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Oh, that heavenly aroma of baking bread! Who can resist a warm slice of this rustic einkorn sourdough bread, fresh from the oven and slathered with butter or a drizzle of garlic butter sauce or herbed olive oil? It is an unbelievable treat!
We made our sourdough bread with 100 percent einkorn flour which makes the flavor and texture of this sourdough bread beyond awesome!
The long slow fermentation of sourdough makes a bread that is healthier and so much more delicious. Using the healthy ancient grain of einkorn amplifies the flavor and healthiness of sourdough bread.
Here are a few tips to make this sourdough einkorn bread.
Feed and ripen your sourdough starter.
Before you start, make sure your sourdough starter has been fed and had time to ripen. It generally takes between 4 to 8 hours for your starter to ripen after you feed it. That time will differ based on your personal starter, the temperature, the weather or the type of flour. You just have to get familiar with your starter and you will have a better idea of how long it will take.
How do I know when my starter is ready to use?
After you feed your starter, the hungry little yeasts will begin to feed and produce gassy bubbles. All those gas bubbles will make your starter “grow”. Eventually, it will double in size and reach its peak then it will start to fall back down.
At the point that your starter has reached its peak and begins to fall, you know that the hungry little wild yeasts have run out of food. This is when it is time to use your starter in the recipe.
What if I don’t have an einkorn sourdough starter?
If you don’t have a starter made of this ancient-grain einkorn flour you can still make this sourdough einkorn bread with a regular wheat flour sourdough starter. You have a couple of options if you have a starter that is made with regular wheat.
Your first, and easiest option is to simply use your starter after you feed it with regular flour, then continue making the bread with the einkorn flour. The sourdough bread will have all einkorn flour EXCEPT for the flour you use in the starter.
Your second option is to feed your starter several times with einkorn flour. Each time you feed your starter with einkorn flour it will have a greater percentage of einkorn. By the time you have fed your starter the fourth time, it will have over 93 percent einkorn.
Wondering how that works? Keep in mind that each time you feed your starter, you will remove half of the starter and replace it with an equal amount of fresh flour and water.
So here is the breakdown of the percentages of einkorn the starter will have after each feeding. For more information, you can read how to care for your wild yeast sourdough starter.
- The first feeding it will have 50% einkorn flour.
- Second feeding it will have 75% einkorn flour.
- Third feeding it will have 87.5% einkorn flour.
- Fourth feeding it will have 93.7% einkorn flour.
- Fifth feeding it will have 96.8% einkorn flour.
Whether you use a regular wheat flour starter or an einkorn flour starter, the bread will turn out the same so it really depends on how close to pure einkorn you want your bread to be.
Make sure you have enough starter.
When you feed your starter, make sure you feed it with enough flour and water to make this recipe PLUS have some left over to continue maintaining. This sourdough einkorn recipe calls for 180 grams of starter so make sure you have more than 180 grams available.
After you add the 180 grams of starter to your recipe, set the leftover starter aside, feed it, let it sit for an hour or two, then store it in the fridge until it is time to feed it again. If you’re going to bake another batch of bread right away then don’t put it back in the fridge, just keep it out and build it up for the next batch of bread.
This recipe calls for a 100% hydration starter. That means it has equal amounts (by weight) of flour and water.
Use a scale for best results.
I have written this recipe with both volume and weight measurements because, without the volume measurements, I always get bombarded with emails requesting measurements using cups.
I get it, that’s how I started out baking and I made a lot of bread that way. You can make this sourdough einkorn bread using cups instead of a scale but if your serious about baking and want to have consistent results, get a kitchen scale.
Keep in mind that as the starter builds up gas bubbles, it will double or even triple in volume. So 1 cup of unfed starter will weigh more than 1 cup of fully ripe, bubbly, gas-filled starter. If you do use measuring cups to measure the starter, make sure you stir the starter and knock out all the gas bubbles before you measure it.
Working with einkorn flour.
Einkorn flour can be a little bit tricky to work with. Primarily, it makes a stickier dough that can be a little more challenging to shape. If you keep your hands wet or well-floured, the dough will be easier to shape.
The recipe calls for a range of water amounts. If you use the smaller amount of water, the dough will be easier to shape.
If you use the larger amount of water, the final bread will have a softer, lighter texture but the dough will be a bit more challenging to shape. I recommend that if you’re just starting out with einkorn flour you may want to make a lower hydration bread the first time.
As you get more experienced with sourdough baking, try increasing the hydration of the dough by adding the higher amount of the water in the recipe. You could even add an extra 1 or two tablespoons more water which would be 15 to 30 grams more than what the recipe calls for
More Sourdough Recipes
There are so many wonderful things to do with sourdough discard! Every time you refresh your starter, instead of throwing away the leftover unfed starter, you can put it to use in all kinds of delicious sourdough recipes.
- Overnight Sourdough Waffles
- Easy Sourdough Bread
- Easy Ricotta Pancakes
- Wild Yeast Sourdough Starter Recipe
- 17 Tantalizing Sourdough Recipes
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
Sprouted Wheat Buttermilk Sandwich Bread
Fig, Gorgonzola and Prosciutto Flatbread
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Sourdough Einkorn Bread
If you make this recipe, please leave a star rating and comment.
Equipment
Ingredients
- ¾ cup (180 grams) sourdough starter (see notes)
- 1-⅔ cups to 1-¾ cups lukewarm water, (392 to 413 grams)
- 5 cups (600 grams) all-purpose einkorn flour
- 2 teaspoons (12 grams) salt
Instructions
- This recipe is based on a 100% hydration starter. Make sure the starter has been fed and is fully ripe or at it’s peak when you use it. Make sure you have enough starter to use in this recipe and still have enough left over to continue maintaining.
- Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
- Let the dough rest for 10 to 15 minutes then fold it in half 3 or 4 times. Repeat another 10 to 15 minute rest and fold it again 3 to 4 times. You don’t have to knead einkorn because the gluten in einkorn will not strengthen with kneading but the resting and folding process will help strengthen the dough. At this stage, it will be wet and sticky. Don’t add more flour or your finished bread will be dense and heavy. If you get your hands wet, the dough won’t stick as easily.
- Cover the dough with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
- Turn the dough out onto a work surface and form it into a round ball. (See notes)
- Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
- Let the dough rise again a second time in the fridge overnight for 10 to 15 hours. Don’t let it double in size like traditional bread, it should only rise by 50% to 75%.
- Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a Dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes. (If you use a Dutch oven, place the lid on for the first 30 minutes of the baking time. Remove the lid from the Dutch oven after 30 minutes and continue baking until done.)
Notes
- The amount of time needed for your bread to rise will vary depending on the temperature and humidity. You can slow the rise by placing it in the refrigerator and speed the rise by placing it in a warm room or a dehydrator. A slower fermentation time will help develop more complex flavors.
- If you do your second proof in the fridge and your fridge is a few degrees colder than normal, the dough will not rise very much. If that happens, just let it sit at room temperature until it rises enough. Otherwise, it is fine to place the chilled bread dough directly into the hot oven.
- For best results, weigh the ingredients with a kitchen scale. Using measuring cups can significantly change the final outcome of the bread.
- When you knead and shape your dough, try not to add any flour to your countertop. Adding additional flour will create a denser and heavier bread. You can prevent the dough from sticking to your hands by getting your hands wet.
- If you use a Brotform proofing basket give the basket a very generous dusting of flour. Regular flour will absorb too much of the moisture and make the dough stick to the brotform. We recommend making a 50/50 blend of rice flour and einkorn flour to dust your Brotform. If you don’t have a brotform basket, you can use a bowl or a colandar to proof the bread in.
- A Dutch oven works very nicely to form a crusty bread but if you don’t have one you can just bake the bread directly on a baking sheet or even on a hot pizza stone.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I am new to the whole sourdough bread baking game. I was so excited to find an Einkorn bread recipe! I just did the 3-6 hour rest, when I turned out the dough to shape it into a round loaf, it was more like a blob that could not be shaped. I weighed everything and used the correct amount of water. My starter is relatively new, so I wander if that is it. I’m not sure if it will be able to transfer it to the Dutch oven. What do you thing could be going on?
Oh there are so many variables in bread baking, especially sourdough bread baking. It could be your starter or it could be the weather or the temperature of your kitchen. Sometimes it is just how you work with the dough and shape the dough. If you watch the video in my basic sourdough recipe then you will see a good technique for shaping the dough. It tightens the dough ball up so that it holds its shape.
Thank you! I will get the hang of this! ?
Yes, I know you will if you keep trying. Sourdough baking is a bit of art, science, and experience. The more you do it, the better you get.
Do you suggest removing the lid of the Dutch Oven at any point towards the end of the bake? Most other recipes I’ve used call for doing that. Thanks!
Yes, the main reason to use a Dutch Oven is to trap steam during the initial rise of the bread. The steam prevents a hard crust from forming on the bread and that lets the bread rise higher. You only need to give the bread about 20 minutes to complete the rise under the lid then take the lid off so the crust doesn’t get too hard.
Hello! Should I heat the Dutch Oven before transferring the bread into it? Thank you in advance.
Either way works. If you heat it up then you will get a crispier crust and a little more rise to the bread but be careful because it is easy to burn yourself. The bread turns out just fine if you don’t want to heat the Dutch oven first so don’t feel like you have to.
Sounds like a great recipe, can’t wait to try it.
I have been looking for a good Einkorn recipe and I appreciate the explanations too! Thank you so much for adding the cup measurements. I don’t have room in my kitchen for a scale and even if I had a large kitchen, I don’t like too many appliances all over the place and I never will so thank you!
Thanks Deb. I understand about the appliances I have a love/hate relationship with all my kitchen gadgets and appliances. I love them all but I hate the space they take up. I had my husband build some shelves in our garage to store some of my stuff that I don’t use on a daily basis. I’m pretty sure I have a sickness 😉
First time bread maker 🙂 After removing from the oven, do i immediately take the bread out of the Dutch oven? Or let it sit and cool in it? Also, how do I achieve that nice dark golden crust on the top? Mine looks the same as when I put it in the oven, didn’t break open at my cut lines. I cooked for 60 minutes at 450F. I was nervous to continue cooking as I didn’t want to burn it or dry it out.
Take the bread out of the Dutch oven and let it cool on a rack. If you forget to take it out, it won’t make a huge difference but can sometimes make the bottom of the crust less crisp because steam gets trapped under the bread. If your bread didn’t get a nice brown crust it may be because your oven runs a bit cool. Increase your oven temp to 475°F or 500°next time you bake. If your cut lines didn’t break open it may be because the exterior of the loaf had dried out before you put it in the oven. Try spraying the loaf with some water before you put it in the oven. The spray of water will also create steam in the Dutch oven which will make the bread rise a bit higher and give it a nice shiny crust.
Do you all purpose einkorn flour or whole wheat einkorn?
This recipe is made with all-purpose einkorn flour. Thanks for the question, I will update the recipe card.
Hi! Curious if you know the total weight of a cooked loaf? 1 lb? 2lbs? Thank you!
I’m not sure Sarah but I would guess it is close to 2 pounds. This recipe makes a hefty loaf.
The flavor of this bread is fantastic, but the crust got a little too brown. Should I lower the oven temperature a little, or reduce the baking time?
I would lower the oven temperature a bit. Home ovens are notoriously inaccurate. You might try lowering by 50° next time and check on it a bit sooner. I hope that helps
Thank you so much for this recipe! I’ve been making it once a week for a couple months. The flavor is very good. I noticed though that my bread ‘dough’ never comes out as a dough consistency. It is more like a batter I have to pour. I’ve tried altering the amount of water and flour and also sifting the flour before weighing. I’m not sure what the problem can be. Any ideas?
Thank you
There are a few things that could be contributing to the super wet dough. Since you are weighing your flour then I would guess the most likely causes are from the starter or the weather. Try cutting way back on the water and start with 1 cup then add more water in 1/4 cup amounts until you get the right consistency. You do want the dough to be pretty wet and sticky but it shouldn’t be a pourable consistency.
I hope that works for you. Please let me know if you run into more issues
@Dahn Boquist,
Word for word—same exact problem as Danette Sierra! I’ve tried several recipes (with similar “batter” results) but this one is my favorite. I am relatively new to sourdough (have been making off and on for about 6 months) but I did notice that 600g of all purpose Einkorn flour is about 4 cups rather than 5 cups. I am wondering if that is the problem.
I am working on adjusting the water to have a “dough” rather than a “thick batter”…with that being said, the bread comes out great. What would be really helpful is a video of what Einkorn dough looks like when first mixed. Reading about “shaggy” and “sticky” is not the same as seeing it. I guess my questions is: Should the dough look like other sourdough videos when combing ingredients? If so, then I will drastically adjust measurements rather than the small increments I have been doing.
All-purpose einkorn flour packs into a measuring cup very compactly and it is easy to over-measure the flour if you use a measuring cup. I’m using the standard weight for 1 cup of einkorn flour which is 120 grams. The only way you will get that weight is if you fluff the flour then lightly spoon it into the measuring cup. However, there are a lot of variables with sourdough baking, not just the flour. Go ahead and make some larger adjustments to the recipe to get the right consistency. If you watch the video in my spelt sourdough bread it will give you an idea of what a ‘shaggy” dough looks like. As soon as the dough gets mixed it looks rough and ‘shaggy’. After it gets kneaded then it looks smooth. You won’t need to knead the einkorn bread however, the video will give you an idea of how the shaggy, sticky dough looks. The einkorn bread dough will be a bit stickier than the spelt bread dough but it smooths out after it goes through the rest and folding stages. I hope that helps.
Does the bread need to come to room temp before baking? It says to let it rise in the fridge for 10-15 hours. The next step is bake. Is this correct, from fridge to oven, or is the recipe missing an step/instruction.
Thank you for your reply.
Bread proofed in the fridge does not have to come to room temperature before you bake it unless you want it to sit out and rise a bit more. Otherwise, it can go straight from the fridge into a hot oven. Thanks for asking, hope you enjoy the bread