November 9, 2024 - 4:04am
Looking for an Einkorn Sourdough Sandwich Loaf Recipe
Hello,
I'm new to baking sourdough (and to this site!) and have been using einkorn. I'm looking to find a sandwich bread recipe that isn't so dense, but also doesn't fall apart.
All the recipes I've tried to far end up super dense, even though my starter is about 6 months old now. I thought I found a great milk bread option, but when I froze and thawed slices, the bread completely crumbled. I prefer sourdough, but anything that can get my husband a good sandwich for work using einkorn would be great! Note that he works in the trades, so his lunchbox sits in his work truck all morning long.
Thanks in advance!
Share
I found this link, which I have never tried:
https://www.amodernhomestead.com/no-knead-einkorn-sandwich-bread/
The interesting thing about this recipe is the addition of powdered ginger. The author says that without the ginger, the bread will be more dense; and also that you won't taste the ginger.
Must the flour be einkorn? I prefer emmer, another "ancient grain". It too has a good flavor and I find it a little easier to work with. And spelt is in the same category.
Must the bread be 100% einkorn (or other ancient grain?). If you could use 25% or 50% of white flour it would be easier to make a loaf that isn't as dense and crumbles less.
TomP
Thanks Tom! I was aiming for einkorn for the lower gluten content as both of us tend to do better with less gluten. I haven't tried mixing any flours together since I'm always a little intimidated on where to begin! I'll definitely be looking more into emmer though. I've found einkorn to be quite a challenge at times!
I believe I've tried this recipe and it turned out okay, but not good enough to keep. However, that may have been with a weaker starter so may be worth another try.
I think you will find that einkorn and emmer have similar gluten properties. I find emmer is easier to work with, though it too produces very extensible doughs. Einkorn seems to take a long time to absorb all the water, so it's easy to get fooled and add too much water. Then the dough becomes even gloppier.
That's helpful, thanks!
https://www.thefreshloaf.com/node/72280/einkorn-brot
Thanks, I'll plan to try this one soon!
Breadtopia has a nice recipe: Ancient Wheat Sourdough Bread
Awesome, thanks! I'm going to try this one tomorrow
Don't forget to read the side note where it says einkorn needs less water so go for the lower amount.
Hope you like it.
Thanks, this turned out pretty good. I think it seems better for savory sandwiches like grilled cheese or meat and cheese rather than a peanut butter and jelly, but definitely I think that might be true of all sourdough.
The sour dough clas lightens dense 100% wh grains freshly milled.
A sure recipe is this one (you can sub the spelt with another grain, I would think). I make the red whole wheat version for the daily loaf, but I use the bake function of a bread machine (oven ok too).
https://www.thefreshloaf.com/node/72493/20230617-simple-air-fryer-100-wholespelt-bread-clas
Have a great time baking 100% whole grains!
Thanks for the recipe!