This hearty einkorn sourdough sandwich bread loaf is such an easy recipe, and so satisfying! Made with simple ingredients like: fresh ground einkorn flour, honey, and sourdough starter… It’s sweet, moist, and has that sourdough flavor you can’t get any other way.
Einkorn, one of the world’s oldest cultivated grains, is making a comeback… This ancient grain has a nutty flavor and a chewy texture that’s perfect for sourdough bread. So, Einkorn Sourdough Sandwich Bread is a delightful blend of tradition and taste.
This hearty loaf is incredibly versatile. Slice Einkorn Sourdough Sandwich Bread thick and dip it in egg for a the perfect French toast breakfast with butter and syrup… (better than regular sourdough bread French toast!) Or, use it to create yummy sandwiches, from PB&J’s to grilled cheese… Its dense crumb and slightly sweet flavor make it the ideal base for any filling!
Key Ingredients & Why I Use Them
Sourdough Starter: This is the heart of our bread! I love using a mature, active sourdough starter because it’s what gives this bread its unique tangy flavor and that beautiful, airy crumb. Unlike commercial yeast, sourdough adds complexity and promotes better digestion. Plus, it’s just so satisfying to bake with something you’ve nurtured yourself!
Warm Water & Warm Milk: I use a combination of warm water and warm milk to hydrate the einkorn flour. The warmth helps activate the sourdough starter and creates a cozy environment for fermentation. I use milk because it adds softness and a subtle sweetness that complements the einkorn’s nuttiness. Using all water will make a good loaf, but the milk adds a richness that I really enjoy.
Fresh Ground Einkorn Flour: Einkorn is my absolute favorite ancient grain! It’s naturally lower in gluten than modern wheat, making it easier to digest for some. I also love its rich, nutty flavor and the slightly yellow hue it gives the bread. Freshly ground einkorn flour is key here, as it retains more of its nutrients and flavor. Store bought einkorn flour is fine, but fresh ground is so much better.
Raw Honey: I prefer raw honey over refined sugar because it adds a natural sweetness and a hint of floral notes. Honey also helps to keep the bread moist and extends its shelf life. I find that it complements the einkorn flavor perfectly. I find that honey is also easier for my body to process than refined sugars.
Salt: Salt is essential for flavor, It balances the sweetness of the honey and enhances the overall taste of the bread. I always use a good quality sea salt for the best flavor.
Egg: Adding an egg to the dough makes for a softer, richer crumb. It adds moisture and structure. I prefer to use farm fresh eggs when ever possible.
Olive Oil: A touch of olive oil adds moisture and tenderness to the bread. It also contributes a subtle, savory note that complements the einkorn and honey. Plus, it helps to prevent the crust from becoming too tough!
My Tips & Tricks for Einkorn Sourdough Sandwich Bread Success
Gathering & Flour: First things first, gather all your ingredients! It makes the process so much smoother. I love using fresh ground einkorn flour for its superior flavor and nutrition. But store-bought works too! Because fresh ground is fluffier, I include both cup and weight measurements. If you’re using cups and store bought, just remove a little bit of flour from that last cup. It’s a small tweak that can make a big difference in the texture.
The Warm Starter Bath: When mixing the sourdough starter, I always use warm water and warm milk (around 75-85°F). This creates the perfect environment for the starter to thrive. Too hot, and you risk killing the yeast; too cold, and it’ll be sluggish. Warm, not hot, is the key!
Initial Dough Mixing & Kneading: Don’t be afraid of a sticky dough! Einkorn absorbs liquid as it ferments. I use a rubber spatula or wooden spoon to initially combine everything. Then, I knead it right in the bowl for about 5 minutes. It’ll be a bit tacky, but trust the process.
Oiling & First Rise: After forming the dough ball, I generously drizzle it with olive oil. This not only adds moisture but also prevents a dry crust during the first rise. A warm spot is essential for the first rise, which can take 5-6 hours in a 75-degree kitchen. Patience is your friend here!
Stretch and Folds: My Secret Weapon: Stretch and folds are crucial for developing strength in the delicate einkorn gluten. Wetting your hands is a must to prevent sticking! I do three sets of stretch and folds, each followed by a rise. This technique, instead of intense kneading, creates a tender crumb and a beautifully structured loaf. The timing of the rises will vary, so watch your dough, not the clock.
Loaf Pan Prep & Final Shape: Generously butter your loaf pan! Get into those corners. It’s so disappointing to have a stuck loaf. For shaping, I gently fold the dough into a trifold and then roll it into a tight log. This creates a nice, even rise in the pan.
Final Proofing and Baking: The final proof is crucial! Let it almost double in size. A gentle poke test is how I know it is ready. Preheat your oven to 350°F. Baking for 30 minutes, or until the top is a deep golden brown, ensures a perfectly baked loaf.
Cooling and Enjoying: Let it cool in the pan for 10 minutes before turning it out. This allows the crumb to set. Then, let it cool completely on a rack before slicing. It is so hard to wait, but it is worth it. If you slice your einkorn sourdough sandwich bread too soon after it comes out of the oven, It won’t have that light, airy feel you’re aiming for. Plus, letting it to cool first helps retain moisture, keeping the bread softer for longer.
Checking for Doneness:
To make sure your einkorn sourdough sandwich bread is perfectly baked, keep an eye on these signs:
- Top Crust: The top crust should be a deep golden brown and slightly cracked.
- Internal Temperature: Use a food thermometer to check the internal temperature. It should reach 190-200°F (88-93°C).
- Sound Test: Gently tap the bottom of the loaf. It should produce a hollow sound.
If you don’t have a food thermometer, you can rely on the visual cues and the sound test. It’s better to slightly underbake than overbake, because you can always add a few extra minutes if needed:)
Let me know what you think!
If you have any questions, please let me know in the comment below! If you try my Einkorn Sourdough Sandwich Bread recipe, I’d really appreciate a star rating or review…. Thank YOU so much!
Sourdough Sandwich Bread w/ Einkorn Flour
Ingredients
- 147 grams sourdough starter 0.6 cups
- 1/2 cup warm water 120 grams
- 1/2 cup warm milk 122 grams
- 592 grams fresh ground einkorn flour 4.93 cups
- 215 grams raw honey 1 cup
- 1 1/2 teaspoon salt 8 grams
- 1 egg 50 grams
- 2 tablespoons olive oil 24 grams
Instructions
- Mix Sourdough Starter: In a large bowl, whisk together the sourdough starter, warm water, and warm milk. Ensure the liquid temperature is between 75-85°F (24-29°C).
- Combine Ingredients: Add the einkorn flour, honey, egg, and salt to the wet ingredients. Stir to combine, then knead for about 5 minutes.
- First Rise: Transfer the dough to a greased bowl, cover, and let rise in a warm place for 5-6 hours, or until doubled in size.
- First Stretch and Fold: Gently stretch and fold the dough, then cover and let rise for 2-4 hours. (1. Wet Your Hands: Dip your fingers in water to prevent the dough from sticking. 2. Lift and Stretch: Gently lift one side of the dough, stretching it slightly. 3. Fold Over: Fold the stretched dough over the center of the dough ball. 4. Rotate the Bowl: Turn the bowl 90 degrees. Repeat: Repeat steps 2-4 for the remaining three sides of the dough.)
- Second Stretch and Fold: Repeat the stretch and fold, then cover and let rise for 2-4 hours.
- Third Stretch and Fold: Repeat the stretch and fold, then cover and let rise until doubled in size, about 2-4 hours.
- Shape and Proof: Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise until it reaches the top of the pan.
- Bake: Preheat oven to 350°F (177°C). Bake the loaf for 30-32 minutes, or until deep golden brown and the internal temperature reaches 190°F (88-93°C).
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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