This 100% einkorn sourdough bread recipe unlocks the secrets of ancient grains for a crust that’s both rustic and refined. Unlike modern wheat, einkorn’s lower gluten means longer fermentation—yielding a lighter crumb and nutty depth. I’ve perfected this method over years, balancing hydration and fermentation for foolproof results every time.
The process begins with a robust starter (I’ll guide you through building one if needed), then moves to a hydrated dough that develops flavor during overnight cold proofing. High heat in the oven creates that signature artisan crust while keeping the interior tender. This isn’t just bread—it’s a textural and flavor experience that transforms ordinary meals.
What sets this recipe apart is its precision: exact hydration levels, fermentation times, and baking techniques tailored for einkorn’s unique properties. No guesswork—just a reliable method that delivers a loaf with crisp edges, an open crumb, and that ancient grain nuttiness. The proof is in the slice (and the second slice).
Perfect for beginners willing to invest time or experienced bakers seeking a new challenge, this recipe scales easily and freezes beautifully. Let’s bake bread that tastes like history—and keeps you coming back for more.
Ingredients for 100 einkorn sourdough bread
Stone-ground einkorn flour and a lively starter create bread with rustic texture and ancient grain nuttiness.
| Ingredient | Amount | Notes |
|---|---|---|
| Einkorn Flour 🌾 | 5 cups | Stone-ground for optimal texture |
| Active Sourdough Starter 🍞 | 2 cups | 100% hydration, bubbly and active |
| Filtered Water 💧 | 3 ½ cups | Room temperature, 75°F |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Honey 🍯 | 1 tbsp | Raw, unprocessed for flavor |
| Olive Oil 🫒 | 1 ½ tbsp | Extra-virgin for richness |
| Instant Yeast 🍞 | ¼ tsp | Optional, for backup fermentation |
| Cornmeal 🌽 | ½ cup | For dusting and scoring |
Einkorn flour is the foundation—Bob’s Red Mill or King Arthur are reliable brands for stone-ground quality. The starter must be 100% hydration and actively bubbly; discard any older than 7 days. Honey enhances fermentation but can be swapped for maple syrup. For the olive oil, California extra-virgin adds subtle fruitiness that complements the einkorn’s earthiness. Instant yeast is optional but ensures consistent rise if your starter is sluggish.
No einkorn flour? Spelt flour at a 1:1 ratio mimics the texture, though flavor will differ slightly. Diamond Crystal salt dissolves more easily than Morton’s—critical for dough development. Room-temperature water is essential; cold water slows fermentation. The honey can be omitted entirely for a purist approach, though it aids the starter’s activity. For scoring, a razor blade creates clean cuts; a lame works too but requires practice. Pre-slice the loaf before baking for even browning.
Store baked loaves in a paper bag at room temperature for up to 5 days to maintain crispness. Freeze unsliced loaves for 3 months by wrapping tightly in plastic. The starter can be kept indefinitely in the fridge—feed weekly with equal parts flour and water. For maximum flavor, bake immediately after shaping; overnight cold proofing develops depth but risks overproofing if left too long.
Why You’ll Love This Recipe
- Four-Ingredient Magic: I swear by this—just einkorn flour, starter, water, and salt. That’s it. No fussing with multiple flours or fancy mix-ins; the bread’s flavor comes from letting the sourdough and honey do all the heavy lifting.
- Nutty, Sweet Crust: The honey caramelizes into a golden crust with a subtle crunch, while the einkorn’s natural sweetness shines through. It’s the kind of bread that makes you pause mid-slice—wait, is this actually homemade?
- Weeknight Workhorse: I bake a loaf every Sunday and use it all week: toast for breakfasts, sandwiches for lunches, even croutons for salads. The einkorn keeps well frozen too, so I always have backup when life gets chaotic.
- Budget-Friendly Staple: Einkorn flour is pricier upfront, but one batch stretches into days of meals. The sourdough starter multiplies itself, and honey adds just enough richness without breaking the bank. My wallet and my taste buds win.
Step-by-step instructions for 100% einkorn sourdough bread
Here’s the precise method to transform ancient einkorn into a crusty, open-crust loaf with perfect crumb.
Autolyse the Dough for Optimal Gluten Development
In a large mixing bowl, combine the 5 cups einkorn flour with the 3.5 cups filtered water at 75°F. Use your hands or a dough whisk to break up any flour clumps until you achieve a shaggy, sticky mass. The einkorn’s lower protein content means we need this extended hydration time to develop proper gluten structure.
Let the mixture rest uncovered for 30 minutes at room temperature. You’ll notice the dough gradually transform from stiff and clumpy to smoother and more cohesive. This autolyse stage creates a more extensible dough that traps gas better during fermentation, which is crucial for einkorn’s tendency to produce dense bread when rushed.
Incorporate Leaveners and Ferment
After the autolyse, add the 2 cups active sourdough starter, 1.5 tsp kosher salt, 1 tbsp honey, 1.5 tbsp olive oil, and 0.25 tsp instant yeast to the dough. Mix thoroughly with a dough scraper or your hands until all ingredients are fully incorporated and the dough becomes uniformly sticky.
Turn the dough out onto a lightly cornmeal-dusted surface and perform 3 sets of stretch-and-folds at 30-minute intervals. For each set, wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the dough a quarter turn between each fold to ensure even gluten development. After the final set, shape the dough into a loose round and place it back in the mixing bowl.
Bulk Fermentation with Controlled Conditions
Cover the bowl with a damp kitchen towel and let the dough ferment at 75°F for 4-6 hours, until it has increased in volume by 50-75%. The einkorn dough will be less elastic than wheat dough, so don’t be alarmed if it doesn’t rise dramatically or develop tight gluten. Instead, look for a 20-30% increase with some bubbles visible on the surface.
During fermentation, perform 1 additional set of stretch-and-folds after 2 hours to strengthen the gluten further. The dough should feel slightly springy when poked gently with a finger, though einkorn will never be as bouncy as wheat dough. If the surface develops a dry skin, lightly mist it with water to maintain proper hydration.
Shape and Final Proof
Turn the dough onto a lightly cornmeal-dusted surface and gently shape it into a boule (round loaf) by pulling the edges toward the center while rotating the dough. Place the shaped loaf seam-side up in a banneton or bowl lined with a floured towel. Cover and refrigerate for 8-12 hours for a slow, cold proof. This extended cold proof enhances flavor development and improves oven spring.
Alternatively, for a quicker rise, proof at 75°F for 2-3 hours until the dough has visibly expanded and springs back slowly when poked. The cold proof method yields superior flavor but requires advance planning.
Bake for Maximum Crust Development
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. Remove the Dutch oven and transfer the dough (still in its proofing container) into the hot pot. Immediately sprinkle 0.5 cup cornmeal over the dough’s surface.
Bake covered for 30 minutes, then remove the lid and bake 15-20 minutes more until the crust is deep golden brown and the internal temperature reaches 205°F. The einkorn will produce a characteristic open crumb with a slightly denser texture than wheat bread, but with superior flavor and digestibility.
Cool and Enjoy
Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 2 hours. Resist the temptation to slice immediately—the internal structure needs time to set properly. The crust should be crisp and shatterable, while the crumb will reveal an open, irregular texture with pockets of air.
Slice with a serrated knife and serve with olive oil and flaky sea salt for an authentic presentation. This einkorn sourdough’s nutty, slightly sweet flavor and improved digestibility make it a superior choice for those seeking ancient grain benefits without sacrificing texture.
Pro Tips For Making 100 Einkorn Sourdough Bread
- STRETCH THE AUTOLYSIS: Einkorn’s protein structure is stubborn—don’t skip the 20-30 minute autolysis (mixing flour and water before adding starter/salt). I used to rush this, and my dough always felt dense; letting the flour hydrate fully makes mixing later a breeze and improves oven spring.
- WEIGH YOUR HONEY: That tiny honey addition isn’t just for sweetness—it’s a dough tenderizer. Use a kitchen scale for 10g (about 2.5 tsp) to avoid overdoing it; eyeballing it can throw off hydration and fermentation timing.
- SALT THE STARTER: Add the kosher salt directly to the sourdough starter during the final feed (not just the dough). It kickstarts fermentation faster and prevents uneven salt distribution—my first attempts had bland pockets where the salt missed.
- STEAM THE FIRST 10: Preheat your Dutch oven with a metal tray of boiling water inside for 10 minutes before baking. The burst of steam locks in the einkorn’s delicate crumb structure, giving you that open, airy texture instead of a dense loaf. (Yes, even if you’re impatient like me.)
Flavor customization for this dish
Sweet Variations
Add 1 tbsp maple syrup or 1 tbsp molasses to the dough for a subtle sweetness that complements einkorn’s natural nuttiness. For a dessert-style loaf, replace ½ cup einkorn flour with ½ cup whole wheat flour and add ¼ cup raisins or chopped dried figs. The honey already in the recipe will enhance these sweet additions beautifully. 🍯
Herb-Infused Crust
Mix 1 tbsp finely chopped fresh rosemary or thyme directly into the dough during the autolyse stage for an aromatic twist. For a stronger flavor, steep 2 tbsp dried herbs in ¼ cup warm water for 10 minutes, then use this infused water in place of some of the filtered water. The herbs pair especially well with the einkorn’s earthy notes.
Seeded Enhancements
Sprinkle 2 tbsp toasted sunflower seeds or pumpkin seeds over the dough before baking for added crunch and nutrition. For a more rustic look, press 1 tbsp sesame seeds into the surface after scoring. These seeds not only add texture but also enhance the bread’s visual appeal with their contrasting colors and patterns.
Savory Additions
Incorporate ½ cup finely chopped walnuts or pecans into the dough for a nutty crunch that mirrors einkorn’s natural flavor. For a Mediterranean twist, add 2 tbsp chopped kalamata olives and 1 tsp dried oregano during the final stretch-and-fold. These savory elements elevate the bread’s complexity without overpowering its delicate taste.
Whole-Grain Boost
Replace 1 cup einkorn flour with 1 cup whole-grain spelt flour for added fiber and depth. For a heartier texture, add ½ cup rolled oats to the dough during mixing. These whole-grain variations increase nutritional value while maintaining the bread’s signature open crumb and crisp crust.
Spiced Flavors
Add ½ tsp ground cinnamon or ¼ tsp cardamom to the dough for a warm, slightly sweet aroma. For a smoky touch, sprinkle ½ tsp smoked paprika over the dough before baking. These spices harmonize with einkorn’s nutty profile, creating a bread that’s perfect for both savory and sweet applications. ✨
Nutrition facts
Frequently asked questions
Why does einkorn sourdough need longer fermentation than regular wheat bread?
Einkorn’s lower gluten content means it develops structure more slowly during fermentation. The 4-6 hour bulk fermentation allows time for proper gluten formation and flavor development, which would be rushed in standard wheat dough. Think of it as giving the ancient grain time to “wake up” and build its unique texture.
Can I use this recipe without a Dutch oven?
Yes, but you’ll need to compensate for heat loss. Use a baking stone or steel preheated to 500°F for 1 hour, then bake the dough on it with a metal bowl inverted over it for steam. The crust won’t be as crisp, but you’ll still get good oven spring. For best results, try a pizza steel with a cast-iron lid instead.
What’s the best way to store einkorn sourdough?
For short-term storage (5 days), keep it in a paper bag at room temperature to maintain crispness. For longer storage (3 months), freeze the unsliced loaf wrapped tightly in plastic. The cold slows staling and preserves the delicate crumb structure. Never refrigerate—it accelerates drying.
My dough didn’t rise much—what went wrong?
Einkorn’s lower gluten often results in modest rise, but check these first: Your starter should be bubbly and active (100% hydration, fed every 12 hours). Room temperature should be 75°F—colder temps slow fermentation. If using instant yeast, ensure it’s fresh (1 year shelf life). For next time, extend bulk fermentation to 8 hours or try adding 0.25 tsp ascorbic acid to strengthen gluten.
How can I make this bread more digestible?
Einkorn is naturally easier to digest than modern wheat, but you can enhance this further by: Soaking the flour in water for 1 hour before mixing (phytic acid reduction), using sprouted einkorn flour if available, or adding 1 tsp apple cider vinegar to the dough. The longer cold proof (12 hours) also improves digestibility by breaking down gluten proteins.
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