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Sourdough Einkorn Bread is a wonderful and versatile bread dough made with a sourdough starter, bread flour and einkorn flour. The bread can be shaped any way you like it and you could freeze extra loaves and use them as you need throughout the week to have fresh bread any day of the week.
Prep Time3 hrs
Cook Time40 mins
Total Time3 hrs 40 mins
Course: Bread
Cuisine: Italian
Keyword: Einkorn flour, sourdough starter
Servings: 6 small loaves
Author: Lora


  • 200 g bread flour
  • 300 gr einkorn flour
  • 170 gr sourdough starter
  • 300 ml water
  • 2 tsp water
  • 1 Tablespoon of olive oil


  • In a large bowl, mix together the water and yeast or starter until dissolved and creamy.
  • Add the flours, salt, olive oil and water. Mix until all of the flour is absorbed and you have a sticky dough. Knead for at least 10 minutes or until it’s soft and elastic.
  • Transfer the dough to a bowl that has olive oil rubbed inside of it and cover with plastic wrap. Let the dough rise until doubled in size (about 2 hours).
  • When the dough has risen, generously flour a work surface and transfer the dough to it. Divide the dough into the mini loaves and cover.
  • Let rise for about an hour. Preheat the oven to 425 degrees and bake your bread for about 10 minutes.
  • Lower the oven to 400 F and bake for about another 30 minutes.The bread is done when the internal temperature is at least 200 degrees. Remove it from the oven, let it cool for about 15 minutes, then turn the loaf onto a wire rack and allow to cool completely before slicing.