No Knead Einkorn Sourdough Loaf
Continuing with Operation Replace All The White Flour, I’m sharing my method for our everyday einkorn bread. This is the bread that everyone in our family eats and absolutely loves. I’ve found a combination of whole wheat and all-purpose is our favorite (about 1/3 whole wheat (240 gm) and 2/3 all-purpose (480 gm)). Though it would certainly offer more nutrients if I used 100% whole wheat, the kids seems to like the the lighter texture of the combination better.
Einkorn sourdough bread has way more flavor than a modern white flour loaf, and it is so incredibly tasty. I mean, so, so good. It’s also easier to prepare than a white flour sourdough loaf because it doesn’t require the 20 minutes of kneading. The dough is stickier and different, but no kneading is a huge win for me! Did I also mention it’s delicious?
No Knead Einkorn Sourdough Loaf
Ingredients
- 6 cups organic einkorn flour all-purpose, whole wheat, or a combination (720 g)
- 1/4 cup einkorn sourdough starter (60 g)
- 1 1/2 tsp sea salt (10 g)
- 2 cups warm water (474 g)
- 1 tsp baking soda
Instructions
First Step:
- Combine the flour and sea salt together in a large bowl.
- Create an indentation in the middle of the flour mixture. Add the sourdough starter and warm water.
- Mix with a dough whisk or fork until a rough dough forms. Use floured hands, if necessary, to make sure all of the flour is incorporated. Don't overwork the dough - it's difficult to work because it is sticky. The consistency should be rough.
- Cover the bowl with plastic wrap and proof in a warm place for 8-12 hours, until the dough has doubled in size. I always proof in the oven with the light on to create just enough warmth.
Second Step:
- Place a dutch oven, with the lid, in the oven and preheat at 450 degrees for at least 30 minutes. If you are proofing in the oven, make sure to remove the dough first!
- Meanwhile, turn the dough out onto a liberally floured surface. The dough will be sticky - I usually use a spoon or dough scraper to scoop out all of it from the bowl.
- Sprinkle the baking soda onto the dough. (This step helps give the dough a last rise before baking.)
- Fold baking soda into the dough, making sure to use enough flour to keep the dough workable. The dough should still be slightly sticky, but workable. Fold about 20-30 times until well incorporated. Fair warning, your hands may get messy, so make sure to use plenty of flour. This step was a learning curve for me as I didn't realize how much extra flour was "enough." That's left over from my white flour baking experiences.
- Place the dough in a linen couche-lined colander or very well-floured banneton basket, cover, and let rise for another 30-60 minutes.
Third Step:
- Remove the dutch oven and reduce the oven heat to 425 degrees. Take off the lid. Sprinkle 2 tablespoons of einkorn flour in the bottom.
- Carefully turn out the loaf into the dutch oven by inverting it, seam side down. Using pot holders, shake the dutch oven handles so the loaf is in the middle of the dutch oven. This can take a bit of finessing.
- Replace the lid and return to the oven.
- Bake for 45 minutes.
- Remove the dutch oven from the oven and take off lid. Turn the loaf out onto a wire rack and let cool completely.
- Slice the loaf and serve! If you won't be enjoying the whole loaf within a couple days, I suggest freezing the slices in a bag to maintain freshness. Then simply pull out the slices as needed and toast. With no preservatives or chemicals, einkorn bread simply won't last as long as store-bought.
A note on the [banneton basket|https://amzn.to/4eF7suC] – I’m still working on my transfer skills into the dutch oven. My dough ends up sticking into the basket a little more than I’d like. If you’ve never worked with one before, stick with the lined colander until you feel more confident to try a basket.
This einkorn loaf obviously requires maintaining a sourdough starter, which takes about 5 minutes twice a day. It is completely worth the effort to be able to offer such healthy bread to your family! It takes much less time to prepare compared to white flour sourdough bread. In fact, kneading the dough too much can over-activate the gluten, so stay away from overworking it. Did I mention it’s absolutely delicious?
