Milling Ancient Einkorn for Sandwich Loaf Bread

We started by milling Ancient Einkorn Wheat berries in equal parts with Organic Hard White Wheat berries to make a loaf of fresh Einkorn bread.

Freshly Milled Einkorn and Hard White Wheat Sandwich Bread
This recipe combines the nutty, ancient flavor of einkorn with the mild, versatile profile of hard white wheat for a soft, fluffy sandwich loaf that's perfect for toast, PB&J, or turkey clubs. Using a 50/50 blend keeps the bread light and digestible while maximizing nutrition from home-milled whole grains. The dough is mixed and kneaded in a KitchenAid stand mixer for ease, and the result is a tender crumb without the density often associated with 100% whole grain bread. Yields one 9x5-inch loaf (about 1.5 lbs baked weight). Total time: ~2.5 hours.
Ingredients
Ingredient Amount (by weight) Amount (by volume) Notes
Hard white wheat berries 200g 1 1/3 cups For milling into flour; provides structure and mild flavor.
Einkorn berries 200g 1 1/3 cups For milling into flour; adds subtle sweetness and easier digestibility.
Warm water (100–110°F) 280g 1 1/4 cups Hydrates the dough; einkorn absorbs less than modern wheat, so this keeps it soft.
Instant yeast 7g 2 tsp For reliable rise; active dry works too but proof it first in the warm water with a pinch of sugar.
Honey or maple syrup 50g 2 Tbsp Adds subtle sweetness and feeds the yeast.
Sea salt 9g 1 1/2 tsp Balances flavors.
Olive oil or melted butter 28g 2 Tbsp For tenderness and richness.
Apple cider vinegar (optional) 1 tsp 1 tsp Mimics buttermilk for softer crumb and better rise with ancient grains.
Equipment
• KitchenAid grain mill attachment (or standalone mill like NutriMill).
• KitchenAid stand mixer with dough hook.
• 9x5-inch loaf pan, greased.
• Digital scale (recommended for precision with fresh flour).
• Plastic wrap or damp towel for covering rises.
Instructions
1. Mill the Flour: Attach the grain mill to your KitchenAid stand mixer (or use your preferred mill). Set to the finest grind setting. First, mill 200g hard white wheat berries into flour (about 1 2/3 cups flour). Sift if desired to remove coarse bran for a lighter loaf, but keep it whole for max nutrition. Transfer to a bowl. Repeat with 200g einkorn berries (yields about 1 3/4 cups flour—einkorn is slightly denser). Whisk the two flours together to combine. Freshly milled flour absorbs liquid differently, so use it immediately to preserve nutrients and avoid oxidation.
2. Mix the Dough: In the bowl of your KitchenAid stand mixer fitted with the dough hook, combine the warm water, honey, yeast, salt, oil (or butter), and vinegar (if using). Stir on low speed (Speed 1) for 30 seconds to dissolve. Add the combined freshly milled flours. Mix on Speed 2 for 1–2 minutes until a shaggy dough forms and pulls away from the sides. Scrape down the hook and bowl as needed. The dough will be slightly sticky—resist adding extra flour, as fresh-milled whole grain needs higher hydration for softness.
3. Knead the Dough: Continue kneading on Speed 2 for 8–10 minutes. The dough should become smooth, elastic, and pass the "windowpane test" (stretch a small piece thin without tearing). Einkorn's weaker gluten means it won't get as tough as modern wheat—stop if it starts breaking down. If the mixer strains, divide kneading: 5 minutes in the mixer, then 3–5 minutes by hand on a lightly oiled surface. Total kneading time is key for developing structure without overworking the delicate einkorn.
4. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot (75–80°F) until doubled, about 45–60 minutes. The dough may rise faster with fresh flour's enzymes—poke test: it should spring back slowly.
5. Shape the Loaf: Gently deflate the dough on a lightly floured surface (use a bit of your milled flour). Pat into an 8x12-inch rectangle, roll tightly into a log (jelly-roll style), and pinch seams. Place seam-side down in the greased loaf pan. Cover loosely.
6. Second Rise: Let rise until the dough crests 1 inch above the pan rim, about 30–45 minutes. Preheat oven to 350°F (175°C) during the last 15 minutes. Don't let it overproof, or the weak einkorn gluten may collapse.
7. Bake: Bake for 35–40 minutes, until golden brown and the internal temperature reaches 190–200°F (use an instant-read thermometer). Tent with foil after 25 minutes if browning too fast. Remove from pan immediately and cool on a wire rack for at least 1 hour before slicing—steam continues cooking for a soft crumb.
Tips for Success
• Flour Adjustments: Freshly milled flour can vary by humidity and berry freshness. If dough is too wet after mixing, add 1–2 Tbsp flour; if dry, add 1 tsp water. Aim for tacky, not sticky.
• Storage: Keeps 3–4 days at room temp in a bread bag, or freeze slices for up to 3 months. Toast for best texture.
• Variations: For a sweeter loaf, increase honey to 3 Tbsp. Add 1/4 cup seeds (sunflower or sesame) in Step 2 for texture.
• Troubleshooting: Dense loaf? Knead longer next time or ensure yeast is fresh. Flat top? Proof times are approximate—watch the dough, not the clock.

• Why This Blend? Hard white wheat gives lift and neutrality for sandwiches, while einkorn boosts antioxidants and digestibility without bitterness.

Enjoy the wholesome aroma and superior taste—nothing beats bread from berries you milled yourself! If tweaking for sourdough, reduce yeast and extend rises.