100% Emmer Sourdough Bread {Ancient Grain Recipe}

2 sliced of sourdough emmer bread with rest of loaf in the background on a cutting board.

100% Emmer Sourdough Bread {Ancient Grain Recipe}

Learn how to make 100% Emmer sourdough bread using only whole emmer flour, water, salt, and starter. This loaf is incredibly flavorful and packed with nutrition for an artisan bread that will pair with all of your favorite meals!

Course Bread

Cuisine American

Keyword Emmer, Emmer Flour, fresh milled, Fresh Milled Emmer Flour, fresh milled flour, Sourdough, Sourdough Bread, Sourdough Starter

Prep Time 35

Cook Time 35

Fermentation Time 12

Total Time 13 10

Servings slices

Calories 141kcal

Author Mary Rose

Equipment

Baking vessel Dutch Oven, Roasting pan with lid, Challenger Pan
Loaf Pan
Grain Mill

Ingredients

350 grams Filtered Water
50 grams Active Sourdough Starter
500 grams Emmer Flour
11 grams Salt

Instructions

Mill your Emmer berries on a fine setting on your grain mill.
In a large bowl mix the starter and the water together until milky.
Add the flour and the salt and mix until combined and until there are no dry bits of flour remaining.
Cover with plastic wrap or a towel and let the dough rest for 30 minutes.
Perform 4-6 sets of stretch and folds, 15-30 minutes apart.
To do a stretch and fold, lift up on one corner of the dough and fold it back into the center of the dough. Turn the bowl a quarter turn and continue all the way around the bowl.
After the last set of stretch and folds, cover the bowl with plastic wrap or a damp tea towel to ferment for 2-3 hours.
Emmer sourdough bread dough tends to ferment more quickly than other wheat varieties, so keep an eye on the dough.
When the dough feels puffy and airy, go ahead and move on to shaping the dough and getting it in the fridge.
Prepare a loaf pan by spraying it with oil or lining it with a piece of parchment paper.
Turn the dough onto a lightly floured work surface.
To shape the dough, pat it out into a rectangle and then roll up the dough as tightly as possible into a loaf shape.
Turn the dough over and drag across the table to tighten the dough even more.
Put the dough in the loaf pan, seam side down.
Cover with plastic wrap and place directly in the fridge until the next morning.
The next day when you are ready to bake the bread, preheat the oven to 450 degrees F with a baking vessel inside the oven while it heats up.
Carefully take the baking vessel out of the oven and remove the lid.
Take the loaf out of the fridge and carefully lower the loaf pan into the roasting pan. If you don't have a roasting pan, place another loaf pan on top of the loaf and bake covered for 20 minutes and then remove the second loaf pan and bake an additional 15 minutes.
Return the lid and bake in the preheated oven for 20 minutes.
Remove the lid and bake an additional 15 minutes.
Let the bread cool completely before slicing.

Notes

Store in a bread bag or airtight container for 3-4 days.

Freeze in freezer safe bag for up to 3 months.

Nutrition