Go Back

Einkorn Sourdough Bread

found online
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish

Equipment

  • Bowl
  • Towel
  • Loaf Pan

Ingredients
  

  • 1 Cup Sourdough Starter thick like Pancake Batter
  • 1 Cup Warm Water around 100 Degrees Fahrenheit
  • 1 1/2 teaspoons Sea Salt
  • 1 Tablespoon Honey
  • 4-4 1/2 Cups All Purpose Einkorn Flour

Instructions
 

  • Feed the Sourdough Starter 4-8 hours before making this Bread.
  • Combine all ingredients in a Large Bowl until it begins to form a ball. The Dough should be barely sticky and one large mound able to hold it's shape.
  • Cover the Bowl and let sit 15 minutes so the grain absorbs all the moisture in the Dough.
  • Scrape out the Dough onto a lightly floured surface and fold the Dough 8-10 times. Pull Dough back into a ball and place into a banneton or the Bowl. Cover with a damp Cloth . Let it rise for 6-8 hours.
  • After 6-8 hours preheat the Dutch Oven to 475 Degrees Fahrenheit. Lower the middle Oven Rack if needed to fit the Dutch Oven into the Oven. After 30 minutes remove the Dutch Oven and line with Parchment Paper.
  • Drop the risen Bread Dough into the Parchment lined Dutch Oven then rub lightly on top with more Flour. Score the Dough. Cover with the Dutch Oven Lid and bake for 20 minutes. Remove Lid and bake 15 more minutes.
  • Let the Bread cool on a Cooling Rack for 30-60 minutes before cutting. Enjoy!