Einkorn wheat<\/a> is the earliest form of cultivated wheat. The grains are small and dark gold in color, and the flavor is slightly sweet and nutty. An all-einkorn dough can be quite sticky due to the low gluten strength of this wheat but it can still produce a lovely pan loaf<\/a> and even a freestanding artisan-style bread<\/a>. When you pair einkorn wheat with a stronger flour e.g. bread flour in the recipe below, you get that uniquely delicious einkorn flavor and a chewy, bendy bread that works well for sandwiches.<\/p>\n Bread flour and einkorn flour<\/p>\n<\/div>\n In this recipe, we use this same formula and mix-and-abandon strategy as our Vegan Sourdough Spelt Sandwich Loaf<\/a> but substitute einkorn flour for the spelt. (The crust color is darker in the spelt bread below because it wasn\u2019t covered with aluminum foil during the last 10-15 minutes of the bake.)<\/p>\n Vegan Sourdough Spelt Sandwich Loaf<\/p>\n<\/div>\n This recipe uses a\u00a0medium USA Loaf Pan<\/a>, which is 9 x 5 x 2.75 inches. If you have a difference size pan and are not sure how to modify the loaf size, check out: How to Scale a Recipe<\/a>.<\/p>\n If you\u2019d like to see how this same einkorn dough was accidentally overfermented to more than triple in size and then made into flatbreads, check out: Can this dough be saved?<\/a><\/p>\n![\"\"](\"https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/20250512_111951-Copy.jpg\")
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