Einkorn Sourdough Bread (Naturally Leavened, Ancient Grain)

This Is the Healthiest Bread in the World

This rustic einkorn sourdough bread is made with simple ingredients, long fermentation, and zero commercial yeast. Einkorn, one of the original ancient grains, brings a nutty flavor, golden crumb, and easier-to-digest gluten—making it a beautiful, nutrient-rich centerpiece for a healthy kitchen.

Prep Time: 25 minutes (active)
Fermentation Time: 12–18 hours
Bake Time: 40–45 minutes
Total Time: 14–20 hours
Yield: 1 round loaf (boule)

Ingredients

For the Dough

• 100 g active einkorn sourdough starter (100% hydration, bubbly and recently fed)

• 330 g warm filtered water (80–85°F / 27–29°C)

• 500 g einkorn flour

• 9 g fine sea salt (about 1½ teaspoons)

Optional for Dusting & Baking

• Extra einkorn or rice flour for dusting the banneton

• A little olive oil or parchment for the Dutch oven

Instructions

1. Make Sure Your Starter Is Active

Feed your einkorn sourdough starter 4–8 hours before mixing the dough so it is bubbly, risen, and passes the float test.

2. Mix the Dough

1. In a large bowl, whisk together the active starter and warm water until cloudy.

2. Add the einkorn flour and mix until no dry spots remain. Dough will be soft and sticky — normal for einkorn.

3. Cover and let the dough rest (autolyse) for 30–45 minutes.

3. Add Salt & Gently Knead

1. Sprinkle in the sea salt and gently pinch and fold it in.

2. Perform a few gentle stretch-and-folds until the salt is incorporated.

3. Cover the bowl again.

4. Bulk Fermentation

1. Let the dough rise at room temperature for 3–4 hours, depending on warmth.

2. During the first 1½–2 hours, complete 2–3 sets of stretch-and-folds every 30–45 minutes.

3. Dough is ready for shaping once puffy and risen by about 30–50%.

5. Shape the Loaf

1. Lightly flour your surface and turn the dough out.

2. Shape into a round boule by folding edges inward, flipping, and gently creating surface tension.

3. Place seam-side up in a floured banneton or floured towel-lined bowl.

6. Final Proof

1. Cover and let the dough proof for 45–90 minutes at room temp until slightly puffy.

2. OR refrigerate for an overnight cold proof (8–12 hours) for deeper flavor.

7. Preheat the Oven

1. Place a Dutch oven with its lid inside your oven.

2. Preheat to 475°F (245°C) for at least 30 minutes.

8. Score & Bake

1. Invert your dough onto parchment paper and transfer into the hot Dutch oven.

2. Score the top with a sharp blade.

3. Cover and bake 20 minutes at 475°F.

4. Remove lid, reduce to 450°F, and bake 20–25 minutes until golden brown.

9. Cool Completely

1. Let the loaf cool on a rack for at least 1 hour before slicing.

Tips for Baking with Einkorn

• Expect stickier dough: Einkorn absorbs water differently. Wet or oil your hands.

• Be gentle: Einkorn’s gluten is delicate — avoid aggressive kneading.

• Watch the dough, not the clock: Look for a 30–50% rise during proofing.

• Overnight proofing enhances flavor: It also makes scoring easier.

Why We Love Einkorn Sourdough

Einkorn is one of the oldest cultivated wheats, beloved for its naturally rich flavor and nutrient density. Many people find einkorn sourdough bread gentler on digestion thanks to its simpler gluten structure paired with slow fermentation. Serve it with fresh butter, olive oil, or honey for a beautifully wholesome, European-inspired loaf.