Description
This einkorn sourdough bread recipe features whole grain einkorn flour for a nutty, rich, and easy-to-digest artisan loaf. Perfectly crusty and soft inside, it’s simple to make at home.
Ingredients
500 g whole grain einkorn flour
325 g filtered water
100 g active sourdough starter
9 g sea salt
Optional: 1 tsp honey or 1 tbsp olive oil
Instructions
1. Feed your sourdough starter 6–8 hours ahead.
2. In a bowl, mix flour, water, and starter. Let rest for 45 minutes.
3. Add salt, mix gently.
4. Bulk ferment 4–5 hours at room temperature. Fold dough gently hourly.
5. Shape dough, rest 30 minutes.
6. Place in banneton, cover, refrigerate 8–12 hours.
7. Preheat oven to 475°F with Dutch oven inside.
8. Score loaf, bake 25 mins covered + 15–20 mins uncovered.
9. Cool at least 2 hours before slicing.
Notes
Hydration may vary slightly depending on your flour.
Handle dough gently—einkorn doesn’t need strong kneading.
Keeps well for 2–3 days in a linen bag. Freeze sliced for longer storage.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg