Place the honey, warm water, and yeast in the bowl of a KitchenAid mixer or a large mixing bowl if kneading by hand. Stir lightly and allow to sit for about 10 minutes, until large bubbles form and the yeast is activated.

Once the yeast is activated, add the melted butter and 6 cups of fresh-milled einkorn flour. Mix for about 1 minute, then add the salt and mix until incorporated.

Gradually add another 3–4 cups of fresh-milled einkorn flour, checking the consistency as you go. The dough should begin to pull together but can still be soft and slightly tacky. Don’t worry about adding every bit of flour at this stage; you will finish adjusting the consistency while kneading.

Turn the dough onto a lightly floured countertop and begin gently kneading by hand. Reserve the last cup of flour and add it gradually as you knead to achieve the right consistency. Add only as much as you need; the dough should be soft and slightly tacky, but manageable and able to hold its shape. Be careful not to over-knead, as einkorn has a more delicate gluten structure than modern wheat and requires much less kneading.

Place the dough on the counter or in a bowl, cover, and allow it to rise for approximately 30 minutes, or until visibly risen and puffy.

Divide the dough into two equal portions. On a lightly floured surface, gently form each portion into a loaf. Place the loaves into well-buttered bread pans and gently work the dough into the pans, avoiding overworking the dough.

Gently shape and smooth the tops of the loaves as needed.

Cover and allow the loaves to rise until the dough reaches approximately 1–1½ inches above the edge of the pans.

Bake at 325°F for 35–40 minutes, or until the tops are a deep golden brown and the loaves are baked through. Baking times can vary depending on your elevation, oven, and loaf pans. Remove the loaves from the pans and allow them to cool on a rack. For a softer crust, brush the warm tops with a little melted butter.