Einkorn Sourdough Bread made out of 100% Einkorn flour is something you will never find in a bakery (its too expensive).
Therefore making it at home is your best option! My recipe below is whole grain, has a soft texture and super flavorful! It is also important to note that it has been cold fermented for 18 hours.
Have you heard of Einkorn before?
If you haven’t heard of Einkorn before – it is supposed to be the most ancient of the grains… and if you like a unique flavor and texture, you will love it! It also behaves very different from modern wheat. It has less gluten and also one of a different type, which you will notice right away when mixing the dough of this Einkorn Sourdough Bread.
If you like the taste of Einkorn or other Ancient Grains check out my recipes here
Where do I purchase my Einkorn Berries (wheat kernel)?
I don’t typically buy flour as I have a Komo Mill to make my own flour at the Studio. Therefore I prefer buying wheat berries as that way I don’t need to store them in the refrigerator vs if I purchased the flour.
However if you want to purchase Einkorn flour there are several options. First google and if you are lucky enough to have a local mill, its always better to support our local businesses when possible.
What is the name of the local mill I have near the Studio in Lansdale, PA?
Our local mill is called Castle Valley Mill, which is located in Doylestown, PA and they have a good variety and amazing quality of grains and flours (einkorn, emmer, spelt, etc). They have an online store and ship nationwide.
The quality of their grains and their fresh flours are like no other, Ive been using their grains and flours for the last 3 years and love it! so I highly recommend them. For this Einkorn Sourdough Bread – their flour is a success!
Why does cold fermentation matter in this Einkorn Sourdough Bread recipe?
Because developing complex sourdough flavors takes time. Also because when you want to obtain all the health benefits of using a sourdough starter you need a period of cold fermentation.
100% Einkorn Sourdough Bread Recipe and Baker’s Math
| Ingredient | Grams | Baker’s Math % |
| Einkorn Flour | 500 | 100% |
| Water | 390 | 78% |
| Sourdough starter (ripe) | 100 | 20% |
| Salt | 10 | 2% |
| Total | 1000 | 200% |
100% Einkorn Sourdough Bread
Equipment
- Bowl
- Scraper
- Digital Scale
- Banneton
- Dutch Oven
Ingredients
- 500 grams Einkorn Flour I use freshly milled from Castle Valley Mill
- 390 grams Water room temperature
- 100 grams Sourdough starter ripe, doubled in size
- 10 grams Salt fine
Instructions
- Mix all ingredients together and let rest covered for 2 hours, performing folds every 20 to 30 min.
- Grease a loaf pan and transfer the dough inside without even shaping it. Just put it inside and push it down making sure the dough is even.
- Let it rest at room temp covered! (So it doesnt dry out) until you see some rise (approx 1 hour depending on your kitchen temp)
- My loaf pan is 9 x 5 inches and I let it rise until 1/2 inch from the rim.
- Then put it in the fridge overnight (max 18 hours – because the structure is weak and it may collapse)
- Preheat the oven to 425°F and if the loaf pan fits in your Dutch Oven, use it and preheat it too. Otherwise use another loaf pan to put on top as a "lid"
- Bake the dough for 25 minutes with the lid on – then bake for 40 minutes without the lid.
- If you have a thermometer make sure the dough is at 210°F and that you dont get dough on it once you take the temperature.
- If its not at 210F – add 5 or 10 min and check again
- After baked – let the bread rest for at least 12 hours because the crumb needs to fully set.
Hi Javi I am impressed!
Afriend just told me about you & your plaace, which I pass regularly but didn’t & still don’t understand exactly what you are & how you function. I understand that you teach baking workshops? But do you sell your bread? Do you have a little Café in there where you can have a coffee or tea & sit & enjoy your bread?
I would love to do sourdough but I eat very very very little carbs, so I might buy one sourdough Einkorn bread but I’m not going to bake one every week or two or three weeks so can I buy one from you? Just read through your website & I still don’t know. Is someone locally selling your products? Like Small Batch Kitchen? Or??? I used to own a cafe in North Wales. The guys who had an Ironworks business in your building used to be customers of mine. I would lik to meet you!
Betsy
Hi Betsy! Im so sorry for taking long to answer – Thanks for your kind words! I would love to meet you too, feel free to email me to: contact@vituperio.com
This is the second time I’ve tried this recipe. I have followed the recipe exactly, and my dough is still not rising. It’s in a cold oven now with light on, and nothing.
Hi Janet – is your starter rising and acting healthy? what are you feeding it? Also, what Einkorn brand are you using?
Do you have a recipe for all-purpose Einkorn sourdough discard banana bread, using honey for sweetening?
Hi Ellen, if you are checking mine you can absolutely replace the Maple Syrup for Honey and the whole wheat for Einkorn Flour. Let me know how it goes!
I’ve made this Einkorn sourdough recipe twice now, and it has performed beautifully both times. There aren’t very many whole grain Einkorn recipes online, so I especially appreciate this one.
Thank you so much!
Hi Jenn, I’m so glad it has worked out for you!!
Hi, Javi. My starter finally started rising, and we have enjoyed this recipe several times. I would like to know if I can use all- purpose einkorn flour in this recipe. Thanks.
Can I use starter made and fed with all purpose unbleached wheat flour in this recipe?
Hi Gretchen, absolutely! let me know how it goes!
Javi
Unbelievable – I am already panning to double the recipe and start using it as a base! Thank you! I’ve been baking ‘reguar’ sourdough for 2 years now but this is the texture we all love! now on to adding some seeds and maybe some rye flour and see what happnes ha ha
Is it okay to add Commercial yeast into your recipe even though I am using an active starter?
Try not to, as you want to make the sourdough starter do its work! Which will be making the dough rise and making it healthy.
Excellent recipe which was easy to follow and produced my best loaf of sourdough yet! Thank you and I will definately be returning again and agai!