Is einkorn flour good for making sandwich bread?

Absolutely. Einkorn flour is rich in flavor and nutrition, and when baked in a Pullman pan , it produces a soft, structured loaf ideal for sandwiches. Its naturally tender crumb works beautifully in closed-top baking.

Why is my einkorn bread dense?

Einkorn’s gluten is weaker than modern wheat. Dense results often come from overproofing or underhydrating the dough. Stick to proper hydration (around 75–80%) and avoid over-kneading.

Do I need a Pullman pan to make einkorn bread?

No — but it helps! A Pullman pan supports the structure of einkorn’s soft dough and creates consistent, square slices. If you don’t have one, a standard loaf pan with foil over the top can work in a pinch.

Can I make einkorn bread with sourdough starter?

Yes! Many bakers prefer a sourdough einkorn loaf for added flavor and digestibility. Just expect longer proofing times and adjust hydration slightly (sourdough often prefers higher hydration levels).

How is einkorn different from regular wheat?

Einkorn wheat is ancient, unmodified, and has a simpler genetic structure. It’s higher in protein and nutrients but contains weaker gluten — which changes how it behaves in bread.

Is einkorn bread gluten-free?

No. Einkorn contains gluten, but many people with gluten sensitivity (not celiac disease) find it easier to digest due to its primitive structure.

Einkorn Bread Pullman Recipe – Perfect Sandwich Loaf ✅

Description

A nutritious, soft and golden einkorn bread Pullman loaf — made with ancient einkorn wheat flour and baked to perfection in a square Pullman pan. Perfect for sandwiches or toast, this loaf combines digestibility with rich flavor and structure.

Ingredients

Scale

Base Ingredients:

3¼ cups whole grain einkorn flour
1¼ cups warm filtered water
1½ tsp instant yeast
1½ tsp sea salt
1 tbsp honey (optional)
1 tbsp olive oil or melted butter

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Instructions

Activate Yeast: In warm water, dissolve yeast and honey (if using). Let bloom 5–10 mins.
Mix Dough: Add flour, salt, and oil. Mix gently until combined.
Autolyse: Let dough rest 20–30 mins to hydrate.
First Rise: Cover and let rise for 2 hours in a warm spot.
Shape: Transfer into greased Pullman pan. Smooth top with oiled spatula.
Final Proof: Let dough rise until it’s just below the rim (45–60 mins).
Bake: Cover with lid. Bake at 375°F (190°C) for 35 minutes, then 10–15 mins uncovered.
Cool: Remove loaf from pan. Cool on a wire rack at least 1 hour.

Notes

Expect a wet dough — do not add extra flour.
Avoid over-proofing; einkorn’s gluten is fragile.
Use a thermometer: bake until internal temp hits 200–205°F.
Flavor deepens after 24 hours.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 2g
Sodium: 160mg
Fat: 4g
Saturated Fat: 0.8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg