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100% Whole Grain Einkorn Sourdough Bread Recipe

100% Whole Grain Einkorn Sourdough Bread Recipe

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100% einkorn wheat sourdough bread is one of the most digestible breads you can make. 

  • Total Time: 14 hrs 40 mins
  • Yield: 1 small/medium loaf 1x

Ingredients

Scale
  • 400 g whole grain einkorn wheat flour
  • 265 g water + 10 g water
  • 100 g active rye sourdough starter (100% hydration)
  • 8 g fine sea salt

Instructions

  1. In the evening, first mix 265 g of water, 100 g of active rye sourdough starter (I fed mine in the morning), and 400 g of whole grain einkorn wheat flour. Mix until all ingredients come together. Leave to rest (autolyse) for 30-60 minutes. The dough will be quite sticky. It helps to have wet or greased hands to handle the dough easier.
  2. After the rest you will notice the dough has relaxed a little bit. Add 8 g of salt and 10 g of water. If the dough fills stiff, add more water. Knead the dough for couple of minutes. To prevent sticking, wet your hands from time to time and use knuckles.
  3. Leave the dough in the bowl for another 2.5 hours at the room temperature (if it’s too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out. In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour and white wheat flour.
  4. After 2.5 hours, the dough should look slightly risen and alive. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle and transfer the dough to a rising basket. Work fast, as the dough will stick to your hands. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge. Let the dough ferment until noticeably risen in volume and when the indent you make with your finger springs back slowly and not all the way up.
  5. This is how the dough looked in the morning. It has been fermenting for 11 hours. If you want the dough to rise slower, add less starter to the dough and if you want it to ferment faster, add more starter or leave the dough at the room temperature for half an hour after shaping it.
  6. When the dough is ready (or just before you think is ready), put the Dutch oven (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes. In the meantime, keep the bread in the fridge to prevent overfermenting.
  7. When Dutch oven is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a Dutch oven.
  8. Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with lid off at 230°C/445°F and until bread gets nice golden color.

Notes

  • This bread was mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 11 hours. It was baked in the morning of the following day.
  • Author: Natasha Krajnc
  • Prep Time: 14 hrs
  • Cook Time: 40 mins
  • Category: bread
  • Cuisine: American, European