Einkorn Sourdough Artisan Bread | Ancient Wheat
Einkorn is an ancient wheat that makes the most delicious bread. This Einkorn Sourdough Artisan Bread is packed full of flavor and nutrition!
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I have been using Einkorn off and on in my kitchen for years. It’s nutty flavor and health benefits make it a grain that I love.
Making bread with Einkorn flour can be challenging especially if you use freshly milled as I do in this recipe.
Why Einkorn?
Einkorn Wheat has a different gluten structure than modern wheat. It behaves differently when making bread.
This gluten structure makes Einkorn easier to digest for some people. If you find that you get bloated after eating bread, Einkorn may work better for you.
Keep in mind, this is not for those with CELIAC DISEASE
People with this condition should NEVER CONSUME GLUTEN
Try these other Einkorn Recipes
Try my Einkorn Sandwich Bread
Delicious Einkorn millet muffins
Einkorn vegan gnocchi
Why Sourdough?
Sourdough is a process of taking flour and water and letting it ferment and build wild yeast and lactic acid bacteria.
This process makes a SOURDOUGH STARTER that you use to leaven your bread products.
During the fermentation process, phytic acid is broken down making the bread more easily digested.
Mixing this process with an ancient wheat like Einkorn makes for an incredibly nutritious sourdough bread.
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.
What is Sourdough Discard?
Sourdough starter discard is starter that has not been fed recently. It will have a liquid on top and smell like acetone.
What you will need for this Einkorn Bread Recipe
Einkorn Flour
I use whole grain Einkorn flour for this recipe using a Grain Mill
You can use all purpose Einkorn flour as well or a mixture of all purpose flour and whole wheat flour.
Sourdough Starter
You will need to use a mature starter that is active and has been fed within the last 24 hours. It doesn’t have to be an Einkorn sourdough starter.
Water
For best results, use filtered water.
Salt
Considerations when making Einkorn Sourdough Artisan Bread
Einkorn dough is much more sticky than dough made with modern wheat. You may find it quite difficult to work with at first.
Einkorn does not like to be kneaded or worked too much. It actually gets more sticky as you work with the dough.
If you let the dough rest more and have a gentler touch, you will find it manageable.
Step by step instructions for making this Sourdough Recipe
Mix the dough
In a large mixing bowl, add the water and sourdough starter.
Mix until milky and add 2 cups of flour and the salt.
Mix until combined and continue adding the flour 1/2 cup at a time until you get a shaggy dough.
Using a danish dough whisk
Autolyse
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Folding the dough
Instead of stretching and folding the dough like with modern wheat, Einkorn takes a more gentle touch.
Turn the dough onto a floured work surface and gently stretch out the dough.
Fold each corner into the center of the dough all the way around. A Bench Scraper is very handy for this application.
The dough will be sticky and you may find that having a small bowl of water nearby to lightly wet your fingers will help tremendously
Place dough back into the bowl, cover and repeat this process at least 4 times.
Bulk Fermentation
After the last fold, place the covered bowl in a warm place to rise for 4-6 hours.
Keep a close eye on the dough to watch for signs of fermentation. The dough will feel pillowy and airy.
Note: Whole Grain Einkorn Dough is prone to over ferment. Err on the side of a bit under fermented rather than pushing the bulk fermentation time
Preparing the Proofing Basket
Using a proofing basket helps the dough keep it’s shape instead of spreading out. You can use a medium sized bowl or colander for this as well.
It’s important that the Banneton Basket is properly floured and/or lined. You can use a linen cloth or cotton tea towel to line the basket.
Generously flour the basket or the liner with either rice flour or einkorn flour.
You can always brush off the excess flour, however if you don’t flour enough it’s almost impossible to get the dough out for baking.
Shape the dough
Gently remove the dough from the bowl and place on a floured work surface.
Just as we did with the folding technique above, we will gently fold the dough into itself all the way around making a round ball. Again, using a dough scraper makes this much easier.
Roll the dough over and drag against the surface to build surface tension.
Place the dough seam side up in the prepared banneton/proofing basket.
Second Rise
Cover and allow to rise at room temperature for 1-2 hours more.
Alternatively, you can place the dough straight in the fridge and bake when it is convenient for you. It will continue to ferment but at a much slower pace.
Bake the Bread
Preheat the oven with a dutch oven inside to 450 degrees F.
Once preheated, turn the boule out of the basket onto a piece of parchment paper.
Using a sharp knife or razor, make a slash across the top of the dough. You can be as fancy or as simple as you want.
Gently remove the dutch oven from the oven and remove the lid.
Carefully place the dough on the piece of parchment paper into the dutch oven and return the lid.
Bake for 20 minutes.
Remove the lid and continue to bake for 15 minutes.
Bread should have an internal temperature of 195-205 degrees F.
Place the bread on a cooling rack or wire rack to cool completely before slicing.
This artisan bread made with Einkorn flour is one of my favorites!
Storage Tips
Store bread in a plastic bag on the counter for 3-5 days.
Store in freezer safe bags in the freezer for up to 3 months.
Variation
You can shape the loaf into a log shape and place in a loaf pan to rise for the second time.
Bake in a 350 degree F preheated oven for 35-40 minutes.
Einkorn Sourdough Artisan Bread
Equipment
- 1 Dutch Oven
- 1 Banneton Basket may use a medium bowl or colander
Ingredients
- 1 cup water (256 grams)
- 1/2 cup sourdough starter (130 grams)
- 1 1/2 tsp salt (9 grams)
- 4 1/2 cups Einkorn Flour (460 grams)
Instructions
- In a large mixing bowl, combine the water and starter.
- Add 2 cups of flour and the salt. Mix well.
- Add the remaining flour and mix until you have a shaggy dough. I use a danish dough whisk for the mixing.
- Cover with plastic wrap and let dough rest for 30 minutes.
- Turn the dough onto a floured surface and gently lift each corner and fold it onto itself in the center of the dough. Using a bench scraper makes this much easier.
- Return dough to the bowl, cover and let rest 30 minutes.
- Continue this process 4 times.
- After the last fold, cover and let ferment for an additional 3-5 hours.
- Prepare your banneton basket by generously flouring or add a linen cloth/tea towel and generously flour the cloth. See notes below.
- Turn the fermented dough onto a floured surface.
- Shape the dough much in the same way you folded it before. Gently pull each corner and fold it back into the center of the dough all the way around.
- Turn the dough over and drag against the counter to build surface tension.
- Place dough seam side up in the banneton basket.
- Cover and let rise an additional 1-2 hours.
- Alternatively, you can place basket in the fridge and bake when it is convenient for you. The dough will still ferment just more slowly.
- Preheat the oven with the dutch oven inside to 450 degrees F.
- Once preheated, turn the shaped dough onto a piece of parchment paper.
- Using a sharp knife or razor, slash the top of the dough about 1/4 inch deep.
- Carefully remove the dutch oven from the oven and remove the lid.
- Place the dough into the dutch oven using the corners of the parchment paper.
- Return lid and bake in preheated oven for 20 minutes.
- Remove lid and continue to bake for 15 minutes.
- Bread should reach an internal temperature of 195-205 degrees F.
- Allow the bread to cool completely before slicing. See storage tips below.
Thanks for this recipe. I was given some Einkorn flour and will try this. Have you ever made it with a cold start, rather than preheating your oven? Could you also share a crumb shot?
Although I have never baked from a cold start, I know a lot of people that do and it works just as well. I will add the crumb shot to the post, I thought I had, sorry!
Thank you for this recipe. I only made one change and that was to add a bit of honey. My only complaint is that this is so good that it is hard for someone like me who lives alone to not eat the whole loaf in one day. How does one have the willpower to limit to only one slice. 😋