Introduction

This no-knead einkorn bread is a simple, wholesome loaf perfect for home bakers seeking an easy recipe. Using ancient einkorn flour, it offers a nutty flavor and a tender crumb without the fuss of kneading. Give this straightforward method a try for delicious homemade bread with minimal effort.

A wooden board displays three slices and a loaf of brown bread with a rough texture and a golden-brown crust. The closest slice has two layers on top: a smooth light yellow square of butter partially melting and a shiny amber spread of jam beside it. Behind the bread is a small white dish with evenly cut butter sticks and a knife with a dark handle. To the right is a white round dish filled with more amber jam. The whole scene is set on a surface with a white marbled texture and a light blue cloth is softly draped in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ teaspoons active dry yeast
1¼ cups water (heated to 105-110℉)
3 tablespoons unsalted butter (melted)
2 tablespoons honey
4 cups Einkorn flour
1½ teaspoons kosher salt
1 egg white (optional)

Instructions

Step 1: In a large bowl or stand mixer bowl, combine the yeast, warmed water, melted butter, and honey. Stir gently and let rest for 5-10 minutes until the mixture is foamy and bubbly to proof the yeast.
Step 2: Add half of the einkorn flour and all of the salt. Mix on low speed with the paddle attachment or stir by hand until incorporated. Then add the remaining flour and mix until fully combined. The dough will be sticky and won’t clean the sides of the bowl—do not add extra flour.
Step 3: Use a bench scraper to gather the dough into a small ball. Leave it in the bowl, cover with plastic wrap, and let it rise in a warm place for 45 minutes to 1 hour.
Step 4: Butter your bread pan thoroughly or line it with a silicone bread pan liner to prepare for baking.
Step 5: Place the dough on a very lightly floured or lightly buttered surface. Avoid adding extra flour with einkorn. Press the dough into a small square roughly the size of your bread pan. Roll it into a loaf shape and place it into the prepared pan. Use a bench scraper if needed to handle the sticky dough.
Step 6: Cover the pan with buttered plastic wrap and let the dough rise in a warm spot for 30-40 minutes for its second rise.
Step 7: Preheat your oven to 375℉ (190℃).
Step 8: (Optional) Brush the top of the dough with egg white for a shiny crust before baking.
Step 9: Bake for 40 minutes until the crust is golden brown. Allow the bread to cool for about 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Step 10: Store the bread in an airtight container or bag at room temperature for 2-3 days, or refrigerate for up to 5 days.

Tips & Variations

For a richer flavor, try substituting honey with maple syrup or molasses.
Using a silicone liner or well-buttered pan prevents sticking and makes removal easier.
If your kitchen is cool, create a warm rising spot by placing the dough near a warm oven or inside a turned-off oven with a bowl of hot water.
Brush with melted butter instead of egg white after baking for a soft crust.

Storage

Keep the bread stored in an airtight container or resealable bag at room temperature for up to 3 days to maintain freshness. To extend storage, refrigerate for up to 5 days. When ready to eat, reheat slices briefly in a toaster or oven to restore softness and enhance flavor.

How to Serve

A rustic loaf of bread with a golden-brown crust and a dense, airy texture is sliced into four thick pieces arranged in a slightly overlapping row on a wooden board. Behind the slices, the rest of the loaf sits whole. To the right, there is a white rectangular dish holding neatly stacked slices of pale yellow butter, next to a butter knife resting on the dish's edge. In the background, a small glass container filled with amber honey and a metal spoon inside sits on a white saucer, with a folded light blue cloth behind it. The entire setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of einkorn flour?

Einkorn flour has a unique gluten structure and absorbs liquids differently than all-purpose flour. While you can substitute all-purpose flour, the texture and flavor will change, and you may need to adjust the liquid amount slightly.

Do I need to knead the dough at all?

No, this recipe is designed as a no-knead bread. The long rising times allow the gluten to develop naturally, making kneading unnecessary.