Discover the rustic charm and amazing flavors of sourdough einkorn bread. This recipe blends organic einkorn flour with organic bread flour for the best results.

a round boule of einkorn bread in a dutch oven with brown crinkly parchment paper

What is Einkorn Flour?

Einkorn flour, derived from one of the earliest known types of wheat, Triticum monococcum, has been cultivated for thousands of years.

Originating in the Fertile Crescent, a region spanning the Middle East, einkorn is an ancient grain, meaning it has remained unchanged over millennia. This heirloom variety of wheat is genetically and structurally distinct from modern wheat. Einkorn has a more straightforward genetic composition: a diploid (having two sets of chromosomes), compared to the hexaploid structure (six sets of chromosomes) of common wheat. This genetic simplicity contributes to its unique characteristics.

Einkorn’s cultivation is limited compared to modern wheat, primarily due to its lower yield and more labor-intensive harvesting process. However, its resurgence in popularity is driven by a growing interest in traditional and whole foods. Einkorn flour is typically sourced from small-scale farmers and organic producers, emphasizing sustainable and traditional farming methods.

Sourdough Starter for Einkorn Bread

Click here to learn how to make and feed a sourdough starter with einkorn flour. You’ll have a healthy einkorn sourdough starter for baking flavorful, naturally leavened bread in seven days!

Einkorn Sourdough Bread

We love einkorn flour for its nutritional profile. It is higher in protein, phosphorus, potassium, and fat than modern wheat flour. Einkorn is rich in lutein, a carotenoid associated with eye health, and contains many antioxidants. All the nutrients become more bioavailable through fermentation, too.

The gluten in einkorn is different from that in modern wheat, which may make it easier to digest for some people, though it is not gluten-free and unsuitable for those with celiac disease.

The flavor of einkorn flour is another aspect that sets it apart. It has a nutty and slightly sweet taste, making it a preferred choice for artisan bakers and chefs. Due to its lower gluten content, it naturally results in a denser, richer texture in bread.

einkorn bread sliced on a bamboo cutting board

Half Einkorn Bread Recipe Dutch Oven Recipe

This recipe is based on my master recipe for Dutch oven sourdough bread. This is the recipe I use to develop all my other Dutch oven sourdough bread recipes. For this Einkorn bread, I substituted half the bread flour for organic all-purpose Einkorn flour, and it worked beautifully.

I used half organic bread flour and half einkorn for two main reasons. The first is texture; einkorn is lower in gluten so it doesn’t shape as well and can be challenging to work with. The second is price; einkorn flour is extremely expensive, so mixing flours is a great way to incorporate einkorn’s great flavor and nutrients without increasing the price too much.

Here are the ingredients and things you need to get started:

Einkorn Sourdough Starter: We have an easy einkorn sourdough starter recipe HERE. You’ll need to start this seven days before baking.
Flour: I use an even mix of organic bread flour and organic all-purpose einkorn flour for this recipe.
Water: You can use tap water to bake bread; I do. But if you prefer bottled or filtered, that works too!
Salt: Unrefined sea salt, please! Just make sure your sea salt is unrefined and free from anti-caking agents.
Spray Bottle Filled with Fresh Water: This is a must-have for stretching and folding the dough. (see the section below)
Dutch oven: a 6-quart Dutch oven with a lid works best for this recipe. (see more details on the size below)
Proofing Basket: You can use a proofing basket like this one or a bowl with a tea towel coated in flour. I suggest a 7-inch basket or bowl for the best results.

The Best Dutch Oven for Einkorn Bread

Here are my favorite Dutch oven options. These all work great and last forever if you care for them properly. Strictly follow any care instructions you receive with your Dutch oven. You can use an enameled or a non-enameled Dutch oven:

The Milo by Kana 5.5 Quart Enameled Cast Iron (this is what I have, and I would buy three more I love it so much)
Le Creuset Enameled (this one is for my fancier readers with a bigger budget)
Classic Seasoned Lodge Cast Iron (this one is not enameled, but very versatile if you’re like me and want a cast iron that you can also take camping)

Over time, it will change colors if you bake a ton of Dutch oven sourdough bread in a light-colored enameled Dutch oven. As you can see in the picture below, my Dutch oven has gone from pristine white to what I call “lived-in” white lol.

Proofing Basket for Einkorn Sourdough Bread

Using the correct size proofing basket is very important for this recipe. I suggest using a 7-inch basket. Click here for the one I use.

Einkorn is a lower-gluten flour, so using a correct-sized proofing basket helps keep the dough nice and round instead of flat.