Even though I have been baking sourdough for years…I still get a smile of satisfaction when I lift the lid of my baker and see another gorgeous loaf!

Einkorn is an ancient grain that many people with wheat sensitivities can use. It is the oldest wheat know to man and is considered the first wheat. This wheat is easier to digest and contains more proteins and anti-oxidant than modern wheat. It is a very primitive wheat which contains only 14 chromosomes compared to 42 in regular wheat. Also, Einkorn doesn’t have the D chromosome which is linked to wheat sensitives in many people. Many people who are sensitive to wheat can use einkorn flour.

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for your body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented which breaks the phytic acids down. To me, there is something special about taking flour and water and turning it into a bubbling starter.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You can also purchase Sourdough Kits, Around the Family Table Cookbook with or without a free packet of sourdough starter and just Sourdough Starter on this page….Buy It Now!

Einkorn Sourdough Artisan Bread, THM E, SF, DF

• Feeding my starter with Einkorn Flour
• 1/4 cup sourdough starter
• 2/3 cup water
• 1 cup Einkorn all purpose flour
• Bread Dough:
• all of the above starter
• 3/4 cup water
• 1 1/3 cups Einkorn all purpose flour
• 1 1/2 cups Einkorn Whole Grain Flour
• 1 teaspoon salt
• Sourdough Levain or feeding your starter: In a large glass bowl combine the sourdough starter, water, and Einkorn Flour. Mix well. Allow this batter to ferment for 6 hours at room temperature.
• Mixing the bread dough: Add water, flours, and salt to the bowl of starter. With a Danish Dough Whisk mix it until it is well combined. Einkorn is lower in gluten and more fragile. Allow the dough to rest 1 hour. Do 3 sets of stretch and folds 20 minutes apart. cover the dough and allow it to ferment for 3 hours. It will be a total of 5 hours from the times you mixed the dough.
• Shaping your loaf: Dust a brotform heavily with brown rice flour. Shape your loaf by tucking the sides under and rounding the top. Place your dough with the rounded side down in the brotform. Dust the bottom (what is facing up in the brotform) of the loaf with more rice flour. Wrap the brotform in plastic wrap and place in the fridge 6-12 hours.
• Slashing/Baking: Place covered baker into the oven. Preheat oven to 425 degrees F for 30 minutes. Remove bread loaf from the fridge. Remove the plastic wrap and flip the dough into parchment paper. Slash with a lame or sharp knife. Place loaf into baker using the parchment paper to carry it. Cover with the lid of the baker. Bake for 35 minutes. Uncover, reduce heat to 350 degrees. Bake for 12 minutes longer. 1 loaf.
• The most optimal would be to use all whole grain einkorn flour in the bread dough.

Step 1. In a large glass bowl I combined the sourdough starter, water, and Einkorn flour. I used a large enough bowl that I could mix the bread dough in it later.

After mixing the starter it should look like the picture below. Allow this batter to ferment for 6 hours at room temperature.

Your starter should look like the picture below. It will be smooth, silky, and stretchy. You should be able to see air bubbles in it.

Mixing the bread dough: After you mix all the bread ingredients your dough should look like this. It will be sticky but you should be able to handle it with wet hands.

Shaping: Doing the stretch and folds will give you a smoother texture. Below you will see the shaped loaf in the brotform. It is ready to be wrapped in plastic and placed in the fridge.

I have just removed the brotform out of the fridge where it has been for 12 hours. As you can see I have thoroughly wrapped the form with plastic wrap so that the dough doesn’t dry out.

You can see how the bottom of the loaf (which is the top when in a brotform) is lightly dusted with brown rice flour. Here the loaf has risen while it is in the refrigerator.

Slashing: Here the loaf has been placed into the oven. The circular lines you see are from the brotform. The loaf has been slashed to direct the oven spring. I cut the parchment paper so that it doesn’t fold and make indentations into the loaf while it is baking.

This sight I never get tired of….pop open the lid of you baker and just look at this gorgeous loaf of bread………

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon 

I love my Proofing Banneton Set like this…The baskets and Lame work very well.

I love my Danish Dough Whisk for quickly mixing bread. These stainless steel one will last a lifetime.

I love my Cast Iron Lodge Baker for sourdough baking.

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

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Einkorn Sourdough Bread, THM E, DF, SF

Course Side Dish

Cuisine American

Prep Time 10 hours 25 minutes

Cook Time 46 minutes

Servings 1 loaf

Author Glenda Groff

Ingredients

• Feeding my starter with Einkorn Flour
• 1/4 cup sourdough starter
• 2/3 cup water
• 1 cup Einkorn all purpose flour
• Bread Dough:
• all of the above starter
• 3/4 cup water
• 1 1/3 cups Einkorn all purpose flour
• 1 1/2 cups Einkorn Whole Grain Flour
• 1 teaspoon salt

Instructions

1. Sourdough Levain or feeding your starter: In a large glass bowl combine the sourdough starter, water, and Einkorn Flour. Mix well. Allow this batter to ferment for 6 hours at room temperature.
2. Mixing the bread dough: Add water, flours, and salt to the bowl of starter. With a Danish Dough Whisk mix it until it is well combined. Einkorn is lower in gluten and more fragile. Allow the dough to rest 1 hour. Do 3 sets of stretch and folds 20 minutes apart. cover the dough and allow it to ferment for 3 hours. It will be a total of 5 hours from the times you mixed the dough.
3. Shaping your loaf: Dust a brotform heavily with brown rice flour. Shape your loaf by tucking the sides under and rounding the top. Place your dough with the rounded side down in the brotform. Dust the bottom (what is facing up in the brotform) of the loaf with more rice flour. Wrap the brotform in plastic wrap and place in the fridge 6-12 hours.
4. Slashing/Baking: Place covered baker into the oven. Preheat oven to 425 degrees F for 30 minutes. Remove bread loaf from the fridge. Remove the plastic wrap and flip the dough into parchment paper. Slash with a lame or sharp knife. Place loaf into baker using the parchment paper to carry it. Cover with the lid of the baker. Bake for 35 minutes. Uncover, reduce heat to 350 degrees. Bake for 12 minutes longer. 1 loaf.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.