Einkorn Sourdough Bread recipe is soft, chewy, hearty, long fermented and delicious! I love a fluffy white sourdough bread loaf… But I’ve been wanting something delicious that is made with whole grain…. And here it is!
Whole grain flours have so much more rich flavor than all purpose or bread flour does… And when they’re soured with sourdough, you unlock all that satisfying texture and flavor to enjoy.
Einkorn Sourdough Bread
Einkorn sourdough bread is a delightful twist on the classic loaf, offering a unique flavor profile and a satisfying texture. Crafted from ancient Einkorn wheat, this bread has a rich history dating back thousands of years… Its naturally fermented sourdough process imparts a tangy, complex taste.
Einkorn flour, derived from one of the world’s oldest cultivated grains, provides a gentle gluten structure. And the slow fermentation of sourdough further breaks down complex carbohydrates, for a bread that’s flavorful and nourishing.
Learn more about Einkorn here!
Einkorn Sourdough Bread Ingredients
- Whole grain Einkorn Flour (I’m using fresh ground, but you can use store bought all purpose too.) If you want a higher rise, and a fluffier loaf, use half einkorn and half bread or all purpose flour.
- Warm Water – Warm water is easier for grain to absorb than cold water.
- Salt
- Sourdough Starter (For this loaf I’m using my regular all purpose flour sourdough starter, I will try with an einkorn starter and update.)
How to Make Einkorn Sourdough Bread
Autolyse
The first step in baking whole grain sourdough bread is to autolyse your flour… This gives the grains more time to absorb the moisture, and makes the bread fluffier. – in a large mixing bowl mix the flour and warm water together to form a dough. Cover it with a damp clean towel and let it sit for an hour on the counter.
Mix Bread Dough
Next add your sourdough starter, and salt, mix dough till everything is well combined. Cover it with a clean damp tea towel. Put it in a warm spot, and let it rest for an hour or two till it has risen.
Stretch & Folds
Now start your stretch and folds… Grab one end on the dough, stretch it up about 5-6 inches and fold it over the other side on the dough. Turn the bowl 90 degrees, and repeat the process 4 times on all 4 sides of your dough.
Then cover it with a clean kitchen towel, and put it back in a warm spot to rise for an hour… And repeat the stretch and folding process at least 4 times throughout the day letting it rise for an hour between each stretch and fold.
Final Shaping
After doing the stretch and fold process, lightly dust a work surface (with flour einkorn or all purpose).
Turn your dough out onto the floured surface. And press it out into a 5 x 7 rectangle.
Starting one one 5 inch side, roll the dough up, and fold the sides into form a boule (a round dough ball.).
Flour a banneton basket, or proofing basket lined with a clean flour dusted tea towel.
Shape & Refrigerate
Place your dough boule inside, dust the top with flour, cover it with a clean towel. And place it in the refrigerator overnight.
Scoring & Baking
Preheat your Dutch oven (with a lid) inside your oven to 425 degrees F.
Remove Your einkorn sourdough boule from the fridge and turn it out onto a piece of 20 inch long piece of parchment paper.
Score: Use a sharp blade to score the top of your loaf.
Pick the loaf up by the ends of the parchment paper, place it into the hot Dutch oven, and place the lid on top.
Place Dutch oven with bread dough inside (and lid on) INTO your hot preheated oven.
Bake for 25 minutes, then remove the lid and bake for another 20-25 minutes till browned on top.
Remove from the oven, Lift the bread out of the hot dutch oven by lifting on the sides of the parchment paper.
Cool completely, slice and enjoy!
Einkorn Sourdough Bread Recipe Card
If you use this recipe, I’d really appreciate a start rating, or review in the comments below… If you have any questions, let me know in the comments below too!
Einkorn Sourdough Bread Recipe – 90%
Ingredients
- Starter Ingredients: 1.5 tablespoons active starter
- 1 cup flour
- 8 tablespoons water.
- Dough Ingredients: 1 1/4 cup active sourdough starter 250 grams
- 1 1/4 cup warm water 315 grams
- 4 cups all purpose flour or fresh ground (530 grams)
- 1.5 teaspoons salt 7.5 grams
Instructions
- Make your Sourdough Starter levain: Add 1.5 tablespoons of active starter to a mason jar with 1 cup flour (I used all-purpose but you can use einkorn too) and 8 tablespoons warm water. Mix well, cover, and let it rise in a warm spot. The starter is ready to use when it has doubled in size.
- Autolyse – Add flour and water to a large mixing bowl. Mix together till all combined. Cover with a damp clean towel and let it sit at rom temperature for 1 hour.
- Make the Dough – Add sourdough starter, and salt, mix till well combined, cover it with a damp, clean towel.. And set ti in a warm spot for 2 hours, till it has risen.
- 4 Sets of Stretch & Folds: Remove towel. Grab one side of the dough, stretch it up 5-6 inches, and fold it over the top. Turn the bowl 90 degrees and grab another side of the dough, stretch it up 5-6 inches and fold it over the rest of the dough. Turn the bowl 90 degrees and repeat the stretch and fold process on all 4 sides of the bowl. Cover the dough with a clean damp towel, set it in a warm place to rise for an hour. Then repeat the stretch and folds on all 4 sides of your dough. Cover, rise 1 hour, and repeat this stretch and fold process 4 times, resting 1 hour between each.
- Shape & Refrigerate: After all 4 stretch and fold sessions (with 1 hour rests between them) are done, turn the dough out onto a lightly floured surface. Stretch dough out to a 5×7 inch rectangle shape. Start from a 5 inch side and roll the dough up. Then fold the sides in to create a boule. Build tension by pushing the boule back and forth on the counter creating a tight surface.
- Flour a tea towel lining banneton or rising basket. Place boule inside, pinch ends together if needed. Dust the top with flour, and cover it with a clean towel. Place your covered dough boule into the refrigerator overnight to long ferment.
- Preheat your Dutch oven, inside your regular oven to 425 degrees F.
- Score Top: Turn cold dough boule out onto a 20 inch long piece of parchment paper. Use a sharp razor or knife to score the top.
- Bake: Lift the dough by the ends of the parchment paper into the hot Dutch oven, place the lid on top. Bake at 425 with the lid on for 25 minutes. Remove the lid. Continue baking without the lid for 25 minutes till browned.
- Remove from the oven, cool… And enjoy!
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