Comments on: Einkorn Challah Bread Recipe (Egg Bread – Dairy Free)

By: hymnsandhome

hymnsandhome — Mon, 07 Jul 2025 02:57:19 +0000

I am so sorry for my incredibly late reply, Stephanie! I took a bit of a break from the blog for awhile. I’m also sorry it didnt’ turn out better for you. I always used Jovial brand einkorn and am not familiar with Young Living. A few thoughts on what could have caused it – too much flour added during handling can cause dry and cracking dough (it’s going to be a pretty sticky dough. If so much flour is added that it’s no longer sticky then it will probably be quite dry). Did you cover the bread while rising to help prevent drying? Also, how did you determine doneness when baking? Internal temperature is probably the most surefire way. Did you brush with the egg wash before baking (for a more golden hue)? Was your oven rack set in the middle of the oven or farther down (which would also affect golden-ness)? Einkorn challah will definitely be a little more brittle than challah made with modern flour just because of the low levels of gluten, but it shouldn’t be overly crumbly. I hope this is somewhat helpful! I plan to review this recipe soon with frequently asked questions I’ve received and give it an update when I can.

By: hymnsandhome

hymnsandhome — Mon, 07 Jul 2025 02:18:26 +0000

In reply to Xiaofung. Unfortunately I've never tried this with sourdough. (I have very limited sourdough experience.) I know Lisa over at Farmhouse on Boone has a guide to adapting anything to sourdough so that may be helpful? Best wishes! :-)

By: hymnsandhome

hymnsandhome — Mon, 07 Jul 2025 02:07:02 +0000

In reply to Stacey K.

Thank you so much for your kind compliment, Stacey! My sincere apologies for not replying sooner – I took a bit of a break from the blog for awhile. I’m so glad you are enjoying the bread. My first thought would be to bake it in a loaf pan instead of braiding it in order to force it to rise upward. I will have to try this to confirm. 🙂

By: Xiaofung

Xiaofung — Wed, 19 Mar 2025 01:55:42 +0000

Do you have this in a sourdough? Ive been trying to find an einkorn sourdough challah recipe but cant find any.

By: Stacey K

Stacey K — Sat, 26 Oct 2024 19:00:55 +0000

Been working with Einkorn for about a year and half now. I exclusively make all our bread (none comes from the store). Finding a fluffy/tender sandwich bread has been so HARD! Most turns out dense. I’ve tried many recipes for bread/rolls and many end up feeling like a lead brick and you can’t finish cause it’s just so heavy! I have a recipe I was using and I gave up and did 1/3 organic bread flour mixed with my einkorn to try and get it to rise better and be more fluffy. Today I tried this recipe and we are thrilled! My husband said that this can be the sandwich bread recipe we use from now on. The only thing I want to do is try to get it to raise UP instead of spread OUT. It is nice and fluffy, but the shape of the slices isn’t conducive to a toaster/cheese slices/etc. Gonna have to experiment to figure that out and make sure it doesn’t deflate itself due to it’s own weight. If you have figured that out, I’d love to hear!

By: Stephanie

Stephanie — Sat, 13 Apr 2024 00:55:34 +0000

Checking back in after eating challah. Although I did follow instructions, the dough was cracking apart while rolling it , then, – after baking, it’s extremely dry and it crumbles. I am interested in using einkorn flour but won’t use this recipe again. Unless perhaps it’s the type of einkorn I used? I used young living brand. Please reply your thoughts because my recipe that’s made with bread flour is phenomenal and I make it weekly if I’m lucky enough to have time. I am disappointed but not criticizing- wondering what may have gone wrong . Thanks in advance for your input

By: Steph

Steph — Fri, 12 Apr 2024 02:58:12 +0000

Baked tonight and will serve tomorrow. I bake challah with bread flour all the time so that’s my experience. As my first time using einkorn for challah, I followed recipe exactly and measured by weight to ensure the best experience. The result was that during my braiding, the rolls broke apart a bit but not beyond repair. After the bake, the challah never turned golden & I even let it bake a few extra minutes. Do you recommend a certain brand of einkorn? I used young living brand

By: hymnsandhome

hymnsandhome — Sun, 24 Dec 2023 02:37:16 +0000

In reply to Kelley R. I'm sorry to hear that happened, Kelley. The dough may have been too warm in its second proofing spot and melted/spread. Did the dough seem manageable while you were shaping the braid? How tightly did you braid it? I find that if I make sure to do the braid fairly tightly it holds its shape better than if its loose. Adequately flouring the work surface while cutting and shaping the three strands helps keep the shape too - that way the dough has some flour on the outside of the strands. The warmth of the proofing spot seems the most likely scenario.

By: Kelley R

Kelley R — Tue, 19 Dec 2023 23:50:31 +0000

I followed instructions exact – with about 10 mins left in last proofing it spread out on cookie sheet – no obvious braid any longer – just a big blob of dough. Where did I go wrong? Was it too warm? Thanks!

By: hymnsandhome

hymnsandhome — Sat, 21 Oct 2023 01:58:24 +0000

In reply to Chava. Aww I'm so glad you liked it! Thank you for your kind comment!