Home » Einkorn Sourdough Sandwich Bread | Fresh Milled

Einkorn Sourdough Sandwich Bread | Fresh Milled

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An Einkorn sourdough sandwich bread made with fresh milled flour for a perfectly nutty flavor with a tangy twist!

If you are a new baker, chances are you have heard of Einkorn flour. Einkorn is an ancient grain that boasts a different gluten structure than modern wheat making it a bit more easily digestible.

overhead shot of sliced sourdough einkorn sandwich bread on a cutting board with a bread knife

This sourdough sandwich bread has a soft crust and is perfect for French toast, toast, or sandwiches.

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This Einkorn flour also has a high protein and if packed with nutrients and fiber.

Why Fresh Milled Einkorn Flour?

Whole grain Einkorn flour has the bran and germ which hold all of that incredible nutrition and fiber, while the all purpose variety has been sifted.

Fresh milled einkorn flour is so flavorful and hearty.

Bread products made with this flour will be more satisfying than those made with all purpose flour.

New to Sourdough?

It’s actually quite easy and only takes a week or so.

Sourdough is natural wild yeast that is used to rise bread dough by fermentation.

This lends a much more digestible bread product and also adds tremendous flavor.

side view of sourdough einkorn sandwich loaf.

Ingredients to make the Einkorn Sourdough Sandwich Bread Recipe

  • Einkorn Flour – This recipe is made with fresh milled Einkorn flour, however you can use store bought whole wheat Einkorn flour or all purpose Einkorn flour.
  • Water – For best results, use filtered water.
  • Sourdough Starter – Use active sourdough starter that is bubbly and has been fed recently. It is not necessary to use an Einkorn sourdough starter.
  • Salt
  • Olive Oil
  • Honey – The honey is optional. It adds a touch of sweetness to the nutty, fresh milled flour.

For exact ingredient amounts, see recipe card below

How to make Einkorn Sourdough Sandwich Bread

Considerations for using Einkorn Flour

Before we start the recipe, I want to make a few points about using Einkorn flour.

It is a stickier dough that does not react well to be kneaded in a stand mixer.

We will forego the mixer for this recipe in favor of folding the dough. (We will get to that later)

Einkorn flour will absorb water differently from modern wheat.

You may need a bit more Einkorn flour in place of modern wheat flour.

Mill the berries

The first part of this recipe is to mill the Einkorn berries.

For this recipe, grind 450 grams of wheat berries.

photo collage of sourdough einkorn sandwich bread in progress.

Mix the dough

In a large bowl, add the water, sourdough starter, oil, and honey.

Mix well.

Pour in the flour and add the salt on top.

Mix until combined and no dry flour remains.

Cover with plastic wrap and let rest for 30 minutes to an hour.

Folding the dough

Instead of kneading the dough, we are going to fold it on the counter.

Add a bit of flour to your work surface and turn the bread dough onto the counter.

You may need a dough scraper to cleanly remove the dough from the bowl.

Gently pull up on one side of the dough and fold it into the center of itself.

Note: If you find the dough much to sticky, put a little bit of water in a small bowl and wet your fingers while working with the dough.

Tip: Before you put the dough back in the bowl, spritz the bowl with some olive oil to make it easier to remove next time.

Return the dough to the bowl.

Do this process 2-3 times, 30 minutes apart.

Ferment the dough

Once you complete the folds, place dough back in bowl and cover with plastic wrap.

Place in a warm place and let rise for 3-4 hours.

Shape the dough

Gently remove the dough from the bowl. Again, a dough scraper may be used to remove the dough.

Place on a lightly flour work surface.

Carefully pat out the dough into a rectangle and roll back into a log shape.

Prepare a loaf pan by spraying with olive oil or lining with parchment paper.

Place the dough in the bread pan and cover with plastic wrap.

Allow the dough to rise to just over the top of the pan.

Bake the bread

Preheat the oven to 350 degrees F.

For a deeper golden crust, brush with an egg wash before baking.

Bake for 35 minutes or until a thermometer put into the center of the dough reads 195-205 degrees F.

Allow bread to cool on a cooling rack or wire rack completely before storing.

overhead shot of sourdough einkorn sandwich bread sliced on cutting board

Storage

Store bread in a plastic bag at room temperature for 3-4 days.

Freeze in a freezer safe bag for up to 3 months.

overhead shot of sliced sourdough einkorn sandwich bread on a cutting board with a bread knife

Einkorn Sourdough Sandwich Bread | Fresh Milled

Mary Rose
A soft and delicious loaf of sourdough sandwich bread made with fresh milled Einkorn flour. The nuttiness of the Einkorn and the tang of the sourdough makes this bread so tasty!
Prep Time 5 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 1 loaf

Equipment

  • Loaf Pan

Ingredients
  

  • 450 grams Fresh Milled Einkorn Flour
  • 225 grams Water
  • 130 grams Active Sourdough Starter
  • 9 grams Salt
  • 30 grams Olive Oil
  • 20 grams Honey Optional

Instructions
 

  • Grind your wheat berries in your grain mill.
  • In a large bowl, add the water, starter, oil, and honey. Mix well.
  • Pour in the flour and add the salt on top.
  • Mix until combined and no dry flour remains.
  • Cover with plastic wrap and let rest for 30 minutes to an hour.
  • Turn the dough onto a lightly floured surface and fold each corner of the dough onto itself in the center. After working all the way around the day, return to the bowl.
    Cover and let sit for 30 minutes.
  • Do 2-3 sets of folds every 30 minutes.
  • After the last fold, cover the dough and let ferment for 3-4 hours.
  • Turn fermented dough onto a lightly floured work surface.
  • Gently pat out into a rectangle and roll the dough up into a log shape.
  • Place in a greased or parchment lined loaf pan.
  • Cover with plastic wrap and let rise until the dough tops over the top of the pan. This could take anywhere from 1-3 hours depending on your starter.
  • Preheat oven to 350 degrees F.
  • Bake for 35 minutes or until a thermometer stuck into the center of the bread reads 195-205 degrees F.
  • Let bread cool completely before slicing or storing.

Notes

Store bread in a plastic bag on the counter for 3-4 days.
Freeze in freezer safe bag for up to 3 months.
Keyword Easy Sourdough Recipe, Einkorn, Einkorn Berries, Einkorn Bread, Fresh Milled Einkorn Flour, Sourdough, Sourdough Bread, Sourdough Starter

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One Comment

  1. Hi Mary, thank you for another recipe! I will try this and report in LOL quick question – Are we looking for the same BF signs that a traditional SD loaf would give us… jiggly, bubbles on sides, maybe on top, domes top, etc? Thank you. With my traditional sourdough loaves, I would bulk ferment for 4 -5 hours, as my home is warm and dough typically stays between 78-80 degrees. Thank you!

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