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Home » Treats and Desserts » Quick Einkorn Sandwich Bread

Quick Einkorn Sandwich Bread

Published Feb 10, 2020 · Last updated Sep 17, 2020 · By Anna · 5 Comments

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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.

Read Next: Easy Einkorn Brioche

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

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.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Einkorn Recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Rising Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 16
Calories: 109kcal
Author: Anna
Cost: 3

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.
Nutrition Facts
Quick Einkorn Sandwich Loaf
Amount Per Serving
Calories 109 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 15mg5%
Sodium 154mg6%
Potassium 37mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 71IU1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

A few words about storing leftover bread...
Storing bread that's not made with preservatives doesn't lend itself to any hard and fast rules, but here's what I've found:
This homemade bread retains it's texture beautifully when stored in an airtight container at room temperature. In my cold winter house right now, bread keeps well this way for at up to 6 days.
In the heat of summer, homemade bread may only last well at room temperature for 24-36 hours. If your house is warm, consider moving bread to the fridge if it's necessary to store for more than a day.

Nutrition

Calories: 109kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 154mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Calcium: 14mg | Iron: 1mg

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Reader Interactions

Comments

  1. Raj Rajasekar says

    July 21, 2021 at 10:34 am

    Hare Krishna!

    Do you have any suggestions for a substitute for egg in this recipe?

    Thank you.

    Reply
    • Anna says

      July 21, 2021 at 2:59 pm

      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

      Reply
  2. Jami AuBuchon says

    May 11, 2021 at 12:28 pm

    Hello! What size bread pan you are using for this recipe? Thank you

    Reply
  3. Suzanne Ireland says

    June 04, 2020 at 9:22 pm

    5 stars
    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

    Reply
  4. Becca says

    April 11, 2020 at 6:51 pm

    5 stars
    Hi! You left the yeast out of the Ingredient list!?

    Reply

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