Easy Einkorn Sandwich Bread Recipe (2024)

Skip to Content

  • Sign In

Free shipping on orders over $99! (Continental US only)

| 877 642 0644

Toggle Nav


Find a Store



My Cart

  • Sign In
  • Create Account
  • Find a Store

    • Shop
    • Recipes
    • Easy Einkorn Sandwich Bread Recipe


    March 11 2015

    Einkorn sandwich loaf is one of our favorite recipes and its sure ... to be yours too! This traditional sandwich loaf is soft and chewy. It is the perfect loaf of bread for making sandwiches, toasting and French toast.

    Einkorn Bread Recipe for Sandwich Bread


    • 1¼ (295 g) cups warm water
    • 1½ teaspoons dry active yeast
    • 2 tablespoons oil or butter, melted and cooled
    • 1 tablespoon sugar or honey
    • 3¾ cups (450 g) jovial All-Purpose Einkorn Flour
    • 1¼ teaspoons sea salt


    1. In a large bowl, combine water, yeast, oil or butter, sugar orhoney. Stir until creamy.
    2. Measure the flour with a baking scale or spoon into a measuring cup, then add it on top of yeast mixture. Sprinkle the salt on top.
    3. Mix with a spatula or jovial’s einkorn knead tool until the flour is absorbed and you have a wet, sticky dough.
    4. Cover tightly with plastic wrap. Let rise for 45 minutes.
    5. Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan.
    6. Transfer the dough to a lightly floured work surface. The dough will feel very sticky and wet, but try not to add more additional flour than what you have dusted the work surface with or you may find dry flour baked in the bread.Shape the dough into a loaf. A bowl scraper is a great tool to help with shaping the sticky dough.
    7. Place in the loaf pan, cover with oiled or buttered plastic wrap to inhibit the plastic from sticking the dough. Let rise for 30 minutes. Remove the plastic wrap.
    8. Bake for 40 minutes, until the crust is golden brown. Let cool completely before slicing.

    A few notes on this recipe:

    • The dough will feel very soft and wet, but refrain from adding more flour. Add just a few tablespoons during shaping.
    • You may substitute milk for the water 1:1.
    • You may use any fat of your choice, including vegetable oil, lard or coconut oil. If you use a solid fat, melt it and let it cool before combining the fat with the other ingredients.
    • The sweetener is not essential orif you prefer to omit sugar or honey, you may use a different sweetener like maple syrup or coconut sugar.
    • You may also make this loaf in a bread machine, just follow the instructions on our previous post about creating a custom setting for einkorn bread.
    • If you are on a salt-free diet, you may omit the salt. The bread won’t brown as much, but do not extend the baking time.
    • Sourdough bakers can also bake this loaf by substituting½ cup (100 g) of refreshed starter for the dry active yeast and lengthening the first rise to 10 to 15 hours at room temperature. After shaping the loaf, the second rise should be lengthened to 60 to 90 minutes.


    1. Carrie

      April 15 2021 at 1:22 am

      Would this bread recipe work for making panini sandwiches?

      1. Yes; and any of them would if sliced to the perfect thickness to handle absorbing the oil or butter and hold up under the press.

    2. Sandra

      April 26 2021 at 4:04 pm

      Can you use the whole wheat flour for this recipe.

      1. Yes, but be sure to weigh a cup of WW flour at 96 grams and increase liquid slightly (about 5%)

    3. KC

      May 1 2021 at 12:58 am

      Can you substitute einkorn whole wheat flour?

      1. We have a WW sandwich loaf recipe too, but to transition this one weigh one cup of WW flour at 96 grams and increase liquid 5%.

    4. Pattie Taylor

      May 10 2021 at 3:40 am

      Do you have a high altitude adjustment for this recipe?

      1. We have not been able to test at high altitudes but are told by customers who bake there that the regular adjustments also apply to einkorn. (increase oven temp and liquid content and decrease leavening agents and baking time)

    5. Victoria

      May 12 2021 at 11:06 pm

      Can you knead the bread in a stand mixer with a dough hook?

      1. Einkorn has very weak gluten and overmixing or over kneading tends to work against it. Gentle and minimal is best.

    6. Rachel Diaz

      May 25 2021 at 12:57 am

      How many pounds does this loaf?

        1. First time making this loaf and I only have 9x5 loaf pan...will that work okay with this recipe?

          1. Of course! It may be shorter, but it will come out just fine.

    7. Judith

      June 27 2021 at 10:38 pm

      Hello, I am at 3000 ft.above sea level. Do I need to make any adjustments? Thanks so much.

      1. We have not been able to test our recipes at HA but our customers that bake under those conditions tell us the regular adjustments apply including increasing liquid and increase oven temperature.

    8. Kelly

      July 8 2021 at 7:55 pm

      Is there anyway to make bread softer?

      1. If you increase the liquid slightly this will make a softer crumb. Always weigh ingredients for best results. Einkorn is a sticky dough so this might take some getting used to work with a wetter dough.

    9. Gregory

      July 31 2021 at 8:28 pm

      I follow the recipe exactly and even weigh out the flour and the risings are excellent, but the bread collapses in the oven. What do you suggest?

      1. Often if it falls this means it has proofed too long. Since the gluten is very weak, if it overproofs, the gluten breaks and cannot expand during baking. Allow to rise only 40%. This may happen faster than the recipe recommends based on your conditions.

    10. Julie

      August 3 2021 at 12:12 am

      In your videos you dont mention the reason that Einkorn can be eaten by people with gluten sensitivities. It would be nice if you mentioned the lower number of chromosomes in Einkorn verses the much higher number in hybridized wheat flours. I believe the numbers doubled.

      1. thank you for your suggestion.

    11. Judy Shaw

      August 6 2021 at 3:55 pm

      Can warm cream be substituted for the liquid?

      1. Yes, but be sure it is not too warm.

    12. Richard

      November 20 2021 at 11:05 am

      Does this have to be made in a tin or can it be a boule

      1. We have not experimented with baking this recipe in boule shape; we do have recipes for boule shaped loaves on the site that are more rustic and tend to have a crispier crust.

    13. Ruby

      November 21 2021 at 7:29 pm

      Can this recipe be Halved?

      1. We do not recommend it since you would need a very small loaf pan to get a good shape. It can be sliced and frozen if you cannot eat it within 3 days.

    14. Neelam

      December 4 2021 at 6:00 pm

      I didnot get the meaning of Enkorn bread. Since it is made with all purpose flour.

      1. Einkorn is wheat and we sift out 20% of the bran and germ to make our all purpose flour. this is not the same as large brand American all purpose flour.

    15. Bernard Fred Atkinson

      December 13 2021 at 6:42 pm

      For the life of me, I have been trying to make this recipe. I am grinding my own flour from Einkorn Wheat Berries, but measuring flour by weight, not volume. I cannot correct over flop/tunneling! My ratios seem correct: •3 3/4 (885 g) cups warm water
      •4 teaspoons dry active yeast
      •¼ cup tablespoons oil
      •¼ cup honey
      •11 ¼ cups (1350 g) Einkorn Flour
      •2 1/2 teaspoons sea salt
      Can you help?

      1. Likely overproofed; since the gluten is very brittle and breaks easily, if it rises too much it will break and fall leaving a gap under the cooked crust. allow to rise by only 40% before baking and see if that helps!

    16. Curt Flory

      December 17 2021 at 3:22 am

      As someone who is gluten intolerant, I am encouraged to not only find your flour, BUT to also find that you have posted a recipe AND also included instructions for baking in a bread machine! Fantastic! Thank you so much; can't wait to give this a try!

    17. Gina

      December 29 2021 at 2:30 pm

      I liked the puffy bread that I used to get making bread with ground wheat berries and additional gluten. Could I add gluten to my einkorn flour? I'm not gluten intolerant

      1. Yes, you can and/or you can blend einkorn with other types of higher gluten flour for softer or larger crumb. You might have to improvise a bit with the recipes to get the best results.

    18. Bill Hatchett

      January 15 2022 at 5:38 pm

      why is my bread so crumbly when i slice it? I followed the above recipe to a T

      1. Make sure you are weighing your ingredients including water. Since einkorn has very weak gluten, there is little to 'hold' the bread together similar to GF flours. Make sure to wait until it is fully cooled to cut open. Also, if you can handle a stickier dough, increase liquid slightly for a softer crumb (5% or so)

    19. Marilyn

      January 16 2022 at 11:18 pm

      I have made my own homemade bread for many years, but I am new to baking not only with Einkorn flour, but also new to making bread in a high altitude location. (About 5300 feet).
      I would greatly appreciate any tips or recipe alterations you could give me! Thank you!!

      1. We have not been able to test recipes at high altitudes since we are at sea level, but we are told by our HA customers that the regular rules apply:
        increase temperature by 15%, shorten bake time, increase liquid content and consider adding an egg white depending on the recipe as it will give more structure to the dough

    20. Benjamin

      January 24 2022 at 6:50 pm

      Didn’t have enough Einkorn so I used freshly ground oat flour and a very little strong bread flour to make up the shortage. Used melted butter. Dough tastes good. We’ll see how she turns out.

    21. Jason

      January 29 2022 at 8:58 pm

      In your sourdough modification you only mention subbing in the starter for the yeast. Do you need to also use less flour & water since the starter is 100% hydration for a full 100g?

      1. We recommend this recipe: https://jovialfoods.com/recipes/einkorn-sourdough-sandwich-bread-recipe/

    22. Suzy

      February 5 2022 at 7:36 pm

      I mixed za'atar and sesame seeds into olive oil and brushed the top before baking. Smells heavenly and looks beautiful. I wish I could share a picture. Einkorn is so much easier on my gluten sensitive kid's belly.

    23. Lindsay

      February 16 2022 at 3:07 am

      Any tips on how to get the loaf out of the pan easier?
      Every loaf I've baked, this recipe and the "beginner" loaf, always fight me to get out of the pan.
      I let it cool for 15 min in the pan first but then I have a heck of a time getting it out to finish cooling on the rack.
      If I let it sit any longer in the pan it ends up getting damp on the sides from all the moisture in the loaf.

      Regardless, I've really been enjoying being able to bake again now that I've found your flour. :)

      1. Make sure you have buttered the loaf pan amply - it should just drop out without sticking. We use the USA 8.5 x 4.5 loaf pan and have not had problems with this but likely more butter in the pan before baking will release it.

    24. izzi

      February 22 2022 at 12:13 am

      This bread is wonderful! The only adjustments I made was to use instant quick-rise yeast, as that's what I had on hand, added 1t diastatic powder and setting my oven to convection. I got a perfect loaf that is so amazingly good!. I can't wait to try the whole wheat and sourdough.

    25. Dawna

      March 19 2022 at 11:58 pm

      Can Einkorn be mixed with other grains (flours)?

      1. Yes; we have not tested this but we suggest weighing ingredients and keeping track of what ratios work best for you!


      March 22 2022 at 12:08 am

      I thought bread needed a double rise before shaping into a loaf pan. I
      I used mostly white flour and "some" whole wheat flour. Bread was good but not Great.

      1. Einkorn has very weak gluten so allowing the dough to double will break the gluten and you will get a flat, dense loaf. Only allow the dough to rise by about 40% for best results.

    27. Kim Kron

      April 1 2022 at 12:31 am

      What adjustments would you make for this at a high altitude please (7500 feet).

      1. Increase oven temp by 15 degrees and liquid by at least 10%; you can increase a bit more to get a dough that is sticky and thick. Cut rise time for 1st proof to 1 hour and 2nd proof to 15 minutes.

    28. Jo

      April 20 2022 at 9:06 pm

      What should the internal temperature of the loaf be when the bread is baked?

      1. The best indicator of fully baked bread is color. In the case of this recipe, look for a golden-brown crust (see recipe photos for comparison). We didn’t test the temperature of this recipe, but generally, bread is safe to eat at an internal temperature of 190°F.

    29. Nancy

      April 22 2022 at 4:31 pm

      The flavor was very good. I used honey and olive oil. I am new to baking bread, but this recipe was very easy. My mistake is that I keep letting my dough rise too much then it collapses in the oven. I will try this recipe again and be more careful.

      1. Thanks Nancy, we're glad you enjoyed the flavor. Good luck on the next loaf!

    30. Karena

      May 18 2022 at 1:39 am

      What bread making pan do you suggest works best? My loaves always crack in the middle and I believe it’s the shape of the bread pans I am using.

      1. We use the USA 8.5 x 4.5 loaf

    31. Camille

      May 19 2022 at 11:20 pm

      Hello, I've made this made twice and both times I can't seem to get it to rise properly. After the first batch I bought fresh yeast thinking the yeast was old, but that didn't help. It is akin to dense loaf bread (like a pound cake) rather than sandwich bread. I appreciate your thoughts on troubleshooting this. Thank you!

      1. Hi Camille, it's difficult to tell what the problem might be because there are many variables! Buying fresh yeast would have been our first suggestion, so you're on the right track! Keep in mind that since einkorn has a weaker gluten, bread made with einkorn flour tends to have a denser texture than bread made with modern wheat. Please let us know if you have more questions!

    32. Beth B

      June 8 2022 at 2:13 pm

      My sister and I are making this bread. (States apart)
      It’s delicious! BUT, neither of our breads rise in the final product. We get rise initially in the rising process. Help please!
      Also, should we just transfer the sticky dough right to the pan as opposed to kneading it some?
      (Ie is it important to touch it as little as possible?)
      Thanks for your help!

      1. Cut the rise time and try to 'capture' the rise during baking especially if it is warm or your kitchen is warm. This is a no knead recipe; just stir, rise, transfer, rise and bake. An 8.5" by 4.5" pan really helps!

    33. izzi

      June 14 2022 at 6:06 pm

      THE perfect recipe. I follow it exactly, using grams measurements and never, ever had a fail.

    34. Christine

      June 22 2022 at 10:58 pm

      I love this bread so much! So wholesome and comforting with a nice smear of grass fed butter! I live 2,200 feet above sea level and had to add an extra 1/2 cup of water to get it to the right, sticky dough consistency. I also used whole grain Einkorn and weighed it to 450 grams.

    35. Kelsey

      July 14 2022 at 4:06 pm

      Will cooking with milk instead of water make the bread softer?

      1. Yes, moderately.

    36. Emily

      August 10 2022 at 1:37 am

      I can't find a place to leave a review, so let me say that this bread is DELICIOUS!!!! Perfect texture, perfect crust, easy recipe. Unbelievable. I don't usually go back to write reviews for recipes. But wow. Thank you! I'm going to make this recipe every week. I'll try the sourdough version next time; didn't have time for it today. 5 stars!!!

    37. Erica Blanche

      August 11 2022 at 4:55 pm

      Delicious! Our family will never go back to conventional wheat.

    38. Kathy

      September 25 2022 at 5:33 pm

      Will this bread recipe come out if I only use Einkorn flour not AP Einkorn?

      1. This recipe is written for our all purpose einkorn flour. If you mean the whole grain flour, adjust the weight to 96 g/cup and increase liquid by 5%.

    39. Patrick Sagmani

      September 28 2022 at 2:50 am

      Will this flour work for meat or cheese pies? Since we are chaldean.

      1. Yes, please check our recipe section for pastry to use in savory pies and tarts

    40. James Yantis

      September 29 2022 at 12:08 pm

      Doesn’t mention temperature to bake at

      1. Step 5: Preheat the oven to 375°F.

    41. Lynn

      October 16 2022 at 8:52 pm

      Please, please, I need this recipe but for a 10x5 loaf pan. I have a very good one from Williams-Sonoma and do not want to buy a smaller one. Plus it would be nice getting the extra slices from the longer pan. How can I accurately increase the recipe. Thank you!

      1. You can increase by multiplying the grams by .25 (1/4 larger) .33 (1/3rd larger) but we don't recommend going too big because a heavy dough will not rise well. Einkorn has weak gluten and will be a denser loaf. If it is too big, it will not rise or bake well.

    42. Beth Beguerie

      October 17 2022 at 2:16 pm

      This bread tastes delicious, but each time I make this it does not rise. Do you have any tips to help it rise?
      thanks so much, Beth

      1. Einkorn has very weak gluten that will break rather than stretch. It will have a denser crumb. Only allow the bread to rise by about 40% before moving to the next step. If you have a warm kitchen, you will need to watch it closely to avoid overproofing.

    43. K Welsch

      October 25 2022 at 12:36 am

      Love your einkorn flour! I'm using the All-Purpose flour. How much kneading or handling of the dough is done during 'shaping'? The instructions don't say to knead it but just to 'shape it'. before putting it in the pan. Does that mean put it on a floured surface after the first rise and just shape it to look like a loaf and then immediately put it in the pan? Is a small amount of kneading required? Also, do you suggest taking it out of the pan immediately once it's finished baking? Thanks so much!

      1. This video covers shaping and is very helpful when making a sandwich loaf!

    44. Beverly

      December 13 2022 at 6:49 pm

      I cannot get this recipe to rise after it is put in bread pan and it doesn’t rise when baking. It rises in the bowl but nothing after that. Any advice? I use regular salt but I wouldn’t think that would make a difference.

      1. Try shortening the proofing times for both bowl and pan by several minutes.

    45. Carolyn Smith Moorman

      January 6 2023 at 6:58 pm

      This bread was FABULOUS! I completely followed your directions! YummmmmmmmmmY!

      1. So glad you like it!

    46. Encia

      January 21 2023 at 10:08 pm

      I usually start my bread with the sponge method. Can I do that with einkorn flour?

      1. Absolutely! This is our preferred method for einkorn sourdough baking. We call ours a "levain." Here's one of our favorite sourdough sandwich loaf recipes which uses a levain: https://jovialfoods.com/recipes/einkorn-sourdough-sandwich-bread-recipe/

    47. Renee

      January 23 2023 at 9:19 pm

      I didn't understand how to shape it and when move it to the loaf pan because it wasn't stiff enough so I just dumped it into the pan. It was delicious and so easy! This is definitely going to be a regular recipe in our household. And no allergic reaction!

    48. Nicole

      February 6 2023 at 3:44 pm

      Any adjustments to a 9x5 pan instead?

      1. This will bake quicker but otherwise no other adjustments.

    49. Karen Tyrell

      February 17 2023 at 12:21 am

      We made this bread several days ago. We used organic dry active yeast because we wanted a loaf which was 100% organic. The results were splendid!

      We’re so happy to have bread again in our kitchen after an absence of several months duration. This bread is excellent. Thank you for the recipe.

      I literally just now had a closed face sandwich made with this bread and Wild Planet Albacore tuna. I was in nirvana.

      We do have one question. If we use goat’s milk instead of water, will the finished loaf need to be kept in the fridge because of the milk in the loaf? We’d like to know this because that is what we want to use in the next one.

    50. Arlene

      February 17 2023 at 12:54 am

      How do you suggest I double the recipe

      1. If it's not too difficult to handle and can fit in your oven, you could double all ingredients. When it's time to shape, simply cut the ball of dough in half with a bench scraper, and form 2 loaves. Place them in separate pans and let them finish their final rises.

    1. Einkorn Focaccia

    2. Tangy Potato and Pasta Salad

    PREVIOUS Tagliatelle Carbonara Gluten Free Pasta Bake

    NEXT The Easiest Linguine Marinara Recipe

    Easy Einkorn Sandwich Bread Recipe (2024)


    Top Articles
    Latest Posts
    Article information

    Author: Gov. Deandrea McKenzie

    Last Updated:

    Views: 5515

    Rating: 4.6 / 5 (46 voted)

    Reviews: 93% of readers found this page helpful

    Author information

    Name: Gov. Deandrea McKenzie

    Birthday: 2001-01-17

    Address: Suite 769 2454 Marsha Coves, Debbieton, MS 95002

    Phone: +813077629322

    Job: Real-Estate Executive

    Hobby: Archery, Metal detecting, Kitesurfing, Genealogy, Kitesurfing, Calligraphy, Roller skating

    Introduction: My name is Gov. Deandrea McKenzie, I am a spotless, clean, glamorous, sparkling, adventurous, nice, brainy person who loves writing and wants to share my knowledge and understanding with you.