Description
This 100% whole grain einkorn sourdough bread is mixed as a batter and baked in loaf pans using a boiling water scald method. The result is a deeply flavoured, tender crumb with natural sweetness and reliable structure, no shaping required. Simple to mix, practical to bake, and ideal for everyday slicing.
Ingredients
Levain Build (Overnight)
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300 g whole grain einkorn flour
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400 g water (room temperature)
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200 g mature sourdough starter
Final Dough
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400 g whole grain einkorn flour
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300 g boiling water
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12 g salt
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All of the levain (900 g)
Instructions
Mix levain ingredients until fully combined. Cover and ferment at room temperature for 12–18 hours until bubbly and aerated.
Add the flour directly on top of the levain. Sprinkle salt evenly over the flour. Pour boiling water directly over the flour and salt. Mix vigorously until fully hydrated and no dry spots remain. The dough should resemble a thick batter.
Divide evenly between two greased 7 × 4-inch loaf pans (8 × 4-inch also works). Smooth the tops with a wet scraper and press a line down the centre. Cover and ferment 35–45 minutes at room temperature until slightly puffed.
Preheat oven to 480°F / 250°C.
Bake with steam for 25 minutes.
Vent steam, reduce temperature to 440°F / 227°C, and bake an additional 25–30 minutes.
Internal temperature should reach 96–97°C (205–207°F).
Remove from pans immediately and cool completely (minimum 2–3 hours) before slicing.
Notes
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This dough is intentionally mixed as a batter — do not attempt to develop gluten.
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Boiling water is essential for starch gelatinization and structure.
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A tighter crumb is normal for 100% whole grain einkorn.
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Avoid refrigerating; store at room temperature or freeze sliced.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Bread
- Method: Sourdough, Pan-Baked
- Cuisine: Artisan