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 flavourful. 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 lots of great recipes and advice for using the flour; it doesn’t absorb as much liquid or fat as modern wheat flour, so their recipes are all tailored to suit these properties.

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I added a bit of ground flaxseed to this recipe for some binding help (since the einkorn has weaker gluten) and also for the good fats.  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.

*Update – I’ve made this bread many times since first posting this recipe; I’ve used different brands of flour, 100% whole grain einkorn, and sometimes throw in a handful or two of seeds, such a sesame and poppy, and it always turns out really well.  The most important thing is that the dough isn’t too dry; einkorn seems to like to be wetter than modern wheat doughs.  I’ve also made the dough in the morning, refrigerating it after the first rise, and then letting it come to room temperature and watching it closely for the final rise before it goes in the oven to make sure it doesn’t over-proof, and this produces a good loaf as well.

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

Instructions:

In a large bowl, combine the warmed milk and 1/2 cup 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. If the dough seems a bit stiff or dry, then add the extra 1/4 cup of water.  The consistency should be somewhere between firm enough to pick up in one mass, but too soft to knead.  Cover bowl with a damp dish towel and let rise for approximately 45 minutes.

Grease and line an 8.5 x 4.5 loaf pan with parchment paper.  Using a greased 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.  Immediately 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 on a countertop for 15 minutes, then lift out using the parchment paper, remove the parchment, and let cool fully on a cooling rack before slicing.

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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 Rising Time 1 hour 15 minutes
Total Time 2 hours 10 minutes
Servings 1 8.5"x4.5" loaf
Author Samantha

Ingredients

  • 3/4 cup milk, warmed to 110°F (dairy or plant-based)
  • 3/4 to 1 cup water, warmed to 110°F
  • 1 teaspoon sugar or maple syrup
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons dry active yeast
  • 3 3/4 cups / 450 g all-purpose or whole grain einkorn flour
  • 1/4 cup / 25 g flaxseed meal
  • 1 1/4 teaspoons sea salt

Instructions

  1. In a large bowl, combine the warmed milk and 1/2 cup 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. If the dough seems a bit stiff or dry, then add the extra 1/4 cup of water.  The consistency should be somewhere between firm enough to pick up in one mass, but too soft to knead.  Cover bowl with a damp dish towel and let rise for approximately 45 minutes.

  2. Grease and line an 8.5 x 4.5 loaf pan with parchment paper.  Using a greased 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.

  3. Let loaf rise for about 30 minutes (mine was ready to go into the oven at 20 minutes, but my kitchen was quite warm).
  4. Once the loaf has risen, place in the oven.  Immediately 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 on a countertop for 15 minutes, then lift out using the parchment paper, remove the parchment, and let cool fully on a cooling rack before slicing.
  5. 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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10 Responses to Einkorn Flour Sandwich Bread

  1. Hello I was looking for oxalic information and content and come to your site. I found it for a long time, but I could not find accurate information.
    i really need spreadsheets could you please send an email? (Dump_00@outlook.com)
    I left a comment earlier, but I can’t see it so i retrying.

    • Hello Steven,
      You can just leave the flaxseed out, it will still turn out well. I like to add it because it gives a bit more elasticity to the bread (because the gluten in einkorn is a bit weaker than modern wheat), and also just for nutritional value. But it will be fine without it. You may find the dough to be a bit wetter without it, so you could either exchange the 1/4 cup flax for an additional 1/4 cup einkorn flour, or use just a bit less of the water (maybe 2 tablespoons less) and see how the dough seems. The einkorn dough is pretty forgiving though, as long as it’s not too dry, it will usually turn out well. You can also add some other seeds, such as sesame or poppy, if you want something different.

  2. I wonder where you found the oxalate content of Einkorn wheat. I am very interested in finding out. I could not find it on the Jovial website or any other website.
    Thank you,
    Herb Miller

  3. 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! 🙂

  4. 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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