Einkorn Sourdough Sandwich Bread Recipe for Soft Loaves

If you’ve been on the hunt for a wholesome, flavorful, and naturally leavened bread to elevate your sandwich game, look no further than this einkorn sourdough sandwich bread recipe. Einkorn, one of the oldest cultivated grains, offers a unique nutty flavor and a slightly sweet profile that pairs beautifully with the tang of sourdough fermentation.

This bread is not just delicious; it’s packed with nutrients and easier to digest than modern wheat varieties, making it a fantastic choice for health-conscious bakers.

Whether you’re a seasoned sourdough pro or just starting your fermentation adventures, this recipe breaks down the process into manageable steps. With a crisp crust, open crumb, and perfect sliceability for sandwiches, you’ll find yourself reaching for this bread recipe time and again.

Let’s dive into why this einkorn sourdough sandwich bread deserves a spot in your baking repertoire!

Why You’ll Love This Recipe

This einkorn sourdough sandwich bread combines the best of both worlds: the ancient grain’s rich, complex flavor and the natural fermentation benefits of sourdough. Einkorn flour behaves quite differently from modern wheat flours, lending a softer texture and a slightly golden crumb that’s both beautiful and delicious.

Natural fermentation not only enhances the bread’s taste but also improves digestibility and shelf life without any additives. Plus, baking your own sourdough has that unbeatable aroma and satisfaction that store-bought bread simply can’t match.

Whether you want to enjoy a hearty sandwich, toast it for breakfast, or simply savor a slice with butter, this bread fulfills all those cravings with a wholesome, nutritious twist.

Ingredients

• 350g Einkorn flour (fine or medium grind)
• 150g Bread flour (for better gluten structure)
• 350g Water (room temperature)
• 100g Active sourdough starter (fed and bubbly)
• 10g Salt (fine sea salt preferred)
• 1 tablespoon Honey or maple syrup (optional, for slight sweetness)
• 1 tablespoon Olive oil (optional, for softer crumb)

Equipment

• Mixing bowl (large)
• Dough scraper or spatula
• Kitchen scale (highly recommended for accuracy)
• Proofing basket (banneton) or a well-floured bowl
• Loaf pan (8×4 inch or similar size)
• Plastic wrap or damp towel
• Oven with steam capability or a tray for water
• Cooling rack

Instructions

1. Mix the dough: In a large bowl, combine 350g einkorn flour, 150g bread flour, and 350g water. Stir thoroughly until all the flour is hydrated. Cover with plastic wrap and let it rest for 30-45 minutes (this is called autolyse and helps with gluten development).
2. Add starter and salt: Once autolyse is complete, add 100g active sourdough starter and 10g salt to the dough. If using, add 1 tablespoon honey and 1 tablespoon olive oil too. Mix everything well by hand or with a dough scraper until fully incorporated.
3. Bulk fermentation and stretch & folds: Cover the bowl and let the dough ferment at room temperature (around 70°F/21°C) for 3 to 4 hours. Every 30 minutes during the first 2 hours, perform a series of stretch and folds: reach under the dough, stretch it gently, and fold it over itself. This strengthens the dough without intensive kneading.
4. Shape the dough: After bulk fermentation, turn the dough out onto a lightly floured surface. Shape it gently into a tight loaf by folding the edges towards the center and then rolling it lengthwise to fit your loaf pan.
5. Final proof: Place the shaped dough into an oiled loaf pan or a banneton lined with a floured kitchen towel. Cover and proof for 2 to 3 hours at room temperature or overnight in the fridge for a slower fermentation and enhanced flavor.
6. Preheat the oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a tray with water at the bottom of the oven to create steam, which helps develop a crispy crust.
7. Bake the bread: Place the loaf pan in the oven and bake for 20 minutes with steam. Then, remove the water tray and reduce the temperature to 400°F (205°C). Bake for another 20-25 minutes until the crust is deeply golden and the bread sounds hollow when tapped.
8. Cool completely: Remove the bread from the pan and place it on a cooling rack. Let it cool completely before slicing to maintain crumb structure and avoid gummy texture.

Tips & Variations

“Einkorn dough is softer and stickier than modern wheat doughs, so handle it gently and avoid over-kneading.”

• Hydration adjustment: Einkorn absorbs less water, so if your dough feels too sticky, reduce water by 10-20 grams next time.
• Flavor boosters: Add toasted seeds like sunflower or flaxseed to the dough for texture and nutrition.
• Whole grain einkorn: For a heartier loaf, replace half of the einkorn flour with whole grain einkorn, but expect a denser crumb.
• Sweet variation: Incorporate cinnamon and raisins for a delicious breakfast bread.
• Starter maintenance: Use an active, well-fed starter for best rise and flavor development.

Nutrition Facts

Serving Suggestions

This einkorn sourdough sandwich bread is incredibly versatile. Here are some delicious ways to enjoy it:

• Classic sandwich: Layer with turkey, avocado, lettuce, and tomato for a wholesome lunch.
• Grilled cheese: Use sharp cheddar and caramelized onions for a comforting treat.
• Toast topping: Spread with almond butter and honey or smashed avocado with chili flakes.
• Open-faced sandwiches: Top with smoked salmon, cream cheese, and capers for a fancy brunch.
• French toast: Slightly stale slices soaked in egg mixture make perfect French toast with a nutty twist.

Conclusion

Baking your own einkorn sourdough sandwich bread is a rewarding experience that brings together tradition, nutrition, and flavor in one beautiful loaf. This recipe celebrates the unique characteristics of einkorn flour while harnessing the natural fermentation power of sourdough to create a bread that’s soft, flavorful, and perfect for everyday sandwiches.

With patience and a little practice, you’ll enjoy the warm aroma and satisfying texture of homemade bread that supports your health and culinary creativity. Try this recipe as a starting point, then experiment with your favorite add-ins or hydration levels to make it truly your own.

Happy baking!

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