Einkorn Sourdough Bread
Einkorn sourdough bread has a wonderfully fluffy, chewy interior and a satisfying, crusty exterior. This ancient wheat bakes the most amazing loaf of sourdough bread, with an added bonus of easier digestion.
Einkorn Sourdough Bread
Rated 3.0 stars by 1 users
Category
Sourdough Bread
Servings
10 slices (one loaf)
Prep Time
5 minutes
Cook Time
40 minutes
Calories
270
Einkorn sourdough bread has a wonderfully fluffy, chewy interior and a satisfying, crusty exterior. This ancient wheat bakes the most amazing loaf of sourdough bread, with an added bonus of easier digestion.
Ingredients
-
5 cups whole grain einkorn flour
- 1 1/4 cup water
-
1 cup sourdough starter
-
1.5 tsp salt
Directions
Feed your sourdough starter 4-12 hours before starting your dough.
Once your starter is nice and active (lots of bubbles), grind einkorn berries, if needed. Skip this step if you have pre-ground flour.
Add flour, sourdough starter, salt, and water to a large bowl and mix with your hands until it comes together.
Let rest for 15 minutes.
Flatten out dough and then stretch and fold in the edges on all sides. Roll into a ball. Place in a bowl and cover with plastic wrap or beeswax wrap.
Allow to rest again for 20 minutes.
Repeat flattening and folding process. Allow to rest for 20 minutes again and then repeat process another time.
Shape and cover with plastic wrap. Allow to rise until doubled in size, about 3-12 hours, depending on the temperature of your home.
Shape loaf with hands. Place it in a floured banneton basket.
Cover with plastic bag and place in the fridge overnight.
Preheat the oven to 450.
Place dutch oven in the oven and preheat for 30 minutes to an hour.
Once the dutch oven has preheated, take the dough out of the fridge and place onto a sheet of parchment paper.
Score the top of the dough and gently place the parchment paper and dough into the dutch oven, cover with lid, and place in the hot oven.
Bake for 30 minutes with the lid.
Remove the lid and bake for another 15 minutes until golden brown.
Allow to cool before serving.
Recipe Note
Tips:
To ensure your bread is 100% einkorn, start your sourdough starter with einkorn flour, or convert your current starter to einkorn flour.
Working with einkorn flour is different from conventional wheat. It yields a much stickier dough and can be tricky to shape. You can make this in a loaf pan or a dutch oven.
A loaf pan makes perfect einkorn sandwich bread, whereas the dutch oven will yield a crusty loaf.
When using a sourdough starter, it is recommended to use filtered water (this is my favorite way to filter water). Some water may contain too much chlorine, which can kill the beneficial bacteria and yeast.To really make this bread rise and have the perfect texture, I incorporated a modified stretch and fold process like with my other sourdough loaf.
Since einkorn doesn’t have the same type of gluten structure, the process looks a little different, but still yields a wonderful result that is light and airy.
I use both whole grain einkorn flour and all-purpose einkorn flour. I found this combination to be best for creating a delightful texture. You can substitute the whole grain einkorn for more all-purpose flour, if that is all you have on hand.
Einkorn dough tends to be much stickier than regular bread dough. I like to use dampened hands and a bench scraper to combat this without having to add extra flour.