Einkorn Flour Sandwich Bread Recipes
SOURDOUGH BREADS WITH EINKORN FLOUR
Here are three options for using einkorn wheat, a delicious ancient grain, in artisan-style freestanding sourdough breads. Try the whole grain bread recipe or one of the two recipes with refined flour, or give your own variation a try.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Number Of Ingredients 18
Steps:
- If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
- Combine all the ingredients in a medium size bowl and mix until well incorporated.
- Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
- Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
- Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
- Transfer the dough to a well-floured proofing basket and cover it.
- Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
- Preheat your oven and baking vessel for 30 minutes at 500°F.
- Flip your dough out of the proofing basket onto parchment paper and score it.
- Transfer the dough to your baking vessel, cover, and bake for:
- 20 minutes at 500F with the lid on
- 15-20 minutes at 450F with the lid off
- When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
- Let the bread cool at least 2 hours before slicing.
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- In a large bowl, combine the yeast, sugar and warm water. Let stand for 10 minutes or until bubbly.
- Add flour and salt and stir until it begins to come together. Turn dough out onto a floured counter, flour your hands then knead for about 2 minutes, until you have a smooth dough. Let the dough rest for 10 minutes. As dough rests, the flour will become stickier because it’s absorbing the liquid. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
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