Have you ever wanted to make delicious homemade bread but didn't know where to start? No need to worry with Einkorn Sourdough Bread. You can experience the ancient tradition of baking while adding a modern twist. My recipe for this crunchy and nutty-flavored delicacy will guide you through each step below so that you can also create a masterpiece. Its simple ingredients, including milled einkorn flour and clear instructions, make it even easier! Bake as your ancestors did in small batches with unique flavors and nothing artificial ever added. From mixing the dough by hand all the way to savoring every flavorful bite, enjoy making something special in just four hours.

From Scratch Pantry recipe for Einkorn flour sourdough bread, sourdough bread, sourdough ear, sourdough oven spring, sourdough scoring

Einkorn flour is a fantastic choice when it comes to baking and cooking. It’s full of nutrients that provide you with essential vitamins and minerals, like Vitamin A, B3, and Iron. Not to mention its delicious flavor that will give you a unique twist to your recipe, in addition, you can enjoy the almost "buttery" texture of einkorn flour compared to other grains. If you’re looking for a healthier option when choosing flour, make sure Einkorn is at the top of your list! Whether baking sweet treats or preparing savory meals, einkorn flour deserves a place in your pantry. So why not try it today and see how this ancient grain can work its magic within your body? Its versatility and nutrition will show in every bite!

Nadia Mansour Diaries | Einkorn Sourdough Bread Recipe.jpg

Here’s Why You’ll Love This Recipe

The flavor profile of einkorn is very delicious. Once you try it, you will be hooked.
You will make sourdough as it used to be made with the world’s first and original wheat.
Making einkorn sourdough bread is much more straightforward than traditional methods.

sourdough bread, einkorn bread, einkorn sourdough bread, Lievito madre

bread

Yield: Makes 1 Loaf (16 Slices)

Author: Nadia Mansour: Savor The Sourdough

Make Nutritious and Delicious Einkorn Sourdough Bread | Nutty Flavor & Crunchy

Learn how to make your own mouthwatering einkorn sourdough bread! This nutritious recipe has a nutty flavor and the perfect crusty texture. Get ready to share this flavorful homemade masterpiece with friends and family!

Prep time: 1 HourCook time: 1 H & 20 MInactive time: 6 H & 30 MTotal time: 8 H & 50 M

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Ingredients

Levain

30 grams of Lievito Madre (sourdough starter)
120 grams of All-Purpose Einkorn Flour
130 milliliters of Filtered Water (100°F)
OR (Levain Alternative)
Instead of making the levain recipe above, use 280 grams of any active sourdough starter.

Dough

All of the Levain
664 grams of All-Purpose Einkorn Flour
353 milliliters of Filtered Water (100°F)
14 grams of Salt

Instructions

9:00 PM Build the Levain

What is a levain? A levain is an off-shoot of your sourdough starter. This will help perk your sourdough starter, so it has an excellent strength to leaven your bread.
Add 30 grams of your sourdough starter to 130 milliliters of warm filtered water at 100°F. Mix the sourdough starter into the water until the water turns milky and is dissolved well.
Add in the flour and mix everything well.
Place the levain into a small glass bowl with a tight lid to prevent it from drying out, and let it sit on your kitchen counter overnight.
The following day it should be doubled in size and bubbly. Then, it is ready to use. The time from when this will happen will vary depending on the age of your starter and the temperature in your home. As long as it has doubled, you are good to go!

9:00 AM Mix the Dough

Place all the water and levain into the bowl of your stand mixer and give it a good mix.
Add in the remaining dough ingredients and mix everything until all of the ingredients are thoroughly combined.
Using a dough scraper, gather the dough into a ball and let it rest in the bowl for 15 minutes.

9:15 AM Turn the Dough | First Time

We typically use the term "turning the dough" for einkorn bread, as how you stretch and fold the dough differs significantly from sourdough made with modern-day flour.
Liberally flour a work surface and scrape the dough from your bowl using a dough scraper.
Pat and stretch the dough out into a rectangle roughly 1/2 inch thick.
Fold two of the edges up like a letter over one another and then roll it up into a log or ball from the remaining narrow edges.
If the dough starts to feel sticky, flour your hands and around the countertop underneath the dough. Doing this with einkorn-based doughs is perfectly safe, and you will most likely need to.
Place the dough into a straight-sided container lightly greased with oil and let it sit for another 15 minutes. You will not need to grease the container again.

9:30 AM Turn the Dough | Second Time

Liberally flour a work surface and scrape the dough from your bowl using a dough scraper.
Pat and stretch the dough out into a rectangle roughly 1/2 inch thick.
Fold two of the edges up like a letter over one another and then roll it up into a log or ball from the remaining narrow edges.
If the dough starts to feel sticky, flour your hands and around the countertop underneath the dough.
Place the dough back into the straight-sided container and let it sit for another 15 minutes.

9:45 AM Turn the Dough | Third and Last Time

Liberally flour a work surface and scrape the dough from your bowl using a dough scraper.
Pat and stretch the dough out into a rectangle roughly 1/2 inch thick.
Fold two of the edges up like a letter over one another and then roll it up into a log or ball from the remaining narrow edges.
If the dough starts to feel sticky, flour your hands and around the countertop underneath the dough.
Place the dough back into the straight-sided container, and this time, let it bulk proof for at least 5 hours or until it has grown around 30%.

2:45 PM Shape the Dough

Liberally flour a work surface and turn the dough out onto the counter.
Fold your dough like a letter and then roll it into a ball. Pull the dough ball towards you with cupped hands a few times until it feels like the bottom is dragging across the counter and the top of the dough looks smooth.
You can use your dough scraper to help you scrape the dough up and into a 500-gram round banneton dusted with rice flour, and be sure to place the dough into the banneton seam side up. You can add more flour to your hands and surface if the dough feels sticky to move.
Stitch the dough a few times while in the banneton to tighten up the dough one more time by simply grabbing small pieces of dough all around the perimeter and tightening it across the dough towards the middle.
Let the dough sit in the banneton for 90 minutes or until the sides have risen to the top of the banneton and the dough has domed nicely towards the middle.

4:15 PM Freeze the Dough or Overnight Cold Ferment (Optional, but Recommended)

This step is optional, but freezing your dough for 30 minutes will help you score the dough much easier, especially if you do not want to cold ferment in the fridge until the next day.
If you do not want to freeze the dough or don't have the freezer space, a nice trick to scoring the dough easier is to dampen your bread lame with water before scoring. Also, ensure you use a new blade for every 3rd bread you make.
Opting for a cold overnight ferment is ideal, as it helps the shaped dough keep its shape better as it rises and cooks in the oven, helping more with oven spring. If you do this, adjust the schedule in the remaining steps and do those in the morning instead.

4:45 PM Bake the Bread

Preheat your oven to 446°F and place a sheet pan on the bottom rack of your oven while it heats up. You will use this pre-heated sheet pan for some ice. 446F is the perfect temperature for achieving a great oven spring and sourdough ear.
Once the oven has come to the temperature, Take your bread out of the banneton and place it onto a room temperature sheet tray lined with parchment paper and score your bread.
Immediately place your bread into the oven on the middle rack, and throw a couple of large handfuls of ice directly onto the sheet tray on the lower rack.
Close the door and bake the bread for 30 minutes.
Turn the heat to 395°F and bake the bread for 40 minutes, or until the internal temperature reaches 205-210°F.

9:00 - 10:00 PM Slice the Bread

You must wait 5-6 hours before slicing your bread, or ideally overnight, to be cut the following day. Slicing your bread too early can cause your bread to feel gummy on the inside, and 5-6 hours is the sweet spot. I know that waiting is the most challenging part! But please be patient.

Notes

Sourdough Starters: This recipe has been tested for all hydration starters. You do not need a Lievito Madre, a stiffer sourdough starter, to make this bread. Follow the exact measurements throughout. If you are new to sourdough and need a starter, view my post on making a Lievito Madre. It is one of the best, healthiest, and most robust starters possible.

Yield Amount: The yield amount will vary based on how thick or thin your slice your bread.

Sourdough Schedule: You can easily adjust the timing on this schedule to fit within your schedule as long as you keep the hours between each step the same. For example, if you want to start your bread at 8:00 AM instead of 9:00 AM, move every step back one hour.

Recommended Products

Jovial Organic Einkorn All-Purpose Flour

Nutrition Facts

Calories

240.84

Carbs

37.39 g

Cholesterol

25.01 mg

Fat

4.22 g

Fiber

1.32 g

Net carbs

36.07 g

Protein

12.58 g

Sat. Fat

2.57 g

Sodium

866.62 mg

Sugar

0.13 g

Please note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.