This Einkorn sandwich bread recipe is ready in 1.5 hours from start to finish! It's light, yet sturdy enough to hold up to any sandwich filling you choose.
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Our daily bread here is almost always a sourdough loaf, made with Einkorn flour. I like the nutritional benefits of letting a loaf slowly rise under the action of a sourdough levain, and we all enjoy the flavor and texture of sourdough.
BUT - sometimes you can't wait all morning for a sourdough loaf to rise. Some days, you need a loaf as close to right now as possible. For those days, I developed this quick Einkorn sandwich bread recipe, which we now use about once a week.
This is a small-batch recipe that makes just one perfect loaf. If you need more, it can easily be doubled.
From the moment you start to gather ingredients, to the moment you're turning the finished bread out of the pan, the whole process take an hour and half at most.
The texture of this bread is sturdy enough to feel like a healthful and robust loaf, without being at all dense. It also doesn't have the "homemade wonder bread" feel to it, like so many other quick-rise yeast breads I've tasted. The addition of the egg gives it a delicate crumb, and allows a very normal amount of yeast to be used, even thought this a speedy one-rise loaf.
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It's become my bread of choice if I want to make little "fancy" sandwiches, like for a picnic, since it holds up so well to being sliced very thin without falling apart. The air pockets are a bit smaller than with our usual sourdough, making it a great choice for something that's a bit of a rare treat around here - peanut butter and jam sandwiches!
When I first started making sourdough again, I really thought I'd probably never make another loaf of "regular" bread again, but this Einkorn sandwich bread recipe has a earned a spot in our baking rotation, and with its ability to be made so quickly, has definitely saved breakfast more than once.
Bon Appétit!
Quick Einkorn Sandwich Loaf
Equipment
- bread pan
- oven
Ingredients
- 1/2 cup water
- 2 1/4 tsp active dry yeast (or one packet)
- 2 TBSP unsalted butter
- 1/2 cup milk
- 1 Tbsp sugar
- 1 tsp salt
- 1 egg
- 3 cups einkorn flour
Instructions
- In a small pan, heat the water and butter together just until butter is melted.
- Pour warm butter water into a large mixing bowl, along with the milk.
- Add the yeast and whisk to incorporate.
- Add sugar, salt, eggs, and 2.5 cups of the flour. Mix to form a slightly sticky dough.
- Put the remaining 1/2 cup of flour onto kneading surface - it works well to spread it into a circle just larger than the ball of dough. Turn the dough onto the floured surface, and knead until all flour is incorporated, and dough is smooth and elastic.
- Form into a loaf, and place in a well-greased (or parchment lined) bread pan. Let rise for 50 minutes, or until double.
- Meanwhile, pre-heat oven to 400°, making sure the center rack position is available for the bread when the time comes.
- When bread has risen, place in the middle of the center rack, and bake for 22-25 minutes, until richly brown. Loaf will sound hollow if lightly rapped.
- Remove from oven. For a really perfect loaf, let bread rest for just 5-10 minutes, then carefully turn out of the pan to finish cooling the rest of the way. This gives an improved texture to the lower crusts.
Notes
Nutrition
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Kelly says
Very tasty and simple recipe. Thank you! 🙂
Anna Chesley says
Thanks for the kind words, Kelly! So glad you enjoy it!
Danielle Barago says
Can I use either almond milk or heavy cream in place of regular milk? It’s all I have on hand.
Anna says
Hi Danielle! That almond milk would work great! Alternately, when substituting heavy cream in baking, I generally use one part heavy cream to three parts water. This substitution would work great as well. Hope that helps! Happy baking!
Lisa says
Is this freshly milled whole grain flour?
Sourdough Duff says
I have baked hundreds of loaves of bread. I am used to sticky dough, shaggy dough, dry dough, but not this glue dough! I am not accustomed to 100% all-purpose Einkorn flour, and I was most puzzled that I could not get the right consistency.
I most frequently mix my sourdough wheat/whole wheat recipes by hand in a bucket, wearing food-grade nitrile gloves. It wasn't until I followed the directions, like a humble beginner, and kneaded the dough on a floured countertop (ahem, with the extra half-cup of flour) WITHOUT the gloves, that the dough became a "slightly sticky dough" that could be kneaded "smooth and elastic" and shaped into a loaf.
After a 50-minute proof, the dough rose and doubled it's height. 25 minutes at 400°F+ produced a well-baked, golden loaf. My wife, who is somewhat gluten intolerant, loves it, as does our bread-loving Japanese visitor. It tastes great, and I wish I liked it, but it seems more like a crumbly dessert bread than a stretchy sandwich bread. Personal preference.
I will try a 100% whole grain Einkorn recipe next. Thanks.
Raj Rajasekar says
Hare Krishna!
Do you have any suggestions for a substitute for egg in this recipe?
Thank you.
Anna says
Hi there! You can absolutely leave out the egg. It's something I enjoy for the extra bit of protein and slight richness of texture, but is 100% NOT necessary for this recipe to come out well. No need to substitute, you can just leave it out entirely. Best wishes! ~ A
Jami AuBuchon says
Hello! What size bread pan you are using for this recipe? Thank you
Suzanne Ireland says
Great recipe! I ground my wheat berries and used very little bread flour in forming the loaf. Mine was pretty dense and nutty because of my course ground flour but that’s how we love it! Nice to have a faster recipe! Many thanks
Becca says
Hi! You left the yeast out of the Ingredient list!?