30% Einkorn Sourdough Bread

A nutty, golden sourdough that's easier to digest thanks to one of the world’s oldest grains

Einkorn is one of the earliest cultivated wheats — an unhybridized ancient grain that has remained wonderfully close to its original form. It’s higher in protein and rich in nutrients like carotenoids and B vitamins, which give it that signature buttery yellow hue.

Many people find Einkorn easier to digest thanks to its simpler gluten structure. Beyond the health benefits, I love that baking with einkorn supports biodiversity and connects us to centuries of traditional farming and bread making.

For this loaf, I used 30% einkorn flour. That balance gives you the best of both worlds: the distinct nutty flavor and soft golden crumb of einkorn, paired with the strength and structure of modern bread flour. A higher percentage would make the dough more delicate and challenging to handle, but at 30%, it bakes beautifully — open, light, and flavorful.

I baked it using my Two Pan Method, but you can also use a Dutch oven or open bake.

Equipment Needed

• Mixer (use code Maria to get $20 off and free shipping) if mixing in bulk, or you can mix by hand

• Scale or cups and tablespoons set

• Large bowl

• Loaf Pans

• Parchment paper

• Food thermometer

• Silicon oven gloves (use code Maria15 to get 15% off)

Ingredients To Feed Your Sourdough Starter

• 7 grams (1 ½ teaspoons) sourdough starter at peak

  • You can buy some of mine here

• 42 grams (3 tbsp) filtered water, room temperature

• 42 grams (1/4 cup + 1 tsp) bread flour

Ingredients For The Dough

• 328 grams(1 1/3 cups + 2 tbsp) filtered water (69.5%)

• 90 grams (6 tbsp) active sourdough starter at peak (19.1%)

• 330 grams (2 ⅝ cups) bread flour (70%)

• 142 grams (1 ⅛ cups) all-purpose einkorn flour (30%)

• 9 grams (1 1/2 tsp) sea salt (1.9%)

Instructions

Mix starter, water, both flours and salt. Rest 30 min.
Do a round of stretch and folds. Rest 30 min.
Perform 3 rounds of coil folds every 30 minutes.
Finish bulk ferment.
Pre-shape, rest 30 min, final shape into loaf pan.
Counter proof or cold proof.
Preheat oven to 500°F, score, bake 30 min covered + 10–15 min uncovered until golden.
Cool 3–4 hrs before slicing.

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