Einkorn Flour Sandwich Bread

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The first time I noticed einkorn flour at the grocery store, I just assumed it was like spelt; another ancient grain wheat variation. After a bit of research, I discovered that it is, in fact, wheat – however, it is the original wheat, the grain that existed before being hybridized by humans. According to information I gathered from the website of the company that makes this particular brand of einkorn flour (the brand is “jovial“), the einkorn grain has more protein and less starch, is more nutritious, and contains a different form of gluten which more digestible than that contained in the more recent wheat hybrids. Another interesting fact is that it also contains less oxalates than the modern wheat varieties. With all these advantages, I thought it was time to test out a few recipes using einkorn…

The first thing I made was an apple pie. It was just ok; I didn’t adjust enough for the different properties of the einkorn flour, so it was a bit soft and not flaky enough. The next thing I attempted was pizza, from a recipe that was on the back of the flour bag. This turned out quite well, the crust was crispy and really tasty. Then yesterday I made the lime tarts I have on the site, and they were excellent; the einkorn flour seems to work really well with the French pastry tart recipe. The jovial website has a lot of great recipes and advice for using the flour; it doesn’t absorb as much liquid or fat as regular wheat flour, so their recipes are all tailored to suit these properties.

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One thing I have been missing since developing the oxalates issue is a good bread for sandwiches and toast.  So, my objective today was to make a tasty loaf of bread that is somewhat healthy, and not too high in oxalates. I searched the jovial site for bread recipes, and they have several; I chose a sandwich bread recipe to start with, but changed it a bit to suit my preferences. I replaced some of the flour with flaxseed meal for extra fibre and good fats, cut down on the sugar, and omitted the butter. This recipe uses the jovial all purpose einkorn flour; I would like to attempt this recipe using the whole grain version of the flour, but I’m not sure what the oxalate content of that flour would be (the Yahoo groups list that I have used to obtain the oxalate test results for the einkorn flour is, I’m assuming, test results for the all purpose version).

The bread turned out to be a pleasant surprise; it rose nicely, was very easy to make, and tastes rich and buttery. The crust is crisp and the interior is light with lots of air bubbles throughout, so it’s not a dense, heavy loaf…it’s perfect for morning toast.

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Einkorn Flour Sandwich Bread
adapted from the jovial recipe, The Softest Einkorn Sandwich Loaf

Ingredients:

3/4 cup milk, warmed to 110°F or less (dairy or plant-based)
1/2 cup water, warmed to 110°F or less
1 teaspoon sugar
2 tablespoons olive oil
1 1/2 teaspoons dry active yeast (2mg oxalates)
3 3/4 cups (450 g) jovial all-purpose einkorn flour (67.5mg oxalates)
1/4 cup (25 g) flaxseed meal (2.05mg oxalates)
1 1/4 teaspoons sea salt

Instructions:

In a large bowl, combine the warmed milk and water, sugar, olive oil and yeast. Stir gently, and then add the flour and salt on top. Mix with a wooden spoon until combined; the dough will be very wet and sticky, but this is correct for this flour. Cover bowl with a damp dish towel and let rise for approximately 45 minutes.

Line an 8.5 x 4.5 loaf pan with parchment paper. Using a greased silicone or rubber spatula, scrape the dough from the edges of the bowl into an oblong shape, and then tip into the loaf pan. Coat your hands in either olive oil or butter, and smooth out the top of the loaf. Preheat the oven to 400°F.

Let loaf rise for about 30 minutes (mine was ready to go into the oven at 20 minutes, but my kitchen was quite warm).

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Once the loaf has risen, place in the oven. Reduce the temperature to 375°F and bake for 40 minutes, until the the top is nicely browned. When baked, allow the loaf to cool in the pan for 15 minutes, then lift out using the parchment paper, remove the parchment, and let cool fully on a cooling rack.

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I based the oxalate content on slicing the loaf into 15 slices, which works out to approximately 4.8 mg of oxalates per slice.

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Printable version:

Einkorn Flour Sandwich Bread

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 25 minutes
Servings 1 loaf

Ingredients

  • 3/4 cup milk warmed to 110°F or less (dairy or plant-based)
  • 1/2 cup water warmed to 110°F or less
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons dry active yeast 2mg oxalates
  • 3 3/4 cups 450 g jovial all-purpose einkorn flour (67.5mg oxalates)
  • 1/4 cup 25 g flaxseed meal (2.05mg oxalates)
  • 1 1/4 teaspoons sea salt

Instructions

  1. In a large bowl, combine the warmed milk and water, sugar, olive oil and yeast. Stir gently, and then add the flour and salt on top. Mix with a wooden spoon until combined; the dough will be very wet and sticky, but this is correct for this flour.
  2. Cover bowl with a damp dish towel and let rise for approximately 45 minutes.
  3. Line an 8.5 x 4.5 loaf pan with parchment paper.
  4. Using a greased silicone or rubber spatula, scrape the dough from the edges of the bowl into an oblong shape, and then tip into the loaf pan. Coat your hands in either olive oil or butter, and smooth out the top of the loaf.
  5. Let rise for about 30 minutes (mine was ready to go into the oven at 20 minutes, but my kitchen was quite warm).
  6. Preheat the oven to 400°F.
  7. Once the loaf has risen, place loaf in the oven. Reduce the temperature to 375°F and bake for 40 minutes, until the the top is nicely browned.
  8. When baked, allow the loaf to cool in the pan for 15 minutes, then lift out using the parchment paper, remove the parchment, and let cool fully on a cooling rack.
  9. I based the oxalate content on slicing the loaf into 15 slices, which works out to approximately 4.8 mg of oxalates per slice.
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4 Responses to Einkorn Flour Sandwich Bread

  1. I’m new to einkorn bread baking, and I think I still have a ways to go! I used your recipe to make a loaf yesterday, but it did not seem to rise enough. It is a short loaf, but was fully cooked… not as airy as I would have hoped, BUT it tastes delicious, and half the loaf is already gone! I have a gluten allergy, but einkorn is a “regular” flour that does not affect me, so despite my first loaf not coming out as hoped, I’m not giving up! It feels wonderful to have a homemade wheat bread again. The smell of it cooking had me sold on it even before tasting it:)

    • Hi Carissa! I’m so glad that you tried baking a loaf of einkorn bread! It does take a while to get used to the different way that einkorn reacts when baking. I’m still learning too (I just made a loaf the day before yesterday)! But I really love the flavour of einkorn as well, and it doesn’t bother me either the same way that regular wheat flour does. I don’t know if you’ve been to the jovial foods website yet, but they have lots of great tips for baking with einkorn on there. I have found that I need to make the dough wetter when baking bread with einkorn than with regular flour; it just seems to rise more and get more bubbles when it’s wetter. I’ve also found that it never really bakes up quite as airy as the newer wheat varieties (on the jovial site they say it’s because the gluten is slightly weaker in the einkorn grain). Thanks for the comment! 🙂

  2. I’ve been curious about einkorn flour and if it would make a good bread. This sounds great! The pizza too, great alternative.

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