<\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> 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21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/blog-images-4-1-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"100% whole grain einkorn sourdough bread recipe\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"100% Whole Grain Einkorn Sourdough Bread Recipe 73\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"400\" data-unit=\"g\">400 g<\/span> whole grain einkorn wheat flour<\/li>\n<li><span data-amount=\"265\" data-unit=\"g\">265 g<\/span> water + <span data-amount=\"10\" data-unit=\"g\">10 g<\/span> water<\/li>\n<li><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> active rye sourdough starter (100% hydration)<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8 g<\/span> fine sea salt<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<div class=\"recipe-instructions-data\">\n<div class=\"inner-wrapper\">\n<div class=\"content-wrapper\">\n<ol>\n<li id=\"instruction-step-1\">In the evening, first mix 265 g of water, 100 g of active rye sourdough starter (I fed mine in the morning), and 400 g of whole grain einkorn wheat flour. Mix until all ingredients come together. Leave to rest (autolyse) for 30-60 minutes. The dough will be quite sticky. It helps to have wet or greased hands to handle the dough easier.<\/li>\n<li id=\"instruction-step-2\">After the rest you will notice the dough has relaxed a little bit. Add 8 g of salt and 10 g of water. If the dough fills stiff, add more water. Knead the dough for couple of minutes. To prevent sticking, wet your hands from time to time and use knuckles.<\/li>\n<li id=\"instruction-step-3\">Leave the dough in the bowl for another 2.5 hours at the room temperature (if it\u2019s too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out. In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour and white wheat flour.<\/li>\n<li id=\"instruction-step-4\">After 2.5 hours, the dough should look slightly risen and alive. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle and transfer the dough to a rising basket. Work fast, as the dough will stick to your hands. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge. Let the dough ferment until noticeably risen in volume and when the indent you make with your finger springs back slowly and not all the way up.<\/li>\n<li id=\"instruction-step-5\">This is how the dough looked in the morning. It has been fermenting for 11 hours. If you want the dough to rise slower, add less starter to the dough and if you want it to ferment faster, add more starter or leave the dough at the room temperature for half an hour after shaping it.<\/li>\n<li id=\"instruction-step-6\">When the dough is ready (or just before you think is ready), put the Dutch oven (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes. In the meantime, keep the bread in the fridge to prevent overfermenting.<\/li>\n<li id=\"instruction-step-7\">When Dutch oven is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a Dutch oven.<\/li>\n<li id=\"instruction-step-8\">Bake the bread for 20 minutes with the lid on at 240\u00b0C\/465F\u00b0F and 20-25 minutes with lid off at 230\u00b0C\/445\u00b0F and until bread gets nice golden color.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>This bread was mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 11 hours. It was baked in the morning of the following day.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">14 hrs<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">40 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">American, European<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>So, what is einkorn wheat?<\/p>\n<p>Einkorn wheat (Triticum monococcum) is one of the first forms of wheat cultivated by humans. The word einkorn comes from German and it literally means one kernel. Einkorn has the single kernel per spikelet, or husks containing kernels on the head of the grain plant. For comparison, modern wheats have at least four kernels.<\/p>\n<p>As spelt, einkorn is also a hulled wheat and thus requires an extra processing step which is called threshing and in which the hulls are removed. The hull has an important role: it can protect the grain from stray chemical contamination and insects making it an easier grain to grow organically.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-720x525.jpg\" alt=\"Einkorn sourdough bread flour\" class=\"wp-image-246\" title=\"100% Whole Grain Einkorn Sourdough Bread Recipe 74\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-wheat-berries-flour-ground-and-whole-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: Einkorn wheat berries. Right: freshly milled einkorn flour.<\/figcaption><\/figure>\n<\/div>\n<p>And why is einkorn wheat good for you?<\/p>\n<ol class=\"wp-block-list\">\n<li>Being a diploid species, einkorn has 14 chromosomes while modern wheats have 42 and thus making it more friendly to our gut.<\/li>\n<li>Einkorn has less starch, namely less amylopectin (amylopectin + amylose = starch) which is responsible for blood sugar spike.<\/li>\n<li>Studies suggest that the gliadin protein (gliadin + glutenin = gluten) is not as toxic as with modern wheats making it easier to digest.<\/li>\n<\/ol>\n<p>When tasting bread, I try to be aware of the feeling it leaves in my stomach. Without exaggeration, I found the einkorn bread to be the most digestible of all gluten grains sourdough breads. Try it for yourself and let me know how it worked for you. And now, let\u2019s hop to the recipe. <\/p>\n<h2 class=\"wp-block-heading\" id=\"whole-grain-einkorn-sourdough-bread\">Whole Grain Einkorn Sourdough Bread<\/h2>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule-of-the-einkorn-bread\">Baking Schedule of the Einkorn Bread<\/h3>\n<p>This bread was mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 11 hours. It was baked in the morning of the following day.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-einkorn-bread\">Ingredients for Einkorn Bread<\/h3>\n<p><em>Yields<\/em>: 1 small to medium loaf<\/p>\n<ul class=\"wp-block-list\">\n<li>400 g whole grain einkorn wheat flour (I used freshly milled flour)<br \/>265 g water + 10 g water<br \/>100 g active rye sourdough starter (100% hydration)<br \/>8 g fine sea salt<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<ul class=\"wp-block-list\">\n<li>In the evening, first mix 265 g of water, 100 g of active rye sourdough starter (I didn\u2019t use einkorn sourdough starter. I fed mine in the morning), and 400 g of whole grain einkorn wheat flour. Mix until all ingredients come together. Leave to rest (<strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/autolyse-bread\/\" data-type=\"post\" data-id=\"3454\">autolyse<\/a><\/strong>) for 30-60 minutes. The dough will be quite sticky. It helps to have wet or greased hands to handle the dough easier. <\/li>\n<li>After the rest you will notice the dough has relaxed a little bit. Add 8 g of salt and 10 g of water. If the dough fills stiff, add more water. Knead the dough for couple of minutes. To prevent sticking, wet your hands from time to time and use knuckles.<\/li>\n<li>Leave the dough in the bowl for another 2.5 hours at the room temperature (if it\u2019s too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out. In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour and white wheat flour.<\/li>\n<li>After 2.5 hours, the dough should look slightly risen and alive. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle and transfer the dough to a rising basket. Work fast, as the dough will stick to your hands. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge. Let the dough ferment until noticeably risen in volume and when the indent you make with your finger springs back slowly and not all the way up.<\/li>\n<\/ul>\n<p>This is how the dough looked in the morning. It has been fermenting for 11 hours. <\/p>\n<p>If you want the dough to rise slower, add less starter to the dough and if you want it to ferment faster, add more starter or leave the dough at the room temperature for half an hour after shaping it. <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"478\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-720x478.jpg\" alt=\"Einkorn sourdough bread\" class=\"wp-image-247\" title=\"100% Whole Grain Einkorn Sourdough Bread Recipe 75\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-720x478.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-420x279.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-768x510.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-840x558.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-1536x1020.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-2048x1360.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-1568x1041.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-150x100.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-bread-dough-floured-380x252.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Einkorn bread ready to be put in the oven.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When the dough is ready (or just before you think is ready), put the <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\" data-type=\"post\" data-id=\"1331\">Dutch oven<\/a><\/strong> (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes. In the meantime, keep the bread in the fridge to prevent overfermenting.<\/li>\n<li>When Dutch oven is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a dutch oven.<\/li>\n<li>Bake the bread for 20 minutes with the lid on at 240\u00b0C\/465F\u00b0F and 20-25 minutes with lid off at 230\u00b0C\/445\u00b0F and until bread gets nice golden color. <\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-720x525.jpg\" alt=\"Einkorn sourdough bread\" class=\"wp-image-248\" title=\"100% Whole Grain Einkorn Sourdough Bread Recipe 76\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crust-cutting-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<p>Cool on a cooling rack before cutting for at least 2-3 hours, otherwise the crumb can be <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/why-is-my-sourdough-bread-gummy\/\" data-type=\"post\" data-id=\"894\">gummy<\/a><\/strong>.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"509\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-720x509.jpg\" alt=\"Einkorn sourdough bread crumb\" class=\"wp-image-250\" title=\"100% Whole Grain Einkorn Sourdough Bread Recipe 77\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-720x509.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-420x297.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-768x543.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-840x594.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-1536x1086.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-1568x1109.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-150x106.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb-380x269.jpg 380w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/03\/einkorn-sourdough-bread-crumb.jpg 2014w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<p><a href=\"https:\/\/www.thespruceeats.com\/what-is-einkorn-and-how-do-you-use-it-4705416\" target=\"_blank\" rel=\"noreferrer noopener\">Einkorn<\/a> is my favorite grain and it has learned me a lot. Especially to observe and take everything as it is and as it is unfolding in front of you, since this is all you have at that moment. Expectations are just illusions.<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Einkorn Sourdough Bread | My Everyday Bread Recipe\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/sPqVVwASNHc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<p>Have you tried baking with einkorn wheat? What was your experience? Tell me in a comment below. <\/p>\n<p>Einkorn description reference found <a href=\"http:\/\/www.einkorn.com\/other-names-for-einkorn\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">here<\/a>.<\/p>\n<p>Other grains for sourdough bread:<\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-einkorn-bread-faqs\">Sourdough Einkorn Bread \u2013 FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678807756575\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is Einkorn sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Einkorn sourdough is a type of sourdough bread <strong>made using einkorn flour<\/strong>. Einkorn sourdough has a nutty flavor and a slightly sweet taste, which makes it a popular choice among bread enthusiasts. Einkorn sourdough is a delicious and healthy alternative to traditional bread, and its unique flavor and nutritional benefits make it a great choice for bread lovers who are looking for something new and different.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678807750228\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Can einkorn be used for sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes, <strong>einkorn can be used<\/strong> for making sourdough bread. Einkorn is an ancient variety of wheat that has a lower gluten content and a different protein structure compared to modern wheat. This can make it a bit more challenging to work with, but with some adjustments, it can produce a delicious sourdough bread. By using a blend of flours, allowing for longer fermentation times, adding more water, and being gentle when handling the dough, you can create a delicious sourdough bread using einkorn flour.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678807766275\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What are the benefits of Einkorn sourdough bread?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Whole grain einkorn flour is high in protein and contains more essential minerals, such as iron, potassium, and zinc, than modern wheat. It is also rich in carotenoids, which are antioxidants that can help protect against disease. The fermentation process of sourdough bread also breaks down the low gluten of einkorn further, making it even more digestible. Einkorn flour also has a lower glycemic index than modern wheat and most other bread flours.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678807844381\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is einkorn good for sourdough starter?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Einkorn can be used to create a sourdough starter, but it may <strong>require a bit more patience and attention<\/strong> than a starter made with modern wheat flour. By using a blend of flours and allowing for a longer development time, you can create a successful einkorn sourdough starter that can be used to make delicious and nutritious bread.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Do you know the feeling when you have a picture of what something should be but life and reality take their own spin? It\u2019s what happened to me this winter when I bought my first bag of einkorn wheat berries. I admit, I had some expectations about einkorn. I thought einkorn should at least have […]<\/p>\n","protected":false},"author":1,"featured_media":222271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,54198,3165,5521,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-222270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-einkorn","tag-grain","tag-recipe","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>100% Whole Grain Einkorn Sourdough Bread Recipe - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=222270\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"100% Whole Grain Einkorn Sourdough Bread Recipe - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Do you know the feeling when you have a picture of what something should be but life and reality take their own spin? 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It\u2019s what happened to me this winter when I bought my first bag of einkorn wheat berries. I admit, I had some expectations about einkorn. 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![\"Einkorn](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/einkorn-sourdough-bread-crust-edited-720x478.jpg\" "\\"100%")
<\/figure>\n<\/div>\n