There’s nothing quite like pulling a warm loaf of einkorn sourdough bread from the oven, its crust crackling as it cools on the counter. What makes this ancient grain so special is its nutty, complex flavor and tender crumb that feels almost silky compared to modern wheat varieties. Einkorn sourdough has become a favorite among bread makers who want to slow down, respect their ingredients, and bake something their ancestors would recognize.
This recipe is worth your time because einkorn behaves differently than conventional flour, demanding a gentler hand and rewarding patience with extraordinary taste. The sourdough fermentation process brings out the grain’s natural sweetness and digestibility, making this loaf feel nourishing in a way that store-bought bread simply cannot match.
Why You’ll Love This Recipe
Baking einkorn sourdough connects you to real bread making in a way that feels both grounding and delicious. Here’s what makes this loaf special:
- Complex, slightly sweet flavor with hints of hazelnut from the ancient grain
- Naturally fermented with sourdough starter, making it easier to digest
- Forgiving timeline that fits real life, not a rigid schedule
- Produces an open crumb structure that’s tender and satisfying
- Works beautifully for toast, sandwiches, or simply torn and eaten with butter
My Experience Making This Recipe
I started baking with einkorn after a friend insisted it tasted nothing like regular sourdough. I was skeptical until I smelled that nutty aroma filling my kitchen during the final proofing and actually believed her claim.
The dough feels noticeably different from modern wheat, softer and almost silky in your hands. It’s wetter, more relaxed, and responds better to gentle handling than aggressive kneading.
When I sliced into my first loaf, the crumb was pale golden and open, with a tender bite that made my morning toast feel like a small celebration. My family requested I bake it weekly, which is about the highest compliment a home baker can receive.
Recipe Overview
- Recipe Name: Einkorn Sourdough Bread
- Servings: 1 loaf (approximately 10 slices)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 24 hours (includes fermentation)
- Course: Bread
- Cuisine: European
- Calories per Serving: 185
Equipment You Will Need
- Digital kitchen scale (highly recommended for accuracy)
- Large mixing bowl
- Dutch oven or covered baking vessel
- Bench scraper or dough knife
- Proofing basket or bowl lined with a floured cloth
- Instant-read thermometer
- Sharp bread knife or lame for scoring
- Parchment paper
Ingredients for Einkorn Sourdough Bread
- Einkorn flour: 500 grams
- Water: 350 grams (filtered or tap water at room temperature)
- Active sourdough starter: 100 grams (fed and bubbly, about 2 to 4 hours after feeding)
- Sea salt: 10 grams
Ingredient Notes and Substitutions
- Einkorn flour: This ancient grain contains less gluten and different protein structures than modern wheat, producing a tender crumb and complex flavor. If einkorn is unavailable, you can substitute spelt or emmer flour, though the flavor profile will shift slightly and hydration may need minor adjustments.
- Active sourdough starter: A healthy, bubbly starter is essential for leavening and flavor development. If you don’t have a starter, you can create one by mixing equal parts flour and water daily for 7 to 10 days until it becomes predictably active.
- Water: The hydration level in this recipe is intentionally high because einkorn tolerates and benefits from extra moisture. Tap water works fine, though filtered water can produce slightly cleaner flavors.
- Sea salt: Salt strengthens gluten networks and controls fermentation speed. Kosher salt works as a substitute, though you may need slightly more by weight to reach the same salinity.
How to Make Einkorn Sourdough Bread
Combine 500 grams of einkorn flour, 350 grams of room temperature water, and 100 grams of active sourdough starter in a large bowl. Stir with your hands or a wooden spoon until all dry flour disappears and you have a shaggy, wet dough.
This initial mix hydrates the flour and distributes the starter evenly. Einkorn dough will feel wetter and softer than you might expect from regular wheat sourdough, which is completely normal.
Step 1: Mix the Dough
Step 2: Autolyse Rest
Cover the bowl and let the dough rest for 30 minutes at room temperature. This resting period allows the einkorn flour to fully absorb water and begin gluten development naturally.
The autolyse step is particularly valuable with einkorn because it reduces the mixing time needed later and produces a more extensible dough. You’ll notice the dough feels slightly firmer after this rest.
Step 3: Add Salt and Incorporate
Sprinkle 10 grams of sea salt over the dough and pinch it in with your fingertips until fully incorporated. The dough will feel slack and sticky as the salt initially disrupts the network.
Work gently but thoroughly to distribute salt evenly, as uneven salt distribution can create tough spots in the final loaf. This step takes about 3 to 5 minutes of gentle squeezing and folding.
Step 4: First Bulk Fermentation with Coil Folds
Leave the dough in the bowl and perform a coil fold every 30 minutes for the next 2 hours. To coil fold, wet your hand, grab the dough from underneath, and fold it up and over itself, rotating the bowl a quarter turn after each fold.
Coil folds are gentler than traditional stretch and folds, which is crucial for einkorn’s delicate gluten network. Complete 4 folds total, then leave the dough undisturbed for the remaining 2 to 3 hours until it has increased about 50 percent in volume and shows visible bubbles at the surface.
Step 5: Pre-Shape the Dough
Turn the dough onto a lightly floured work surface and gently pre-shape it into a round using minimal handling. Let it rest uncovered for 20 to 30 minutes to relax the gluten before final shaping.
This rest period prevents the dough from resisting your shaping and ensures a better final shape. You should see the dough relax and spread slightly during this bench rest.
Step 6: Final Shaping
Flip the round so the seam side is down and gently pull the edges toward the center, rotating as you work. Once you’ve pulled the edges toward the middle all the way around, flip it seam-side down and use your hands to create surface tension by rolling it toward you.
Shape gently but with intention, as rough handling tears the dough’s surface and compromises oven spring. The shaped dough should feel smooth and cohesive on top with a taut surface.
Step 7: Cold Proof Overnight
Place the shaped dough seam-side up in a floured proofing basket and cover it tightly with a plastic bag. Refrigerate for 12 to 18 hours at 38 to 42 degrees Fahrenheit.
The cold overnight proof develops flavor through slow fermentation and makes scoring much easier because the dough is firm. You can actually bake straight from the cold fridge without any additional room temperature rise, though some bakers prefer a 1 to 2 hour ambient rest first.
Step 8: Preheat and Score
Place your Dutch oven in the oven and preheat to 475 degrees Fahrenheit for 45 minutes. Turn the proofed dough out onto parchment paper and score the top with a sharp blade, making one long slash or a pattern of your choice about 1/4 inch deep.
Preheating the Dutch oven thoroughly ensures dramatic oven spring and a beautiful, crackled crust. The score directs where the dough expands, controlling the final shape and appearance.
Step 9: Bake Covered
Carefully transfer the dough on parchment into the preheated Dutch oven and cover with the lid. Bake for 20 minutes, during which the steam trapped inside cooks the exterior into a glossy, expandable skin.
Steam is crucial in bread baking because it keeps the crust pliable during oven spring, allowing maximum volume expansion. You should hear the dough crackling and popping as it rapidly expands during this covered phase.
Step 10: Bake Uncovered and Cool
Remove the lid and bake for another 15 to 20 minutes until the crust turns deep golden brown and sounds hollow when tapped on the bottom. Transfer the baked loaf to a wire rack and cool for at least 1 hour before slicing.
Cooling allows the internal crumb structure to set properly. If you slice too early, the interior steams and becomes gummy instead of achieving its tender, open crumb structure.
Pro Tip: Use a kitchen scale and weigh all ingredients, especially water and einkorn flour, because this recipe depends on precise hydration ratios for the best results with this unique grain.
Tips for the Best Einkorn Sourdough Bread
- Feed your sourdough starter 4 to 8 hours before using it so it’s genuinely active and bubbly at mix time. A weak starter produces dense, gummy crumb instead of an open, airy structure.
- Keep your hands and work surface lightly floured but not wet during handling. Einkorn dough is sticky by nature, and too much water makes it stick aggressively to surfaces.
- Watch the dough instead of the clock during bulk fermentation. Temperature varies seasonally, so a cold kitchen takes longer to ferment than a warm one.
- Don’t skip the cold overnight proof. This long fermentation is what gives einkorn sourdough its signature flavor complexity and makes the dough easier to handle.
- Invest in a Dutch oven or covered baking vessel. The trapped steam creates the crust structure that makes this bread so satisfying to crack into.
- Tap the bottom of the loaf to check doneness instead of relying purely on color. A hollow sound indicates the internal structure has set properly.
Common Mistakes to Avoid
- Using inactive or weak starter: Starter that isn’t actively bubbling produces a loaf that doesn’t rise properly and tastes flat. Always feed your starter several hours before using and look for visible bubbles and a pleasant fermented smell.
- Over-mixing or aggressive handling: Einkorn’s delicate gluten structure tears easily with rough kneading or aggressive folding. Treat the dough gently and let time do most of the work.
- Skipping the autolyse rest: Rushing straight into salt incorporation means more mixing is needed later and the dough develops less naturally. Those 30 minutes make a measurable difference in final texture.
- Baking without steam: Baking uncovered produces a thick, tough crust instead of the thin, crackly exterior this bread deserves. Always use a covered vessel for the first half of baking.
- Slicing before the loaf cools: Cutting into warm bread collapses the crumb structure and makes slices tear instead of cleave cleanly. Wait at least an hour, ideally two, before slicing.
Serving Suggestions
This loaf shines in its simplicity, so serve it with just good butter or a drizzle of high-quality olive oil. The nutty einkorn flavor stands alone beautifully and needs nothing fancy to impress.
- Thick slices toasted with salted butter and honey
- Torn into chunks and used for open-faced sandwiches with soft cheeses and cured meats
- Grilled until golden and rubbed with garlic and olive oil for sourdough bruschetta
- Simply sliced and served alongside hearty soups or stews to soak up rich broths
- Left to day-old and made into breadcrumbs for coating and cooking
Variations to Try
- Einkorn Sourdough with Seeds: Add 50 grams of mixed seeds like sunflower, sesame, and flax to the dough after the autolyse. Seeds contribute texture, nutrition, and nutty flavor that complements the einkorn beautifully.
- Whole Grain Einkorn Sourdough: Replace 100 grams of white einkorn flour with einkorn whole wheat flour. The whole grain version tastes earthier and denser but requires slightly more water to compensate for the bran’s absorption.
- Long-Fermented Einkorn with Lower Starter: Use only 50 grams of starter and extend bulk fermentation to 4 to 5 hours at room temperature for more complex flavor development. Lower starter percentages produce slower fermentation and deeper sourdough tang.
- Einkorn Sourdough with Herbs: Fold in 10 grams of fresh or dried herbs like rosemary or thyme before final shaping. Herbs add aromatic complexity and pair wonderfully with the grain’s natural sweetness.
- Enriched Einkorn Sourdough: Add 1 egg and 15 grams of honey to the dough after the autolyse for a slightly richer, more tender crumb. Reduce water to 330 grams to compensate for the moisture in the egg.
Dietary Adaptations
- Gluten-free: Einkorn contains gluten, but some with mild gluten sensitivity tolerate it better than modern wheat. True gluten-free baking requires a gluten-free flour blend and xanthan gum, which produces denser crumb and different fermentation timing.
- Dairy-free: This recipe is naturally dairy-free, though you’ll want to use olive oil instead of butter for serving.
- Vegan and vegetarian: Einkorn sourdough bread is inherently vegan and vegetarian since it contains only flour, water, salt, and starter.
- Low-carb or keto: Einkorn flour is too high in carbohydrates for strict keto diets. Almond or coconut flour doesn’t work as a direct substitute and produces an entirely different result.
Storage and Reheating
Refrigerator
Wrapped tightly in a food storage bag, einkorn sourdough keeps in the refrigerator for up to 5 days. The cool temperature slows staling and actually helps preserve the crumb structure.
- Slice before storing for convenient grab-and-go toast portions
- Store in an airtight container to prevent the crust from softening
- Toast slices straight from cold storage for fresh-tasting bread
Freezer
Fully cooled loaves freeze beautifully for up to 3 months when wrapped tightly in plastic wrap and then placed in a freezer bag. Sliced bread freezes even better since you can thaw individual slices as needed.
- Wrap in plastic wrap then foil to prevent freezer burn
- Thaw slices at room temperature for 30 minutes before toasting
- Toast frozen bread directly for crispy, fast results
Reheating
The best way to revive day-old einkorn sourdough is toasting, which re-crisps the exterior and restores a fresh-baked feel. Never microwave sourdough, as it becomes tough and rubbery.
- Toast in a toaster, toaster oven, or on a cast-iron skillet over medium heat
- For unsliced loaves, wrap in foil and warm in a 350 degree Fahrenheit oven for 15 minutes
- Lightly spray the crust with water before oven reheating to restore crispness
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 1g |
| Saturated Fat | 0g |
| Carbohydrates | 37g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 7g |
| Sodium | 210mg |
| Cholesterol | 0mg |
Nutrition information is an estimate based on standard einkorn flour and assumes 10 slices per loaf. Actual values vary based on flour brand, starter composition, and hydration levels.
Frequently Asked Questions
Can I use white whole wheat flour instead of einkorn?
You can substitute white whole wheat for part of the einkorn, but the flavor and texture shift noticeably. Whole wheat absorbs more water and ferments faster, so reduce hydration slightly and watch the dough carefully during bulk fermentation.
How do I know if my dough has fermented enough?
The dough should increase about 50 percent in volume and show visible bubbles just under the surface when you gently poke it with a finger. If it springs back quickly, it needs more time; if it springs back slowly, it’s ready to shape.
Can I make this dough on the counter instead of refrigerating?
Yes, but reduce the starter to 50 grams and give it a 2 to 3 hour room temperature final proof instead of the overnight cold proof. You lose some flavor complexity without the long cold fermentation, but you’ll still get a good loaf.
What if my starter is young or less active?
Young starters sometimes need double the amount to produce adequate lift, so use 150 to 200 grams instead of 100 grams. Feed it well before using and wait for maximum bubbling and activity before mixing the dough.
Why is my crumb dense even though the loaf rose well?
Dense crumb usually means either weak starter that didn’t ferment the dough thoroughly or the loaf cooled too quickly before the structure set. Check your starter health and ensure the loaf cools on a wire rack for at least 2 hours before slicing.
Can I bake this in a Dutch oven that’s not screaming hot?
A cooler Dutch oven produces less dramatic oven spring and a thicker crust instead of a thin, crackling one. Preheat for the full 45 minutes so the vessel reaches at least 475 degrees Fahrenheit before the dough enters.
Final Thoughts
Baking einkorn sourdough bread connects you to a grain and fermentation method that humans have relied on for thousands of years. There’s something deeply satisfying about mixing a handful of simple ingredients and transforming them into something that nourishes your family and fills your home with warmth.
Give this recipe a try and pay attention to how einkorn behaves, how your particular kitchen temperature affects fermentation timing, and how that nutty flavor develops over the long fermentation. Each bake teaches you something new, and soon you’ll bake by feel instead of rigid instruction, which is when bread making becomes truly rewarding.
Explore More Bread Recipes
If you loved this einkorn sourdough recipe and want to expand your bread-baking skills, check out these other naturally leavened options on our site.
Try our einkorn bread recipe for a faster version without the long sourdough fermentation, or challenge yourself with a sourdough baguette recipe if you want to work with traditional French flour and shapes.
Einkorn Sourdough Bread
Ingredients
Equipment
Method
- Combine 500 grams einkorn flour, 350 grams water, and 100 grams active sourdough starter in a large mixing bowl and stir until a shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes at room temperature for autolyse.
- Sprinkle 10 grams sea salt over the dough and gently pinch and fold for 3 to 5 minutes until fully incorporated.
- Perform 4 coil folds at 30-minute intervals over 2 hours, then let the dough ferment undisturbed for an additional 2 hours or until it has increased by 50% in volume.
- Turn the dough onto a lightly floured surface and pre-shape into a round, then rest uncovered for 20 minutes.
- Shape the dough into a tight round by folding the edges toward the center, creating surface tension on top.
- Place the shaped dough seam-side up in a floured proofing basket, cover, and refrigerate for 12 to 18 hours at 38°F to 42°F for cold proof.
- Preheat a Dutch oven at 475°F for 45 minutes, then transfer the dough onto parchment paper and score the top with a sharp blade.
- Bake the dough covered in the preheated Dutch oven at 475°F for 20 minutes.
- Remove the lid and bake uncovered for an additional 15 to 20 minutes until the crust is deep golden brown, then cool the loaf on a wire rack for at least 1 hour before slicing.