If you’ve never baked with einkorn flour before, this Pullman loaf might be the perfect introduction. Known as one of the oldest wheat varieties, einkorn is packed with flavor, nutrients, and a golden hue that makes every slice look irresistible. The Pullman loaf shape, baked in a lidded pan, gives you that perfectly square slice ideal for sandwiches, toast, or tea-time treats. Much like my Bolted Flour in Sourdough Bread balances lightness and nutrition, this recipe blends the ancient goodness of einkorn with the refined shape of Pullman bread. And while it’s bread-focused, the precision and timing feel as satisfying as marinating meat for my Grilled Marinated London Broil Recipe.
Table of Contents
Table of Contents
How to Make: Ingredients List, Step-by-step Directions
Ingredients for Einkorn Bread Pullman
- 500g all-purpose einkorn flour
- 8g salt
- 30g honey or sugar
- 7g instant yeast
- 300g warm water (about 110°F)
- 30g butter, softened
Step-by-step Directions
- In a mixing bowl, whisk warm water, yeast, and honey. Let sit 5–10 minutes until foamy.
- Add einkorn flour and salt, mixing until dough comes together.
- Knead gently for 6–8 minutes (einkorn dough is more delicate than modern wheat).
- Add butter and knead until incorporated.
- Place in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).
- Shape dough into a loaf and place in a greased Pullman pan.
- Cover with lid and proof again until about 1 inch from the top.
- Bake at 375°F for 35–40 minutes with the lid on.
- Remove lid and bake an additional 5 minutes if you prefer a darker crust.
- Cool completely before slicing.
What is Einkorn Bread Pullman?
Einkorn bread Pullman is a loaf made with einkorn flour, baked in a Pullman (pain de mie) pan with a sliding lid to create a perfectly square, fine-crumb loaf. Einkorn is an ancient grain with a naturally nutty flavor, a rich golden color, and higher nutrient density than modern wheat. The Pullman style gives it a soft texture and even slices, making it ideal for sandwiches or toast. Much like the technique in my Stoved Chicken Recipe, precision in timing and method is key for consistent results.
Why You’ll Love This
- Rich flavor: Einkorn brings a nutty, buttery taste that elevates a simple loaf.
- Perfect for slicing: The Pullman shape means uniform slices for sandwiches or snacks.
- More nutrients: Einkorn is rich in protein, antioxidants, and minerals.
- Gentle on gluten-sensitive eaters: Its gluten structure is different from modern wheat, making it easier to digest for many.
If you’ve baked bread before, you’ll appreciate how this recipe marries artisan flavor with bakery-level presentation.
What to Serve With Einkorn Bread Pullman
Classic Pairings
Serve slices with butter and jam for breakfast, or use for gourmet sandwiches filled with fresh vegetables, cheeses, or lean meats.
Creative Twists
Turn thick slices into French toast, or use thin slices for elegant tea sandwiches. For a hearty dinner, pair with a bowl of stew like in my Bolted Flour in Sourdough Bread recipe’s suggested servings.
Nutritional Benefits and Storage Tips
Einkorn flour contains more carotenoids, protein, and minerals than modern wheat. The Pullman style loaf has a fine crumb that stays fresh for days when stored correctly.
Storage:
- Keep in an airtight bread box for up to 4 days.
- Freeze slices in a sealed bag for up to 3 months.
- For best results, toast slices directly from frozen to preserve flavor.
FAQs
Is einkorn bread healthier?
Yes, einkorn has higher nutrients, antioxidants, and protein than most wheat varieties.
What type of bread is Pullman?
Pullman bread (pain de mie) is a soft, fine-crumb loaf baked in a lidded pan for square slices.
Why is einkorn so expensive?
It’s harder to grow, yields less per acre, and requires special milling, making it costlier.
Why is it called Pullman bread?
The name comes from its popularity on Pullman train cars, where the shape saved space and stacked neatly.
Einkorn Bread Pullman – Easy
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Einkorn Bread Pullman recipe creates a soft, nutty, perfectly square loaf that’s nutrient-rich and ideal for sandwiches or toast.
Ingredients
500g all-purpose einkorn flour
8g salt
30g honey or sugar
7g instant yeast
300g warm water (about 110°F)
30g butter, softened
Instructions
1. In a mixing bowl, whisk warm water, yeast, and honey. Let sit 5–10 minutes until foamy.
2. Add einkorn flour and salt, mix until dough comes together.
3. Knead gently for 6–8 minutes (einkorn dough is more delicate).
4. Add butter and knead until incorporated.
5. Place in greased bowl, cover, let rise until doubled (1–1.5 hours).
6. Shape dough into loaf, place in greased Pullman pan.
7. Cover with lid, proof until 1 inch from the top.
8. Bake at 375°F for 35–40 minutes with lid on.
9. Remove lid, bake an extra 5 minutes if desired.
10. Cool completely before slicing.
Notes
Einkorn flour has a different gluten structure—knead gently to avoid overworking.
Store at room temperature for up to 4 days or freeze slices for up to 3 months.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Bake
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 8mg
