Einkorn Sourdough Sandwich Bread | Fresh Milled
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.

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.
Although Einkorn flour can be bought in all purpose flour, I choose to mill my own Einkorn grain using a grain mill.
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.
Looking for an Artisan Einkorn Sourdough Loaf? Click here!
New to Sourdough?
If you are brand new to sourdough, you will need to make a sourdough starter.
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.
For all of my sourdough recipes, click here!

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
Looking for an Einkorn bread recipe using yeast? Try this easy Einkorn sandwich bread recipe.
For one of my favorite sourdough bread recipes, try my same day sourdough sandwich bread.
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.
I use the Nutrimill Grain Mill to grind my wheat.
For this recipe, grind 450 grams of wheat berries.

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.

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.

Einkorn Sourdough Sandwich Bread | Fresh Milled
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.
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!