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5 from 2 votes

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.
Prep Time15 mins
Cook Time25 mins
Rising Time50 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: Einkorn Recipes
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.

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