Ingredients

Scale

1/2 cup milk (warmed to 110 degrees)
1/2 cup water (warmed to 110 degrees)
3 tbsp honey
2 1/2 tsp active dry yeast
1 tsp salt
1 tbsp softened butter
3 1/4 cup all purpose einkorn flour
1 beaten egg + 1 tbsp milk (for egg wash on top)

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Instructions

In a large bowl or the bowl of an electric mixer fitted with a dough hook attachment, add the warm water, warm milk, yeast, and honey. Whisk together and let it sit for 5 minutes or until the yeast gets foamy.
Once the yeast has activated, begin adding in the rest of the ingredients.
Keeping the mixer on low speed, begin by adding in 1 tbsp softened butter followed by the dry ingredients, starting with salt and 1 cup of flour. Gradually add in the remaining flour until the dough begins to pull away from the sides of the bowl and forms a ball. Keep in mind this is a sticky dough! Knead mixture on medium speed for 5-7 minutes.
Once the dough is ready to rise, place it into a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap to begin the first rise. Let the dough rise in a warm place until it is doubled in size, about 30 minutes.
After the dough has completed the first rise, turn it out onto a work surface sprinkled with a little flour. Begin shaping the bread into a loaf shape. To do this, roll it out into a rough rectangle shape. Starting on the shorter end, roll the dough tightly until you have a roll to fit into your prepared pan.
Set the dough aside to rise a second time, about 20 minutes. It should continue to grow in size.
Towards the end of the second rise, preheat your oven to 350 degrees.
Create an egg wash by mixing together 1 beaten egg with 1 tbsp water or milk. Using a pastry brush, lightly brush the egg wash over the top of the loaf.
Bake in preheated oven for 30-35 minutes or until lightly golden brown on the top. If you find your loaf of bread is browning too quickly, you can lightly tent it with aluminum foil to prevent it from burning.
Allow bread to cool in the pan for a couple minutes before transferring it to a wire rack to cool completely.

Notes

This einkorn sandwich bread can easily accommodate sweet or savory. Top it with homemade mayo, herb butter, or jam! Yum.

I use a thermometer to measure the temperature of the liquids. Ideally, you want the temperature around 110 degrees. This means the liquid is warm enough to activate the yeast, but not so hot that it will kill it. If the liquid is too hot, let it sit on the counter for a couple minutes to cool down before measuring again.

For best results, store this einkorn bread in a plastic bag or bread bag on the counter to enjoy for up to three days. It can also be kept in the fridge.

To prevent from crushing the bread when slicing it, turn it upside down and cut from the bottom.

Prep Time: 1 hour
Cook Time: 30 minutes