); 12 grams sea salt (2 tsp); 50 grams honey (2 tbs + 1 tsp)

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This einkorn sandwich bread is soft, lightly sweet, and perfect for everyday sandwiches and toast! Made with einkorn flour and simple pantry staples, this easy recipe comes together quickly and bakes up perfectly every time.

Slices of einkorn sandwich bread on wire rack

This post has been a long time coming, my friends.

A few months ago, we found out our 1-year-old son has a long list of food allergies, and life as we knew it came to a rather abrupt halt. All of my favorite sourdough recipes were off the table, and my starter sat abandoned in the fridge with a scary layer of hooch on top.

All the while, I was holding out hope that he would be able to tolerate einkorn flour.

Einkorn flour isn't gluten-free (more on that here), but I knew from personal experience that its gluten content is much lower, much easier to digest, and all out more magnificent than gluten-free anything.

After an 8-week commitment to a complete allergen-free diet, we tried our son on einkorn sandwich bread and watched him like a hawk for a reaction.

Miracle of all miracles, he was able to tolerate it.

Hallelujah!

From then on, it's been einkorn everything. Waffles. Tortillas. Quick Breads. You name it, I'm einkorning it (I even made einkorn a verb).

If you have a gluten sensitivity or just a love for ancient, non-hybridized grains, let me show you how to make this einkorn sandwich bread.

Why You'll Love this Einkorn Sandwich Bread

Soft and sliceable - This einkorn sandwich bread bakes up tender and easy to slice, making it perfect for everyday use, and it stays softer for days longer than average homemade sandwich bread.
Mild, slightly sweet flavor - A touch of honey gives this loaf a subtle sweetness that complements the naturally sweet flavor of einkorn flour.
Made with simple ingredients - No fancy ingredients or questionable fillers here, friends!
Perfect for sandwiches and toast - This loaf holds together well for sandwiches but is still soft enough for toast with lots of butter and jam.
Great introduction to einkorn baking - If you're new to einkorn flour, this recipe is a forgiving and approachable place to start.
Gentle on digestion - Many find einkorn easier to tolerate than modern wheat, thanks to its simpler gluten structure.

Ingredients You'll Need for Einkorn Bread

Milk (or water): Adds moisture and helps activate the yeast
Active dry yeast: Gives the bread its rise
All-purpose einkorn flour: The star ingredient of this soft, tender loaf
Butter (or coconut oil): Adds richness and softness
Honey: Lightly sweetens the bread and feeds the yeast
Salt: Enhances flavor and balances the sweetness

How to Make Einkorn Sandwich Bread

Step 1: Bloom the yeast.
In a large bowl, combine the warm milk (or water) and yeast. Let sit for 10 minutes, until the mixture is foamy.

Step 2: Mix the dough.
Add the all-purpose einkorn flour, butter, honey, and salt.

Ingredients for einkorn sandwich bread before mixing

If using a stand mixer: Mix with a dough hook on low speed for 2-3 minutes, just until the dough is fully combined and hydrated. Avoid overmixing.
If kneading by hand: Stir with a wooden spoon or dough whisk until combined, then gently knead for 2-3 minutes, just until a cohesive dough forms. The dough will be soft and slightly sticky.

Step 3: First rise. Cover the bowl with a damp towel or plastic wrap and let rise in a warm place for 60-90 minutes, or until puffy.

Einkorn sandwich bread dough before first rise

Einkorn sandwich bread dough after first rise

Step 4: Shape the loaf. Turn the dough out onto a lightly floured surface. Using lightly floured or damp hands (or a bowl scraper), gently shape into a loaf. Note: Einkorn dough is softer and more delicate than traditional wheat dough. It won't hold a tight shape. Handle gently and avoid overworking. More tips on shaping below!

Step 5: Second rise. Place the dough into a parchment-lined loaf pan. Cover and let rise for 30-45 minutes, until slightly puffy.

Step 6: Bake. Preheat oven to 375°F (190°C). Bake for 40-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Aerial shot of golden einkorn sandwich bread

Step 7: Cool. Remove from the pan and let cool completely on a wire rack before slicing.

Tips for Shaping Einkorn Dough

You're going to find out pretty quickly that einkorn dough doesn't shape as easily as regular yeast or sourdough loaves, but it's very forgiving, so try not to overthink it! What I typically do is:

Turn it out onto a lightly floured sheet of parchment paper
Use a bowl scraper to shape it into a log, and fold one side over the other so the top is somewhat uniform (you can tell from the picture above that it's not always perfect)
Use the bowl scraper to push the loaf into the center of the parchment paper and transfer it to the bread pan
If you don't have a bowl scraper, you can achieve the same results with wet hands or a silicone spatula

Tips for the Best Einkorn Sandwich Bread

Don't overwork your dough - Einkorn dough shouldn't be kneaded like traditional dough. Just mix it until the flour is fully hydrated.
Bake until golden brown - The crust should be lightly golden on top
Check for doneness - The loaf should sound hollow when tapped
Avoid overbaking - This can dry out the crumb, especially with einkorn

Aerial shot of sliced einkorn sandwich bread

How to Store Einkorn Sandwich Bread

Store in an airtight container at room temperature for 1-3 days
Keep it tightly sealed to prevent drying out
Reheat slices lightly before serving for the best texture

How to Freeze Einkorn Bread

Let the bread cool completely
Slice before freezing for convenient thawing
Store in a freezer-safe bag or container for up to 2-3 months
Toast or warm slices directly from frozen

FAQs: Einkorn Sandwich Bread

Why is my einkorn dough so sticky?

Einkorn dough is naturally softer and stickier than dough made with modern wheat. Its gluten structure is weaker, so it doesn't form the same elastic, stretchy texture. This is completely normal! Avoid adding too much extra flour, and use damp hands or a bowl scraper to handle it more easily during the shaping phase.

Do I knead einkorn dough like regular bread dough?

No, einkorn dough should not be kneaded the same way as traditional wheat dough. Over-kneading can break down its delicate gluten structure. Mix just until the dough comes together and is fully hydrated (no dry or crumbly spots).

Why didn't my Einkorn sandwich bread rise as much as regular sandwich bread?

Einkorn doesn't rise as high as modern wheat flour because it hasn't been hybridized for mass production. Instead of doubling dramatically, look for the dough to become slightly puffy. Overproofing can actually cause it to collapse, so it's better to bake it a little early than too late.

Can I use whole grain einkorn flour instead?

Yes, but the loaf will be denser and slightly heavier. You may also need to adjust the liquid slightly, as whole-grain einkorn absorbs more moisture.