Easy Sourdough Einkorn Bread Recipe to make in 2 steps

Can Einkorn Be Used for Sourdough? (Yes, Here’s How)

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Yes, you can make soft, naturally fermented sourdough bread using einkorn flour, even if it’s your first time baking without commercial yeast.
And no, you don’t need vinegar, sugar, or anything haram to do it.

Einkorn is an ancient grain with weaker gluten, so it behaves differently from modern wheat. That means it ferments faster, feels stickier, and doesn’t always rise tall. But once you understand its rhythm, sourdough einkorn bread recipe is incredibly rewarding, flavourful, easier on digestion, and made with just flour, water, and salt.

The biggest myth? That einkorn doesn’t work for sourdough. It does; you just need the right process. This guide walks you through a simple, halal-friendly sourdough einkorn bread recipe that works, even without a bread machine.

Ingredients You’ll Need (Starter + Dough, All Halal)

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You only need a few basic ingredients to make this sourdough einkorn bread recipe, no vinegar, no sugar, no dairy. Just real, halal-friendly staples.

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🔹 For the Sourdough Starter:

• 2 tbsp einkorn flour
• 2 tbsp filtered water
• A clean jar and a little patience

Feed it daily for 5–7 days, and you’ll have a bubbly, active einkorn starter ready to go.

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🔹 For the Dough:

• 3 cups einkorn flour
• 1 cup water (adjust based on texture)
• 1 tsp salt
• ½ cup active einkorn starter

That’s it. No commercial yeast. No butter or milk unless you choose to add some later (optional for enrichment).

This version keeps it clean and halal, perfect for natural fermentation without shortcuts.

How to Make the Einkorn Starter (Step-by-Step)

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Yes, you can make your einkorn sourdough starter at home with just flour and water, no yeast, no alcohol, no additives.
It takes a few days, but once it’s bubbly and active, you’re good to go.

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🔹 Day 1: Mix

• 2 tbsp einkorn flour
• 2 tbsp filtered or spring water
• Stir in a small jar, cover loosely with a lid or cloth
• Leave it on the counter (room temp)

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🔹 Days 2–7: Feed

• Discard half
• Add 2 tbsp fresh flour + 2 tbsp water
• Stir and repeat every 24 hours

By Day 5–7, your starter should smell slightly sour, be bubbly, and rise after feedings. That means it’s ready.

Want to store it long-term? Keep it in the fridge and feed it weekly.

Mixing & Fermentation – How to Handle Einkorn Dough

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Einkorn sourdough dough is different—stickier, more fragile, and honestly a bit weird at first. But yes, it still works beautifully in a slow-ferment sourdough einkorn bread recipe.
You just need to be gentle with it.

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🔹 Mixing

In a bowl, combine:

• 1 cup active einkorn starter
• 3 cups einkorn flour
• 1 cup water
• 1 tsp salt

Mix with a spoon or a dough whisk. No need to knead—just mix until combined.

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🔹 Bulk Fermentation

Cover and let rest at room temperature for 4–6 hours.
Every hour or so, do a quick “stretch and fold” to help it strengthen.

It won’t double like regular dough, and that’s okay. You’re looking for puffiness, bubbles, and a soft, spongy feel.

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I still remember my first try—thought it failed. It looked flat. But after baking? Golden crust, perfect chew. Einkorn is humble like that. Simple, but full of flavour.

Shaping & Final Proof (Don’t Expect a Tall Loaf!)

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Yes, you can shape einkorn dough—but don’t expect it to hold its shape like regular sourdough.
It’s soft, delicate, and more relaxed than modern wheat. That’s normal.

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🔹 After Bulk Fermentation

Lightly flour your hands and work surface.
Gently scoop the dough out—don’t punch it down. Fold it once or twice into a round or oval shape.

Place into a proofing basket or a lined bowl.
Cover with a towel and let it rise again for 2–3 hours at room temperature, or overnight in the fridge.

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🔹 What You’ll See

It won’t rise high.
It may spread a little.
That’s einkorn being einkorn.

When you poke it lightly and the dough springs back slowly, it’s ready.

I used to think flat dough meant failure. But einkorn isn’t about loft—it’s about texture and flavour. When baked right, this sourdough einkorn bread recipe delivers a beautiful crumb and deep, nutty taste.

Baking & Cooling (How to Get That Golden Crust)

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Yes, einkorn bread bakes beautifully—but the key is high heat, steam, and patience while cooling.
Don’t rush it. That crusty outside and soft inside need time to develop.

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🔹 Baking Instructions

Preheat your oven to 450°F (232°C) with a Dutch oven inside (or a baking stone and tray for steam).
Carefully place the dough into the hot pot. Score the top with a sharp knife or blade.

Cover and bake for 25 minutes, then uncover and bake another 15–20 minutes until golden brown.

No Dutch oven? Bake on a tray with a dish of hot water underneath.

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🔹 Cooling = Crucial

Once out of the oven, place on a wire rack.
Let it cool for at least 1 hour before slicing.
Yes, it smells amazing, but slicing too soon ruins the crumb.

My first loaf? I cut it hot. Regret. It collapsed.
Now I wait—and that soft, airy texture is always worth it.

FAQs – Answers to Real First-Time Baker Problems

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❓Why is my einkorn sourdough dough so sticky?

Normal. Einkorn has weak gluten and higher hydration. Don’t over-flour—it’s supposed to feel soft.

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❓Can I use a regular sourdough starter for einkorn flour?

You can, but an einkorn-fed starter works better. It adjusts faster to the flour’s texture and fermentation speed.

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❓Why won’t my sourdough rise like other loaves?

Einkorn dough doesn’t rise tall. It spreads more, but the crumb stays tender and flavourful.

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❓Can I make this recipe dairy-free or vegan?

Yes. This sourdough einkorn bread recipe has no dairy, eggs, or commercial yeast—just flour, water, salt, and time.

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❓My bread tastes sour—did I do something wrong?

Nope! That’s the natural tang from the sourdough process. Einkorn gives it a nutty edge that gets better by day two.

Conclusion – Is Einkorn Worth It for Sourdough Bread?

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Yes, einkorn is 100% worth it for sourdough bread—if you’re willing to be a little patient and a little messy.
This isn’t modern wheat. It doesn’t puff up sky-high. But what you get in return is something richer, more honest.

My first einkorn sourdough loaf was dense. Flat. Kind of weird-looking. But it smelled amazing, and the flavour? Deep, nutty, tangy—like something out of a real bakery.

Now it’s part of my weekly routine. This sourdough einkorn bread recipe has no commercial yeast, no junk, and no stress once you understand its rhythm.

It’s soft enough for sandwiches, rustic enough for soup, and wholesome enough to feel good about every bite.
No shortcuts. Just flour, water, salt, and time.

So if you’re wondering whether to try einkorn for your next sourdough bake, the answer is: yes, do it.
You’ll learn, improve, and eat better bread because of it.