Einkorn

Einkorn (Triticum monococcum) is one of the earliest domesticated wheats, with small kernels and a single grain per spikelet. It has a sweet, nutty flavor and a golden color from its natural carotenoids. It does contain gluten, but that gluten is weak and sticky, so einkorn doughs don't build the strength or rise of bread wheat. It usually wants less water than you'd guess, short and gentle mixing, and a pan or a modest free-form loaf.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Treat einkorn gently. Mix just until it comes together, skip the long kneading and slap-and-folds, and start with less water than your usual recipe. It'll feel wetter as it rests.
• My einkorn loaves come out best in a loaf pan. The pan does the structural work the gluten can't.

Watch it at the bench