Rustic Einkorn Sandwich Bread

Sourdough 17 Comments

There’s nothing easier than this rustic einkorn sandwich bread. It’s fast, simple, and healthy for you thanks to long fermentation. The perfect, everyday loaf!

rustic einkorn sandwich bread

I get great satisfaction not having to run to the store to stock up on foods that are less than nutritious and healthy for my family. This rustic einkorn sandwich bread is way better than any store-bought counterpart. I know that’s a tall order, but t.r.u.s.t. me, it is!

I made my sourdough starter over 8 years ago now, and I have made some loaves in my time, let me tell ya. It has taken some time to get the hang of working with a variety of flours, mastering the art, the crumb, the flavors. All the things, right?

from scratch sourdough starter wild ferment active bubbly foodie healthy whole foods

I’m so excited to share this with you and help you to knock this off your list of self-sufficient things to learn. Especially after this year we’ve endured. Sigh.

WHY I LOVE SOURDOUGH

With a little flour and water, I can have my own yeast to use for making bread, while keeping my family’s gut health thriving and full of immune-fighting, beneficial bacteria.

Did you know that just a few generations ago sourdough starters were a common kitchen commodity, passed down from generation to generation? Sadly, in our modern age we have just about lost that knowledge, craft, and art.

Health Benefits

Have you ever heard of phytic acid? It’s the naturally occurring preservative found on grains, nuts, and seeds. In other words, an antinutrient. In order for your body to digest it, the body draws from its own mineral resources to break down the phytic acid to properly digest the food. The cause and effect is the loss of mineral and nutrition absorption. Also, wasted money. Also, not healthy.

Enter sourdough! By soaking or souring these otherwise shelf-stable grains, the phytic acid is mostly, if not all, removed, allowing for the absorption of nutrients the way the body was intended. Source Traditional cultures somehow knew this, and thus this method was a normal way of life. However, today’s society hasn’t a clue about this process. And we wonder why this generation has developed so many allergies/diseases, gut-health issues, and intolerances. Things that make you go “hmmm”. (So sorry if that just instigated the never-ending musical phrase in your head)

Video Tutorial Rustic Einkorn Sourdough Bread

Items needed to make Rustic Einkorn Sourdough Bread

  • Einkorn wheat berries
  • Grain mill—I love my MockMill for many reasons. Stone ground means less nutrient loss since the flour comes out cool vs. an impact mill; versatile in variety of grains, seeds, spices it can mill; grinds super-fine to cracked-grain sizes; fairly quiet compared to a high-speed blender or impact mill; just to name a few.
  • Sourdough starter—check out my post HERE if you need to make one!
whole grain einkorn sourdough bread easy everyday sandwich loaf

Ingredients

  • 5 1/3 cup einkorn flour
  • 1 3/4 cup water
  • 1/2 cup active sourdough starter
  • 2 tsp salt

Directions

  1. Start with fresh ground einkorn berries. 1 cup of einkorn berries will grind into roughly 1.3-1.5 cups.
  2. Add sourdough starter, water, and salt.
  3. Mix with einkorn tool or danish whisk until all flour is incorporated. It will look like you have a shaggy mess on your hands. Perfect!
  4. Cover bowl with a very damp towel or, as I prefer, an inverted bowl over top. Proof 8-12 hours.
  5. Preheat oven to 450º F. You can create a steam bath by placing a pan of water on the bottom rack of oven (optional).
  6. Scrape dough out into buttered or greased loaf pan. Smooth the top of the loaf with wet fingers. Let rise again (second proof) until dough is just below the top of the rim of the loaf pan. This can take from 1-3 hours, depending on how warm your kitchen is.
  7. Bake for 30-40 min. This depends on your oven. Check at 30 min. Is your loaf nice and brown? Does it sound hollow when tapped on the top? If your answers are yes, it’s done!
  8. Allow to cool 10 min before releasing the loaf from the pan to cool completely on a wire wrack.
  9. Store your loaf of bread on the counter in a paper bag, linen bag, or the like for up to a week. If you have little pieces unused, like the heels, or the loaf dries out before it’s eaten, cube into 1-inch pieces and store in a sealed bag in the freezer. These pieces are perfect for french toast casseroles, bread crumbs, and even homemade stuffing/dressing!
no knead einkorn sourdough loaf easy long ferment healthy gut

More Sourdough Recipes

I have more sourdough recipes for you to try out, with lots more on the way in upcoming posts.

NO WAIT SOURDOUGH WRAPS

RUSTIC SOURDOUGH SKILLET CORNBREAD

SOURDOUGH SKILLET PANCAKE

SOURDOUGH EINKORN CHOCOLATE BREAD

RUSTIC APPLE PIE GRANOLA

Save It For Later

Rustic Sourdough Einkorn. Our Amyable Farmhouse. Sliced loaf of bread. A no-knead everyday sandwich loaf.

A loaf of bread wrapped in a farmhouse tea towel. Rustic Sourdough Einkorn Bread. Everyday sandwich loaf. Slices of bread. Our Amyable Farmhouse.

Picture of slices of bread and one with pads of butter. No-knead Sourdough Einkorn Bread. Up close picture of sliced bread. Our everyday sandwich loaf. Our Amyable Farmhouse.

Picture of slices of bread and one with pads of butter. No-knead Sourdough Einkorn Bread. Up close picture of sliced bread. Our everyday sandwich loaf. Our Amyable Farmhouse.

 

rustic einkorn sandwich bread
Print Recipe
4 from 3 votes

RUSTIC EINKORN SOURDOUGH BREAD

There’s nothing easier than this Rustic Einkorn Sandwich Bread. It’s fast, simple, and healthy for you thanks to long fermentation. The perfect, everyday loaf!
Cook Time10 minutes
Keyword: ancient grains, bread, einkorn, long ferment, sourdough, traditional foods, whole grains
Servings: 1 loaf
Author: Amy | Our Amyable Farmhouse

Equipment

  • Grain mill—I love my MockMill for many reasons. Stone ground means less nutrient loss since the flour comes out cool vs. an impact mill; versatile in variety of grains, seeds, spices it can mill; grinds super fine to cracked grain sizes; fairly quiet compared to a high-speed blender or impact mill; just to name a few.
  • Sourdough starter—check out my post HERE if you need to make one!
  • Large glass mixing bowl
  • Dough whisk—I use this handy einkorn tool and love it! This one will also work.

Ingredients

  • 5 1/3 cup einkorn flour
  • 1 3/4 cup water
  • 1/2 cup active sourdough starter
  • 2 tsp salt

Instructions

  • Start with fresh ground einkorn berries. 1 cup of einkorn berries will grind into roughly 1.5 cups.
  • Add sourdough starter, water, and salt.
  • Mix with einkorn tool or danish whisk until all flour is incorporated. It will look like you have a shaggy mess on your hands. Perfect!
  • Cover bowl with a very damp towel or, as I prefer, an inverted bowl over top. Proof 8-12 hours.
  • Preheat oven to 450º F. You can create a steam bath by placing a pan of water on the bottom rack of oven (optional).
  • Scrape dough out into buttered or greased loaf pan. Smooth the top of the loaf with wet fingers. Let rise (second proof) until dough is just below the top of the rim of the loaf pan. Bake for 30-40 min. This depends on your oven. Check at 30 min. Is your loaf nice and brown? Does it sound hollow when tapped on the top? If your answers are yes, it’s done.
  • Allow to cool 10 min before releasing the loaf from the pan to cool on a wire wrack completely.

Notes

Store on the counter in a paper bag, linen bag, or the like for up to a week. If you have little pieces unused, like the heels, or the loaf dries out before it’s eaten, cube into 1 inch pieces and store in a sealed bag in the freezer. These pieces are perfect for french toast casseroles, bread crumbs, and even homemade stuffing/dressing!

Do you like to make bread?

I think one of the best things I have learned is to make all of my family’s bread from scratch. It’s so wholesome, healthy, and economical. I can’t imagine how much money we’ve saved over the 18+ years of our little Van Loo Nation.

How about you? Do you make your own bread? Have you ever worked with einkorn? It can seem intimidating at first because it behaves SO differently from the modernized wheat we’ve all learned to bake with, but I hope this post helps you overcome that hurdle and be confident that you too can bake up an amazing loaf of goodness! I’d love to hear how it goes for you.