Einkorn French Bread

Here is my favorite Einkorn French Bread recipe. It is adapted from a recipe at Einkorn.com I have switched a few amounts of ingredients and rising times, but for the most part the recipe is a basic einkorn French Bread.

Our family loves Einkorn flour, not only because of its taste, but it is an ancient grain that is quite nutritious – as it contains proteins, iron, dietary fibers, B vitamins, and less gluten.

This recipe makes 2 loaves of Einkorn French Bread.


5 cups of Einkorn flour (I use an additional 1/2 -1 cup for kneading and rolling. Einkorn flour works a bit differently than typical white flours. Einkorn flour need less water and it takes a bit longer for absorption.)

2 tablespoons yeast

1.5 cups warm water

1/3 cup honey

2 teaspoons of salt

1 egg + 2 Tbl. water (whisked to brush over the loaves before baking – this helps to harden the crust)


Oven – 350 degrees.

Combine in a mixer bowl the warm water, yeast, and honey. Allow this to sit until growth (doubles in size with bubbles).

Combine in a separate bowl 4 cups of the Einkorn flour and the salt. Mix together.

Using a dough hook to mix, add the Einkorn/salt mixture to the yeast mixture about 1/3 cup at a time. Then cover the dough with plastic wrap and a rubber band to help trap the moisture. This will assist the dough when rising. Set the bowl aside for 1 hour to rise – doubled in size. (Not in a drafty or cool area of the kitchen, ideally between 70- 80 degrees.)

After rising, use the dough hook again and add an additional 1 cup of Einkorn flour. Add 1/3 cup at a time. Mix with the hook until the dough no longer sticks to the sides of the bowl. If it is still sticking, add another 1/3 cup of flour. Cover the bowl with plastic wrap and a rubber band and set aside for 30 minutes for a second rise.

After the 30 minute rise, separate the dough into two parts. Knead and roll with fingers to lengthen the dough into a long rectangular shape. Roll each one into a log and fold under edges to close all seams. Place the loaves on a baking sheet with parchment paper and cut slashes on the top of the bread.


Brush the whisked egg and water mixture over the top of the bread. Set the sheet with the loaves on the top of the stove for 20 minutes for a final rise. Then bake at 350 degrees for 25-30 minutes.



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