Einkorn Sourdough Bread

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In the realm of ancient grains, few hold as much intrigue and history as einkorn flour. Believed to be one of the oldest forms of cultivated wheat, einkorn sourdough bread has recently gained popularity for its unique nutritional profile and distinct flavor. One of the most delightful ways to harness its potential is by using it in sourdough bread-making.

Sourdough bread, an age-old tradition, experienced a resurgence in popularity after the tumultuous year of 2020. It became a symbol of comfort and creativity during challenging times. The beauty of sourdough lies in its simplicity, as it requires just flour and water. This introduction sets the stage for the discussion of sourdough bread and its recent resurgence.
Sourdough bread, an age-old tradition, experienced a resurgence in popularity after the tumultuous year of 2020. It became a symbol of comfort and creativity during challenging times. The beauty of sourdough lies in its simplicity, as it requires just flour and water. This introduction sets the stage for the discussion of sourdough bread and its recent resurgence.

What is Einkorn?

Einkorn, scientifically known as Triticum monococcum, has been cultivated for thousands of years. It’s characterized by its slender grains, typically found encased in a tough outer hull. Compared to modern wheat varieties, einkorn has a lower gluten content, making it easier to digest for some individuals with gluten sensitivities. It’s also rich in protein, essential fatty acids, and micronutrients like lutein and beta-carotene.

The Appeal of Einkorn Sourdough

Sourdough baking is an art form that relies on natural fermentation to leaven bread. Einkorn flour brings its unique characteristics to this process, resulting in a flavorful, slightly nutty, and wonderfully textured loaf. The lower gluten content in einkorn makes it more delicate, offering a tender crumb and a subtle, sweet taste to the bread.

Making Einkorn Sourdough Starter

Creating a starter for einkorn sourdough is similar to traditional sourdough starters but may require some adjustments due to einkorn’s unique properties. To start your Einkorn sourdough bread journey try out my Einkorn Sourdough Starter recipe!

What do I do with my Discard?! Check out some of my discard recipes here

Einkorn Sourdough Starter

Einkorn Sourdough Starter in cup measurements
Print Recipe
Prep Time:7 days
Total Time:7 days

Equipment

  • 1 Clean Class Container with lid I like to use Weck Jars
  • 1 wooden scraping spoon or spatula

Ingredients

  • Einkorn all-purpose flour
  • Purified water

Instructions

  • Day 1: In your glass jar, place 1/2 cup of flour and 1/4 cup of purified water in the jar and stir until contents are well-mixed place the lid of the jar on top of the jar without sealing. Place your jar somewhere that is warm in your house to help with fermentation.
  • Day 2: Nothing! You are going to allow for fermentation to begin. Your dough may become runny or bubble slightly. That is totally ok.
  • Day 3: Dump half of your starter in a new, clean glass jar, pour in 1/2 cup of flour and 1/4 cup of purified water, and stir well. Make sure you scrape the sides. Put the lid on without sealing and let sit in a warm spot in your house.
  • Day 4-7: repeat Day 3 instructions. Once your starter becomes nice and bubbly after 10-12 hours of the previous feeding then your sourdough is ready for baking!

Notes

Notes: 
  • Einkorn is a different ratio than normal/modern wheat flour. It is a heavier and denser flour. Because of this, it requires less water. If you feel like your dough is too runny, try adding less water when you feed your dough.
  • If you are starting Einkorn from scratch the easiest thing to do is transfer a starter from a modern wheat variety and feed it Einkorn in the same ratios in the above recipe for a week. 
  • For bread making, I recommend feeding for at least a month. The reason is that it takes a little longer for the einkorn to get strong enough to hold shape because of how heavy the flour is. You can still make bread after a week, but it may not rise as well as you may like it to. Give it time and it will rise well once it has had time to get strong!
  • Last but not least, it is hard to kill a starter. If it’s been a few days and it smells a little more than sour, feed it for a few days in a row. If it begins to bubble and smell more like your normal sourdough bread, your starter is just fine. 

Crafting Einkorn Sourdough with a Simple Recipe

For those venturing into the world of einkorn flour and einkorn sourdough bread baking, a straightforward recipe can be a great starting point. See below for my step-by-step guide on creating a delightful einkorn sourdough loaf.

Tools You’ll Need:

Einkorn Sourdough Recipe

Print Recipe
Sourdough bread, an age-old tradition, experienced a resurgence in popularity after the tumultuous year of 2020. It became a symbol of comfort and creativity during challenging times. The beauty of sourdough lies in its simplicity, as it requires just flour and water. This introduction sets the stage for the discussion of sourdough bread and its recent resurgence.
Prep Time:1 day 1 hour 30 minutes
Cook Time:1 hour

Equipment

  • Non-metal mixing bowl with lid
  • Bread proofing basket : https://amzn.to/3RszG2m
  • Cast iron Dutch oven with lid https://amzn.to/3R7Oqm0

Ingredients

  • 4 cups all-purpose einkorn flour
  • 1/2 cup whole grain einkorn flour
  • 1 1/4 cup water
  • 1 heaping cup sourdough starter
  • 1 pinch of salt

Instructions

  • In a non-metal mixing bowl with a lid dump sourdough and water and stir until the water gets milky and slightly frothy
  • Dump the remaining ingredients, wet your hand mix with your hand inside the bowl and form as much of a big ball of dough as you can until the dough becomes shaggy. You may have to pull some dough off your fingers and press into your ball of dough
  • Let your ball of dough sit for 20 minutes covered in the bowl
  • Wet your hands, uncover the lid and press bread flat inside the bowl with your fist, scrape the dough out of the bowl and gently pull it into a square shape, roll it into a tube, and then roll the tube into itself, so that it forms into a ball- do this a couple of more times and then let sit in the bowl again for another 20 mins covered
  • Repeat this above step 2 more times
  • The last stretch and fold form into a smooth ball. Taking your bread-proofing basket, flour the proofing basket well. Then gently place your ball of dough in the proofing basket (bottom of dough facing up). Cover the top with a plate and let sit out in a warm area for 8-10 hours or in the fridge overnight
  • Preheat oven to 450 degrees F and put your cast iron in the oven to preheat your oven.
  • On a piece of parchment paper dump your dough out onto it.
  • Score your dough
  • Once your oven and cast iron are preheated, put the parchment that is carrying your dough inside the cast iron and put the lid on.
  • Place in the oven for 30 mins
  • After 30 mins remove the lid and let cook another 30 mins
  • Take the cast iron out and remove the bread from the cast iron. Allow to let cool for 15 minutes and enjoy!

Notes

  • Store your bread with parchment paper and seal it with no air in a gallon baggy in the fridge or bread box.
  • You can freeze your bread. Just put it in a gallon baggy and inside the freezer
    • To thaw- let thaw in the fridge for 24/48 hours before cutting.
Servings: 8

Enjoy Your Einkorn Sourdough!

This straightforward recipe offers a delightful way to explore the unique qualities of einkorn flour while enjoying the process of crafting a homemade sourdough loaf. With its nutty flavor and tender crumb, your freshly baked einkorn sourdough is ready to grace your table.

Happy baking and savor each slice of this ancient grain’s history!

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