Sourdough Einkorn Bread
A rustic sourdough einkorn bread made with ancient grain flour. This naturally fermented loaf has a tender crumb, mild nutty flavor, and beautiful golden crust: perfect for everyday farmhouse baking.
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Servings: 1 loaf (8-10 slices)
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Equipment
- 1 Large bowl
Ingredients
- 3½ cups einkorn flour all-purpose or freshly milled
- 1 cup active sourdough starter
- ¾ cup warm water
- 1½ teaspoons salt
Instructions
Mix the Dough
- In a large bowl, combine sourdough starter and warm water. Add einkorn flour and salt. Mix until a soft, sticky dough forms.
Rest and Fold
- Cover the bowl and let dough rest for 30 minutes. Gently fold the dough over itself once or twice.
Bulk Ferment
- Cover and allow dough to ferment at room temperature for 4–6 hours, until slightly puffy and expanded (it will not double like modern wheat).
Shape
- Turn dough onto a lightly floured surface. Gently shape into a round loaf, handling carefully to preserve structure.
Final Proof
- Place dough into a floured banneton or towel-lined bowl. Cover and proof for 1–2 hours, or refrigerate overnight for deeper flavor.
Bake
- Preheat oven to 450°F (230°C) with a Dutch oven inside. Transfer dough to parchment, score the top, and place into hot Dutch oven. Bake covered for 25 minutes.
Finish Baking
- Remove lid and bake an additional 15–20 minutes until golden brown.
Cool
- Transfer loaf to a wire rack and cool completely before slicing.
Notes
Einkorn absorbs less liquid than modern wheat; dough will be softer and stickier.
Avoid kneading; gentle handling produces the best crumb.
For best slicing, allow bread to cool fully before cutting.
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