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!
Sourdough Einkorn Sandwich Bread 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)
How to Make Einkorn Sourdough Sandwich Bread
This recipe is super simple to make… Because this is an enriched dough (enriched with milk, egg. a bit of oil, and honey), it takes a bit longer to ferment or rise.
First, gather your ingredients. For this recipe, I am using fresh ground einkorn flour, but you can use store bought einkorn flour too.
Fresh ground flour is fluffier and has more air in it than store bought flour, so I’m including both the cup measurement and the exact weight measurement used to make it easier;) If you don’t have a kitchen scale, just use the cup measurement and take a 1.5 teaspoons of flour out of the last cup.
Mix Sourdough Starter: In a large mixing bowl whisk together your active and bubbly sourdough starter with warm water and warm milk. You water and milk should both be about 75-85°F (24-29°C)… You want it warm but not too hot.
Make Dough: To the sourdough starter mixture add your einkorn flour, raw honey, egg, and salt. Use a rubber spatula or a wooden spoon to stir all the ingredients together to forma a dough.
Knead the dough in your bowl for about 5 minutes… It will be a bit sticky, but the einkorn flour will absorb more of the liquid as it bulk ferments.
Form Dough Ball: Scrape the dough from the sides of the bowl, and form a dough ball. Drizzle 2 tablespoons olive oil over the dough ball, and turn it to coat all sides.
First Rise: Cover your oiled dough with a clean tea towel, and set it in a warm spot for the first rise. Let your dough rise till doubled, this takes about 5-6 hours in a 75 degree kitchen.
First Stretch and Fold: 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 Rise: Cover your oiled dough with a clean tea towel, and set it in a warm spot for the first rise. Let your dough for 2-4 hours in a 75 degree kitchen.
Second Stretch and Fold: 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.
Third Rise: Cover your oiled dough with a clean tea towel, and set it in a warm spot for the first rise. Let your dough rise till doubled, this takes about 2-4 hours in a 75 degree kitchen.
Third Stretch and Fold: 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.
Prepare a loaf pan: Generously butter the entire inside of a 9×5 inch bread loaf pan. Make sure to get the corners really good, and butter all the way to the top on the sides.
Final Shape: Use a bench knife or your hands to shape the dough into a rough rectangle. Fold one-third of the dough over the middle third. Fold the remaining third over the top, creating a trifold. Then, gently roll the dough into a tight log shape, using a back-and-forth motion. Place your shaped dough into your prepared loaf pan.
Final Proofing: Cover your bread dough with a clean towel, and let it proof until it has doubled in size.
Preheat Oven: Preheat your oven to 350 degrees F., and move the oven rack to the center position.
Bake: Bake Einkorn Sourdough Sandwich Bread in preheated oven at 350 degrees F for 30 minutes till the top is a nice dark golden brown.
Cool: Let your Einkorn Sourdough Sandwich Bread cool for 10 minutes in the loaf pan, then run a butter knife around the edges and carefully turn it out onto a cooling rack, or butting board. Cool, and Enjoy!
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:)
Recipe Card
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!
Einkorn Sourdough Sandwich Bread Loaf
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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1 comment
Juliea
an easy no knead recipe!