Einkorn rewards gentle mixing and modest expectations. Its gluten is extensible rather than strong, so it shines in tender bakes and carefully supported pan loaves.
Yield1 large 9×5-inch loaf
GrainFresh-milled Einkorn
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 350 g fresh-milled einkorn flour
- 150 g organic bread flour
- 330 g water, divided
- 30 g honey
- 35 g soft butter
- 10 g salt
- 7 g instant yeast
Method
- Mix both flours with 305 g water and rest 20 minutes.
- Add honey, butter, salt, and yeast. Mix gently 5–7 minutes; add reserved water only as needed.
- Bulk ferment until about 60% larger, 50–75 minutes.
- Shape into a firm log and place in a greased 9×5-inch pan.
- Proof until the crown is about 1 inch above the rim, 40–65 minutes.
- Bake at 375°F for 35–40 minutes to 195–200°F. Cool completely.
Grain-specific notes
Einkorn weakens with prolonged mixing; stop once cohesive and moderately elastic.
Do not wait for a dramatic doubling during either rise.
Einkorn: One Grain, Five Ways
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Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
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Learn the grain
Read the Einkorn grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.