Learn how easy it is to make this crusty no knead einkorn bread recipe in the dutch oven today! Just 3 simple ingredients transform into a delicious, crusty loaf of wholesome einkorn bread. You’ll impress yourself with this fancy bread made with einkorn flour!
Bread made with einkorn flour
Making homemade bread couldn’t be easier with this no knead recipe. We’re using einkorn flour today, friends!
Are you new to the ancient grain einkorn?
Read What Is Einkorn and learn all about this amazing ancient grain that hasn’t been changed.
Making einkorn bread at home
I’ve been making homemade bread for years now and am such a fan. It’s actually EASY!
It tastes better because it is super fresh.
You can control the ingredients.
You impress those around you.
Why not give homemade bread a try?
This crusty einkorn bread recipe is based on my crusty no knead dutch oven bread. The original recipe uses white flour, but here we swap in einkorn flour.
That recipe has served me for many, many years and still works every time.
I wanted to make the original recipe slightly healthier, so I’ve been using einkorn flour. We love this loaf just as much as the original!
Why use einkorn flour?
Einkorn flour is perfect for no knead recipes because it is more sticky than traditional white flour.
Because of its weaker gluten structure, it does well with less mixing. The weaker gluten structure also makes it easier to digest.
Einkorn flour is higher in protein and lower in carbohydrates than white flour and also naturally contains essential nutrients.
Baking with einkorn flour
Baking with einkorn flour can sound trickier because the dough becomes more sticky, but it’s truly not!
Simply follow the steps in the recipe and you’ll find the dough comes together really easily.
In fact, I prefer the no-knead method because it is less work!
What you’ll need for no knead einkorn bread
- all purpose einkorn flour
- sea salt
- active dry yeast
- water
How to make no knead einkorn bread
- Mix the einkorn flour, sea salt and yeast together. Stir in water until combined.
- Cover dough and allow to sit for a minimum of 3 hours up to 12 hours.
- When it’s time bake, place dutch oven in the oven and turn heat to 450 to heat the dutch oven.
- After 30 minutes of heating, take a spoon a scrape around the edges of the dough to deflate slightly.
- Carefully remove dutch oven from the oven, take the lid off and pour the dough into the pan. Place the lid on and bake for 25 minutes.
- After 25 minutes, remove the lid and allow the bread to bake and crusty up for 5 more minutes.
- When done baking, remove the loaf from the dutch oven and place on a cooling rack.
What size dutch oven works best for einkorn bread?
For this loaf, a 7-quart oval dutch oven works best.
If you use a larger round dutch oven, just know your loaf may be a little flatter and the cooking time could be a little less by using a larger pot.
Can you use quick rise yeast?
In the recipe, it calls for active dry yeast.
But what if you only have quick-rise yeast? Not a problem!
The einkorn bread recipe rise time is very forgiving.
You can use quick-rise yeast and just know that your dough will rise quicker. I’ve used the same amount of quick rise yeast and my minimum time simply decreases to 2 hours.
You’ll get a quicker initial rise and then you can still have your dough sit out longer.
Can you substitute whole wheat einkorn flour?
Whole wheat einkorn flour is next on my list to try, but I don’t see why not!
Once I try it I will come back and update you here. If you do try making no knead einkorn bread with whole wheat einkorn flour, please leave a comment down below and report how it went.
Can you freeze einkorn flour bread?
Yup!
Allow the bread to fully cool, then place in an airtight bag.
Label and add the date and freeze for up to 6 months.
To defrost, simply place the loaf on the counter for a few hours.
Warm it again in the oven at 350 for 5-10 minutes.
More einkorn recipes you’ll love
Crusty No Knead Einkorn Bread
Ingredients
- 3 cups all purpose einkorn flour
- 1.5 tsp sea salt
- 1 tsp active dry yeast
- 1 1/4 cups warm water (not hot to the touch)
Instructions
- Mix the einkorn flour, sea salt and yeast together. Stir in water until combined.
- Cover dough and allow to sit for a minimum of 3 hours up to 12 hours.
- When it’s time to bake, place oval dutch oven in the oven and turn heat to 450 to heat the dutch oven.
- After 30 minutes of heating, take a spoon a scrape around the edges of the dough to deflate slightly.
- Carefully remove the dutch oven from the oven, take the lid off and pour the dough into the pan. Place the lid on and bake for 25 minutes.
- After 25 minutes, remove the lid and allow the bread to bake and crusty up for 5 more minutes.
- When done baking, remove the loaf from the dutch oven and place it on a cooling rack.
Nutrition
If you try this no knead einkorn bread recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published March 2020. Updated March 2022.
20 comments
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The bread is easy to make, baked well and tasted very good, although both my wife and I found the bread too salty. I’ll try 1.25 tsp next time instead of 1.5 tsp and see if that reduction is enough.
Thanks David! Let me know how it goes with less salt. Love hearing feedback on what works in your kitchen 🙂
Do you have to use a Dutch oven for this recipe?
Hi Linda! This recipe and baking instructions was made for a dutch oven. I’ve also tried in a stainless steal pot with success, just use a little corn meal or something on the bottom so it doesn’t stick 🙂
Thank you very much!
This was so simple, and so delicious! I cooked mine in a round corelle casserole with cover. I lined the casserole with parchment first, and cooked it right in the toaster oven. This recipe is a keeper! Thank you!
Fantastic Dee!! I’m so glad it was a winner!
I’ve been trying a failing at making einkorn bread, but this recipe is a keeper! I do not have an oval Dutch oven so I used a round one and it was definitely flatter than I would like. I am wondering if I could double this recipe? The loaf is rather small and a double batch would fit better in my Dutch oven. If the answer is yes, for how long should I bake it?
Hi Gail! Yay, I’m so glad it was a winner! If you doubled the batch, it would definitely take longer to bake… maybe 10-15 more minutes? If you try it and find a good bake time, could you let us know how it went? Thanks!!
Hello, I have made this bread and it was very good. Can I double this recipe? Thank you in advance.
Hi Joyce! So glad you’ve been enjoying the bread! If you had a larger dutch oven, you could definitely try it! The bake time would increase. I would try 10-15 more minutes. If you try it, report back!
Great recipe – this was my first time working with einkorn flour and I was really happy with how it turned out! Super easy to make as well. The bread has a nice, crispy crust with a soft interior. This is going to be my go to for homemade bread from now on!
That is wonderful news Anna! Thanks for sharing 🙂
Turned out great! This was my first time baking with einkorn flour. Have made some other breads in the past and wanted to try a new flour. Your recipe was most helpful! I doubled all the portions exactly but cut back in the salt to 2 tsp for the doubled recipe- I was wrong it needed probably a bit more so I will use 3-4 tsp next time as I’m sure I will double again for our large family.
I baked the doubles batch for about 45 min at the recommended 450 degrees and another 5 minutes with my Dutch oven lid removed. It was a hit! No leftovers at all, but we also had guests and I’d guess this later loaf served about 15 people total with pretty decently large slices.
YUMMY- served butter and a pinch of garlic powder! I’ll fore sure save this recipe. Thanks!!
Miranda, I’m so glad your first einkorn bread baking experience went well! I’ve never tried to double the recipe, so I’m glad to hear it worked! My family always finishes the load and wants more, so I’ll need to try increasing my amount too. Thank you so much for taking the time to leave a comment 🙂
Hi Heather . Just bought Einkorn flour and tried to make this loaf . I’m not sure what went wrong , it doesn’t look like enough liquid and I measured it correctly . It is dry and crumbly . Not sure I’d I should add more water before letting it rise ?
Hi Sheri! Yes, add water to get it to a consistency that’s not dry. With flour depending on how it’s scooped the amount added can vary so definitely add a bit more water to get the correct consistency. Hope it turns out for you!
I can’t tell you how much I love this recipe! I made it yesterday, and it was great. Made it today, and it’s even better. This is definitely the new daily loaf for our Mediterranean lifestyle diet. Tonight, Briami with feta and slices of this delectable loaf. Truly the quickest, simplest, tastiest loaves I’ve ever made, and that’s saying a lot because I’ve been baking bread for years. I can’t even touch regular wheat bread anymore, but Einkorn is a true win for me. Thank you so much!
Denise, I’m so glad you’ve found a loaf that works for you! Thanks you so so much for sharing 🙂