Einkorn Bread Recipe With Yeast: Ancient Grain Loaf With Rustic Crust

Working with einkorn flour transformed my approach to bread baking, revealing flavors that modern wheat can’t match. This ancient grain creates a loaf with a tender, slightly sweet crumb and rustic crust that’s both beautiful and delicious.

The process is straightforward yet rewarding. With just a few simple ingredients and proper rising time, you’ll achieve a bread that tastes as good as it looks. The yeast works its magic slowly, developing complex flavors that make this worth the wait.

What emerges from the oven is a golden loaf with a crisp exterior and soft interior. The aroma alone will have your kitchen smelling like a professional bakery, and the first slice reveals that perfect open crumb structure.

Serve warm with butter for the full experience. This is bread as it was meant to be.

Ingredients for Einkorn Bread Recipe with Yeast

Just a handful of ingredients unlocks ancient grain magic in this loaf.

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The einkorn flour is non-negotiable here—Jovial or Young Living brands are widely available and reliable. Most natural food stores carry it in the baking aisle, or order online if your local grocery doesn’t stock it. Look for all-purpose einkorn rather than whole grain for this recipe. The yeast needs to be fresh (check the expiration date), and warm water at just the right temp (not hot enough to kill the yeast) makes all the difference.

No honey? Maple syrup or agave works just as well. Out of sea salt? Kosher salt at half the amount. If you’re skipping the egg wash, a quick brush with water or milk gives a similar sheen. The olive oil can be any neutral oil in a pinch, but the flavor won’t be as rich. For a vegan version, swap the honey for agave and skip the egg wash entirely.

Dough rises best in a warm, draft-free spot—1-2 hours for the first rise. Baked loaf stays fresh wrapped in a towel for 2 days, or slice and freeze for up to 3 months. Always cool completely before slicing to avoid a gummy texture.

Step-by-Step Instructions for Einkorn Bread With Yeast

This method brings out the nutty flavor of ancient grain while keeping the process simple and rewarding.

Step 1: Activate the Yeast and Mix Wet Ingredients

In a small bowl, whisk together the 2.25 tsp Active Dry Yeast, 2 tbsp Honey, and 1.5 cups Warm Water until the honey dissolves. Let it sit for 5-7 minutes until the mixture becomes frothy and bubbly—this confirms your yeast is active and ready to work.

Once the yeast is activated, stir in the 2 tbsp Olive Oil. The oil will help create a soft, tender crumb in your finished loaf. I always check the temperature of my water first; it should feel warm to the touch but not hot, around 110°F.

Step 2: Combine Dry Ingredients and Form the Dough

In a large mixing bowl, combine the 4 cups Einkorn Flour and 1.5 tsp Sea Salt. Einkorn flour behaves differently than modern wheat, so don’t be surprised if the dough feels slightly stickier at first. Create a well in the center of the dry ingredients.

Pour the yeast mixture into the well and use a wooden spoon or your hands to combine everything into a shaggy dough. You’ll notice the dough comes together quickly but may stick to your fingers—that’s normal with einkorn’s unique protein structure.

Step 3: Knead and First Rise

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Einkorn dough requires a bit more patience than standard bread dough. You’ll know it’s ready when it springs back slightly when pressed with your finger.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours or until doubled in size. I like to place mine near a sunny window or on top of the fridge where it’s slightly warmer.

Step 4: Shape, Second Rise, and Bake

Punch down the risen dough and shape it into a round loaf. Place it on a parchment-lined baking sheet. For a beautiful finish, you can brush the top with the 1 whole Large Egg beaten with a tablespoon of water—this creates that coveted golden crust.

Let the shaped loaf rise again for 30-45 minutes while you preheat your oven to 375°F. When ready to bake, use a sharp knife to score the top of the loaf. Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

Step 5: Cool and Serve

Remove the bread from the oven and immediately brush the crust with the 2 tbsp Unsalted Butter for extra richness and shine. This step is optional but highly recommended for that bakery-style finish.

Let the loaf cool on a wire rack for at least 1 hour before slicing. I know it’s tempting to cut into it right away, but this resting period allows the crumb structure to set properly. The result will be a loaf with a crisp crust and a soft, slightly sweet interior that highlights einkorn’s natural nuttiness.

Health Benefits of This Recipe

Ancient Grain Nutrition

Einkorn flour brings more than just great flavor—it’s packed with protein (about 14g per 100g) and dietary fiber that keeps you full longer. This ancient grain has a simpler gluten structure, which some people find easier to digest than modern wheat. I’ve noticed my family feels lighter after eating this bread. 💪

Rich in Micronutrients

This bread is loaded with B vitamins, especially thiamine and niacin, which support energy metabolism. You’ll also get a healthy dose of minerals like magnesium and zinc. The natural sweetness from einkorn means you can reduce added sugars in other meals.

Lower Glycemic Impact

Einkorn has a lower glycemic index than modern wheat, helping maintain steady blood sugar levels. The slow-digesting carbs in this loaf provide sustained energy without the spikes. David, my official taste-tester, swears his energy levels stay more consistent when we have this for breakfast.

Antioxidant Benefits

This ancient grain contains higher levels of carotenoids and polyphenols than conventional wheat. These antioxidants help combat oxidative stress in your body. The golden hue of einkorn flour comes from these beneficial compounds. 🌟

Heart-Healthy Fats

The olive oil in this recipe contributes monounsaturated fats that support heart health. Combined with einkorn’s natural nutrients, this bread offers more than just empty carbs. I always use Central Market’s cold-pressed olive oil for maximum benefit.

Gut-Friendly Properties

The natural fermentation process when making this bread creates beneficial compounds that may support gut health. The long rise time allows for pre-digestion of some starches, making the nutrients more accessible. This is bread that actually nourishes your body.

Frequently Asked Questions