Einkorn Sourdough Bread

Baking Einkorn Sourdough Bread is one of the most rewarding ways to enjoy ancient grains. Einkorn’s rich, slightly sweet flavor and naturally buttery texture make it a perfect match for sourdough fermentation. In this recipe, I use a combination of freshly milled einkorn flour and bread flour to create a loaf with excellent structure and all the wholesome benefits of einkorn.

While einkorn dough can be a little sticky to handle, the results are worth it. It’s a soft, flavorful bread that’s as nourishing as it is delicious. This guide will walk you through the process step-by-step so you can master sourdough with einkorn flour in your own kitchen.

Why You’ll Love Einkorn Sourdough

• Flavor – Einkorn gives this loaf a really great nutty, hearty flavor similar to my Whole Wheat Sourdough Bread.
• Vitamins & Minerals – Whole grain einkorn flour is naturally rich in beta-carotene, vitamin A, lutein, riboflavin (vitamin B2), and trace minerals like iron and manganese. Like my Multigrain Sourdough Bread, it’s a wholesome choice packed with flavor and nutrition.
• Primitive Form of Wheat – Einkorn is genetically closest to the wild wheat that was first cultivated with only 14 chromosomes, while modern wheat has 42. That makes it easier on the digestive system.
• Lower Gluten Content – Einkorn contains fewer glutenin proteins than modern wheat, giving it a weaker gluten structure and making it easier to digest for some people with gluten sensitivities. While it’s not gluten-free, pairing einkorn with sourdough fermentation can create a loaf that’s gentler on the stomach for many.
• Organic – One of the things I love about baking with whole wheat flour is the health benefits. Einkorn is a “hulled” grain, which means it is encased in a husk as it grows. This protects it from a lot of harmful contamination and insects, making it easier to keep growing einkorn organically.

New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!

Why I Bake with Einkorn

I love the nutritional benefits of baking with an ancient grain like Einkorn. Just like with my Spelt Sourdough Bread, this recipe uses ancient grains for a hearty and nutrient-dense loaf.

Einkorn is the most primitive form of wheat, meaning it has a different gluten structure than the whole wheat bread you can find in most grocery stores today. While it isn’t gluten-free, many people feel they can tolerate einkorn better than modern wheat flour. It’s also full of nutrients, adding depth of flavor and a wholesome quality to your sourdough bread.

Important Ingredients

• Einkorn Berries – I typically purchase einkorn berries from Grand Teton Ancient Grains because I love their quality. I like to mill my own einkorn flour using a home Harvest Grain Mill.
• Bread Flour – A combination of einkorn berries and bread flour is perfect for beginners. Adding bread flour helps give the loaf more structure and rise, balancing out einkorn’s reduced gluten structure.
• Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain. I use my regular sourdough starter to mix this levain. If you maintain a whole wheat or einkorn starter, you can use that too.
• Salt – With so few ingredients, you don’t want to leave out the salt! It balances the flavors and fermentation in this loaf.

See the recipe card for full information on ingredients and quantities

Half Einkorn Loaf VS. 100% Einkorn Loaf

You can absolutely make this a 100% einkorn sourdough loaf by substituting all of the bread flour with einkorn flour. It gives a nutty flavor and even easier digestion. Just keep in mind that einkorn behaves very differently than modern wheat. It’s a much stickier dough and has a more delicate gluten structure. Because of that, I recommend a few adjustments to help you get the best results:

• Lower the hydration: Reduce the water to 290 grams (instead of 300 g) to make the dough more manageable.
• Use a bread pan: Since einkorn dough tends to spread more than rise, baking it in a pan will give your loaf better shape and structure.
• Wet your hands: Always wet your hands before handling the dough. This makes shaping easier and helps prevent sticking.
• Watch your fermentation time: Einkorn tends to ferment a bit faster, especially in warm temperatures. Be sure to follow temperature guidelines and consider baking the same day to avoid overproofing.

You can use either freshly milled whole einkorn flour or all-purpose einkorn flour (which has the bran and germ removed). The all-purpose version will give a slightly softer, lighter texture, while whole-grain einkorn adds more flavor and nutrition.

With a few tweaks, einkorn can make a beautifully flavorful and nourishing loaf—just be ready for a stickier (but totally worth it) dough experience.

Sourdough Baker’s Timeline

Because sourdough takes time to rise, I include sourdough sample schedules in my sourdough recipes. These schedules are not meant to be followed exactly but rather give you an idea of a timeline, which is very dependent on the temperature of your dough/starter and the activity of your starter.

Note: The schedule assumes a dough temperature of 76-80ºF. I hope it’s helpful to you.

How to Make Einkorn Sourdough Bread

Mix the Levain

Step 1: Mix Levain. Combine ripe sourdough starter with flour and water (Image 1). Cover and let rise overnight (for about 10-12 hours) at 78ºF until peaked, active and bubbly (Image 2).

Sourdough Starter?: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water – it can be substituted for the levain in this recipe. You can also substitute einkorn flour for the all-purpose flour in the levain, just watch your fermentation time as it will move faster.

Mill the Einkorn Berries

Step 2: Mill the Berries. Once your levain is ready to be mixed into the dough, use a grain mill to mill the einkorn berries on a fine setting for best texture (Images 3 & 4). 250 grams of einkorn berries is roughly equivalent to 250 grams of flour.

Extra Einkorn Flour? If you mill extra einkorn flour, use it right away or store in an air-tight container in the freezer. You can also use pre-milled einkorn flour in this recipe.

Mix the Dough

Step 3: Mix Dough. When your levain is ripe, bubbly, doubled in size and active, it’s time to mix your dough. Mix the ripe levain and water in a large mixing bowl (Image 5). Whisk together until mostly combined before adding the freshly milled einkorn flour, bread flour, and salt (Image 6). Mix until it forms a wet sticky dough (Images 7 & 8). Cover the mixture and let sit for 30 minutes at around 78°F.

Want a 100% Einkorn Loaf? Leave out the bread flour and build your levain with einkorn flour. Reduce the water to 290 grams (instead of 300 g). Einkorn doesn’t absorb as much water as modern wheat, so it does better with slightly lower hydration.

Bulk Fermentation

Step 4: Bulk Fermentation. In artisan bread baking, we skip traditional kneading and instead use a series of gentle folds to strengthen the gluten. For this dough, aim for 3–4 sets of stretch and folds over a 1 1/2 to 2-hour period if your dough is around 78°F. Cover the dough and rest it for 30 minutes between each set. Einkorn has a weaker gluten structure than traditional wheat bread, so the dough will be quite sticky. It will become more cohesive over time, but it’s very important to wet your hands each time you perform a stretch and fold to limit the dough from sticking to your hands.

Stretch and Fold: To perform a stretch and fold, wet your hand to prevent sticking. Reach down to the bottom of the dough, gently stretch it upward (Image 9), and fold it over the top (Image 10). Rotate the bowl a quarter turn and repeat (Image 11). Do this a total of four times (one full rotation). Cover and let rest for 30 minutes, then repeat every 30 minutes for a total of 3–4 rounds. –> Watch the stretch and fold process here.

Step 5: Rest. After completing the stretch and folds, allow the dough to finish bulk fermentation by resting in a warm spot (around 78–80°F) until it has risen about 40% and looks puffed up (Image 12). The surface should appear smooth, jiggly, puffy and risen. It may have a few scattered bubbles along the edges. This rest typically takes 2 to 2.5 hours at 78°F, but check in often to assess readiness.

Shape the Dough

Step 6: Shape Dough. I don’t recommend pre-shaping the dough like I do with a classic sourdough loaf because the einkorn makes a stickier dough that can be harder to work with. Prepare a banneton basket (either a batard or boule shape). Place a kitchen towel or hair net in the bowl and sprinkle with flour (Image 13). Pull the dough out of the bowl (Image 14) and place it on a clean countertop surface (Image 15).

Pull the dough down toward you and then fold up to the middle of the dough (Image 16). Continue gathering the bread into a circle until it is gathered together into a circle (Images 17 – 20). Pinch the seam closed. Use a bench knife to lift the bread and place into your lined bowl or proofing basket (Images 21 & 22).

Final Proof (Second Rise)

Step 7: Rise. Cover the shaped dough with plastic wrap, a bowl cover, or a shower cap and let it rise in a warm spot (around 78°F) for 1½ to 2 hours. It’s ready when it looks puffed and has risen about 20% (Images 23 & 24). Refrigerate for 1–2 hours to help firm up the dough before scoring and baking.

Can I cold ferment this dough? With freshly milled grains, a long cold fermentation can easily lead to overproofing and a much stronger sour flavor. If you’d still like to cold ferment the dough, refrigerate right after shaping for no longer than 12 hours.

Baking Einkorn Sourdough Bread

Step 8: Bake. Place a Dutch oven (lid and all) into your oven and preheat to 500°F.

Scoring the Dough: Once the oven has preheated for 30 minutes, remove the loaf from the refrigerator. Take off the plastic wrap or cover. Place a piece of high quality parchment paper over the dough, then flip it so the dough sits on the parchment. Remove the bowl or banneton and kitchen towel. Lightly dust the top with flour for contrast (or skip it if you prefer no contrast). Use a bread lame or sharp knife to score the dough (Images 25 & 26).

Baking the Bread: Using oven mitts, carefully remove the Dutch oven from the 500°F oven. Take off the lid and gently place the bread inside—parchment paper and all. Be cautious not to touch the hot sides. Put the lid back on and return the Dutch oven to the oven (Image 27).

Lower the temperature to 450°F and bake for 25 minutes. Then, remove the lid and bake uncovered for another 20 minutes, or until the crust is deeply golden and the loaf is fully baked. The internal temperature should be between 205–210°F. Remove the bread to a wire rack and let the bread cool completely before slicing (Image 28).

No Dutch Oven? You can also bake this sourdough einkorn bread in a loaf pan for sandwich-style slices. It won’t have quite the same crust as a Dutch oven bake, but it still makes a delicious loaf perfect for everyday use.

How to Store Leftovers

Once this einkorn sourdough loaf has cooled completely, slice it and store the slices in a freezer-safe bag. Freeze for up to 1–2 months. When you’re ready to eat, just toast a slice straight from the freezer or let it thaw at room temperature before opening a jar of jam and slathering on some butter, jam and a sprinkle of sea salt – yum!

Frequently Asked Questions

Whole Grain Sourdough Recipes

Spelt Sourdough Bread

Whole Wheat Sourdough Bread

Honey Whole Wheat Sourdough Artisan Bread

Guide to Baking with Whole Wheat Flour

If you tried this Einkorn Sourdough Bread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!