If you’re looking for a healthy, homemade bread that’s easy to make and easier to digest, einkorn bread is a must-try. Einkorn is an ancient wheat naturally low in gluten and packed with nutrients. Unlike modern wheat, it hasn’t been hybridized, meaning it’s closer to what our ancestors used to eat and is often better tolerated by people with gluten sensitivities (though not safe for celiacs).
In this recipe, I’ll show you how to make easy einkorn bread with just 5 simple ingredients—no kneading required. You’ll get all the rich, nutty flavor of whole grain einkorn, without the added preservatives or chemicals you find in most store-bought bread.
Why Use Einkorn Wheat?
Einkorn is the oldest known variety of wheat. It has:
- A more intact genetic structure
- Higher levels of protein and essential nutrients
- A lower gluten content, which makes it easier to digest
- A delicious, slightly nutty flavor and beautiful golden color
By grinding your own einkorn berries or sourcing freshly milled flour, you preserve more of the nutritional value and avoid the stripped-down, overprocessed white flour used in most conventional bread.
Ingredients for Einkorn Bread
You’ll only need 5 real-food ingredients:
- 2¼ cups einkorn berries (yields ~4¼ cups flour once ground)
(or 4¼ cups freshly ground whole grain einkorn flour) - 1½ cups warm water (filtered or reverse osmosis preferred)
- 2 tablespoons local raw honey
- 1 teaspoon sea salt
- 2¼ teaspoons active dry yeast
Step-by-Step Instructions
Step 1: Grind the Einkorn Flour
Freshly ground flour preserves more nutrients. Use a grain mill attachment to grind it fine for better texture. If you’re buying flour, look for freshly milled whole grain einkorn.
Step 2: Warm the Water
Heat 1½ cups of water to around 100–105°F. Avoid going above 110°F, as that can deactivate the yeast.
Step 3: Activate the Yeast
In a bowl, mix the warm water and honey until dissolved. Sprinkle yeast on top and let it sit for 5 minutes. Don’t stir. It should begin to foam, showing the yeast is active.
Step 4: Mix the Dough
In a separate bowl, combine:
- 4¼ cups of einkorn flour
- 1 teaspoon of salt
- The yeast and honey mixture
Mix using a silicone spatula. Einkorn dough is sticky and thick—this is completely normal. Do not knead.
Step 5: First Rise (30 Minutes)
Lightly grease a bowl with avocado oil or butter. Transfer the dough, cover tightly, and let it rise in a warm area for 30 minutes.
Step 6: Second Rise (30 Minutes)
Grease your baking pan (stoneware or glass preferred). Knock down the dough slightly with a wet spatula, then pour it into the pan. Cover and let it rise again for another 30 minutes.
Step 7: Bake the Bread
Preheat oven to 375°F. Bake for 25–35 minutes, depending on your oven and pan. When done, a fork or toothpick should come out clean.
Step 8: Cool and Slice
Let the bread cool for 10–15 minutes before slicing. It will be easier to slice once cooled completely, but many people enjoy it warm out of the oven.
Dr. Janine’s Tips for Perfect Einkorn Bread
- Use whole grain einkorn to retain fiber and minerals.
- Don’t knead the dough—it will make it stickier and denser due to the lower gluten content.
- Avoid over-rising. Einkorn ferments quickly, so shorter rise times are better.
- Freeze slices for easy grab-and-toast mornings. This bread has no preservatives and will mold faster at room temp.
Why Make Your Own Bread?
Homemade bread gives you full control over your ingredients. Einkorn bread made at home is:
- Free of additives, gums, and synthetic preservatives
- Made with clean, simple ingredients
- Higher in nutrients than most grocery store loaves
If you’re trying to reduce chemicals in your food and want to enjoy real bread again, this recipe is a great way to start.
