Einkorn Sourdough Bread Recipe (Easy Overnight Ferment + No Kneading)

Last Updated on June 1, 2023 by Gabby Hatten

Before we get into this super easy Einkorn Sourdough Bread recipe, I’m going to touch on the basics of what einkorn flour is and why you should be using it. 

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einkorn sourdough artisan bread loaf

What is einkorn flour?

Einkorn flour is a type of ancient grain flour that comes from the einkorn wheat plant (Triticum monococcum). It is considered one of the oldest cultivated grains, dating back thousands of years. It has been gaining popularity amongst the modern wheat options in recent years due to its unique flavor and potential health benefits. The name einkorn means single grain. With the rise of gluten sensitivity, it’s no wonder einkorn is becoming so popular. The more processed foods you cut out of your diet, the more your gut will thank you! If you’re dealing with gluten sensitivity, but not ready to give up bread, I highly recommend trying this out, and seeing if it’s a better alternative for you. 

This post contains affiliate links, meaning I make a small commission at no extra cost to you. For full disclosure, see here

Is einkorn flour better than regular all purpose flour?

If better means higher nutritional values and digestibility, then yes! While regular flour is by no means bad for you, einkorn does have some great benefits and provides an overall healthier alternative.

  • it is the only wheat never hybridized
  • Lower Gluten Content: Einkorn flour has a lower gluten content compared to modern wheat varieties. While it still contains gluten, some people with non-celiac gluten sensitivity may find it more tolerable. However, it is important to note that einkorn flour is not suitable for individuals with celiac disease, as it still contains gluten.
  • Antioxidant Properties: Einkorn flour contains higher levels of certain antioxidants compared to modern wheat varieties. Antioxidants help protect the body against oxidative stress and can have positive effects on overall health.
  • Rich Flavor: Einkorn flour has a distinct, nutty flavor that many people appreciate in baked goods. It can add depth and complexity to bread, pasta, pancakes, and other recipes.
  • Digestibility: Many people find einkorn flour easier to digest compared to modern wheat varieties. This is attributed to its simpler genetic makeup, which lacks some of the complex proteins found in modern wheat that can be challenging for some individuals to digest.
  • Nutritional Content: Einkorn flour is known for its high nutritional value. It contains essential nutrients such as protein, dietary fiber, vitamins (such as vitamin B6 and vitamin A), and minerals (including iron, zinc, and potassium).
  • Sustainable Farming: Einkorn wheat is known for its resilience and ability to grow in adverse conditions, requiring less water and fewer pesticides compared to some modern wheat varieties. As a result, its cultivation is often considered more sustainable.

graph courtesy of Jovialfoods.com

Where can I buy einkorn?

Good news, there are plenty of options, but I highly recommend the Jovial brand. They carry it at Publix, so check your local grocer or organic market (if you want the best deal, it is cheaper on Amazon). You can thank them for the rise of einkorn, and I would even consider them the modern pioneers of it. You can read all about einkorn’s history, benefits, and their personal story on their website. Please note, you have two options with einkorn flour; all purpose einkorn flour and whole grain einkorn flour. I have not yet worked with the whole wheat version, but I can tell you about the all purpose version below.

Can I grow my own?

Oh my kindred spirit, yes you can! If you are already homesteading, or just starting out, this is a crop I would highly recommend growing! I ordered my own seeds here, and I can’t wait to see how they do. Einkorn wheat is known for its resilience and adaptability, making it suitable for home cultivation. To grow your own einkorn, you’ll need to prepare a well-drained area with fertile soil and sow the einkorn seeds in early spring. Einkorn requires adequate sunlight and regular watering to thrive. As the plant grows, it forms tall, slender stalks with beautiful heads of golden grains. Harvesting the grains can be a gratifying experience, and with a little processing, you can grind them into your own fresh einkorn flour to create delicious homemade baked goods. Cultivating your own einkorn not only allows you to enjoy the health benefits of this ancient grain, but it also connects you with the rich agricultural traditions of the past.

Working with einkorn flour

Can you substitute einkorn for normal all purpose flour? The short answer is yes. However, it has an extremely different composition and it’s important to familiarize yourself with it first. Basically, if a recipe calls for 1 cup flour, you can sub einkorn flour but you may need 1.5 cups. It will not be equal parts when it comes to substituting, which is why it is so important to play around with it. You’ll see exactly what I mean when we get to the sourdough einkorn bread recipe.

Tools needed for this recipe

  1. active sourdough starter i.e, wild yeast (you can use an einkorn starter or whatever you have)
  2. dough scraper
  3. dutch oven
  4. piece of parchment paper 
  5. large mixing bowl 
  6. banneton basket
  7. danish dough whisk

Instructions

  • Add 150 grams of active starter to your large mixing bowl with 300 grams room temperature water and 20 grams honey.
  • Use dough whisk to combine until starter is dissolved.
  • Add 550 grams of einkorn all purpose flour, and two pinches of salt.
  • Mix well with whisk, approximately 10 minutes. You should have a sticky dough.
  • optional Stretch and fold 4 times while in bowl.

Note: this dough is extremely sticky and unworkable. You can still attempt stretch and folds just make sure to wet your fingers & move quickly. This is meant to be a no knead, easy recipe for this reason (:

  • Cover overnight, let your dough ferment at minimum 10 hours. (this is what we call bulk fermentation)

Next Day

  • optional dough ferments, now you can stretch and fold
  • Place einkorn dough into proofing basket and cover with damp tea towel.
  • Place your dutch oven, lid on, into your oven. Preheat to 450
  • Use your dough scraper to place dough onto a sheet of parchment paper.
  • Lower into your preheated dutch oven, place lid back on, and cook for 25-30 minutes.
  • Remove the lid, and bake for another 15-20 minutes.
  • Let cool for an hour before slicing. It is a denser sourdough, so don’t fret if you don’t see lots of air pockets (:

Einkorn Sourdough Starter

Aside from using einkorn in your recipes, you can also create a sourdough starter with it! I am actively experimenting with it now, and will update with a recipe once I’m confident in the results.  For my trade and true starter fr sourdough recipes, click here.

Recommended tools for sourdough

If you’re wanting to hop on the sourdough wagon, there are some must have tools you need to add to your kitchen! When I first started, I did not have any of the below linked tools. It was okay, however my success rate shot up after utilizing these tools and I truly do recommend biting the bullet and getting them from the jump.

My personal kitchen must haves

einkorn sourdough bread loaf

Einkorn Sourdough Bread

Equipment

  • dough scraper
  • dutch oven
  • parchment paper
  • large mixing bowl
  • banneton basket
  • danish dough whisk

Ingredients

  • 150 g active sourdough starter
  • 300 g room temperature water
  • 550 g einkorn all purpose flour
  • 2 pinch Himalayan pink sea salt
  • 20 g honey

Instructions

  • Add 150 grams active starter to your large mixing bowl with 300 grams room temperature water and 20 grams honey.
  • Use dough whisk to combine until starter is dissolved.
  • Add 550 grams of einkorn all purpose flour, and two pinches of salt.
  • Mix well with whisk, approximately 10 minutes. You should have a sticky, shaggy dough.
  • optional Stretch and fold 4 times while in bowl.
  • Note: this dough is extremely sticky and unworkable. You can still attempt stretch and folds just make sure to wet your fingers & move quickly. This is meant to be a no knead, easy recipe for this reason (:
  • Cover overnight, let your dough ferment at minimum 10 hours. (this is what we call bulk fermentation)
  • Next Day
  • optional dough ferments, now you can stretch and fold
  • Place einkorn dough into proofing basket and cover with damp tea towel.
  • Place your dutch oven, lid on, into your oven. Preheat to 450℉
  • Use your dough scraper to place dough onto a sheet of parchment paper.
  • Lower into your preheated dutch oven, place lid back on, and cook for 25-30 minutes.
  • Remove the lid, and bake for another 15-20 minutes.

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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