Einkorn sourdough bread has a wonderfully fluffy, chewy interior and a satisfying, crusty exterior. This ancient wheat bakes the most amazing loaf of sourdough bread, with an added bonus of easier digestion.
Over the last six months or so, I’ve been working on converting the majority of our baked goods to einkorn flour.
Anytime I can’t ferment a baked good (like in chocolate chip coconut cookies), einkorn flour comes in handy. It is the world’s oldest heirloom wheat that hasn’t been hybridized.
Not only is it healthier, because it has more bio-available nutrients like folate, but it is much easier to digest. Some gluten sensitive people find that they can tolerate einkorn, even though it contains gluten.
I set out to create the perfect loaf of sourdough einkorn bread, and after a few tweaks, it comes out just right every time.
Truth be told, after I really perfected my no-knead sourdough bread recipe a few months back, I applied some of those techniques to this bread and couldn’t be happier with the results.
The bread rises so much more, and really blooms revealing the beautiful design.
If you are new to sourdough, you can find how to create a sourdough starter here.
Pair it with some cheeseburger soup or roasted red pepper and tomato soup for a delicious and comforting meal.
Tips:
- To ensure your bread is 100% einkorn, start your sourdough starter with einkorn flour, or convert your current starter to einkorn flour.
- Working with einkorn flour is different from conventional wheat. It yields a much stickier dough and can be tricky to shape. You can make this in a loaf pan or a dutch oven. A loaf pan makes perfect einkorn sandwich bread, whereas the dutch oven will yield a crusty loaf.
- When using a sourdough starter, it is recommended to use filtered water (this is my favorite way to filter water). Some water may contain too much chlorine, which can kill the beneficial bacteria and yeast.
- To really make this bread rise and have the perfect texture, I incorporated a modified stretch and fold process like with my other sourdough loaf. Since einkorn doesn’t have the same type of gluten structure, the process looks a little different, but still yields a wonderful result that is light and airy.
- I use both whole grain einkorn flour and all-purpose einkorn flour. I found this combination to be best for creating a delightful texture. You can substitute the whole grain einkorn for more all-purpose flour, if that is all you have on hand.
- Einkorn dough tends to be much stickier than regular bread dough. I like to use dampened hands and a bench scraper to combat this without having to add extra flour.
Watch The Tutorial
FAQ
I don’t have an einkorn sourdough starter, can I still make this?
Yes, you can use a regular wheat sourdough starter without issue.
How do you convert your wheat sourdough starter to an einkorn starter?
If you want to make this bread 100% einkorn, convert your starter to an einkorn starter by feeding it with einkorn flour for a few days. By the fifth feeding, your starter will be around 96% einkorn flour.
How do you know your sourdough starter is ready?
To make a delicious loaf of bread, you need to use a nice, active starter. Feed your starter 4-12 hours before creating the dough. It is usually ready when it has doubled or tripled in size.
Take a spoonful of your active starter and drop it into a cup of water. If it floats, then it is ready to use for bread.
How long does sourdough bread last?
Allow sourdough bread to cool completely before storing. Place in a bread box, an air-tight container, or a plastic zip-lock bag and store at room temperature. It will stay good for 4-5 days, if it’s not all gone by then!
You can also store bread in the freezer for a few months.
Can einkorn flour be used for sourdough?
Yes. While you cannot just use your favorite sourdough bread recipe (or any other sourdough recipe) and convert it to an einkorn version one-for-one, you can easily use einkorn flour for sourdough with a few tweaks. This is because einkorn flour requires less liquid than other flours.
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Tools you may need:
Grain mill (optional) – I love my Mockmill
Stand Mixer (optional)
Measuring cups
Lame
Bench scraper
How To Make Einkorn Sourdough Bread
Feed your sourdough starter 4-12 hours before starting your dough.
Once your starter is nice and active (lots of bubbles), grind einkorn berries, if needed. Skip this step if you have pre-ground flour.
Add flour and salt to a large bowl. Mix together.
Add sourdough starter and water to a large bowl and mix with your hands until it comes together.
Let rest for 15 minutes.
Flatten out dough and then stretch and fold in the edges on all sides. Roll into a ball. Place in a bowl and cover with plastic wrap or beeswax wrap.
If the dough is sticky, dampen your hands before working with it. This allows you to easily work the dough without adding any extra flour.
Allow to rest again for 20 minutes. Repeat flattening and folding process.
Allow to rest for 20 minutes again and then repeat process another time.
Shape and cover with plastic wrap.
Allow to rise until doubled in size, about 3-12 hours, depending on the temperature of your home.
Shape loaf with hands. Place it in a floured banneton basket. Cover with a plastic bag and place in the fridge overnight.
If you do not have a banneton basket, you could use a piece of parchment paper. Place the dough on the parchment paper, place in a bowl, and cover to rise.
I usually use a plastic grocery bag and tie it to help keep it more air-tight.
The Next Day:
Preheat the oven to 450.
Place dutch oven in the oven and preheat for 30 minutes to an hour.
Once the dutch oven has preheated, take the dough out of the fridge and place onto a sheet of parchment paper.
Score the top of the dough and gently place the parchment paper and dough into the dutch oven, cover with lid, and place in the hot oven.
Bake for 30 minutes with the lid.
Remove the lid and bake for another 15 minutes until golden brown.
Remove from the oven and allow to cool before slicing.
How To Store:
Wrap with beeswax wrap, in a bread box, or in an airtight container for 3-4 days. You can also place in a ziplock bag (sliced or whole) and freeze for an extended period of time.
Baker’s Schedule:
The night before: feed sourdough starter.
The Next Morning:
8 AM: Start einkorn sourdough bread dough. Mix together ingredients. Allow to rest for 15 minutes.
8:20 AM: Flatten and fold dough. Shape into ball. Place into bowl and cover with plastic wrap. Rest for 20 minutes.
8:45 AM: Repeat the same process allowing the dough to rest, covered, for 20 minutes.
9:10 AM: Repeat that same process allowing the dough to rest, covered, for 20 minutes.
9:35 AM: Shape and cover with plastic wrap. Place in a warm spot. Allow to rise until doubled in size, about 3-12 hours, depending on the temperature of your home.
7 PM: (This time is dependent on when the dough doubles in size) Punch down dough and shape into a ball with hands. Place it in a floured banneton basket. Cover with a plastic bag and place in the fridge overnight.
The Next Day
8 AM: Preheat oven to 450 and allow dutch oven to preheat for 30 minutes to an hour.
9 AM: Take the dough out of the fridge and place onto parchment paper. Score. Place into dutch oven and bake.
How To Make Einkorn Sourdough Bread Loaf
Mix together the dough as previously stated.
Shape loaf with hands and put in a greased loaf pan; allow to rise until doubled in size. This will take around 3-12 hours.
Bake at 375 degrees for 35-40 minutes until the top is golden brown.
Find More Einkorn Recipes Straight From Our Farmhouse Kitchen
- The Best Einkorn Pie Crust
- Gingerbread Cake With Einkorn Flour
- Einkorn Tortillas
- Einkorn Flatbread
- Berry Crisp Made With Einkorn
- Homemade Gnocchi With Einkorn Flour
- Einkorn Pancakes
If you try this recipe and love it, I would appreciate if you could come back, comment on the post, and give it 5 stars! Thanks.
Einkorn Sourdough Bread
Ingredients
- 3 cups all-purpose einkorn flour
- 1 cups whole grain einkorn flour
- 1 1/4 cups water
- 1 cup sourdough starter
- 1 1/2 teaspoons salt
Instructions
- Feed your sourdough starter 4-12 hours before starting your dough.
- Once your starter is nice and active (lots of bubbles), grind einkorn berries, if needed. Skip this step if you have pre-ground flour.
- Add flour, sourdough starter, salt, and water to a large bowl and mix with your hands until it comes together.
- Let rest for 15 minutes.
- Flatten out dough and then stretch and fold in the edges on all sides. Roll into a ball. Place in a bowl and cover with plastic wrap or beeswax wrap.
- Allow to rest again for 20 minutes.
- Repeat flattening and folding process. Allow to rest for 20 minutes again and then repeat process another time.
- Shape and cover with plastic wrap. Allow to rise until doubled in size, about 3-12 hours, depending on the temperature of your home.
- Shape loaf with hands. Place it in a floured banneton basket.
- Cover with plastic bag and place in the fridge overnight.
- Preheat the oven to 450.
- Place dutch oven in the oven and preheat for 30 minutes to an hour.
- Once the dutch oven has preheated, take the dough out of the fridge and place onto a sheet of parchment paper.
- Score the top of the dough and gently place the parchment paper and dough into the dutch oven, cover with lid, and place in the hot oven.
- Bake for 30 minutes with the lid.
- Remove the lid and bake for another 15 minutes until golden brown.
- Allow to cool before serving.
Notes
- If you want your bread to be 100% einkorn, start your sourdough starter with einkorn flour, or convert your current starter to einkorn flour.
- Working with einkorn flour is different from conventional wheat. It yields a much stickier dough and can be tricky to shape.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you think this would work in a loaf pan to make sandwich bread? I don’t have a Dutch oven.
That should be fine. Here’s a guide on how to bake bread without a dutch oven.
I’m really enjoying following you and trying your recipes! Einkorn sourdough starter has changed my life for the better! I’m unable to eat wheat in USA due to the way it’s processed so learning about Einkorn and how to use it had made my bread making so much more yummy than gluten free flours! I love this recipe and it always turns out pretty good. But I noticed in the video you use more flour than in the recipe so I’m going to try that today to see if it’s easier to handle my dough.
Where do you get your einkorn berries from? I recently was gifted a grain mill and now am not sure where to source it!
I like to order berries from Azure Standard!
This is my first time and my dough rose really well during the day, but then when I shaped it before putting it in the fridge for the night, it seemed to lose all its risenness and seemed really flat when I took it out of the fridge this morning. I’m trying to still bake it, but why did it go flat when I tried to shape it? Thanks!
That’s interesting. It may have over proofed. Is it really sticky right now?
“Doubling in size” is not a measurement. Go to YouTube and search The Sourdough Journey. He breaks it down. Bulk fermentation is a combination of time and temp and you need a straight sided vessel to see changes in size. Barely anyone explains this so people struggle big time. Hope this helps.
I only have the whole grain einkorn flour. How would I modify the recipe to ensure this turns out? I have white all purpose flour, white bread flour, and whole wheat flour.
Hi, I am loving all of your valuable tips and recipes. I have to order Einkorn flour online here in Northern Canada and it has arrived and is whole grain.
Do u think I could use all whole grain instead of all purpose?
If not would sifting it make it all purpose?
Thank you 😃
Whole grain should be fine. I would go ahead and sift it.
Can this recipe be used in a bread machine? I usually use your sourdough bread machine recipe, but wanted to try the Einkorn.
Yes, that should work!
Hi! I have only all purpose Einhorn flour, no whole grain. Can I use the AP Einhorn for the entire amount of flour? I also have regular AP flour and regular wheat flour. Which would be a better substitute? Thank you!
That should be fine. I would try the AP Einkorn.
Thanks for all the effort you have out into your recipes. Wondering if instead of the folding can i just knead this for 10-20 minutes like a loaf of regular bread. Then let it rise and then bake it?
That should work. The resting in between the folds does help the gluten structure to form and for the dough to rise a bit better in my opinion.
I made my first ever loaf of sourdough bread using your instructions for the einkorn starter and this recipe. In one of your blogs, you mentioned that the sourdough can be left to ferment longer. At what stage could I allow my einkorn sourdough loaf to ferment longer? Would it be after the 3 stretch and folds or while it is in the fridge? Or is there another time that works better? Any help is greatly appreciated!