I love a loaf of homemade sourdough bread with einkorn flour. It is delicious, fresh, and the best comfort food. Sourdough bread goes well with any meal, makes delicious sandwiches, or can be enjoyed by itself. This sourdough bread recipe is simple and doesn’t require any special equipment.
We have been on a sourdough kick for quite some time. In fact, I have had a starter in my kitchen for almost a decade. I love that I can make a healthy loaf of sourdough bread without having to run to the store for yeast. That is especially great right now when yeast is limited at the grocery store.
Thick cut sourdough bread makes the best french toast, grilled cheese, and garlic cheese bread. Having a sourdough starter in the kitchen makes it easy to whip up bread, homemade pizza crust, and sourdough skillets.
This simple sourdough bread with einkorn flour doesn’t require any special equipment to make and rises beautifully! My whole family loves it, so I like to make a double batch at the beginning of the week.
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HOW TO MAKE SOURDOUGH BREAD
Homemade sourdough bread is easier to make than you think, but does require a little planning. Because we are using starter instead of yeast, it takes a little longer to rise, but if you plan ahead, it doesn’t really matter.
The longer it ferments, the more live bacteria and probiotics will be found in the bread. It will become sourer as it ferments too. The amount of time it takes to rise and ferment really will depend on the temperature in your house. This is the case when you are fermenting vegetables or making water kefir too. In the summer months, it takes way less time than in the winter months.
To make homemade sourdough bread, you will need a fed starter, oil, honey, salt, water, and flour.
Einkorn flour is one of the oldest varieties of wheat and is known as an ancient grain. It is rich in nutrients, high in protein, iron, and manganese. Einkorn has a sweet and slightly nutty taste. It is smooth and tastes similar to modern whole wheat flours.
Einkorn flour can be used to make any baked good you would use all-purpose flour for. However, the amount of flour you use may need to be adjusted and the consistency may differ.
I am using einkorn flour and an einkorn sourdough starter in this recipe, but you can use any type of flour you prefer.
EINKORN SOURDOUGH STARTER
Over the years of having a sourdough starter in my kitchen, I have learned that it is much more resilient than most people think. Sourdough starter multiples the more you feed it and I have given some starter to friends and family members who have wanted to get started with sourdough. Often times they call me thinking they killed the starter because of a foul smell, murky water on top, think it is too liquidly, or too dry. I can almost always walk them through how to make the starter healthy again. Usually, it just needs to be fed.
I switched flours several types over the years and it never affects my starter. I have used whole wheat, all-purpose, organic, non-organic, unbleached, bleached (in a pinch), einkorn, freshly milled, or store-bought. It can take a little bit to adjust to a new flour, but it always does.
Using einkorn is no different than any of the other flours. I feed it the same and use it the same. The amount of flour and water ratio may change depending on the density of the flour, but as you get used to sourdough, that part will get easy. You will know the consistency you are looking for and won’t even need to measure after a while.
SOURDOUGH BREAD HEALTH BENEFITS
Sourdough bread is much healthier than regular bread because it is fermented. The fermentation process breaks it down, making it easier to digest as well as being full of probiotics. Some people with gluten intolerances notice they can handle sourdough bread much better than regular gluten bread.
It is also lower in phytate levels, which makes it much more nutrition dense. I strive to soak all of my grains before eating to lower the phytate level and when the bread ferments, it is doing the same thing as soaking. This is what makes the bread easier to digest.
Sourdough is a great source of many B vitamins, which can help regulate your metabolism. When made homemade, it doesn’t have sugar or anything processed in it, making it much healthier than storebought bread.
HOMEMADE SOURDOUGH BREAD
What will you need to make sourdough bread? All you really need are your hands and bread pans.
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Bread Pans– I have a set of 4 stainless steel bread pans and I love them!
Mixing bowl- This will be used to make the dough and let the dough rise in.
1 cup fed sourdough starter (Fed within the last 8-12 hours is fine.)
1/2 cup oil (Any oil will do, I use avocado or coconut oil.)
1/2 cup honey
2 teaspoon salt
1 1/2 cup room temperate water
9-10 cups einkorn flour (This part will need to be adjusted if you are making bread with a different flour.)
Add the sourdough starter, oil, honey, salt, and water to a large mixing bowl.
Add in the flour. I add the first 6 cups and then start to knead it in the bowl. The last several cups I add in slowly so I can knead it in as I go and to make sure I don’t add too much. You don’t want the dough to be sticky and you should be able to work with the dough without it sticking to your hands. Continue to knead it in the bowl for about 10 minutes or until everything is mixed togther and dough is easy to work with.
Grease the mixing bowl with oil and place the dough back into the bowl.
Cover with a tea towel and let it rise for 12-24 hours.
After the first rise, separate the dough into two equal parts and form into a bread loaf shape.
Place them into two prepared bread pans.
Cover with tea towel and allow it to rise another 12 hours.
Bake in a 350-degree oven for 35 minutes or until cooked through and golden brown.
- 1 cup fed sourdough starter (Fed within the last 8-12 hours is fine.)
- 1/2 cup oil (Any oil will do, I use avocado or coconut oil.)
- 1/2 cup honey
- 2 teaspoon salt
- 1 1/2 cup room temperate water
- 9-10 cups einkorn flour (This part will need to be adjusted if you are making bread with a different flour.)
- Add the sourdough starter, oil, honey, salt, and water to a large mixing bowl.
- Add in the flour. I add the first 6 cups and then start to knead it in the bowl. The last several cups I add in slowly so I can knead it in as I go and to make sure I don't add too much. You should be able to work with the dough without it sticking to your hands. Knead dough until everything is mixed together.
- Grease the mixing bowl with oil and place the dough back into the bowl.
- Cover with a tea towel and let it rise for 12-24 hours.
- After the first rise, separate the dough into two equal parts and form into a bread loaf shape.
- Place them into two prepared bread pans.
- Cover with tea towel and allow it to rise another 12 hours.
- Bake in a 350-degree oven for 35 minutes or until cooked through and golden brown.