Einkorn sourdough bread is easier than you might think. It’s almost completely hands-off once you have your sourdough starter, and is easier to digest than regular bread!
I’ve mentioned recently that sourdough is new to me. But since cultivating my einkorn sourdough starter, I’ve been playing with all sorts of sourdough recipes!
It started with my sourdough crackers, and moved on to sourdough bread… I’ve even been making sourdough cookies!!
While it can be a little tricky to get the timing right with sourdough bread, once you have it down you’ll never want any other kind!
Plus, is there anything more gorgeous than a big beautiful loaf of artisan sourdough bread right out of the oven?
Einkorn Sourdough Bread
Just like with the sourdough crackers, you want to make sure that you have your sourdough starter aged at least 7 days. I used this simple recipe from Jovial foods to cultivate my einkorn sourdough starter.
Step 1:
Once you have your starter, you’ll need to make a “pre-ferment” the night before baking your bread.
Take 2 tablespoons of starter, mix with 1/2 cup of warm water to loosen the paste. Then add in 1 cup of einkorn flour. Mix until well combined and leave out on on the counter over night (at least 12 hours), covered with plastic wrap and then a dish towel.
The towel serves to protect the starter from the light, which can cause it to change colors… which you would then have to scrap off!
Step 2:
Once you have the pre-ferment ready to go, mix the contents of the pre-ferment with 1 and 1/4 cups of warm water until loosened.
Next, add 5 cups of einkorn flour and 1 teaspoon of salt. Mix well either by hand or with an electric mixer. If using a mixer, mix on low for 5-10 minutes.
This extended mixing time helps activate the gluten in the einkorn, which is much lower than other wheats.
Place dough into a buttered bowl, cover with plastic wrap and a towel, let rise for 6-10 hours or until size has doubled.
Step 3:
Remove dough from bowl, form into the shape loaf you want, and place it for second rise in whatever dish you will bake in. Cover with just a towel this time.
Let rise for 2 hours.
Step 4:
Pre-heat oven to 425°. Slash top of bread in whatever pattern you choose, 1/4″ deep, with a sharp knife. Butter top of dough, if desired.
Bake at 425° for 40 minutes, rotating bread 180 degrees halfway through baking. For a softer loaf, bake for 10 minutes at 425° and 40 minutes at 375°.
Step 5:
Try to wait until the loaf is cool enough to not burn you. Fail at that and eat it any way ;-)
Enjoy!
Elizabeth Johnson says
Would you be able to send me this recipe using grams for measurement, please?
Victoria says
Hi Elizabeth! Unfortunately, I don’t have a scale to weight it out for you. I’m sorry!
It’s a very forgiving recipe though, so approximate conversions should work 😊
Marla says
Hi Victoria,
I’m very excited to try this recipe. I’ve had success with crackers, focaccia, and desserts. But the bread has tended to be heavy and inconsistent.
Have you tried this recipe with ww einkorn? I soak, dehydrate, then grind the berries in my Vitamix for flour. Wondering if that would work and if ratios need to be changed.
I made your banana bread last evening…yum! Thanks for sharing delicious recipes.
Marla
Victoria says
Hi Marla!
I’m so glad you liked the banana bread! I haven’t tried any of the recipes with whole wheat einkorn, but have readers who have. They usually just increase the liquid until it reaches the right consistency. Einkorn bread is definitely more dense, but it shouldn’t be “heavy”. I would increase the liquid content for sure. Enjoy!