All the einkorn flavor, none of the overnight wait. A same-day ancient grain loaf built for whole, fresh-milled einkorn flour with optional spelt blend. The same traditional dough conditioner system as the sourdough version — just commercial yeast for a 4–5 hour bake.
| Metric | Volume | Ingredient |
|---|---|---|
| 350g | 2¾ cups | Whole einkorn flour, fresh-milled |
| 150g | 1¼ cups | Whole spelt flour (optional, see tip) |
| 360g | 1½ cups | Filtered water, warm (95–105°F / 35–40°C) |
| 5g | 1½ tsp | Instant yeast (or active dry) |
| 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 |
For pure einkorn flavor, use 500g whole einkorn and skip the spelt. Expect a denser, more crumbly loaf. The 70/30 einkorn-spelt blend is the best balance of flavor and structure for most bakers.
Whisk warm water (95–105°F / 35–40°C), instant yeast, and honey in a large mixing bowl. Let sit 5 minutes — small bubbles should form on the surface.
Whisk in olive oil (or melted butter) and lecithin if using. Mixture will look cloudy and slightly emulsified.
Add einkorn, spelt, salt, and vitamin C. Mix with a dough whisk or your hand until no dry flour. Dough will be wet, sticky, and shaggy — correct.
Cover with a damp towel or plastic. The flour fully hydrates and the yeast gets a head start.
Wet hands. Lift center, let ends fold under. Rotate bowl 90°, repeat 3 more times. Dough feels slack and batter-like — normal.
Repeat the coil fold. Should feel slightly tighter with more visible bubbles. Cover and rest.
Bulk is done at 50–75% volume increase (not doubled). Visible surface bubbles, domed top, soft jiggle. Check every 20 min once bubbles appear.
Yeasted einkorn moves faster than sourdough einkorn but the gluten is no stronger. Pull bulk at 50–75% rise, never doubled. If it doubles, you've already overproofed.
Turn out onto lightly floured surface. Use a bench scraper to gently tuck edges into center, forming a loose round (boule) or log (pan loaf).
Boule: flip seam-up, fold edges to center, flip seam-down into a floured banneton. Pan loaf: roll into a tight log, pinch seam, place seam-down in a greased 9×5 pan.
Cover loosely. Proof at room temp until puffy and a gentle poke test leaves a slow-springing dent. Don't over-proof — einkorn collapses fast at the finish.
Place Dutch oven in cold oven. Preheat to 425°F (220°C) for 30 minutes. (Skip preheating the vessel if using a loaf pan — just preheat the oven.)
Tip dough onto parchment, seam-down. One decisive slash, ½ inch (1cm) deep. Lower into the hot Dutch oven by the parchment. Cover. (Pan loaves: no scoring needed.)
425°F (220°C), lid on. Trapped steam sets the crust and gives oven spring.
Remove lid, reduce to 400°F (200°C). Bake until deep golden and internal temp reads 195–200°F (90–93°C). Don't push past — einkorn over-bakes fast.
Wire rack, at least 1 hour. Cutting hot einkorn destroys the crumb more than modern wheat. Patience pays off.
Einkorn browns fast and can go from perfect to over-baked in 5 minutes. Watch the color and verify with a thermometer.
Most forgiving for yeasted einkorn. The pan supports the fragile dough and produces clean sandwich-style slices.
More artisan, less forgiving. Best with a banneton and Dutch oven.
Try the Sourdough Version →
Same grain, 18–20 hours, deeper flavor and better digestibility.