Einkorn sourdough bread is a simple, wholesome loaf made with one of the oldest grains in the world. With its nutty flavor and natural nutrition, Einkorn flour makes bread that’s both hearty and easy to love.
Why We Love This Einkorn Sourdough Bread Recipe
Einkorn sourdough bread is not just any ordinary bread; it embodies a connection to our past, where grains were cultivated without the extensive processing we see today. This ancient grain is more digestible than modern wheat, making it a great choice for those who may have sensitivities to conventional flour. Moreover, Einkorn carries a nutty flavor that elevates any meal.
Many people enjoy the unique texture and taste that Einkorn provides. With its slightly sweet and earthy notes, this bread can stand alone or pair beautifully with all sorts of spreads. The fermentation process in sourdough also helps to break down gluten, allowing for easier digestion. And let’s not forget the satisfying crust and soft crumb, which you can achieve with this recipe. It becomes an exquisite addition to your dining table, making every meal special.
Ingredients about Einkorn Sourdough Bread
Creating your Einkorn sourdough bread requires only a few basic ingredients that are easily accessible. Gather the following before you start:
- 3 cups all-purpose Einkorn flour
- 1 cup whole grain Einkorn flour
- 1 1/4 cups water
- 1 cup sourdough starter
- 1 1/2 teaspoons salt
These simple components come together to create a loaf of bread that not only nourishes but delights the senses.
How to Make Einkorn Sourdough Bread Directions
You’re about to embark on a rewarding baking journey. The process does require patience, but the end result is worth every minute. Follow these steps:
Prepare Your Sourdough Starter: Feed your sourdough starter 4-12 hours before you plan to bake. This is crucial as it ensures that the starter is active and bubbly.
Mix Dry Ingredients: In a sizable mixing bowl, add both types of Einkorn flour and the salt. Stir them together to ensure an even distribution of the salt.
Combine Wet and Dry Ingredients: Pour in the sourdough starter and the water. Mix everything together using a wooden spoon or your hands until it starts to form a rough dough.
First Rest: Allow the dough to rest for 15 minutes. This step, called autolyse, helps to further hydrate the flour and develop gluten.
Knead with Care: Flatten the dough, stretching it gently. Then, fold each edge of the dough toward the center. Shape it into a ball. This folding technique is important as it helps build structure.
Coat and Cover: Place the formed dough ball into a greased bowl, cover it with a damp cloth or plastic wrap, and let it rest for about 20 minutes.
Repeat the Process: After the first rise, repeat the stretch and fold method, allowing each resting period to be 20 minutes. This will help the dough increase in strength.
Final Rise: Let the dough rise until it doubles in size. This may take anywhere from 3 to 12 hours, depending on the temperature of your kitchen. Patience is key!
Shape Your Loaf: Once the dough has risen, gently deflate it and shape it into a loaf. Place this loaf inside a well-floured banneton basket. Cover it again and refrigerate overnight.
Preheat the Oven: The next morning, preheat your oven to 450°F. Place a Dutch oven inside to heat up as well.
Prepare for Baking: Carefully transfer the dough onto a piece of parchment paper. Use a sharp knife or a bread lame to score the top of the dough gently.
Bake Covered: With the preheated Dutch oven, lift the dough using the parchment paper and place it inside. Cover with the lid and bake for 30 minutes.
Bake Uncovered: After 30 minutes, remove the lid and continue baking for another 15 minutes. This will give the bread a lovely golden-brown crust.
Cool Down: Allow your bread to cool on a wire rack before slicing. This is essential, as cutting too soon can affect the texture.
How to Serve Einkorn Sourdough Bread
Once your Einkorn sourdough bread has cooled, the fun of serving begins! There’s something incredibly satisfying about slicing into a freshly baked loaf. You can serve this bread as a side with a savory dish, or you might want to elevate it by pairing it with toppings that enhance its nutty flavor.
Spread a little butter or oil on warm slices, and you’ll discover a delightfully rich experience. It can make a fantastic base for your morning toast or even transform into sandwiches filled with your favorite fillings for lunch. The slightly tangy flavor from the sourdough fermentation complements both sweet and savory toppings wonderfully.
For a classic experience, you can serve it alongside a good-quality cheese and fresh fruits, making for an appealing platter. Not to mention, it can be enjoyed as a standalone snack. Experiment with different spreads—avocado, hummus, or even your favorite jams—to find your unique combination.
Expert Tips: Einkorn Sourdough Bread
To make the most out of your Einkorn sourdough baking experience, here are some expert tips to keep in mind:
- Hydration Matters: Einkorn flour absorbs water differently than conventional all-purpose flour. You might need to adjust the water slightly, depending on the humidity in your area.
- Kneading Technique: Be gentle when kneading the dough. Einkorn is more fragile than modern wheat flours, so avoid overworking the dough to prevent it from becoming tough.
- Temperature Control: The ideal temperature for rising sourdough is around 70°F to 80°F. If your kitchen is on the cooler side, you might want to let it rise in a warm spot.
- Flavor Development: Allowing the dough to rise slowly enhances its flavor. If time permits, a longer cold fermentation will produce a richer taste.
- Baking Stone: If you have a baking stone, use it to achieve an even better crust. Place the baking stone in your oven while it preheats for an added boost.
How to Store Einkorn Sourdough Bread
To maintain the freshness of your homemade Einkorn sourdough bread, it’s essential to store it correctly. After slicing, keep the uneaten portions in a bread bag or a cloth to allow it to breathe.
If you plan to enjoy your bread over a longer period, consider wrapping it tightly in plastic wrap or aluminum foil and placing it in the freezer. When ready to use, simply defrost it on a countertop or toast it directly.
Avoid storing the bread in the refrigerator, as this can quickly dry it out. Ensuring that you store it properly will keep its texture and flavor intact for longer.
Variation of Einkorn Sourdough Bread
While the classic recipe is already a treat, feel free to experiment with different variations. You can enhance your sourdough by adding seeds, nuts, or spices that appeal to your palate.
- Seed Variation: Incorporate seeds like flaxseeds, sunflower seeds, or sesame seeds into the dough for an added crunch and nutritional boost.
- Herbed Loaf: Add finely chopped herbs such as rosemary, thyme, or basil. These will infuse the bread with a delightful flavor that complements many meals.
- Nutty Delight: Chopped walnuts or almonds can add a satisfying texture and flavor profile, making each slice a little more special.
- Sweet Twist: For a unique take, mix in dried fruits like cranberries, raisins, or even chocolate chips for a sweeter treat. This could be perfect for breakfast or dessert.
Each variation has its own appeal and can be paired with different meals, making your baking endeavors incredibly versatile.
FAQs
What makes Einkorn flour different from regular flour?
Einkorn flour is made from an ancient grain that is less processed than modern wheat flour. It contains more nutrients and is easier on the digestive system for some people, making it a great alternative.
How do I know when my bread is done baking?
Your bread is done when it has a golden-brown crust, and it sounds hollow when tapped on the bottom. The internal temperature should be around 200°F for a perfect bake.
Can I use this recipe to make different shapes of bread?
Absolutely! You can shape your Einkorn sourdough bread into rolls, baguettes, or any shape that suits your fancy. The key is to ensure that the dough is kneaded and rested similarly.
Why is my bread dense?
A dense loaf can be caused by insufficient rising time, not enough hydration, or inadequate kneading. Make sure to give your dough enough time to develop and rise.
Einkorn Sourdough Bread
Ingredients
Bread Ingredients
- 3 cups all-purpose Einkorn flour
- 1 cup whole grain Einkorn flour
- 1.25 cups water
- 1 cup sourdough starter Ensure it's active and bubbly
- 1.5 teaspoons salt
Instructions
Preparation
- Feed your sourdough starter 4-12 hours before you plan to bake.
- In a mixing bowl, combine the all-purpose and whole grain Einkorn flour with the salt.
- Pour in the sourdough starter and water, mixing until it forms a rough dough.
- Allow the dough to rest for 15 minutes to hydrate the flour and develop gluten.
- Gently knead the dough by flattening it and folding the edges toward the center.
- Place the dough in a greased bowl, cover it, and let rest for 20 minutes.
- Repeat the stretch and fold method every 20 minutes for the next two hours.
- Let the dough rise until it doubles in size for 3 to 12 hours.
- Shape the dough into a loaf and place it in a floured banneton. Refrigerate overnight.
Baking
- Preheat the oven to 450°F, placing a Dutch oven inside to heat.
- Transfer the dough onto parchment paper, score the top with a knife.
- Place the dough in the preheated Dutch oven and cover with a lid, baking for 30 minutes.
- Remove the lid and bake for an additional 15 minutes for a golden-brown crust.
- Cool the bread on a wire rack before slicing.