Fresh-Milled Einkorn Yeasted Bread

Ingredients

Final Dough

Use the 70/30 einkorn-spelt blend for better structure, or 100% einkorn for pure ancient grain flavor.

• 350g (2¾ cups) whole einkorn flour, fresh-milled
• 150g (1¼ cups) whole spelt flour (optional, see notes)
• 360g (1½ cups) filtered water, warm (95-105F / 35-40C)
• 5g (1½ tsp) instant yeast (or active dry, see notes)
• 20g (1 tbsp) honey
• 10g (2 tsp) fine sea salt
• 1g (¼ tsp) vitamin C powder (ascorbic acid)
• 15g (1 tbsp) lecithin (sunflower or soy, optional)
• 20g (1½ tbsp) olive oil or melted butter

Total flour: 500g

Hydration: 72%

Pro tip: If you want pure einkorn flavor, use 500g whole einkorn and skip the spelt. Expect a denser, more crumbly loaf. The 70/30 blend is the best balance of flavor and structure for most bakers.

Equipment

Method

Activate the Yeast

Even instant yeast benefits from a quick activation in einkorn dough. The honey gives the yeast something to feed on right away, building momentum before the flour goes in.

1. Mix water, yeast, and honey. In a large mixing bowl, whisk together the warm water (95-105F / 35-40C), instant yeast, and honey. Let it sit for 5 minutes. You should see small bubbles forming on the surface, that's the yeast waking up.
2. Add the oil and lecithin. Whisk in the olive oil (or melted butter) and lecithin if you're using it. The mixture will look cloudy and slightly emulsified.

Wait: PT5M

Tip: If you're using active dry yeast instead of instant, the same amount works but the bloom step becomes essential, not optional. Wait until you see real foaming, about 8 to 10 minutes.

Mix the Dough

Einkorn dough mixes wetter and slacker than modern wheat dough. Trust the texture, don't add flour to fix it.

1. Add the dry ingredients. To the wet mixture, add the einkorn flour, spelt flour (if using), salt, and vitamin C powder. Mix with a dough whisk or your hand until no dry flour remains. The dough will be wet, sticky, and shaggy. This is correct.
2. Cover and rest. Cover the bowl with a damp towel or plastic wrap. Let it rest for 20 minutes. This rest period lets the flour fully hydrate and gives the yeast a head start before bulk fermentation.

Wait: PT20M

Bulk Fermentation with Coil Folds

Yeasted einkorn ferments faster than sourdough einkorn. The whole bulk takes about 2 hours at room temp (70-75F / 21-24C). Watch the dough, not the clock.

1. First coil fold (after 20-min rest). With wet hands, lift the center of the dough straight up, letting the bottom fold under. Rotate the bowl 90 degrees and repeat 3 more times. The dough will feel slack and batter-like. That's normal.
2. Second coil fold (45 minutes later). Repeat the coil fold. The dough should feel slightly tighter, with more visible bubbles forming. Cover the bowl and let it rest until bulk is complete.
3. Watch for the end of bulk. Bulk is done when the dough has increased in volume by 50% to 75% (not doubled, einkorn can't hold doubled volume cleanly). Look for visible bubbles on the surface, a domed top, and a soft jiggle when you nudge the bowl. This will take about 1 hour after the last fold, depending on temperature.

Wait: PT2H

Tip: If your dough doubles in volume during bulk, it's overproofed. Yeasted einkorn moves faster than sourdough, so check it every 20 minutes once you see bubbles starting to form on top.

Shape and Final Proof

No cold retard for this one. Yeasted einkorn proofs at room temperature and goes straight to the oven.

1. Pre-shape. Turn the dough out onto a lightly floured surface. Use a bench scraper to gently tuck the edges into the center, forming a loose round (for a boule) or log (for a pan loaf). Let it rest, seam-side down, for 15 minutes.
2. Final shape. For a boule: flip the dough seam-side up, fold the edges to the center, then flip seam-side down and place in a floured banneton. For a loaf pan: shape into a log, pinch the seam closed, and place seam-side down in a greased 9x5 loaf pan.
3. Final proof. Cover loosely with a damp towel or plastic wrap. Proof at room temp for 45 minutes to 1 hour, until the dough is puffy and a poke test leaves a slow-springing dent. Don't over-proof, einkorn collapses fast in the final proof.

Wait: PT1H

Tip: Start preheating your oven 30 minutes into the final proof so the Dutch oven is fully heated when the dough is ready.

Bake the Loaf

Einkorn browns fast. Bake cooler than your usual yeasted bread and watch the color, not the timer.

1. Preheat the Dutch oven. Place the dutch oven in the cold oven and preheat to 425F (220C) for 30 minutes. The Dutch oven needs to be fully heated before the dough goes in. Skip this step if using a loaf pan, just preheat the oven.
2. Score and load (Dutch oven method). Tip the dough onto a parchment round, seam-side down. Score with one decisive slash about ½ inch (1cm) deep. Lift the dough by the parchment and lower it into the hot Dutch oven. Cover with the lid.
3. Or load the loaf pan. If using a loaf pan, simply place it in the preheated oven. No scoring needed for pan loaves.
4. Bake covered (Dutch oven only). Bake covered at 425F (220C) for 20 minutes. The lid traps steam, which helps the crust set and gives oven spring.
5. Bake uncovered or open oven. Remove the Dutch oven lid (or for loaf pan, just continue baking). Reduce the temperature to 400F (200C). Bake another 20 to 25 minutes, until the crust is deep golden brown. Internal temp should reach 195-200F (90-93C). Don't push past that, einkorn over-bakes quickly.
6. Cool fully. Transfer the loaf to a cooling rack. Let it cool completely, at least 1 hour, before slicing. Cutting hot einkorn bread destroys the crumb, more so than with modern wheat. Patience pays off.

Shape the Loaf

Einkorn dough is fragile. Use the gentlest possible shaping technique that still creates surface tension.

Pan Loaf (Loaf Pan) (recommended)

The easiest and most forgiving option for yeasted einkorn. The pan supports the fragile dough and produces consistent sandwich-style slices.

1. Pre-shape into a rough log. Tuck the edges of the dough toward the center, then roll into a log shape.
2. Rest 15 minutes. Let the dough relax.
3. Final shape and pan. Re-roll into a tight log, pinch the seam closed, and place seam-side down in a greased 9x5 loaf pan.

Round (Boule)

More artisan-looking but less forgiving. Best if you have a banneton and a Dutch oven.

1. Pre-shape into a loose round. Tuck the edges into the center using a bench scraper.
2. Rest 15 minutes. Let the dough relax.
3. Final shape. Flip seam-side up, fold edges to center, flip seam-side down, and place in a round banneton.

Proof test: Do a gentle poke test before baking. Press a wet finger about ½ inch into the dough. If it springs back slowly and leaves a small indent, it's ready. If it springs back fast, give it 10 more minutes.

Bake

Lower temperatures and shorter bakes than modern wheat yeasted bread.

Oven: 220°C / 425°F. Internal temperature when done: 93°C / 200°F.

Loaf Pan (recommended)

The most forgiving method for yeasted einkorn. The pan supports the fragile dough through the bake and produces a clean, sliceable loaf.

Equipment: 9x5 loaf pan, greased

1. Preheat. Preheat oven to 425F (220C) for 20 minutes.
2. Bake. Bake at 425F (220C) for 20 minutes.
3. Reduce and finish. Reduce to 400F (200C) and bake 20-25 more minutes until deep golden and 195-200F (90-93C) internal.

Dutch Oven

Better oven spring and a more rustic crust. Good for boule shapes.

Equipment: Dutch oven with lid, parchment paper

1. Preheat. Preheat Dutch oven in cold oven at 425F (220C) for 30 minutes.
2. Score and load. Score the dough and lower it into the hot Dutch oven by the parchment.
3. Bake covered. Bake at 425F (220C) covered for 20 minutes.
4. Reduce and finish. Reduce to 400F (200C), uncover, and bake 20-25 more minutes until deep golden and 195-200F (90-93C) internal.

Note: Watch the color, not the timer. Einkorn browns fast and can go from perfect to over-baked in 5 minutes.

Storage

• Room temperature: 1-2 days in a paper bag or wrapped in cloth. After day 2, toast it.
• Refrigerated: Not recommended. Speeds staling.
• Frozen: Up to 3 months. Slice the loaf the day it's baked and wrap individual slices in parchment.
• Refresh: Toast slices at high heat or warm a whole loaf at 325F (165C) for 10 minutes.

Frequently Asked Questions

What's the difference between this and the sourdough version?

Same flour, same hydration philosophy, completely different timeline. The yeasted version takes 4 to 5 hours start to finish with active commercial yeast. The sourdough version takes 18 to 20 hours including overnight cold retard, with deeper flavor from the long fermentation. Choose based on your schedule and what you want from the loaf.

Can I use active dry yeast instead of instant yeast?

Yes, in the same amount (5g / 1½ tsp). The bloom step becomes essential rather than optional. Wait for real foaming on the surface (about 8 to 10 minutes) before adding the rest of the wet ingredients.

Why is my einkorn dough so wet and sticky?

That's normal. Einkorn dough is much wetter and slacker than modern wheat dough at the same hydration. Don't add more flour to fix the texture, you'll end up with a dense brick. Trust the recipe and use gentle handling.

Can I skip the vitamin C and lecithin?

Yes, but expect a denser crumb and faster staling. These traditional dough conditioners aren't decoration, they're doing real structural work in a weak-gluten dough. If you're committed to leaving them out, use the 70/30 einkorn-spelt blend to compensate for some of the lost structure.

Can I cold retard this dough overnight for better flavor?

Yes, but with limits. Place the shaped dough (in the banneton or loaf pan) in the fridge for up to 12 hours after the second coil fold, before final proof. Beyond 12 hours, the commercial yeast keeps working in the cold and will overproof. For longer overnight retards, switch to the sourdough version, that's what wild yeast is for.

Can I make this with commercial Jovial all-purpose einkorn instead of fresh-milled whole einkorn?

Yes, but reduce the water to about 65% hydration (around 325g of water for the same flour weight). Sifted commercial einkorn absorbs less water than whole grain. Everything else stays the same. The crumb will be lighter and the flavor more subtle.

Why does my loaf go stale so fast?

That's einkorn. The grain holds water loosely and gives it back to the air faster than modern wheat. The fix isn't a different recipe, it's a different storage strategy: slice and freeze the loaf the day you bake it, pull and toast slices as needed.

Nutrition

Per serving (1 slice (75g)): 175 calories, 31g carbohydrates, 6g protein, 3g fat, 5g fiber, 320mg sodium. Makes 12 servings.