EAT BETTER BREAD!

Artisan Einkorn Whole Wheat Sourdough bread. The real deal. Naturally fermented. Whole Grains. Ancient wheat, sea salt, and water—that’s it! No additives.

old world sourdough bread made with einkorn wheat

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ABOUT EINKORN ARTISAN WHOLE WHEAT SOURDOUGH BREAD

Skip store bought bread and enjoy homemade sourdough bread. Craft old world style artisan bread loaves with only fresh milled whole wheat einkorn flour, sea salt, and filtered water.

No commercial yeast added. No bleached all-purpose flour added. No, gmo whole wheat flour added. Only whole grain einkorn wheat for this one. It’s an ancient variety of wheat not altered over the years.

It’s denser than a typical all-purpose loaf. It satisfies and tastes like it should. Nutty wheat flavor dominates.

INGREDIENTS
fresh milled whole wheat einkorn flour (plus flour for shaping loaf)
sea salt
refreshed, einkorn whole wheat sourdough starter
90º F filtered water

HELPFUL EQUIPMENT
Grain mill – a grain mill that produces fine whole wheat flour such as the Komo Fidibus Classic
1 large mixing bowl – clear glass works well for watching the dough rise. Big enough for all the dough
1 small mixing bowl – big enough for the sourdough starter and water
Dough scraper – rounded on one edge. These come in handy when you stretch and fold the dough
Banneton – excellent for beautifully shaped sourdough. Store the dough in this for the cold proof
Line couche – consider purchasing a linen couche if you want material that doesn’t stick to the unbaked bread as easily (when it’s sprinkled with flour).
Cast iron Dutch oven – five-quart cast-iron Dutch oven (I used a seasoned Dutch oven, not a ceramic coated one)

PREP BEFORE COOKING:
To make this loaf we need a refreshed sourdough starter. Starter refreshed in the last 24 hours works best. The recipe calls for us to refresh the starter on day one and then start making the sourdough bread on day two—this works especially well in the winter.
Keep in mind if it’s hot in your house you may be able to pull off refreshing the starter in the morning on the same day you plan on making the sourdough bread.
If you don’t have a starter at all I recommend starting an einkorn sourdough starter today and eliminating processed yeast products from your kitchen.

HOW TO MAKE

This may sound overwhelming at first, but it’s an easy and enjoyable process once you get the hang of it. Patience helps since most of the making includes waiting. Find all the details on the recipe card.

Here’s the overview:

On the first day…

Refresh the starter. Don’t skip this step. We want the starter active when we start the bread.

On the second day…

Mix the sourdough bread ingredients. There are only four including the active starter you mixed the day before. Then wait. Then stretch and fold the dough. Repeat this process as directed on the recipe card (find it below). Let the dough rise. Shape the dough. Refrigerate the dough overnight.

On the third day…

Bake the dough in a 450° oven. For the best results let the sourdough bread cool for two hours before slicing it.

shaped einkorn sourdough dough in banneton

einkorn loaf baked in a cast iron Dutch oven

Reminder!

I developed this bread using fresh milled Einkorn wheat flour.

HOW TO SERVE EINKORN SOURDOUGH BREAD

This bread pairs well with anything. Enjoy it with soup. Enjoy it with eggs. Enjoy it with cultured butter and sauerkraut. If you make it, I’d love to hear how you enjoy eating it! Drop a comment below.

TIPS FOR SUCCESS

Check on the bread occasionally as it rises. Adjust rise times according to the temperature in your house. When it’s cold, allow the bread to rise longer. When it’s warm, give it a shorter rise time.

DO I HAVE TO USE FRESH MILLED FLOUR FOR THIS RECIPE?

I developed the recipe using fresh milled flour. If you choose to use another flour expect different results. That said, if you don’t have a grain mill and want to make this bread, I recommend finding a bag of whole wheat einkorn flour. Consider the one Jovial (an Italian company that sells einkorn products) provides.

DO I HAVE TO USE EINKORN FLOUR FOR THIS RECIPE?

Yes, Einkorn flour behaves differently than most flours. The process of resting, kneading, and folding the Einkorn whole wheat sourdough bread changes.

SHOULD I LET THE DOUGH DOUBLE IN BULK?

Einkorn behaves differently than other wheat. Don’t wait for it to double in bulk. Watch for tiny air pockets throughout the dough when you look at it from the side. When you see those, in addition to a couple even tinier air pocket specks on top, it’s time to pre-shape the dough.

WHAT TO AVOID

Don’t let the starter, or the bread, over ferment. Einkorn rises differently—don’t wait for it to double in bulk.
When you shape the bread at the end work quickly and with flour on your hands. It gets sticky easily. Don’t use water. Don’t fold flour into the dough as you shape it. It won’t absorb water. It stays when you slice the final product.

STORAGE OPTIONS

I simply wrap the artisan whole wheat sourdough bread in a kitchen towel. It does dry out a little faster this way.
Occasionally I store it in a beeswax lined cotton bag. It keeps the bread fresh longer, but it also makes the crust soft. Try it both ways and see what you prefer.
Many people prefer a bread box. If you have one let me know how you like it.

Artisan Einkorn Whole Wheat Sourdough Bread

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Author: Erika
Total Time: 3 days
Yield: 1 large loaf

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Description

Old world style artisan bread loaf with only fresh milled whole wheat einkorn flour, sea salt, and filtered water. Naturally fermented. Whole Grains. No additives.

Ingredients

Units Scale

700 grams fresh milled whole wheat einkorn flour (plus flour for shaping loaf)
15 grams sea salt
70 grams refreshed, einkorn whole wheat sourdough starter (refresh on day 1 of this recipe)
554 grams 90º F filtered water

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Instructions

Day 1

Refresh your starter overnight using the 20-60-100 method.

Day 2

In the morning (mid-morning works well), mix 700 grams fresh milled whole wheat einkorn flour, and 15 grams sea salt in a large bowl.
Place 70 grams of refreshed starter in a separate, medium mixing bowl.
Add 554 grams 90° filtered water to the starter and stir until creamy.
Add the liquid ingredients to the flour and salt. Stir until all flour is incorporated.
Let the dough rest for 30 minutes.
In the mixing bowl, use wet hands and a dough scraper to stretch and fold the dough from the outside to the center on all four sides. Do this 2 times at 30- minute intervals. Cover the dough with a plate in between folds.
After the last fold, cover the dough bowl with plastic wrap and set it in dark place.
Let the dough rise for 4-8 hours (longer when its colder).
Pre-shape the dough in the bowl by stretching and folding the dough from the outside edge into the center on all four sides. Remove the dough from the bowl. Place it on a floured cutting board keeping it in the same position as it was in the bowl with the folds on top.
With floured hands, continue to shape and tighten the dough by pulling the outside edges into the center once again. Sprinkle the dough with flour and flip it over.
Sprinkle the top with flour. Cup hands to rotate and shape the dough. Add more flour if necessary. If the dough begins to stick to the cutting board use a scraper instead of your hands to finish shaping the dough.
Use a dough scraper to flip the dough and place the shaped loaf, seam side up (flat side up), in a well-floured banneton. Pinch the seams together if necessary. Cover with a linen couche. Wrap in a plastic grocery bag.
Place covered dough in the refrigerator overnight, or up to 15 hours.

Day 3

Place a covered cast-iron Dutch oven in the oven and pre-heat it to 525°.
Place the shaped dough in a hot Dutch oven, quickly score the bread, cover and return the pan to the oven.
Reduce heat to 450°.
Bake for 40 minutes.
Remove the lid and bake for 7 additional minutes.
Remove the bread from the Dutch oven and let it cool on a wire rack for two hours.

Notes

Use a shorter rise time if your house is warm.
Use the longer time if you keep it cool.
Watch for tiny air pockets throughout the dough when you look at it from the side. When you see those, in addition to a couple even tinier air pocket specks on top, it’s time to pre-shape the dough

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Artisan Einkorn Whole Wheat Sourdough Bread

EAT BETTER BREAD!

ABOUT EINKORN ARTISAN WHOLE WHEAT SOURDOUGH BREAD