Einkorn Sourdough Sandwich Bread | Fresh Milled

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

Einkorn Sourdough Sandwich Bread | Fresh Milled

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!

Course Side Dish

Cuisine American

Keyword Easy Sourdough Recipe, Einkorn, Einkorn Berries, Einkorn Bread, Fresh Milled Einkorn Flour, Sourdough, Sourdough Bread, Sourdough Starter

Prep Time 5

Cook Time 35

Servings slices

Calories 168kcal

Author Mary Rose

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.

Nutrition