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Einkorn French Bread Recipe: Soft Crust and Simple Steps

This is the best Einkorn French bread recipe I’ve found. These baguettes combine einkorn and light spelt flours to create a wholesome, clean-eating loaf with great flavor and texture.

I love fresh homemade bread — it’s comforting, versatile, and perfect with nearly any meal. I wanted a reliable, quick recipe that fits a clean-eating approach, but also tastes great and doesn’t require hours of waiting. This einkorn-spelt baguette recipe is the result.

When my husband was laid off for a while we cut back on expenses, including store-bought bread. I tried making a spelt loaf I’ve used before, but my kids didn’t like its color and texture. They wanted something closer to the familiar white-bread appearance, even though they usually eat whole-grain breads. I also didn’t want a recipe that takes all day to rise, so I developed this faster einkorn bread that everyone in the family loved. It’s simple enough to start while you’re preparing dinner and bake during the same hour.

spelt bread

A few practical tips: flour absorption varies by brand, humidity, and how you measure, so add flour gradually until the dough stops sticking but still feels moist. If your yeast doesn’t get foamy when activated, it’s likely expired — replace it rather than wasting ingredients. Kneading the dough well improves texture and flavor, so don’t rush that step.

The combination of einkorn and spelt works really well here. Spelt contributes a pleasant chew and depth to the taste, while einkorn provides a delicate, nutty profile. For an artisan-style crust, place a hot ovenproof dish on the bottom rack and add ice cubes when you slide in the loaves; the steam helps develop a crisp exterior and soft interior. This dough also holds its shape nicely while baking.

Note that whole-grain ancient flours like einkorn and spelt won’t rise as high as typical white wheat flour, but they still produce a satisfying, rustic loaf. I hope you try this recipe and enjoy it as much as we do. If you experiment with variations, I’d love to hear your feedback.

After you make the baguettes, please come back and share how they turned out — especially if you altered hydration or baking time.

einkorn bread

Recipe

spelt baguette recipe

A Fun Einkorn French Bread Recipe

  • Author: Rebecca Baron
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2–3 baguettes
  • Category: Bread
  • Cuisine: Clean Eating
Print Recipe

Description

This clean-eating baguette recipe is easy to make and attractive enough to serve to guests, while still being family-friendly and wholesome.

Ingredients

  • 3 cups Einkorn flour
  • 1 cup Light spelt flour
  • 1 package active dry yeast (2 ¼ tsp)
  • 2 tsp coarse salt
  • 1 tbsp honey
  • 1 ¼ cups warm water (adjust as needed)

Instructions

  1. In the bowl of a stand mixer fitted with a dough hook, combine the einkorn flour, spelt flour, yeast, and salt.
  2. Mix the honey into the warm water until dissolved.
  3. With the mixer on low, add about 1 cup of the warm water to the dry ingredients. Slowly add the remaining liquid, a tablespoon at a time, until a cohesive dough forms. The dough should be moist but not sticky; you may not need all the water. Let the dough rest in the bowl for 10 minutes.
  4. Lightly dust a work surface with einkorn flour and knead the dough for about 10 minutes until smooth and elastic. Flour your hands as needed.
  5. Divide the dough into 2 or 3 equal portions depending on the size of baguettes you prefer. If making three, roll each piece into a 12-inch log.
  6. Line a baking sheet with parchment and dust it lightly with einkorn flour.
  7. Place the logs on the prepared sheet, spaced evenly. Use a sharp knife to make 5–6 diagonal slashes across each baguette.
  8. Lift the parchment between each loaf and crease to separate them slightly.
  9. Cover with a cloth and let rise in a warm spot for about 1½ hours, or until doubled in size.
  10. Preheat the oven to 500°F and place an ovenproof, non-glass dish on the bottom rack.
  11. When ready to bake, add about 10 ice cubes to the hot dish to create steam, quickly place the sheet with baguettes on the middle rack, and immediately reduce the oven temperature to 450°F.
  12. Bake for about 15 minutes, or until the baguettes are golden brown.
  13. For best texture, enjoy the bread the day it’s baked.

Clean Eating Baguettes

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