There’s something special about the smell of fresh bread in the oven or a warm biscuit split open with melting butter. Here, you’ll find my favorite tried-and-true recipes for homemade breads, fluffy biscuits, and everything in between. From everyday loaves to weekend treats, these are the bakes that bring comfort, connection, and a little joy to the table — one golden bite at a time.
Einkorn Sourdough Sandwich Bread
A soft, lightly sweet, nourishing loaf perfect for toast, sandwiches, or snacking.
🧾 Ingredients:
- 1 cup active sourdough starter (100% hydration)
- 1 ½ cups warm whole milk
- 2 tbsp honey
- 3 tbsp melted butter (plus more for greasing)
- 1 ½ cups all-purpose flour
- 1 ½ cups whole grain einkorn flour
- 1 ½ tsp salt
📝 Tip: If your einkorn is freshly milled or extra thirsty, you may need a touch less flour or a splash more milk.
🥣 Instructions:
1. Feed your starter
Feed your sourdough starter 4–6 hours before mixing until bubbly and active.
2. Mix the dough (evening)
In a large bowl, mix warm milk, starter, honey, and melted butter. Stir to combine.
Add in both flours and salt. Mix with a spoon or your hands until you get a sticky, shaggy dough.
3. Rest and fold
Cover and let rest (autolyse) for 30 minutes. Then do 2–3 rounds of stretch-and-folds over the next 1.5 hours to build strength. Cover and let bulk ferment at room temperature (ideally 70–75°F) for 6–8 hours or until doubled.
4. Shape & pan (next morning)
Lightly grease a loaf pan. Turn dough onto a floured surface, gently shape into a loaf, and place in the pan. Cover and proof until it rises just above the rim — about 1–3 hours depending on your kitchen temp.
5. Bake
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes until golden brown and hollow-sounding when tapped.
6. Cool
Let cool in pan for 10 mins, then transfer to a wire rack. Wait until fully cool to slice (if you can!).
🧈 Notes:
- This loaf is soft, slightly sweet, and sliceable — perfect for kids and toast.
- Using half all-purpose flour keeps it lighter and airier than 100% einkorn.
- Store wrapped at room temp up to 3 days, or freeze in slices.
There’s something deeply comforting about a warm slice of homemade bread — especially when it’s made with real ingredients and a little care.
This Einkorn Sourdough Sandwich Bread has been a favorite in my kitchen for years. It’s soft, tender, and subtly sweet thanks to honey and milk, with just the right tang from a natural sourdough starter.
I originally made it for sandwiches, but honestly? It barely lasts that long. We eat it toasted with butter, smeared with jam, or warm right out of the oven.
Einkorn, one of the world’s oldest grains, adds a nutty, wholesome flavor — while the addition of all-purpose flour keeps it light and kid-friendly. If you’ve never baked with einkorn before, this is the perfect place to start.
Whether you’re an experienced sourdough baker or just getting started with ancient grains, this recipe is forgiving, nourishing, and incredibly rewarding.
Einkorn Biscuits with Honey and Butter
There’s something grounding about baking biscuits from scratch. The way the dough comes together with just a few humble ingredients, the soft resistance of Einkorn flour under your hands, and the buttery aroma that fills the kitchen—it’s a ritual that feels both nourishing and nostalgic.
These Einkorn biscuits are tender, flaky, and just lightly sweetened with honey. They’re perfect for breakfast, brunch, or tucked beside a bowl of soup. And best of all, they embrace imperfection: a few
lumps in the dough, uneven edges, golden tops brushed with melted butter. That’s where the magic lives.
Why Einkorn
Einkorn flour has a gentle, nutty flavor and a soft texture that makes it ideal for rustic baking. It’s an ancient grain with a lower gluten content than modern wheat, which means it behaves a little differently—but in biscuits, that’s a gift. The dough stays tender, the crumb is delicate, and the flavor is subtly earthy.
My toddler loves them and I can serve them to her with a little butter and a sippy cup of milk and both of us are happy!
Ingredients:
- 2 1/3 cups Einkorn flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 tsp honey
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 cup milk (whole preferred)
- Extra butter for brushing
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in honey and milk gently—don’t overmix. Lumps are good!
- Turn dough onto a floured surface, roll out to about 3/4-inch thickness.
- Cut into biscuit shapes using a cutter or glass.
- Place on a baking sheet lined with parchment.
- Bake for 8–12 minutes, depending on size, until tops are golden.
- Brush warm biscuits with melted butter and serve immediately.
Serving Suggestions
These biscuits are lovely with:
- A smear of jam or apple butter
- A drizzle of honey and a sprinkle of sea salt
- Fried eggs and sautéed greens for a savory breakfast
Home Cooked Recipes 