Einkorn Bread with Just 3 Simple Ingredients

Posted February 18, 2015 by Julie Koyle
Try this simple rustic pioneer bread with just 3 ingredients!

Posted in :, Cuisines :

Servings

Ingredients

  • 18 cups Einkorn Whole Flour (Plus about 2 cups Natural Leaven Start)
  • 4 cups Water
  • 3 tablespoons Real Salt

Directions

IMG_1287[1]

1. Mix Sourdough Start, 9 cups of flour, and water in a bowl

2. Let rest for a couple hours or until it looks like this:

IMG_1278[1]

3. Add the salt and remaining flour until it sticks together (It may not pull completely from the side of the bowl, and it may be stickier than normal bread dough because there’s no oil). DO NOT over knead it.

4. Place dough in a bowl and punch down. Leave to rise in warm place (Several hours).

IMG_1281[1] IMG_1280[1]

5. Shape into five loaves. Cut three slits in each one. Place in greased  loaf pans and leave to rise for a couple more hours in warm place (For instance, an oven with the light on).

6. With the loaves still in the oven, turn it to 350º and bake for 38 minutes.

7. Remove and brush with butter or coconut oil.

For a little extra help, take a look at these additional tips.

bread

6 thoughts on “Einkorn Bread with Just 3 Simple Ingredients

  1. Marilyn

    I want make the Einkorn bread but I don’t know how much natural eleven start to use?
    There isn’t a certain amount listed in the directions, so I was wondering if you could help with it?
    Sincerely Marilyn

    Reply
    1. Admin

      Marilyn, prior to making the bread, we feed about a tablespoon of start with approximately 2 cups of Einkorn flour and 1 cup of water. Then we use all of it in the bread, leaving what’s sticking to the sides for the new start. It ends up being about 2 cups of start in the bread recipe.

      Reply
  2. JL

    Thank you! I’ve tried numerous Einkorn sourdough bread recipes, and this is by far the best! My loaf didn’t rise quite as high as yours – any suggestions on adjustments I can make (rise time, more/less liquid), oven temp, etc.)? I’m also wondering if my starter just need to mature longer… It’s only a couple of weeks old and has only been used to bake 3 loaves so far. Thanks again for the recip (and for any feedback)!

    Reply
    1. Admin

      Hello JL, We’re glad you like the recipe. It does come down to the condition of your start usually, and starts do improve as they mature. There are factors such as elevation and humidity that also come into play, but the start is the best indication. I would suggest continuing to nurture your start and playing around with consistency to find out what is best for where you are. We posted this recipe so people could have a bread with very few ingredients. However, our other sourdough einkorn bread recipe rises much more easily if you’re just starting out. I don’t know if you’ve tried it, but you can take a look here: http://www.einkorn.com/recipe/naturally-leavened-sourdough-einkorn-bread/. In both cases the dough should be a little sticky.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *