Einkorn Buttermilk Sandwich Bread Recipe

Einkorn Buttermilk Sandwich bread

If you’ve been searching for a good sandwich loaf for your family that’s easy to whip up and requires basically no kneading, this einkorn buttermilk bread is it. It comes together so easily and makes 2 loaves at a time.

I’ve been experimenting with some different bread recipes lately and I recently came up with this one. My kids have absolutely raved about it. We typically only eat einkorn, you can read more about that here, but I’ve tested the recipe with conventional white flour, and it turned out great as well.

In a large bowl, mix together water, yeast, and sugar. Let set for 5 minutes until yeast is activated.

Add the rest of the ingredients and stir well until the dough starts coming together into a large ball. If the dough is to wet and isn’t coming together add in a bit more flour. Dough should still be sticky but should form a ball.

Cover plastic wrap and allow to rise for 2 hours. At this point the dough should have fully risen and be starting to collapse.

Pour dough out onto a well floured surface. Divide dough in half. If the dough is to sticky to work with, sprinkle with flour and knead in the flour until the dough is more manageable.

Form each half of dough into a loaf, tuck under edges and place in greased loaf pans.

Cover with greased plastic wrap and allow to rise 40 minutes.

While dough is rising heat oven to 375 degrees.

Right before placing in the oven slash dough across top with sharp razor. I like to slash 3 diagonal lines across the top. This step is optional, if you don’t have a razor or aren’t familiar with this technique, just skip it.

Place in oven and bake for 30-35 minutes. The bread should be brown on top and the internal temp will register 190 degrees when the bread is cooked through. After cooling for a few minutes, remove bread from loaf pans and allow to cool on wire rack. Smear or brush butter on top of loaf if desired.

When completely cooled store in a Ziplock bag.

If not going to be eaten within a few days, I recommend slicing, placing in a ziplock bag, and freezing until ready to eat. Fresh homemade bread doesn’t have fillers like store bought bread and will dry out rather quickly. If it does dry out, it still makes great toast, croutons, or bread pudding.

To find out why we bake with einkorn and where we buy it at check out this post –

What is Einkorn and why our family loves it.

Some of the tools I use to make my bread –

As an amazon associate I earn a small commission if your purchase through these links at no extra cost to you.

I love my danish dough whisk and bench scrapers! Here is a great kit that’s afforadable to get you started-

Print Recipe

Einkorn Buttermilk Sandwich Bread

Servings: 30 slices

Author: Rebekah

Ingredients

• 2 cups lukewarm water
• 1 1/2 Tbsp Instant yeast
• 1/4 cup sugar
• 1 cup buttermilk
• 1 Tbsp salt
• 7-7 1/2 cups all purpose einkorn flour OR 6 1/2 cups conventional white flour

Instructions

• In a large bowl, mix together water, yeast, and sugar. Let set for 5 minutes until yeast is activated.
• Add the rest of the ingredients and stir well until the dough starts coming together into a large ball. If the dough is to wet and isn’t coming together add in a bit more flour. Dough should still be sticky but should form a ball.
• Cover plastic wrap and allow to rise for 2 hours. At this point the dough should have fully risen and be starting to collapse.
• Pour dough out onto a well floured surface. Divide dough in half. If the dough is to sticky to work with, sprinkle with flour and knead in the flour until the dough is more manageable.
• Form each half of dough into a loaf, tuck under edges and place in greased loaf pans.
• Cover with greased plastic wrap and allow to rise 40 minutes.
• While dough is rising heat oven to 375 degrees.
• Right before placing in the oven slash dough across top with sharp razor. I like to slash 3 diagonal lines across the top. This step is optional, if you don't have a razor or aren't familiar with this technique, just skip it.
• Place in oven and bake for 30-35 minutes. The bread should be brown on top and the internal temp will register 190 when the bread is cooked through. After cooling for a few minutes, remove bread from loaf pans and allow to cool on wire rack. Smear or brush butter on top of loaf if desired.
• When completely cooled store in a Ziplock bag.

Notes

If not going to be eaten within a few days, I recommend slicing, placing in a ziplock bag and freezing until ready to eat. Fresh homemade bread doesn’t have fillers like store bought bread and will dry out rather quickly. If It does dry out, it still makes great toast, croutons, or bread pudding.