The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Looking for an Einkorn Sourdough Sandwich Loaf Recipe

Danielle K's picture
Danielle K

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!

tpassin's picture
tpassin

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

Danielle K's picture
Danielle K

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.

tpassin's picture
tpassin

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.

Danielle K's picture
Danielle K

Thanks, I'll plan to try this one soon!

Abe's picture
Abe

Breadtopia has a nice recipe: Ancient Wheat Sourdough Bread

Danielle K's picture
Danielle K

Awesome, thanks! I'm going to try this one tomorrow

Abe's picture
Abe

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. 

Notes:

The target dough consistency for this recipe is flexible because it is baked in a loaf pan. Some ancient wheat flours are more absorbent (emmer, khorasan/Kamut, durum) and some are less absorbent (spelt, einkorn). Depending on the combination of flours you choose, the water amount may range from 380 to 440 grams (63-73% hydration).