Einkorn Bread Recipe: Ancient Grain for Modern Health
Embrace Ancient Grains
Baking with Einkorn and Other Ancient Grains
Escape the routine and nurture your creativity.
Add a splash of playfulness to your kitchen with ancient grains like Einkorn — a wholesome way to bake and feel good.
Why Choose Einkorn?
Einkorn is one of the oldest cultivated grains in the world, prized not only for its flavour but also for its nutritional value.
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Easily digestible: A simpler gluten structure makes it gentler on the digestive system.
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Nutrient-rich: Naturally higher in protein, fibre, zinc, and magnesium.
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Gut-friendly: Whole, minimally processed, and always non-GMO.
Whether you're baking bread, pancakes, muffins, or biscuits; Einkorn adds a rustic, nourishing touch to your favourite recipes.
Einkorn Bread Recipe
Ancient Grain for Modern Health
Warm, hearty, and simple to make, this Einkorn bread is perfect for everyday nourishment.
Ingredients
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2 cups Einkorn flour
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1 teaspoon sea salt
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1 teaspoon honey or maple syrup
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1 packet (about 2 ½ tsp) active dry yeast – or sourdough starter
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¾ cup warm water (about 43°C)
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2 tablespoons olive oil
Instructions
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In a small bowl, dissolve the honey in warm water. Sprinkle yeast on top and let it sit until frothy (about 5–10 minutes).
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In a large bowl, combine Einkorn flour and salt.
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Pour in the yeast mixture and olive oil. Mix until a soft dough forms.
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Knead on a lightly floured surface for 5–7 minutes.
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Place in a bowl, cover with a clean cloth, and let rise in a warm spot until doubled (about 1 hour).
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Preheat oven to 190°C (375°F).
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Shape the dough into a loaf and place in a greased baking pan.
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Bake for 30–35 minutes, until golden brown on top.
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Let cool slightly before slicing. Enjoy fresh, with butter, olive oil, or your favourite spread.
Tip: Einkorn dough is stickier than modern wheat; don’t over-knead or over-handle. Its charm lies in its rustic, hearty texture.