As promised, I’m reposting one of my old einkorn bread recipes.
I don’t personally eat grains anymore since developing autoimmune disease. That hasn’t changed. But this is still a much better bread option for families who want something homemade, nourishing, and gentler than modern wheat.
Einkorn and spelt are ancient grains. They haven’t been bred, hybridized, or chemically bullied into submission the way modern American wheat has. The gluten structure is different, and for many people, that alone makes a noticeable difference in digestion. Less bloat. Less drama. Less “why did I eat that” regret.
Modern wheat has been selectively bred for yield and baking performance, not human tolerance. Add widespread glyphosate use, and you end up with a grain that behaves very differently in the body. It’s one reason so many people feel better eating bread in Europe but not at home. Different grain. Different farming practices. Different outcome.
I’ve said my peace.
This bread is my kids’ favorite sandwich loaf. It’s soft, slightly nutty, and actually holds together for school lunches. Homemade bread usually goes stale fast, which is why I use milk kefir and potato in this recipe. The fermentation from the kefir helps with digestibility, and the potato adds moisture so the loaf stays tender instead of turning into toast on day two.
From a nutritional therapy perspective, this checks a few boxes:
- Fermentation supports digestion
- Added fat + protein pairing helps blunt blood sugar swings
- Slow, homemade carbs behave very differently than ultra-processed bread
You can use spelt or einkorn here. I prefer einkorn when possible and usually buy it from Jovial Foods (their website or Thrive Market). Sometimes I use spelt, especially whole-grain spelt, because it’s more accessible and budget-friendly. VitaSpelt is lovely if you can find it, which is… rare.
My family eats this slathered with grass-fed butter. Sometimes with Vegemite. No apologies.
Honey Kefir Sandwich Loaf (Nut-Free)
This is my kids’ favorite sandwich bread. I use milk kefir and potato to keep the crumb soft and forgiving, because nobody wants a brick by day two.
Ingredients
- 6 cups einkorn or white spelt flour
- 2 ½ tsp pink salt
- 2 Tbsp raw honey (or maple syrup)
- 1 Tbsp active dry yeast
- 1 ½ cups milk kefir (warm, not hot)
- 2–3 potatoes, boiled and mashed (about 2 cups, optional but recommended)
- Additional water or flour as needed for dough consistency
Instructions
- Preheat cast iron loaf pans in a 425°F oven.
- In a mixing bowl, combine flour and salt.
- Make a well in the center and add honey, yeast, and warm kefir. Let sit 5–10 minutes to activate.
- Add mashed potato. Using a dough hook, mix on low until a dough ball forms. Adjust with water or flour as needed.
- Divide dough into two oblong loaves and pinch seams underneath.
- Remove hot pans, place dough seam-side down, and return pans to the oven.
- Turn the oven off and let dough rise inside for about 40 minutes.
- If not using cast iron, grease pans and allow dough to rise in a warm oven for 1–1½ hours.
- Bake at 385°F for 30–35 minutes, until loaves are golden and pull slightly from the pan.
- Remove immediately and cool before slicing.
Basic Nutrition (Approx. Per Slice)
Calories: ~140
Carbohydrates: ~26 g
Protein: ~4 g
Fat: ~2 g
Values will vary based on flour choice and slice thickness. Pair with fat and protein for steadier blood sugar.
Estimated Cost (2 Loaves)
Organic / specialty ingredients: ~$8–11 per batch
Mixed pantry / conventional: ~$5–7 per batch
Costs reflect typical U.S. prices and will vary by region and sourcing.
2026 note: I still don’t eat most grains personally, but I stand by this recipe as a gentler, more thoughtful option for families who do. Fermented dough, simple ingredients, and sourcing matter more than perfection.