This is the easiest whole wheat einkorn bread recipe! The dough mixes quickly with no kneading involved for a fool-proof bread recipe that uses 100% whole grain einkorn flour. If you’ve tried my viral no-knead crusty einkorn bread recipe but want a whole wheat flour alternative, this recipe is for you! It has the best nutty flavor and a great texture!
Easy No Knead Whole Wheat Einkorn Flour Bread Recipe
I can’t even count how many times I’ve made my no knead einkorn bread recipe that uses all purpose einkorn flour. It’s a stellar recipe that has given so many people bread-making success.
Since that recipe has been made by so many, I’ve had the request for a whole wheat einkorn version and I am finally delivering it!
Instead of baking in a dutch oven, we’re using a loaf pan and the technique changes slightly to offer a softer less crusty bread.
The flavor is nutty, deep, and delicious. It pairs perfectly with some butter, honey, and sea salt… so good!
Why you’ll love this einkorn wheat bread recipe
No kneading needed – Einkorn dough is a more sticky dough than regular white flour dough. I find the less I work it, the better it works for me, so no kneading is involved. Once the dough is mixed fully, it’s relatively hands-off from there!
Whole grains – With more fiber than all purpose flour, whole grain flour is a great alternative for anyone who wants a less processed grain. If you have a grain mill you can also grind your whole einkorn berries, but using pre-ground flour (that’s what I use) works perfectly well here too!
Ancient grains – Einkorn is an ancient wheat that has not been changed like common wheat berries used in white flour or bread flour. You can read everything you want to know about einkorn in this comprehensive einkorn guide! I’ll share a few favorite facts below as well.
Einkorn facts
Einkorn wheat is an ancient heirloom variety of wheat (one of the oldest variety of wheat grown).
It is grown mostly in Europe and is known for its low gluten content and its non-genetically modified (non-GMO) status.
Unlike traditional wheat, Einkorn is a hardy wheat variety that can grow in harsh conditions. The tusks of Einkorn wheat are tighter than those of traditional wheat, and the berries are smaller.
Although Einkorn flour does contain gluten, it has a lower gluten structure than modern wheat flour. This makes it easier for people with gluten sensitivity to digest!
However, people with Celiac disease or severe gluten allergies should still avoid Einkorn flour since it is not fully gluten-free.
Simple ingredients you need for einkorn whole wheat bread recipe
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- whole wheat einkorn flour
- sea salt
- active dry yeast
- warm water (not hot to the touch)
- honey
- extra virgin olive oil
How to make this no knead recipe
Step 1: In a large bowl add the flour, sea salt, and yeast. Stir to combine.
Step 2: In a medium bowl, whisk together the warm water, honey, and oil until the honey is fully combined with the water.
Step 3: Pour the liquid into the flour mixture and stir with a stiff spatula until you can no longer see any flour. No need to knead it!
Step 4: Oil a loaf pan and add the mixed dough to it. Smooth out the top of the dough. Cover it with a damp towel or lightly with plastic wrap and place in a warm (not drafty) space to rise for 3-8 hours. The rise time will depend on your room temperature – a cooler space will take longer.
Step 5: When your dough has risen and just about doubled, it’s time to bake it!
Step 6: Preheat the oven to 450 degrees F.
Step 7: When the oven is preheated and ready to go, bake the bread for 10 minutes, then add foil on top of the loaf to prevent it from browning too quickly. Bake for 15-20 more minutes (a total of 25-30 minutes) until the top is golden, and the bread is baked through. To test doneness, tap the top of the loaf – it should sound hollow when done baking.
Step 8: Remove the bread from the loaf pan and allow it to cool on a wire rack. Slice and enjoy!
Note – For the images you see I didn’t add the foil until the 20-minute mark and it browned too quickly – 10 minutes is the perfect time to cover it to prevent it from browning too much!
Watch me make homemade bread
The full how to video can be watched below, or on my YouTube channel!
Serving suggestion
We’ve been using this delicious einkorn bread for sandwiches and along with our breakfast spread.
It is incredible with a smear of unsalted butter, a drizzle of honey, and then a sprinkling of flaky sea salt. Seriously, the best combo to try if you have not!
To round out a breakfast meal using this loaf, I love to serve it alongside a few spinach feta egg muffins or homemade country breakfast sausages plus a green smoothie or our go-to green juice!
For a balanced lunch that includes this bread, make a big batch of my curry chicken, grape, and celery salad and put a generous serving between a couple of slices.
Instead of stuffing a bell pepper with my chicken pickle salad, try it with this easy einkorn whole wheat bread recipe!
Lastly, it’s a fantastic addition to dinnertime. Here are some meals we love to enjoy with this bread!
- Buffalo chicken spaghetti squash casserole
- Traeger pork loin roast
- Easy baked salmon with mayonnaise
- Almond flour breaded chicken
How to store
Once the bread has fully cooled to room temperature, you can store sliced or unsliced bread. Add it to a bread bag, or wrap it in a plastic bag and remove as much air as possible.
The bread will stay fresh for up to 5 days at room temperature, or 7 days in the fridge.
You can also freeze whole wheat einkorn bread beautifully! Again, either a whole loaf or slices of the bread can be stored frozen.
To freeze a fully cooled whole loaf, wrap it in a freezer bag and remove as much air as possible, label it, date it, and keep it frozen for up to 6 months.
To freeze sliced bread, ensure that it is fully cooled and any moisture is no longer present from cooling. Add to a freezer bag, label it date it, and keep it frozen for up to 6 months.
You want to make sure the sliced bread is fully cooled because any remaining heat will make the individual slices stick together more once frozen, making it harder to grab a single slice.
You can defrost frozen bread on the counter at room temperature, or heat individual slices in the toaster straight from the freezer!
Recipe success tips
To ensure successful whole grain einkorn bread baking, use these helpful tips!
- Adjust the flour and water ratio as needed. Because we are not weighing the flour, there can be an individual variation in how much flour you are actually getting in your dough. The dough should be on the wetter side, not super wet like a sweet quick bread dough would be. If you find you can’t mix all of the flour in, you may need to add a little bit more water.
- To measure the flour, use the scoop and level method. Scoop a large amount with your measuring cup, then use the back of a table knife to level it out across the top of the measuring spoon. This gives you a more accurate measurement. If you press down on the flour, this will make your flour measurement more than is intended.
- Watch the browning – If you see the top of your dough browning too quickly as oven temps can vary, cover it sooner. Also, if your bread has no browning after 10 minutes, you do not have to tent it early with foil – look for a browning color that you like and cover it when it gets there.
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in this einkorn sandwich bread recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Whole wheat einkorn flour – Substitutions that will work to replace whole wheat einkorn flour include all-purpose einkorn flour (this will give you lighter bread), and regular whole wheat flour (this will give you more rise). If you are looking for a great no-knead bread recipe for all-purpose einkorn flour, check out my crusty dutch oven einkorn bread recipe!
Active dry yeast – For a quicker rise, use can use to replace the active dry yeast with quick rise or instant yeast. If you are familiar with swapping dough starter for active dry yeast, feel free to swap and use that for an einkorn sourdough bread!
Honey – Honey can be replaced with maple syrup, regular sugar, brown sugar, or agave nectar. The touch of sweetness pairs well with the whole grain flavor, and the sugars also help with the yeast’s rise.
Extra virgin olive oil – A good alternative is melted butter, melted ghee, melted coconut oil, or avocado oil. We use a minimal amount of fats in this recipe, but it helps to ensure the bread is not dry when using 100% whole grains.
More bread recipes you’ll love
- Crusty no knead einkorn bread
- No knead whole wheat focaccia bread
- Pumpkin herb whole wheat dinner rolls
Easy No Knead Whole Wheat Flour Bread Recipe
Ingredients
- 3 cups whole wheat einkorn flour
- 1.5 tsp sea salt
- 1 tsp active dry yeast
- 1.75 cups warm water (not hot to the touch)
- 2 tbsp honey
- 1 tbsp extra virgin olive oil
Instructions
- In a large bowl add the flour, sea salt, and yeast. Stir to combine.
- In a medium bowl, whisk together the warm water, honey, and oil until the honey is fully combined with the water.
- Pour the liquid into the flour mixture and stir with a stiff spatula until you can no longer see any flour. No need to knead it!
- Oil a loaf pan and add the mixed dough to it. Smooth out the top of the dough. Cover it with a damp towel or lightly with plastic wrap and place in a warm (not drafty) space to rise for 3-8 hours. The rise time will depend on your room temperature – a cooler space will take longer.
- When your dough has risen and just about doubled, it’s time to bake it!
- Preheat the oven to 450 degrees F.
- When the oven is preheated and ready to go, bake the bread for 10 minutes, then add foil on top of the loaf to prevent it from browning too quickly. Bake for 15-20 more minutes (a total of 25-30 minutes) until the top is golden, and the bread is baked through. To test doneness, tap the top of the loaf – it should sound hollow when done baking.
- Remove the bread from the loaf pan and allow it to cool on a wire rack. Slice and enjoy!
Notes
Nutrition
If you try this einkorn whole wheat bread recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
3 comments
I have been making your other einkorn bread recipe for years and I am excited for this one too. You were right – tent after 10 minutes for the perfect browning. will make again!
Can I use a Dutch oven for this recipe as I do not have a bread pan? If so, do I need to pre heat it? I saw your recipe with all purpose einkorn flour uses a Dutch oven, but I wanted to try this recipe as I have whole wheat. Thanks!
Hi Liz! Sure, you can use a Dutch oven for it. If you want a crusty outside heat the dutch oven before adding the dough, but if you want the crust a little softer, don’t preheat it. Let me know how it turns out for you!