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. If this is your first time baking bread you’ll impress yourself with this easy-to-make, 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.
I’ll share a few things below that you’ll want to know about einkorn wheat, but if you’d like a more detailed dive into this perfect healthy flour, be sure to check out the blog post about it.
Einkorn is an old heirloom wheat variety.
It is grown mostly in European countries and this ancient grain is prized because of the lower levels of gluten and that it still holds a non-GMO status.
The plant has tighter tusks and smaller berries than traditional wheat and can withstand growing in tough conditions.
Einkorn flour is not gluten-free, however, it has a weak gluten structure than modern wheat varieties which makes it easier to digest for those with gluten sensitivities. Einkorn lacks the gluten proteins that often trigger gluten sensitivity.
People with celiac disease or an extreme allergy to gluten should still avoid einkorn because it does contain gluten.
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 makes a more sticky dough than traditional all purpose flour or whole wheat flour bread.
Because of its weaker gluten structure, it does well with less mixing. Because einkorn does not have as much gluten as modern-day wheat can be 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 and I love the texture of this bread. It is not dense bread and such a simple recipe!
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
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- Mix the einkorn flour, sea salt, and yeast together in a large bowl. Combine water until fully mixed.
- Cover the dough with a kitchen towel or plastic wrap and allow it to sit in the mixing bowl for a minimum of 3 hours up to 12 hours at room temperature or in a warm place for the dough to rise.
- When it’s time to bake, place the dutch oven in the oven and turn the heat to 450 to heat the dutch oven. You’re going to let it heat up for 1 hour.
- After 30 minutes of heating, take a spoon and scrape around the edges of the dough to deflate slightly, and let the dough rest for 30 minutes.
- After the dutch oven has heated for 1 hour, and the dough has rested for 30 minutes after scraping down the edges, carefully remove the heated 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 wire rack to cool.
Watch me make this recipe!
Watch below, or head over to YouTube to watch me make this recipe!
What size dutch oven works best for einkorn bread?
For this loaf, a 2.5-3-quart oval dutch oven works best (updated to a smaller size as it works better!)
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 make einkorn sandwich bread?
Yes! Instead of using a dutch oven, line a loaf pan with parchment paper and use that.
You can use 1 bread pan for a larger loaf, or use 2 smaller bread pans for 2 loaves. You’ll get real bread that works great for sandwiches, toasted with peanut butter, and french toast with maple syrup!
For sandwich bread, the bake time will be similar – around 25-30 minutes.
You can use a thermometer to check the internal temperature of the bread. Look for 200 degrees F to know when it’s done!
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.
The beauty of this easy einkorn bread recipe is that you don’t have to monitor it super closely.
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 and the next time I try it I will also come and update it here!
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 the bread, simply place the loaf on the counter for a few hours.
You can warm it again in the oven at 350 for 5-10 minutes.
This recipe can be doubled or tripled (if you use multiple pans) and is fantastic to plan ahead for freezing.
Bake once, and enjoy multiple times!
Looking for another einkorn recipe? Try one of these!
- Pumpkin einkorn bread
- Sausage and kale pizza with einkorn crust
- Mini einkorn pizza bites
- No sugar banana cake
Crusty No Knead Einkorn Bread
Ingredients
- 3 cups all purpose einkorn flour
- 1.5 tsp sea salt
- 1 tsp active dry yeast
- 1 ¼ cups warm water (not hot to the touch)
Instructions
- Mix the einkorn flour, sea salt, and yeast together in a large bowl. Combine water until fully mixed.
- Cover the dough with a kitchen towel or plastic wrap and allow it to sit in the mixing bowl for a minimum of 3 hours up to 12 hours at room temperature or in a warm place for the dough to rise.
- When it’s time to bake, place the dutch oven in the oven and turn the heat to 450 to heat the dutch oven. You’re going to let it heat up for 1 hour.
- After 30 minutes of heating, take a spoon and scrape around the edges of the dough to deflate slightly, and let the dough rest for 30 minutes.
- After the dutch oven has heated for 1 hour, and the dough has rested for 30 minutes after scraping down the edges, carefully remove the heated 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 wire rack to cool.
Nutrition
Happy Baking! 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 June 2022.
152 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 🙂
I’ve found that I have better luck when I proof the yeast before adding to the flour. Dissolve 1 tsp of sugar in 1/4 c of the warm water then sprinkle the yeast on the surface. Give a minute to rest then stir the mixture. Let this sit for 10 min, then proceed with mixing everything together. I also sprinkle sesame seeds on top when I bake the loaf.
Love the sesame seeds addition! Thanks for sharing what works for you Carol 🙂
OMG sooooo delicious!!!! The recipe is ridiculously easy and wow, it’s top shelf. Will be making this regularly….I’m done with store bought bread.
Woohoo! So glad you found it and loved it Audrey!
Do you grease the pan?
Hi Mary! I didn’t for the longest time because I had no issues with it sticking, over the years as my dutch oven’s gotten pretty worn I have started to add a little avocado oil on the bottom before adding my dough. If you typically don’t have issues with sticking, you should be fine not adding anything!
What is the temperature for baking it in a bread pan?
Will a 6.25 quart oval Dutch oven suffice?
Hi Greta, that should work just fine! Let me know how it goes when you try it out 🙂
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!
Did you heat up the Corelle casserole dish 1st, like it says to do with the Dutch oven?
Hi Julie, yes. I preheated the corelle
This is my first time baking bread. I had my ingredients delivered and noticed I got rapid rise yeast. I saw that it was fine to use and went on with the recipe. But as I was putting away my ingredients I was reading the rapid yeast jar…. It has its own directions for use and I didn’t follow them. I realize you won’t respond right away and have no idea if my bread will even come out right at all but I thought maybe you could put it in your recipe to follow the rapid rise instructions for us newbies 🥹thanks for the recipe. I hope my bread turns out and if it doesn’t it’s a learning experience anyways.
How did your bread turn out Vanessa?! It does have different directions, but I’ve found when I use it the rise time just goes a lot faster. Looking forward to hearing about your bread-baking experience!
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 🙂
Can I use sourdough starter I have instead of the package yeast and if so how much?
I had wrong email 🥴
Hey! Here’s the answer 🙂 While I haven’t tried this, I’ve read that you can use 1 cup (300 grams) of sourdough starter to replace one 2-teaspoon package of yeast. If you try it, let me know how it turns out!
Hi Kimberly! While I haven’t tried this, I’ve read that you can use 1 cup (300 grams) of sourdough starter to replace one 2-teaspoon package of yeast. If you try it, let me know how it turns out!
How long do you let the dough rest before putting it into the dutch oven? Thanks.
Hi Patricia! I let it rest for 30 minutes. Updating the recipe now! Thanks for your Q
I am trying to cook einkorn bread all I have is glass cooking pan do I still warm up pan haha
Yes, you’ll want to warm it up to help with the crust.
okay, i feel like such a dummy lol. First tine doing anything with bread!
“When it’s time to bake, place the dutch oven in the oven and turn the heat to 450 to heat the dutch oven.” Does this mean only the dutch oven & no bread?
“After 30 minutes of heating, take a spoon a scrape around the edges of the dough to deflate slightly, and let the dough rest for 30 minutes.” Does the dough “rest” in the oven ?
“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.” Any type of pan with a lid ?
Yup, heat the dutch oven with no bread in it! 🙂
Okay, I made this and even the husband approved! I have no idea if I made i 100% correctly. This was my first time to ever make bread or use a dutch oven – haha. But for step #3, I left the dutch oven in the oven without the bread at 450 for 30 minutes. During that time, I took the bread out of the rising bowl and mushed it back into a circle and let it sit. I’m not sure if that is properly how you do step #4 in letting the “bread rest.” Afterwards, I put the bread in the dutch oven to do steps #5 and so on.
I covered the bread with butter after slicing it, and I think that really helped the bread to feel moist and be more like the store bought bread we’re used to. So this einkorn bread recipe is definitely going to be a new staple for us.
First recipe I’ve tried from your blog as well, looking forward to trying more !!
Thank you so much.
Yay Lauren, I’m so glad it was a hit for you guys! Sounds like you did it perfectly :). Thanks for sharing about your experience and I can’t wait to hear what you make next!
Do you bake the bread on 450?
Yup, that’s correct!
I love this loaf to which I have added spices and grains, whatever I fancied. Really nice.
I have one question though: my loaf is rather flat, is there something I can do about that?
Hey Hanne! So glad you’re enjoying this recipe! What type/size of pot or dutch oven do you use?
I haven’t tried the recipe yet, but before I do I just wanted to verify that you don’t put oil, butter or cornmeal in the Dutch oven before putting the dough in to bake.
It can be done either way! I’ve baked it with nothing in my dutch oven and sometimes add avocado oil. I know others have used cornmeal!
Made it with the WW EinKorn flour. Same measurements but increase water to 1 1/2cups. Only let it sit for 4 hours. While not a high rise it came out great. I will make it again. Thank you for a bread recipe I can actually make in a day.
Awesome, I’m so glad you enjoyed the recipe, Tina! And I really appreciate you sharing how you changed it up and the adjustment using WW einkorn flour!
Recipe is unclear about the timing of when to put the dough into the Dutch oven, as others have noted, please update this recipe if it is to be useful to others in the future. As it is, I keep reading the recipe from other reviewers. Thanks.
Hey Andrea, thanks for your comment! I’ve added more to make it more clear hopefully. I’d love to know if step 5 makes sense and removes any confusion about when to put the dough into the dutch oven. I appreciate you checking it out and I hope you get a chance to try the recipe!
Thank you so much for this easy to make bread recipe! 💕🙏
You’re so welcome Andrea! Glad you’ve been enjoying it!
Any way to make the crust a little less crusty? Maybe leave the lid on?
Yup! Removing the lid helps to increase the crustiness, so leaving it on will reduce that a bit.
This was my first time baking with einkorn flour and my first loaf turned out delicious 🍞 I think I will double the recipe next time. Thanks Heather!
That’s great Anne! So glad you loved it!
Why ‘deflate’ 1/2 hour into the preheating time? Also, how far down into the dough do you push the spoon, all the way to the bottom of the bowl? Thanks
Hi Marc! Not all the way down, you just scrape around the edges to release the air from it. The reason to deflate (or degas, as it’s called) is to releave the air bubbles to avoid overstretching (too big of air pockets) which will give you a better end result!
I am making tis recipe at this moment. The dough seems sticky compared to other bread recipes I’ve made. Should I add more flour or is it supposed to be a sticky consistency?
Hey Clover – yup! Einkorn flour makes a really sticky dough, so totally normal. Let me know how it turns out for you!
In the comments, it refers to 2 tsp of yeast. But the recipe calls for 1. I’ve made the recipe twice now. First time, the yeast was expired and it didn’t rise. I’m blaming the expired yeast. This time, it still didn’t rise. But after reading comments, I realize that it was way too dry. So, I’m going to give it a 3rd try. Because my friend swears by this recipe. So, I’m hoping it will be a 5*! But, can you clarify, 1 or 2 tsp of yeast?
Hey Jill! It’s 1 tsp yeast 🙂 I hope it works out for you and you have success like your friend! Feel free to send me a photo if you’ve having any issues (@fitmamarealfood on Instagram or via my email on the contact page).
Can you use a loaf pan for this?? I have a super old dutch oven that I have no idea what size it is. Its 9.25 in from one side to the other. I thought it would be too short to be called a loaf when done and wouldnt make good sandwich bread being shaped so short. So I thought a loaf pan would be better if possible. Thanks for the easy recipe, if it works out. lol
Hey Jill, I’ve never tried a loaf pan, but size wise I think it would work. The bread wouldn’t be as crusty of a loaf not heating it in advance or having a lid on… but now I’m curious how it turns out! Would you let me know if you try it out in a load pan?
Also, with. larger dutch oven (is it round?) you could also double the recipe. Others have done that with success!
Thanks Heather, im in the process right now of making it in the loaf pan, I didnt want to double the recipe in case it is a flop. LOL As you know the stuff isnt cheap and I usually make muffins with it so didnt want to waste my precious healthy flour. I could use some foil on top to make it crusty if that would do. Worth a try. Yes, my dutch oven is round so it would be super flat, great for snacking on bread and butter but not much use for sandwiches. I’ll keep you posted!
Finally done! Parchment paper in the loaf pan, took 10 extra min, took the foil off last 5. Golden brown, crunchy, DELISH!!!! Now you know it works in a loaf pan, at least it did for me!
Awesome Jill! Thanks for testing for all of us! Now I need to do this too 🙂
Jill,
Did you heat up the loaf pan 1st, like it says in the directions for the Dutch oven?
Mine turned out flat 🙁 why? I have a round Le Crouset and coated the bottom with olive oil which are two differences. Could you possibly give the quantities of each ingredient in weight to be more precise? I really want to make this bread a staple in my home! Thank you 🙂
Hi Nicole! That’s no fun that it turned out flat. I’m sure using a larger round dutch oven made a difference in the rise. I’ve had a flat one before when I halved the recipe and still used the same size dutch oven. Another reader has had else has had success using a loaf pan, so you could try that! Unfortunately, I don’t have the weights for the ingredients, so sorry!
According to Jovial Foods’ website 1 cup of all purpose einkorn weighs 120g. (Yay to recipes that provide ingredient weights)
Thanks David!
This is my first attempt at baking bread and using Einkorn flour. It is rising at the moment, but I’m sure it will be great! Thank you so much for helping me with my first steps into baking with this great flour!
Hi Mary! You’re so welcome 🙂 I’m glad it was an easy first recipe for you to get into baking with einkorn flour. Please let me know how it turns out after baking!
i doubled the recipe and cooked it in a round cast iron Dutch oven. I baked it with the lid on for 45 minutes and uncovered for another 5. I love how crusty it is. It’s not too salty to me at all. The recipe is very easy. I did add a little more water to the dough. I’m very happy with the result.
Thanks so much for sharing Pam! Glad you loved it 🙂
been baking my bread using spelt and decided to give einkorn a try. luckily, i found this recipe to start with. no knead to look any further. this turned out a great loaf. top notch in flavor, texture, crust and crumb. since i can’t leave well enuff alone and i gotta screw with any recipe i try, i did add a bit of maple syrup but other than that, i proceeded as instructed. unbelievably tasty, easy to whip up and clean up and the only downside, really, is that i want to eat too much of it. thanks for sharing this recipe.
Haha I think enjoying it a lot is a good problem to have, Doug! I’m really glad you enjoyed the recipe, and the tip on adding a bit of maple syrup sounds great.
I have been baking the bread in a Dutch oven. Love the recipe. Wanted to try a loaf pan for sandwiches. What temp and how long?
Hi Tanya! Same temperature, 25-30 minutes 🙂 Let me know if you try it out!
I am so excited to try this recipe! Thank you for creating it!! I am using fresh milled eikorn WW flour for this. Do I need to adjust my measurements at all for that? Thank you!! 🙂
Hye Christina! When using 100% whole wheat einkorn you’ll want to increase the water used slightly (maybe 1/4 cup more). Watch the video and just get your mixed dough to look the same consistency and add more water as needed! Let me know how it goes 🙂
Since discovering whole wheat einkorn I love everything about it except the lack of recipes. Much expensive flour was wasted before coming across this recipe 😅
I have started gifting einkorn flour with this recipe to friends trying to eat healthier and tastier bread who don’t want to spend time kneading. Ridiculously easy. I add some cinnamon or allspice to mine to add flavour and a splash of lemon in the water to help it raise. About 1 1/3 cups water as it’s whole wheat. I can’t speak highly enough of this recipe.
I’m so glad you’ve been loving this recipe, Sarah! What lucky friends you have that get to receive this delish gift 🙂
I was torn between two no-knead recipes, this one and an oatmeal seeded…so I combined them! You’re as the base adding about a cup of oats and .25 c each pumpkin and sunflower seeds. Fingers crossed! Hour 4 of the rise, looks good thus far!
Can’t wait to hear how it turns out with those additions, Kara!
Kara, if it turns out well, please share the final recipe! That sounds awesome!
YUM, my husband and I loved this recipe! I’ve tried a few Einkorn recipes that were just ok but this one is soooo good! I’m looking forward to trying with WW Einkorn and trying it in a loaf pan. Thanks, Heather!!!!
Woohoo! So glad you two loved it! Do let me know how it turns out with the WW flour and loaf pan!
Mine did not rise at all. I checked the date on my yeast and it was not expired. I let it rise for 4 hours and when I went to scrape down the sides it had almost a hardened crust on the top. Not baked, but sort of dried out? I had it covered with a dish towel the entire time. Went ahead and baked it – it is very dense. Not sure what I did wrong.
Oh no, that’s a bummer, Stephanie! I wish I could tell you exactly why it didn’t work out. It almost sounds like it got a lot of air on it with the top hardened. What kind of temp was the room at? The water temp you started with? Maybe lots of air somehow got in and dried it out? It’s so hard to tell what exactly happened not being there.
I used whole wheat Einkorn and it turned out great! I let it rise for 11 hours overnight. I also added sunflower seeds , pumpkin seeds and raisins. I baked it in a parchment paper lined loaf pan at 350 for 35 minutes. Perfectly simple delicious and healthy loaf of bread! Going to use it for bruschetta for dinner 😋
Yay, that’s so great to hear Christine! Adding this to my baking list the next time I get ww einkorn flour!
Hi Christine, may I ask what size loaf pan you used? Thank you for sharing 🙂
Hi, Heather! I had the bowl sitting on the stove and the oven was on warm. I used a flour sack towel to cover it – maybe that is too porous? I used lukewarm water like I always do for other breads I make. I live in CO – maybe the altitude is a problem? I’m not giving up! 🙂
Yes, definitely don’t give up! I wonder if it was possibly too hot in that space if the oven was warm? Just trying to think of why the crust happened. Hmm
Has anyone made these into rolls?
Hi Heather! Great recipe. I’m baking my second loaf as I type this. Both times, my dough doesn’t easily “pour” out of the mixing bowl into the dutch oven. Both times it’s been a sticky mess. Sticking to the mixing bowl, to my hands and whatever spoon/spatula I try to use. Any advice?? Thanks!
Hey Ryan, so glad you’re enjoying it! About the stickiness.. einkorn flour creates a really sticky dough, which is why the less you work with it, the better really so avoid it sticking on your hands/spoon. While you could add a little extra flour around it to make it easier to work with, you don’t want to add too much since that will impact how it bakes up. I hope that’s helpful to know you aren’t alone in the sticky dough situation!
Thanks so much for this recipe. Can the dough be prepared the day before – to leave out in the counter and let it rise – then put it in the fridge to use the next day? Thanks!
Hi Mike! Yes, it can. When you want to bake it the next day let it come to room temperature for a couple hours to take the chill off of it. Hope you enjoy the recipe!
Can I use whole wheat einkorn flour to make this recipe?
Hi Amanda – Yes! Here’s what another reader did using ww einkorn flour: “let it rise for 11 hours overnight. also added sunflower seeds, pumpkin seeds, and raisins. baked it in a parchment paper lined loaf pan at 350 for 35 minutes.”
I hope that’s helpful! – Heather
This is excellent bread. Love the taste. Hubby even requested more. I tried it in the 7qt dutch oven but it was not much ‘loaf’ in shape. Lol
What is the oven temp and time if I put it in a loaf pan?
Thanks so much for this posting!
Hi Valerie! I’m so glad the recipe was a winner for you! Others have used a loaf pan and here’s what they did: Parchment paper in the loaf pan, took 10 extra min, had foil on the top, and took the foil off last 5. Same temp as the recipe calls for! Hope it goes well for you. 🙂
My dutch oven is round, and only 5 quarts. Do you think the recipe at this size would work, or would you reduce the recipe (if it were you).
Hi Danielle! Hmm a 5 quart may work, but to be safe you could decrease the recipe size by 25%. I’d probably do that. Let me know if you try it out!
Could we make burger buns with this recipe?
Hi Hedyeh! Hmmm I’m not sure how they’d do as hamburger buns. Einkorn dough is very sticky so it would be hard to roll into hamburger bun shape. If you try, definitely use flour to help with sticking and report back! I’d love to know if you have success. 🙂
Do you heat up the loaf pan like you do with the dutch oven?
To get a nice crust on it, yes!
Can I use fresh milled einkorn flour? what is the difference?
Hi Amy! While I’ve never made this using freshly milled einkorn, I read that freshly milled flour may give you a slightly tighter loaf with less rise. The water shouldn’t need to be adjusted. If you try it with freshly milled einkorn flour, do come back and share your experience!
Thank you so much for this recipe! This bread turned out amazingggggg and soft. So easy to do. I bought the Einkhorn cookbook and it was just way too much for someone who doesn’t have time to bake and proof all day. I did end up adding a whole lot more water just because it was super dry when I was mixing it. But that was my only issue!
Yay, I’m so glad it was a hit, Jess! You can’t beat how simple it is, right?! I really appreciate you coming here and sharing!
I am soooo grateful I tried this recipe!! Thank you so muchhhh! I was strugggling with trying GF bread recipes on other blogger websites and about to give up on making bread. This gave me hope again! So simple, and so good! I think I could improve upon the gooiness in the middle but other than that I am proud of myself! I let it rise for 5 hours. I will read through comments to see how I can improve on the gooiness unless you have that info on hand! Thank you for all your hard work on this blog!
Hey Elisia! I’m so glad you found a recipe that gave you success! For a gooey center, I would suggest baking it longer. If your bread is browned to your liking, add 5-8 more minutes of baking with the lid on and see if that helps!
I made this recipe twice and both times the dough did not rise. The flavor was good, but it didn’t rise and was therefore very dense.
Oh no Marie, I’m so sorry you didn’t have success with it! Did you use the same yeast both times? Maybe it wasn’t fresh enough or your space was to chilly? I’m just thinking about variables that could impact it.
Can I use whole wheat Einkorn flour for this recipe??
Yes! I’ve been working on testing that. You’ll need to increase the water if you’re fully using whole wheat einkorn flour – about 10-20% more water.
My first time making bread. So easy. So delicious. Can I use my stand mixer and get the same results? I mixed it by hand the first time. It didn’t take long but that stand mixer is def easier. Thanks!
Hi KRez! I’m glad you loved this recipe. I don’t see why you couldn’t use a standing mixer – should work just fine!
Super easy AND SOOOOOO delicious. I’ve made two loaves since Saturday – my family devoured it and it was great for the Super Bowl, too! Have you ever cut the dough in half and baked as smaller loaves in the same dutch oven?
Hey Robin! So glad you guys have been enjoying the recipe so much! Yes, I have cut the amount in half and used the same dutch oven. I reduced the bake time by about 8-10 minutes. Let me know if you try out a smaller loaf!
Hi, I have been making artisan bread several times and wanted to star using einkorn flour. I came across your recipe and have made it 3 times now. Unfortunately it comes out pretty flat. I use a round 7qt Dutch oven. Not sure what to do for it to rise higher while baking!! Any ideas?
Hi Lynda! Hmm, a round versus oval dutch oven could make an impact on that. Do you get a good rise when the dough is rising?
I made the bread using 2 cups of w.w. einkorn flour plus 1 cup all purpose unbleached white flour to try to allow for heaviness of the einkorn flour vs. the AP einkorn. I reduced the salt to 1 tsp and added 1.5 cups warm filtered water (the city uses a lot of chlorine in our drinking water). The bowl was covered in plastic wrap and then covered with the bowl lid. I left the dough to sit overnight on the kitchen counter and started the oven at approximately the 12-hour mark. I saw that the amount of dough was way too small for my largest dutch oven (5 qt.). I checked recipe for no-knead bread from the New York Times (adapted from Jim Lahey’s recipe) and it calls for 6 cups of bread or AP flour and it recommends using a 6-8 qt. dutch oven so using that as a reference I used my small round dutch oven which I measured to have a 2.5 qt. capacity. I removed the bread from the oven when the internal temperature reached 200F (at around the 35 minute mark). The bread rose and baked up just fine, or as fine as it does here at an elevation of 2000+ feet. The flavour is good, the amount of salt is just right for me (YMMV) and it has a nuttiness that run-of-the-mill (no pun intended) whole wheat flour doesn’t have. I think that amount of dough would have fit in a loaf pan. I’m puzzled by why the recipe calls for 3 cups of flour to make the dough and then says to bake it in a 7 qt. dutch oven.
Hi Lisa! Thanks for your thoughtful comment and sharing about the sizing issue. I have updated the recipe to better reflect the size I use which is closer to a 2.5-3 QT dutch oven. I’m glad you enjoyed the flavor of the bread!
After putting the dough in the heated Dutch oven, do you put it back in the oven, or let it cook on the counter top? Thank you
Yes, it goes back in the oven to finish baking!
Hello Heather, I just did this recipe with whole wheat Einkorn flour. It turned out perfectly, nice and crusty, with a hearty distinctive flavor. I used a glass baking dish coated with a little olive oil. Fantastic!
I’m so glad you enjoyed the recipe Bob! Thanks for coming here and sharing your swap too 🙂
Hi Heather— I would like to try this recipe but I find I’m most successful when I weigh out my ingredients. Do you have the weights for the flour and water in either grams or ounces? I’ve not used einkorn before and I want to get the hydration correct. Thank you!
Hi Heidi! Unfortunately, I don’t have the weight measurements. I’ll try to get them the next time I make it to add that in as I know it can be helpful to have!
Loved this! I doubled the recipe, made it in a 5.5 cast iron Dutch oven, cooked for 40 minutes with lid on and 5 with lid off. Absolutely perfect. I am going to tru]y it w/ herbs baked in and panettone mix ins. Maybe even some nutritional yeast.
I never can make bread successfully. Now I can!
I’m so glad you had success with it Denise! Thanks for sharing what you used when you doubled the recipe!
Hi there.
Lovely recipe (I think), the inside of the bread was a bit too moist but maybe I did something wrong.
I made it for the first time and I got into some trouble. First; I used instant yeast. After 2h, my dough was already double in size. Maybe 1tsp of yeast was too much? Then, I used a 7.9 qt STAUB round dutch oven. I used parchment paper as I was afraid my dough would stick to the bortom (I didn’t have any avocado oil). I backed it for 35 min and then 5 min uncovered. My parchment paper was entirely stuck on the loaf of bread. What did I do wrong? should I omit the parchment paper? Thank you for the recipe.
Hi Hediel! Sorry you had some issues with this bread. That’s interesting that it stuck to the parchment paper. I’d suggest using a little oil the next time. If you have regular yeast, definitely try it with that. I do find with instant yeast it takes only an hour or so to rise so if that’s all you have, just rise it for 1 hour so it doesn’t rise as much. Hope those help!
First try sooo delicious. Whole family loved it. It feels so good to bake my own bread! Thank you for this easy recipe
Yay, I’m so glad your family enjoyed it and that you had success baking bread at home! Thanks so much for coming here and sharing 🙂
My first time making the bread was so tasty. I left it to rise for 6 hrs on the counter and it didn’t double up in size. It was very very crispy and I followed the recipe. Am I supposed to bake on 450 for 25 minutes with lid and without lid for 5 minutes? I also heat up the Dutch oven for longer than an hour. Could that be the problem?
I’m glad you enjoyed the taste! What size dutch oven did you use?
Absolutely WONDERFUL!!
It’s so easy and delicious
I just ordered two 10 lb bags of Einkorn flour from Amazon so my family and I can have it daily.
Thank you ❤️
Yay, I’m so glad you found a bread recipe you love!! Thanks for coming and sharing 🙂
I tried making this, this morning, but the water to flour quantities made it turn into a kneed bread. I am about to bake it and see how it turns out. 1 tsp yeast seems really low and it does not yet appear to be rising and it’s been an hour already.
Hi Jessica! The rise time in 3-12 hours. How long did you fully let it rise before baking?