Homemade Einkorn Sourdough Bread Recipe (Easy + Nourishing)
Einkorn sourdough bread is a nourishing, digestible alternative to modern wheat bread, and it’s absolutely delicious. With its nutty flavor, golden crumb, and excellent nutrition, einkorn is an ancient grain that deserves a place in your kitchen—especially when fermented with sourdough.
Whether you’re a seasoned sourdough baker or new to einkorn, this simple recipe will help you create a beautiful loaf at home using just four ingredients.
Where to Buy Einkorn Flour
I have found Einkorn flour locally at some of the bulk food stores near my home. We live in an area with a large Mennonite and Amish population so I think our baking selections are exceptional. If you cannot find it locally, you can purchase it online here or at Azure Standard.
Does My Starter Need to be Einkorn?
Simply, no, it does not. You can use your regular starter to make Einkorn Sourdough Bread, it will, however not be 100% Einkorn. If that is very important to you, then you can slowly change your starter over to Einkorn. Just swap out half of the flour in your next feeding with Einkorn flour, and again at the next feeding until you are only feeding your starter Einkorn flour. Your starter will feel different after adding Einkorn. As stated before, Einkorn flour does not absorb water in the same way that traditional flour does. your starter may be stickier and that is ok!
Simple Einkorn Sourdough Bread Recipe
It really is best to measure in grams, if you don’t have a digital scale, I’ve included cups even though it’s not as precise.
Ingredients:
- 100 g sourdough starter (about 1/3 cup)
- 300 g water (about 1¼ cups)
- 540 g einkorn flour (about 4½ cups, spooned and leveled)
- 10 g salt (about 1½ tsp)
Instructions:
1. Mix the Dough
In a large mixing bowl, or in the bowl of a stand mixer, combine 100g active sourdough starter with 300g water. Stir to dissolve the starter.
Add 540g of einkorn flour and 10g of salt. Mix with a spoon or your hands until just combined. Einkorn dough is sticky—don’t worry, that’s normal! Note: I use a stand mixer for sourdough. I use the stir setting at first and then increase it to 2 to knead the dough just a bit.
2. Bulk Fermentation
Cover the bowl with a damp towel and let it rest at room temperature for 4–6 hours, or until puffy and slightly expanded. Einkorn doesn’t rise as dramatically as modern wheat, so don’t expect it to double in size. Look for bubbles on the surface and that nice glossy appearance.
Optional: Perform 1–2 gentle stretch-and-folds during the first two hours to help with dough structure.
3. Shape the Dough
Lightly flour your surface and shape the dough into a round or oval loaf. Handle it gently—einkorn has a weaker gluten structure and benefits from a soft touch.
Place the shaped dough into a floured banneton or bowl lined with a floured kitchen towel.
4. Final Proof (Cold Ferment)
Cover and refrigerate overnight (up to 12–14 hours). This improves flavor and texture.
5. Bake
Preheat your oven to 500°F (260°C) with a Dutch oven inside.
Transfer the dough onto parchment paper. Score the top with a sharp knife or lame.
I always add a sheet pan of water to the rack below my loaf. This helps to keep the bottom from burning at high temperatures. If you have always had trouble with your bread burning on the bottom, give this a try!
Turn the oven down to 450 degrees F. Carefully place the dough into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid, turn the temperature down to 425 degrees F, and bake for another 15 minutes, until the crust is deep golden brown.
Cool on a wire rack for at least 1 hour before slicing.
Tips for Baking with Einkorn Flour
- Hydration: Einkorn absorbs less water than modern wheat, yet the dough stays sticky. Don’t be tempted to add too much extra flour.
- Kneading: Traditional kneading doesn’t benefit einkorn dough. Use gentle stretch-and-folds or mix until just combined.
- Fermentation: Einkorn ferments faster—watch the dough, not the clock! Overproofing can lead to flat loaves.
- Shaping: Be gentle and use a well-floured surface. Einkorn dough is delicate but forgiving.
- Flavor: The slight tang of sourdough complements Einkorn’s rich, nutty flavor beautifully.
Einkorn Sourdough Bread Recipe
Equipment
- 1 Stand Mixer optional
- 1 Banneton Basket or Bown lined with a tea towel
- 1 Bread Lame or sharp knife for scoring the dough
Ingredients
- 100 grams active starter
- 300 grams water
- 540 grams einkorn flour
- 10 grams sea salt
Instructions
Mix the Dough
- In a large mixing bowl, combine 100g active sourdough starter with 300g water. Stir to dissolve the starter. ( I use a stand mixer)
- Add 540g of einkorn flour and 10g of salt. Mix with a spoon or your hands until just combined. Einkorn dough is sticky—don’t worry, that’s normal!
Bulk Fermentation
- Cover the bowl with a damp towel and let it rest at room temperature for 4–6 hours, or until puffy and slightly expanded. Einkorn doesn't rise as dramatically as modern wheat, so don’t expect it to double in size.Optional: Perform 1–2 gentle stretch-and-folds during the first two hours to help with dough structure.
Shape the Dough
- Lightly flour your surface and shape the dough into a round or oval loaf. Handle it gently—einkorn has a weaker gluten structure and benefits from a soft touch.Place the shaped dough into a floured banneton or bowl lined with a floured kitchen towel.
Final Proof (Cold Ferment)
- Cover and refrigerate overnight (up to 12–14 hours). This improves flavor and texture. With regular sourdough, I will cold ferment for up to 48 hours, I have found that einkorn tends to fall if I let it go much past 14 hours.
Bake
- Preheat your oven to 500°F with a Dutch oven inside. Transfer the dough onto parchment paper. Score the top with a sharp knife or lame.Carefully place the dough into the hot Dutch oven. Turn the oven down to 450℉ Cover and bake for 30 minutes. Turn the oven down to 425℉ Remove the lid and bake for another 15 minutes, until the crust is deep golden brown.Cool on a wire rack for at least 1 hour before slicing.
Why Choose Einkorn?
Einkorn is an ancient form of wheat, known for:
- Higher protein and mineral content
- Easier digestibility
- Naturally lower gluten content (not gluten-free, but often better tolerated)
- A deliciously rich and buttery flavor
📌 Save this recipe or share it with a fellow sourdough lover! Got questions? Leave them in the comments below—happy baking!
Thanks for the recipe.
Was the flour, all-purpose flour, or whole wheat flour?
It’s Einkorn flour
If you are asking if it is whole grain einkorn or finely ground, I used the finely ground. You can mix half and half but expect to get less rise with the whole grain flour.