einkorn sourdough bread recipe

Einkorn sourdough bread recipe | Amazing ancient grain bread

4.25 from 8 votes (6 ratings without comment)

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  1. Patrick T Reply

    Hi Sune – Definitely going to give this a try! Looks delicious. Quick random question for you. For uniformly slicing your bread, I assume you use some sort of guide? Do you have a recommendation? Thanks and keep up the great work!

    • I use a deli meat slicer 🙂 It’s easy and super fast 😀

      • Patrick T Reply

        Cheater! 🤣

    • Patrick T Reply

      Just baked a loaf of this – looks wonderful! Will post a pic to Instagram and tag you. Thanks for another great recipe, Sune!

  2. Doug T Reply

    I use a deli meat slicer too! I got tired of uneven slices.

  3. Warren G Byler Reply

    When you put dough in refrigerator are you covering with tea cloth or plastic wrap?

  4. Ashley Reply

    Did you use your normal starter or did you transition it to 30% einkorn first? Thank you!

  5. Graham Reply

    1 star
    Not much this isn’t einkorn bread this is a normal bread recipe with less than a third einkorn. Completely negating the benefits of the einkorn

    • This is more of a recipe for the delicious taste of einkorn.

      If you want a healthy einkorn bread, I’d recommend this recipe.

  6. Britt Reply

    5 stars
    I’m looking forward to trying this before your 100% Einkorn recipe, as a variation on my usual sourdough. Can this be done as a single loaf? And if so, how long would the proofing and baking times be? Thanks in advance!

    • Let it rise to 25-50%, and you are good. Don’t use time as a measure for proofing bread.

      Baking time should be the same, but check the internal temperature at the end of the bake. It should be 99C/210F.