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If you’ve been searching for an easy einkorn bread recipe, this no-knead version is the perfect place to start. Einkorn flour is an ancient grain with a nutty flavor, golden color, and lighter gluten structure, which many people find easier to digest than modern wheat.
With just four ingredients – flour, water, yeast, and salt- you’ll bake a crusty, flavorful loaf that looks bakery-worthy but takes hardly any hands-on work. This bread is perfect for beginners, and the Dutch oven method ensures a beautiful rise and golden crust every time.
Table of Contents
- Bread made with einkorn flour
- Making einkorn bread at home
- Why use einkorn flour?
- Baking with einkorn flour
- What you’ll need for no knead einkorn bread
- How to make no knead einkorn bread
- Watch me make this recipe!
- What size dutch oven works best for einkorn bread?
- Can You Make Einkorn Sandwich Bread?
- Can You Use Quick-Rise Yeast?
- Can you substitute whole wheat einkorn flour?
- Storage & freezing einkorn bread
- Looking for another einkorn recipe? Try one of these!
- Crusty No Knead Einkorn Bread Recipe
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
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- All purpose einkorn flour – The star of the recipe! Einkorn is an ancient wheat that behaves differently than modern flour. It absorbs water differently and creates a slightly denser, golden loaf with a nutty, rich flavor.
- Sea salt – Just enough to enhance flavor and balance the natural sweetness of the flour.
- Active dry yeast – You can use active dry or instant yeast. This provides the rise, since einkorn has weaker gluten strands and benefits from yeast for structure.
- Water – Lukewarm water helps the yeast activate and hydrate the flour evenly.
How to make no knead einkorn bread
Step 1: Mix the einkorn flour, sea salt, and yeast together in a large bowl. Combine water until fully mixed.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: After 25 minutes, remove the lid and allow the bread to bake and crusty up for 5 more minutes.
Step 7: 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 – this no knead einkorn dough works wonderfully as sandwich bread! Instead of baking in a Dutch oven, simply line a loaf pan with parchment paper and transfer the dough in.
- Loaf size: Use one standard bread pan for a larger loaf, or divide the dough into two smaller pans for perfectly portioned loaves.
- Bake time: About 25–30 minutes, depending on your oven and pan size.
- Doneness check: For best results, use a kitchen thermometer — your bread is ready when it reaches an internal temperature of 200°F.
The result is a soft, sliceable loaf that’s ideal for sandwiches, toast with peanut butter, or even as the base for homemade French toast with maple syrup.
Can You Use Quick-Rise Yeast?
This recipe is written with active dry yeast, but if all you have is quick-rise (instant) yeast, you can absolutely use it! The beauty of this no knead einkorn bread recipe is that it’s very forgiving.
Quick-rise yeast simply works faster, which means your dough will puff up more quickly. I use the same amount as active dry yeast, but my minimum rise time shortens to about 2 hours. After that, you can still let the dough sit out longer for even more flavor development.
That’s what makes this recipe so approachable – you don’t have to monitor it closely. Just mix, let it rise, and bake when you’re ready.
Can you substitute whole wheat einkorn flour?
Yes, you can! I’ve tested this recipe using whole wheat einkorn flour, and it works beautifully – the loaf comes out hearty, flavorful, and just as simple to make.
If you’d like to try it, I have a full recipe with step-by-step instructions right here: Easy No Knead Whole Wheat Einkorn Bread.
If you give the whole wheat version a try, let me know in the comments how it turned out for you!
Storage & freezing einkorn bread
Yes – you can absolutely freeze einkorn bread! Here’s how to keep it fresh:
- Cool completely – Let the loaf cool fully before storing to prevent condensation and sogginess.
- Store at room temperature – Keep in a bread bag or airtight container for up to 3 days.
- Freeze for later – Place the cooled loaf (whole or sliced) in a freezer-safe bag, press out excess air, label with the date, and freeze for up to 6 months.
- Defrost easily – Set the loaf or slices on the counter for a few hours. To refresh, pop in a 350°F oven for 5–10 minutes until warmed and crusty again.
Pro tip: This recipe can be doubled or tripled if you have multiple pans. Bake once, stock your freezer, and enjoy fresh homemade einkorn bread any time you like!
Looking for another einkorn recipe? Try one of these!
- Whole wheat einkorn bread
- 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 1/4 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 October 2025.
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!
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 🙂
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!
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 🙂
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 🙂
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!
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!!
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!
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!
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.
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.
Will a 6.25 quart oval Dutch oven suffice?
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 🙂
Woohoo! So glad you found it and loved it Audrey!
What is the temperature for baking it in a bread pan?
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!
Hi Greta, that should work just fine! Let me know how it goes when you try it out 🙂