Einkorn Sourdough Bread – Easy, Healthy, Delicious Recipe

Ever notice how the smell of fresh bread can stop you in your tracks? Einkorn sourdough bread did that to me—and apparently all of TikTok too. This golden-crusted, wildly wholesome loaf is having a moment. It’s simple, rustic, and way easier than it looks.

It’s a cozy einkorn sourdough bread that warms the soul. Just ancient flour, bubbly starter, a pinch of salt. Stuff you already got (or can nab down the street). Like your grandma’s loaf, but with a quiet new-age glow. Full details in the blog!

My mom taught me how to make sourdough when I was ten, standing on a stool, dough up to my elbows. I’ve been baking ever since—no machines, no fluff. Just rhythm and love. I’ve tweaked this loaf till it sang. I tested it. You’ll love the secret!

Why This Einkorn Sourdough is Special

Let’s get cozy, friend. Einkorn sourdough bread goes beyond your average loaf. Einkorn flour, one of the oldest grains around, has a naturally nutty, slightly sweet flavor that feels like a hug from the past. It’s also kinder on the tummy—great for anyone who struggles with regular bread. Plus, the soft, tender crumb is a perfect match for its rustic crust. Comfort meets nutrition in every bite! 🍞

Pro Tip: Einkorn flour is a little different to work with than modern wheat—it’s more delicate, so less kneading is needed. Let the sourdough do the hard work for you!

Ingredients & Tools Overview

Here’s what you need to get baking:

• 400 grams einkorn flour (use whole grain or all-purpose for extra softness).
• 100 grams bread flour to balance the structure.
• 300 grams water to hydrate the dough.
• 150 grams sourdough starter—your loaf’s bubbly best friend.
• 10 grams salt to bring out all the flavors.

For tools, grab a mixing bowl, a trusty Dutch oven (for that bakery-style crust 🍳), and a kitchen scale—it’s worth it for precise measuring.

Pro Tip: If you don’t have a Dutch oven, try baking on a hot pizza stone and cover with an oven-safe bowl to trap steam. Magic!

Step-by-Step Guide to Baking

This is your sourdough love story! 🥖 Start by feeding your starter the night before, so it’s bubbly and ready to use. Mix all the ingredients in a bowl until just combined—no over-mixing here—then cover and let it rest for 30 minutes (called “autolyse,” but I like to call it the dough’s snack break).

After resting, give the dough a few gentle folds every 30 minutes for 2 hours. Skip the kneading! Einkorn flour doesn’t need much handling. Pop the dough into a proofing basket or bowl lined with a floured towel. Let it nap in the fridge overnight—this long ferment develops flavor and makes the dough easier to handle.

Once ready, preheat your oven to 475°F. Transfer the dough to your Dutch oven, score the top with a sharp knife (get artsy here!), and bake covered for 30 minutes. Remove the lid and bake another 10–15 minutes for a gorgeous crust. Let it cool—it’s worth the wait, I promise! 🕒

Troubleshooting Common Pitfalls

If your dough feels sticky, don’t panic—it’s normal with einkorn! Dampen your hands slightly to manage the stickiness while folding. If your loaf isn’t rising as much, it might be your starter—make sure it’s active and bubbly before baking. Still feeling like it’s flat? Proof your dough a bit longer for a better lift.

Timing can also be tricky with sourdough, but here’s a foolproof cheat sheet:

Step	Time
Feed starter	8-12 hours before mixing
Mix & autolyse	30 minutes
Folding	About 2 hours
Proof (fridge)	Overnight
Bake	40-45 minutes

Pro Tip: Still stuck? Snap a pic of your dough and give it a “bread break.” Sometimes stepping away is all you need to see what’s missing!

Creative Variations and Serving Ideas

Want to jazz up your einkorn sourdough? Try kneading in 2 tablespoons of chopped rosemary or a handful of dried cranberries during those gentle folds for a flavor twist. The nutty einkorn pairs beautifully with sweet and savory additions! 🌿🍇

When it’s time to serve, keep it classic with soft butter and a sprinkle of sea salt. Or use your loaf to make the ultimate grilled cheese—melty, golden, and downright dreamy. Got leftovers? Toast them for croutons or breadcrumbs. Waste not, want not! ❤️

Pro Tip: Freeze extra slices and pop them in the toaster for fresh-bread vibes anytime. Because life’s too short for boring bread. 🥰

🧠 Expert Insight: Embracing Einkorn Sourdough Bread

Einkorn sourdough bread uniquely combines ancient grain nutrition with the benefits of fermentation. Its lower gluten content and higher protein make it easier to digest, while natural sourdough fermentation enhances flavor and shelf life. This recipe celebrates both tradition and modern gut-friendly baking approaches.

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Behind the Loaf

Baking Einkorn Sourdough Bread always feels like a gentle nod to my grandmother’s kitchen—simple, hearty, and full of warmth. I love how this ancient grain brings a nutty depth, making each slice feel like a comforting hug from the past. It’s become my go-to for moments when I want slow, peaceful mornings.

FAQ ( Einkorn Sourdough Bread )

Wrapping Up Your Einkorn Sourdough Adventure

This einkorn sourdough bread is your new go-to for simple, soulful baking that fills your kitchen with nostalgia and warmth. The crust turns golden, the crumb stays tender—worth every minute of that gentle kneading and patient proofing. You’ll wanna slice it thick and savor every bite.

Feel free to mix in fresh herbs, dried fruit, or even swap out half the flour for whole wheat—small tweaks make each loaf yours. Store leftovers wrapped tight or freeze slices for easy mornings. Pro tip: A little butter and sea salt turns this homemade beauty into pure magic.

Did this loaf bring back memories or spark new favorites? I’d love to see your takes and tweaks—share your photos and stories! Baking’s better when it’s shared, so pass this recipe to your favorite kitchen crew and keep the tradition alive.

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