Whole Grain Einkorn Sourdough Bread Boule
This whole grain einkorn sourdough bread boule is naturally fermented, gut-friendly, and made with organic einkorn flour. A nourishing, hearty loaf with rich flavor and simple ingredients.
Ingredients
- 300 grams filtered water room temperature
- 150-200 grams active whole grain einkorn sourdough starter OR levain made from inactive starter (instructions below)
- 510 grams whole grain einkorn flour
- 10-12 grams Himalayan pink salt or sea salt
Instructions
Make the Levain (Skip this step if using active starter):
- In a glass jar, stir together 30–40 g inactive einkorn starter, 60–80 g whole grain einkorn flour, and 60–80 g filtered water.
- *NOTE: The ratio for the above ingredients should be 1 part starter, 2 parts flour, and 2 parts water.
- Cover loosely and let ferment until doubled and bubbly (8–12 hours). A warm spot will speed this up.
Mix the Dough:
- Add the water and levain (or active starter) to a large bowl.
- Stir until mostly dissolved.
- Add the whole grain einkorn flour and salt.
- Use a spatula to mix, fold, and gently kneed until a shaggy dough forms and all the flour is incorporated. Be careful not to over-mix the dough.
- Cover with a wet towel and let rest 60–90 minutes (this allows the flour to hydrate).
Stretch and Fold (4 rounds):
- Wet your hands to prevent sticking.
- Gently stretch one side of the dough up and fold it over itself. Be careful not to tear the dough. The first round or two, the dough will not be very stretchy.
- Turn the bowl ¼ turn and repeat until all sides are stretched and folded.
- Cover and rest 30 minutes.
- Repeat for a total of 4 stretch‑and‑fold rounds.
- After the final round, let the dough rest 15 minutes.
Shape the Boule + Final Proof:
- Wet your hands and invert the dough out onto the counter. You will need to use your hands to loosen it from sticking to the bowl.
- Lightly flour the surface of the dough.
- Gently push dough away, then pull it back toward you with a slight circular motion to build surface tension.
- Repeat until the dough is round and taut on top.
- Place seam‑side (the side that was against the counter) up into a floured cloth lined basket or towel‑lined bowl. Cover and rest 2–3 hours at room temperature, then refrigerate overnight (12–24 hours).
Bake Your Whole Grain Einkorn Sourdough Boule:
- Preheat oven and Dutch oven to 450°F.
- Add pie weights in the bottom of your dutch oven if using.
- Invert chilled dough onto unbleached parchment paper.
- Use a blade to score the top of the boule deeply (about ¼ inch).
- Place the sourdough boule with the parchment paper on the pie weights in the dutch oven.
- Bake covered for 30 minutes.
- Remove lid and bake 18–20 minutes more.
- Cool completely before slicing.
Notes
Planning Note: Making whole grain einkorn sourdough bread is a 2–3 day process due to the slow, natural fermentation times. Be sure to plan ahead so your dough is ready to bake when you want fresh bread.
Use organic, non-GMO whole grain einkorn flour to avoid glyphosate exposure and enjoy the full nutritional and gut-supportive benefits of the grain.
