Maybe you’ve never heard about the ancestral grain called Einkorn? Don’t worry as I’m so excited to walk you through this 100% Einkorn Sourdough Bread recipe. Einkorn is a unique an healthy type of wheat and this recipe will absolutely level up your game!
What I love about this Whole Grain Einkorn Sourdough Bread!
This 100% whole grain Einkorn Sourdough Bread recipe is perfect if you’re ready to explore baking with ancient grains. It is so simple (you will be surprised), plus is hands-off and I’ve provided the step by step process to make sure you succeed at it.
You will never find 100% Einkorn sourdough bread in a bakery...
it is too expensive! Therefore, making it at home is your best option. My recipe below uses Einkorn Whole Grain flour and has a soft texture and it is super flavorful!
What is Einkorn flour?
Einkorn is a different variety of wheat (like apples, wheat also has different varieties!) and it has been found that it is the most primitive form of wheat on earth.
Is Einkorn flour different from regular flour?
It differs to the flours we commonly use (all purpose or bread flour) in the type of gluten it creates, as it is weaker and easier to digest. This is a great characteristic for people with gluten sensitivities, as they can enjoy making this recipe!
Nutrition
Einkorn is also nutrient-dense, and has a rich, nutty flavor. It behaves differently than regular wheat (we will see that throughout this recipe), but with a bit of care, it makes a beautiful, rustic loaf.
What type of Einkorn Flour did I use in this Einkorn Sourdough Bread recipe?
Jovial Foods
Jovial a high-quality brand that sells organic einkorn flour—the original, unhybridized wheat that dates back over 10,000 years. Their flour is stone-ground from einkorn grown on small organic farms in Italy, and it’s beloved for its rich, nutty flavor, higher nutritional value, and easier digestibility compared to modern wheat. They offer two main varieties:
- Whole Grain Einkorn Flour – made from the entire grain, full of fiber and nutrients.
- All-Purpose Einkorn Flour – lighter in texture, sifted to remove some of the bran, perfect for tender baked goods.
Source locally - local mill
Our local mill is called Castle Valley Mill, which is located in Doylestown, PA and they have a good variety and amazing quality of grains and flours (einkorn, emmer, spelt, etc). They have an online store and ship nationwide.
The quality of their grains and their fresh flours are like no other, Ive been using their grains and flours for the last 7 years and love it! so I highly recommend them. For this Einkorn Sourdough Bread – their flour is a success!
Can you substitute the sourdough starter for instant yeast?
You cannot directly substitute the sourdough starter with instant yeast in a bread recipe because they function very differently in terms of both leavening and flavor development. Here’s why:
1. Different Fermentation Agents
- Sourdough starter is a living culture of wild yeast and lactic acid bacteria. It ferments slowly and creates a rich, tangy flavor.
- Instant yeast is a single, concentrated strain of commercial yeast that works much faster but lacks the bacterial component that gives sourdough its complexity.
2. Flavor Impact
- The bacteria in sourdough starter produce lactic and acetic acids, which develop that distinct sour taste.
- Instant yeast ferments sugars quickly but doesn’t contribute much flavor.
3. Timing Differences
- Sourdough recipes involve long fermentation (often 12–24 hours), which allows for flavor and gluten development.
- Instant yeast rises quickly (1–2 hours), so you’d need to change the entire process—timing, hydration, and handling.
Shop my sourdough starter
My sourdough starter is from 2017 and it includes a video instructions, e-book and email support.
Einkorn Sourdough Bread Recipe
Levain Recipe
| Ingredient | Grams | Baker's Math |
|---|---|---|
| Whole grain Einkorn Flour | 50 | 100% |
| Water | 50 | 100% |
| Mother sourdough starter | 5 | 10% |
| Total | 105 | 210% |
Dough Recipe
| Ingredients for 1 loaf | Grams | Baker's Math |
|---|---|---|
| Einkorn Flour (Whole Grain) | 500 | 100% |
| Water | 390 | 78% |
| Levain | 75 | 15% |
| Salt | 10 | 2% |
| Total Dough | 975 | 195% |
Observations
Baking Schedule
| Time | Step | Summary |
|---|---|---|
| 8pm | Prepare Levain | 12 hours before you plan to mix |
| 8:00am | Weigh ingredients and only mix the whole grain Einkorn flour, water and levain. | Autolyse |
| 8:20am | Add the salt and mix. | |
| 8:20 - 12:00 pm | Do not perform folds, just let the dough sit to rise. | Bulk fermentation. The amount of time on this stage will depend on the temperature of the dough. |
| 12:00pm | Divide (if you made more than 1), transfer to loaf pan. | |
| 12:05pm | Asses if the dough needs to rise more. If it does, add 30 minutes and assess again. | |
| 12:05pm (or later depending on the above step). | Place in the refrigerator to cold proof for 6 to 12 hours. | |
| Anytime between 6 to 12 hours after shaped. | Bake | 425F for 30 minutes with the lid on. Then 20 minutes without. |
Method - Step by Step
Levain
Prepare the Einkorn levain for this recipe 12 hours before you plan to mix the dough.
Autolyse
In a large bowl, mix the sourdough starter and water. Stir in the flour until combined—no need to knead! Einkorn dough is sticky and delicate, so handle it gently. Cover and let it rest for 30 minutes.
Mix
Add the salt and thoroughly mix until you feel no grains of salt. Cover and read the next step.
Bulk Fermentation
No need for folds
Bulk fermentation is the first long resting period after mixing your dough—and it’s where all the quiet magic happens. During this stage, the wild yeast and bacteria in your sourdough starter begin to ferment the flour, producing gas, flavor, and structure. For this recipe, it’s wonderfully hands-off: no need for stretch and folds or fancy techniques. Just cover your dough, let it rest at room temperature, and allow time to build the strength and flavor naturally. It’s slow, simple, and kind of beautiful.
Divide and Shape
No shaping required
It gets even easier—no shaping required! This dough is too soft and sticky to shape traditionally (and that’s totally okay). Instead, you’ll simply scoop it into a loaf pan using a dough scraper or spatula. It’s rustic, effortless, and perfect for anyone new to baking with wetter doughs like einkorn.
Cold proof
Transfer the covered loaf pan to the refrigerator. You will allow it to sit in cold between 6 to 12 hours max. As the gluten structure is weak leaving it for longer than that could make it collapse.
Bake
Preheat the oven to 425°F and if the loaf pan fits in your Dutch Oven, use it and preheat it too. Otherwise use another loaf pan to put on top as a “lid”
Bake the dough for 30 minutes with the lid on – then bake for 20 minutes without the lid.
Store
After baked – let the bread rest for at least 2 hours to allow the crumb to set.
Troubleshooting this 100% Einkorn Sourdough Bread!
Please make sure to comment below any issues you encounter making this bread as that will help me develop this troubleshoot section.
100% Einkorn Sourdough Bread
Soft, moist and whole grain Einkorn loaf. The best part - bake it in a loaf pan!
Equipment
- Bowl
- Scraper
- Digital Scale
- Banneton Loaf pan
- Dutch Oven 5 qt at least
- Parchment Paper
Ingredients
Levain Recipe
- 50 grams Einkorn Flour
- 50 grams Water
- 5 grams Sourdough starter
Dough Recipe
- 500 grams Einkorn Flour I use freshly milled from Castle Valley Mill
- 390 grams Water room temperature
- 75 grams Levain ripe sourdough starter, doubled in size
- 10 grams Salt fine
Instructions
Prepare the levain
- 12 hours before you plan to mix the dough prepare the levain according to the ingredients provided above.
Prepare the bread dough
- In separate containers weigh: levain, whole grain einkorn flour, water, salt.*Notice the levain you prepared is a little bigger than what you will need for 1 loaf. Make sure to weight exactly what the recipe uses for the dough.*
- Autolyse: In a bowl, dissolve the levain and the water. Then add the einkorn whole grain flour. Thoroughly mix and cover for 30 min.
- After the above 30 minutes have passed add the salt and thoroughly mix again. Cover the bowl.
- Bulk fermentation: there is no need to perform folds to this dough. The gluten network whole grain Einkorn flour creates is extremely week so even if you try making a fold you will notice that the dough just breaks and sticks to your hands. Due do the above explanation, bulk fermentation will consist on letting the dough slowly rise. If you have a dough proofer set it at 85F and let the dough sit there for 2.5 hours until it looks risen. If you are not using a dough proofer, let it sit for 4.5 hours at room temperature (70F approx.).
- Shaping: Using a dough scraper transfer the dough inside your greased loaf pan. You will not be shaping this dough (you wouldn't be able to do that). Just transfer it inside and push it down making sure the dough is even.
- My loaf pan is 9 x 5 inches and I let it rise until 1/2 inch from the rim. If your dough is not there let it rest covered at room temperature until it gets there.
- Transfer the covered loaf pan to the refrigerator. You will allow it to sit in cold between 6 to 12 hours max. As the gluten structure is weak leaving it for longer than that could make it collapse.
- Preheat the oven to 425°F and if the loaf pan fits in your Dutch Oven, use it and preheat it too. Otherwise use another loaf pan to put on top as a "lid"
- Bake the dough for 30 minutes with the lid on - then bake for 20 minutes without the lid.
- If you have a thermometer make sure the dough is at 210°F and that you dont get dough on it once you take the temperature.
- If its not at 210F - add 5 or 10 min and check again
- After baked - let the bread rest for at least 2 hours to allow the crumb to set.
- Store: always store covered with plastic wrap or inside a Ziploc bag.
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!
Hi Javi I am impressed!
Afriend just told me about you & your plaace, which I pass regularly but didn’t & still don’t understand exactly what you are & how you function. I understand that you teach baking workshops? But do you sell your bread? Do you have a little Café in there where you can have a coffee or tea & sit & enjoy your bread?
I would love to do sourdough but I eat very very very little carbs, so I might buy one sourdough Einkorn bread but I’m not going to bake one every week or two or three weeks so can I buy one from you? Just read through your website & I still don’t know. Is someone locally selling your products? Like Small Batch Kitchen? Or??? I used to own a cafe in North Wales. The guys who had an Ironworks business in your building used to be customers of mine. I would lik to meet you!
Betsy
Hi Betsy! Im so sorry for taking long to answer – Thanks for your kind words! I would love to meet you too, feel free to email me to: contact@vituperio.com
This is the second time I’ve tried this recipe. I have followed the recipe exactly, and my dough is still not rising. It’s in a cold oven now with light on, and nothing.
Hi Janet – is your starter rising and acting healthy? what are you feeding it? Also, what Einkorn brand are you using?
Do you have a recipe for all-purpose Einkorn sourdough discard banana bread, using honey for sweetening?
Hi Ellen, if you are checking mine you can absolutely replace the Maple Syrup for Honey and the whole wheat for Einkorn Flour. Let me know how it goes!
I’ve made this Einkorn sourdough recipe twice now, and it has performed beautifully both times. There aren’t very many whole grain Einkorn recipes online, so I especially appreciate this one.
Thank you so much!
Hi Jenn, I’m so glad it has worked out for you!!
Hi, Javi. My starter finally started rising, and we have enjoyed this recipe several times. I would like to know if I can use all- purpose einkorn flour in this recipe. Thanks.
Can I use starter made and fed with all purpose unbleached wheat flour in this recipe?
Hi Gretchen, absolutely! let me know how it goes!
Javi
Unbelievable – I am already panning to double the recipe and start using it as a base! Thank you! I’ve been baking ‘reguar’ sourdough for 2 years now but this is the texture we all love! now on to adding some seeds and maybe some rye flour and see what happnes ha ha
Is it okay to add Commercial yeast into your recipe even though I am using an active starter?
Try not to, as you want to make the sourdough starter do its work! Which will be making the dough rise and making it healthy.
Excellent recipe which was easy to follow and produced my best loaf of sourdough yet! Thank you and I will definately be returning again and agai!
This recipe is completely differerent from every other einkorn sourdough recipe I have used (which is many). The difference is in the total lack of any stretching or folding and just letting it sit as is until time to bake. This is similar to the yeast recipes I started out with, which just involved letting the dough rise first in the bowl and then in the loaf pan with no kneading at all. So with yours here there’s no ‘gluten strengthening’ exercises at all. How does this affect the crumb and rise…?? Hmmm…. I will have to try this and report back on it!
Hi Mary, thanks for taking the time to comment! There is no gluten strengthening exercises because this whole grain einkorn flour is so weak that you dont get any gluten network improvement from doing so. The crumb as you see is tight. If you like something lighter, look for a recipe that uses all purpose einkorn flour, that one will get a more open crumb effect. If you try making it let me know hot if goes!