Honey Einkorn Bread

Honey Einkorn Bread combines simple, wholesome ingredients to create a soft, bread with a touch of sweetness. Einkorn flour, one of my favorite ancient grains, is at the heart of this recipe. It’s easier to digest than modern wheat and has a lower and different type of gluten content, making it a wonderful option for those sensitive to gluten. Plus, it’s packed with nutrients like A and B vitamins, antioxidants, and protein, all of which support a healthy gut and overall wellness.

This bread bakes into a beautiful golden loaf with a soft texture and a light, natural flavor that’s perfect for sandwiches, toast, or just enjoying warm from the oven with a smear of butter. It’s a simple, nutritious, and delicious way to bring the benefits of ancient grains into your home. Enjoy each bite, knowing it’s nourishing you from the inside out!

Ingredients

1 cup water room temperature 230 g
2 teaspoons active dry yeast
¼ cup honey 80 g
2 tablespoons olive oil 20 g
1 teaspoon Celtic sea salt
2½ cups All-purpose Einkorn Flour 440 g

Instructions

In a large bowl, or kitchen aid mixer sprinkle the active dry yeast over the water. Let the mixture rest for about 5 minutes. You’ll notice that the yeast begins to bubble or foam.
Whisk in the honey, extra virgin olive oil, and salt.
Add the flour and mix on low in a mixer or stir with a spoon until the mixture starts to form a ball. Turn the mixer up until it incorporates all the flour into a ball. I like to add a little oil to the bottom of the bowl and roll the dough around until it covers it.
Cover the dough with a towel and let it rest until double in size for about an hour.
Place the loaf in a standard-size bread pan that’s been greased or lined with parchment paper. Preheat the oven to 375F. Cover the bread with a towel, or plastic wrap and allow it to rest for 30 minutes.
After 30 minutes, place the bread (with the towel removed) in the oven and bake for about 35 minutes. I like to steam my bread by putting another pan on top of it for 20 minutes and then removing it for the last 15 minutes.
The bread should have a golden crust and should have (imperfect) “lifted” sides. Remove from the pan and let cool on a rack.