100% Whole Grain Einkorn Sourdough Bread

Einkorn sourdough is one of those breads I keep coming back to. Made with 100% whole grain einkorn, it delivers deep flavour, natural sweetness, and a richness that modern wheat simply doesn’t replicate. This ancient grain behaves differently in fermentation and handling, but once you understand what it wants, it bakes into a loaf that feels both rustic and refined — especially when you can source it locally and work with fresh, characterful flour.

Einkorn Sourdough Introduction and Inspiration

Why I’m Baking Einkorn Sourdough Right Now

I keep baking einkorn sourdough for one very simple reason: it tastes really good, and it is unbelievably easy to make. The method is about as simple as it gets. Mix the dough, transfer it straight into the pan, let it rise for about 50 minutes, then bake. No complicated shaping, no stress, no babysitting the dough all day.

I also wanted to add another 100% whole grain bread into my regular baking rotation. Something nourishing, filling, and practical. This loaf checks all those boxes. I usually bake two loaves at a time, and between breakfast toast and snacks, it comfortably lasts my girls and me the whole week. For everyday eating, that kind of reliability really matters.

Who This Einkorn Sourdough Is For

This is a great place to start if you are new to sourdough baking. The process is low-fuss, forgiving, and doesn’t rely on advanced techniques or strong gluten development. If you have an active starter, you can use it here, even if it is normally fed with wheat flour. Einkorn is very adaptable that way.

If you do not already have a sourdough starter, I have a step-by-step guide that walks you through how to make one from scratch.

This loaf also scales extremely well. If you are baking for a family, a micro bakery, or a small production setup, you can multiply this formula easily and bake multiple loaves without adding complexity. Simple mixes, predictable fermentation, and consistent results.

What Makes a Good Einkorn Loaf

First and foremost, it has to taste good. Einkorn delivers on flavour in a big way. The higher percentage of levain and long fermentation creates a gentle but noticeable acidity that balances the natural sweetness of the grain. The crumb is tender, moist, and deeply flavoured.

A slightly tighter crumb is completely normal with einkorn. This is not a loaf you bake for dramatic oven spring or wide open holes. The dough itself behaves more like a thick batter than a traditional wheat dough, and that is exactly how it should feel. Once you understand that, everything clicks.

This bread is about flavour, texture, and ease. And honestly, that is why I keep coming back to it.

What is Einkorn Flour?

Einkorn is one of the oldest cultivated wheats in the world, and it behaves very differently from modern bread flour. While it is still wheat, its protein structure is weaker and less elastic, which means it does not form the same strong gluten network most bakers are used to.

What it lacks in strength, it makes up for in flavour. Einkorn tends to be more aromatic and flavour-forward, often with a warm, slightly sweet wheat taste. The crumb also bakes up more golden in colour, especially when using 100% whole grain einkorn, which is a nice visual cue that you are working with something different.

If you have experience baking with 100% rye, some of this will feel familiar. Einkorn, like rye, rewards gentle handling and realistic expectations rather than aggressive mixing or long fermentation aimed at building strength.

Is Einkorn Healthier Than Modern Wheat?

Einkorn is often described as more nutrient-dense than modern wheat, with slightly higher levels of protein and certain minerals. That said, it is still wheat and still contains gluten.

While some people report that einkorn feels easier to digest, it is not suitable for anyone with celiac disease or a medically diagnosed gluten intolerance. As with any grain, individual tolerance and dietary needs vary, so it is worth consulting a qualified health professional if you have specific concerns.

Why Einkorn Sourdough Behaves Differently

Gluten Strength and Dough Feel

Einkorn does not behave like modern bread flour, and that becomes obvious as soon as you mix the dough. It has a much weaker gluten structure, which means it is less elastic and does not build strength in the same way. Instead of feeling stretchy and resilient, einkorn dough often feels soft, fragile, and loose.

Because of this, einkorn can quickly turn sticky or slack if it is overhydrated or overfermented. Trying to “fix” that by mixing harder or folding more usually makes things worse, not better.

Absorption and Hydration

One of the most common mistakes with einkorn sourdough is adding too much water. Einkorn needs less hydration than most people expect, but it can be deceptive at first. At the initial mix, the dough may feel stiff or dry, which leads many bakers to add more water. Then, 20 to 30 minutes later, the dough relaxes, the flour fully hydrates, and suddenly everything feels too loose.

This recipe uses a scalding method, which helps avoid that problem. By pouring hot water over a portion of the flour, the starches gelatinize before mixing the final dough. In simple terms, the flour absorbs and holds onto water more effectively, creating structure without relying on gluten development. The result is a dough that behaves more like a thick batter than a traditional wheat dough, but bakes into a soft, tender loaf.

For einkorn sourdough, this is a very forgiving and beginner-friendly approach.

Flour Specs

Recommended Flour for This Recipe

This recipe is written specifically for 100% whole grain einkorn flour. There are no blends here and no need to add bread flour for structure. The method, hydration, and fermentation are all designed around whole grain einkorn and how it behaves when treated gently and scalded properly.

If you are baking along, use whole grain einkorn and stick with it. This is where the flavour, fibre, and character of the loaf come from.

Choosing Your Einkorn

Whole grain einkorn includes the bran and germ, which contribute both flavour and nutrition. It also absorbs water differently than sifted einkorn, especially when using a scalding method. The result is a dough that feels batter-like but bakes into a tender, cohesive loaf.

Sifted einkorn, sometimes sold as “all-purpose einkorn,” behaves very differently. It absorbs less water, ferments faster, and will not produce the same structure in this formula. For that reason, I do not recommend using sifted einkorn for this recipe without adjustments.

Substitutions and Notes

This formula is not designed for flour blends or sifted einkorn. If you only have sifted einkorn, the hydration and fermentation would need to be reworked, and the dough will behave very differently.

That said, this same method works very well with 100% whole grain rye flour, using the same batter-style approach and pan-baked format. If you have experience with rye, you will find many familiar cues here. Just note that rye will ferment faster and benefit from close observation during proofing.

Ingredient Specs

Sourdough Starter

You can use your regular wheat-based sourdough starter for this recipe, and it will work well. Einkorn adapts easily, and a healthy, active starter is far more important than the flour it was originally fed with.

That said, I like to convert my starter to einkorn ahead of time to keep the bread as close to 100% einkorn as possible and to maintain flavour consistency.

The morning of the day before baking, I built a small einkorn starter using:

• 10 g mature starter
• 100 g whole grain einkorn flour
• 100 g water (room temperature)

Mix until fully combined and let it ferment at room temperature. By that evening, you will have roughly 200 g of active einkorn starter, ready to use for the levain build that will produce two loaves.

The starter should be bubbly, well-aerated, and smell clean and lightly acidic. This build is intentionally simple and does not require warm water or temperature control beyond a normal kitchen environment.

Water and Temperature

This recipe uses boiling water in the final dough, and that step is non-negotiable.

The boiling water is poured directly onto the einkorn flour in the final mix to pre-gelatinize the starches. This process allows the flour to absorb and hold onto water more effectively, creating structure without relying on gluten development. It is what gives this dough its batter-like consistency while still baking into a cohesive, tender loaf.

Without this scalding step, the dough would lack stability and be far more difficult to manage, especially with 100% whole grain einkorn.

The levain build uses room-temperature water, but the final dough relies on boiling water to do the heavy lifting. This contrast is intentional and important. Once mixed, the dough should feel warm but not excessively hot, setting the stage for steady fermentation and proper starch setting during the bake.

Einkorn Sourdough Specs

Spec	Value
Yield	2 × 800 g loaves
Total Dough Weight	1600g
Pre-Fermented Flour	42.8%
Levain % in Final Dough	56%
Total Hydration	100%

Total Formula

Ingredient	Weight (g)	% of Flour
Whole Grain Einkorn Flour	700g	100%
Water	700g	100%
Salt	12g	1.7%
Einkorn Levain	200g	28.6%
Total Dough Weight	1.612kg	—

Step-by-Step Instructions for Einkorn Sourdough

Levain Build (Overnight)

Ingredient	Weight (g)	% of Flour
Whole Grain Einkorn Flour	300 g	100%
Water (room temperature)	400 g	133%
Mature Einkorn Sourdough Starter	200 g	67%

Process (Levain Build)

• Mix all ingredients until fully combined.
• Cover and ferment at room temperature for 12–18 hours.
• The levain should be bubbly, aerated, and smell clean and mildly acidic.
• Use a bowl large enough to mix the final dough in the same container.

Final Dough

Ingredient	Weight (g)	% of Flour
Whole Grain Einkorn Flour	400 g	100%
Water (boiling – very important)	300 g	75%
Salt	12 g	3%
All of the Levain	—	—
Total Dough Weight	~1.6 kg	—

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Mixing the Dough

• Add the flour directly on top of the levain.
• Sprinkle the salt evenly over the flour.
• Bring the water to a full boil.
• Pour the boiling water directly over the flour and salt.
• Immediately mix vigorously with a spoon or spatula until:
  • All flour is fully hydrated
  • No dry spots remain
  • The dough resembles a thick batter, not a traditional dough
• Do not attempt to develop gluten — structure comes from starch gelatinization, not gluten.

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Panning & Bulk Fermentation

• Divide the batter evenly between two 7 × 4-inch loaf pans.
  • 8 × 4-inch pans also work.
  • Grease pans well if not non-stick.
• Using a wet dough scraper, smooth the tops.
• With the same wet scraper, press a line halfway down the centre of each loaf to create a natural split.
• Cover and ferment at room temperature for 35–45 minutes.
  • The dough should look slightly puffed and aerated.
  • Do not wait for a dramatic rise.

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Baking Instructions

Preheat the oven

• Preheat to 480°F / 250°C.
• Prepare a steam setup.

Bake with steam

• Bake at 480°F / 250°C with steam for 25 minutes.

Vent steam & continue baking

• Vent the steam.
• Reduce oven temperature to 440°F / 227°C.
• Continue baking for 25–30 minutes.

Doneness cues

• Deep golden-brown crust
• Internal temperature of 97°C / 206°F

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Cooling

• Remove the loaves from the pans immediately after baking.
• Transfer to a cooling rack.
• Allow to cool completely to room temperature before slicing.
• Minimum cooling time: 2–3 hours
• Slicing too early will result in a gummy crumb — einkorn needs time to fully set.

Troubleshooting Einkorn Sourdough

Because this dough is mixed as a batter and baked in pans, many of the issues you see with free-form einkorn loaves do not apply here. The goal is not gluten strength. It is proper hydration, fermentation, and a fully baked loaf.

Batter Feels Too Loose

If the batter feels soupy or unstable, it is usually one of three things:

• The flour absorbs less water than expected
• The levain was overripe and overly acidic
• The dough fermented too warm

For the next bake, reduce the water slightly by 20 to 30 grams, use the levain earlier while it still has strength, and keep fermentation moderate. Always weigh ingredients rather than measuring by volume.

Loaf Sinks After Baking

If the loaf collapses or dips after coming out of the oven, it was likely either overproofed or underbaked.

Next time, shorten the final rise slightly and make sure the internal temperature is fully reached before removing it from the oven. The structure must be set before it leaves the heat.

Dense or Gummy Crumb

A gummy interior usually points to one of three causes:

• Underbaking
• Slicing too early
• Insufficient fermentation

Extend the bake time if needed and confirm the internal temperature reaches 96–97°C (205–207°F) before removing the loaf from the oven. Allow it to cool completely before slicing.

Tight Crumb and Low Rise

A tighter crumb is normal with 100% whole grain einkorn in a pan-baked format. This is not a flaw.

If you want slightly more lift, strengthen your starter and allow a bit more time on the final rise. Expect a finer, more even crumb than you would see with modern wheat.

How to Serve Einkorn Sourdough

This is one of those loaves that does not need much. The flavour is already there, and the slightly tighter crumb makes it incredibly versatile at the table.

Butter and Salt

Start simple. A thick slice, good butter, and a pinch of flaky salt are often all you need to really taste the einkorn. If you want to take it further, try:

• Cultured Butter
• Rhubarb Jam
• Quince Preserve

Each one brings contrast and highlights the natural depth of the grain without overpowering it.

Honey and Nut Butter

Einkorn’s natural sweetness pairs beautifully with honey and nut butters. The tighter crumb holds up well, making it a sturdy, satisfying slice that feels balanced rather than heavy. It is simple, filling, and something we make often at home.

Breakfast with Eggs

Toasted einkorn sourdough alongside eggs makes for a filling, balanced breakfast. The whole grain keeps you satisfied, and the crumb is sturdy enough to hold up to runny yolks without falling apart.

Simple Sandwiches

Because this is a pan-baked loaf with a slightly tighter crumb, it makes an excellent everyday sandwich bread. It slices cleanly and holds structure, making it ideal for:

• Egg salad
• Cheese and mustard
• Avocado with olive oil and salt

Think practical, not overloaded.

Storage Tips

This einkorn sourdough keeps very well at room temperature thanks to its high hydration and whole-grain structure.

Room Temperature (1–3 Days)

Leave the loaf uncovered on the counter. Once sliced, store it cut-side down on a cutting board to protect the crumb while allowing the crust to breathe. Avoid sealing it tightly in plastic, which softens the crust and traps moisture.

Freezing (Best for Longer Storage)

For longer storage, slice the loaf once fully cooled and freeze in a sealed bag or container. Toast directly from frozen — no thawing required.

Avoid refrigerating this bread unless absolutely necessary. The fridge accelerates staling and dulls both texture and flavour. If you want a deeper breakdown of proper storage,

I’ve written a full bread storage guide that walks through the details.

Final Thoughts

If this is your first time baking with einkorn, do not put pressure on the first loaf. Einkorn is different from modern wheat, and that is the point. The flavour, the texture, and the way it ferments all come from working with a grain that has not been bred for speed or volume.

On your first bake, focus on the basics. Aim for a fully baked loaf with a moist, set crumb and clean fermentation. That is a win.

By your second or third bake, you will start to notice the details. You will adjust the rise timing. You will read the texture more confidently. You will dial in colour and finish. That is when einkorn really starts to shine.

If you want to keep exploring whole-grain baking, here are a few recipes that pair well with this one:

• 100% rye sourdough
• 100% Whole Wheat Sourdough
• Sourdough Discard Einkorn waffles

And if you are new to sourdough, my beginner sourdough starter guide walks through how I build and maintain a starter step by step.

If you would like formulas, calculators, and updates as recipes evolve, you can join my newsletter. That is where I share the most practical tools and real-world adjustments.

Most importantly, bake it, eat it, and make it part of your routine. That is how this bread is meant to live.

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