Author: Easy no-knead sourdough bread that can be made using einkorn or any flour! The perfect crusty bread to go with soup or just on its own.
This 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!
UPDATED: This was one of the first sourdough recipes I created about 5 years ago. Having crafted it now for many years, I am sharing the new and improved version with you!
My love of sourdough 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
This 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!
Just like with the sourdough crackers, you want to make sure that you have your sourdough starter aged at least 7 days.
Step 1:
Take 2 tablespoons of 100% hydration 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 sponge ready to go, mix the contents of the sponge 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 wheat.
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. I like to bake this on a cookie sheet with parchment paper.
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:
Wait about an hour before cutting the loaf. This allows the crumb to set, which is especially important with einkorn flour.
RELATED: Sourdough Pancakes
Einkorn No-Knead Sourdough Bread
Ingredients
Sponge
- 2 tbsp Sourdough Starter, active
- 1/2 cup water
- 1 cup all-purpose flour (120g) (we use einkorn)
No-Knead Sourdough Bread
- Sponge
- 1 1/4 cup water
- 5 cups all-purpose flour (600g) (we use einkorn)
- 1 tsp salt
Instructions
Make Sponge:
- Mix starter and water to loosen. Add flour and mix until well combined. Leave out on on the counter over night (at least 12 hours), covered with plastic wrap and then a dish towel.
Making Bread Dough
- Mix sponge and 1 1/4 cup of water in the bowl of an electric mixer until smooth.
- Next, add 5 cups of 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.
- Place dough into a buttered bowl, cover with plastic wrap and a towel, let rise for 6-10 hours or until size has doubled.
- 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.
- Pre-heat oven to 425°. Slash top of bread in whatever pattern you choose, 1/4″ deep, with a sharp knife.
- 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°.
- Allow to cool for 1 hour before slicing.
Would you be able to send me this recipe using grams for measurement, please?
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 ?
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
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!
This looks amazing. I’m definitely going to give it a try.
Awesome Christina! Let me know what you think!
Hi, can I use the same recipe with a break making machine? Thanks.
Hi Linda!
I haven’t tried it, but if you do you’ll need to create a custom knead and rise setting to mimic that of the recipe. Or you can try this bread machine recipe that I have instead: https://www.amodernhomestead.com/einkorn-bread-machine-recipe-sandwich-bread/
Let me know if you try it!
Victoria
Great, thanks for sharing this recipe. Can’t wait to try this at home.
Thanks Su!