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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.
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?
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 🙂
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!
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 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!
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 🙂
Bob, did you use 3 cups of whole wheat Einkorn and the same amount of the other ingredients? Thank you.
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!
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!
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?
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!