Sourdough Einkorn Bread is soft, has a nice crust and is very low in gluten. With a piece of butter on top, it is sublime and tastes way better than wheat bread! Furthermore, einkorn ( not to be confused with corn) has a different type of gluten than that in wheat. Many people with a wide range of gluten intolerance claim to be able to eat einkorn without problems.Read more about einkorn here.
Einkorn is the only grain that has never been hybridized. We’ve altered wheat so much that it now has too much gluten for our bodies to handle. Einkorn is the wheat that existed before we modified it beyond recognition.
The low content of gluten in Einkorn flour allows the nutrients to be better absorbed. The Einkorn flour is high in protein, high in essential fatty acids, high in lutein, very high in carotene, high in phosphorous, high in vitamin B6 and high in potassium. It also has plenty of carotenoids, which contain the medical properties responsible for preventing serious diseases. Additionally, in my opinion, Einkorn milder, softer and tastier than all modern forms of wheat!
Baking with einkorn is not very tricky. The flour is very soft, so generally you have to add more of it than you think the bread needs. To make softer bread, allow the dough to be moist and slightly sticky.
Sourdough Einkorn Bread Recipe
By April 18, 2018Published:
Sourdough Einkorn Bread is soft, has a nice crust and is very low in gluten. With a piece of butter on top, it is sublime and tastes …
- 1 cup Sourdough starter
- 5.5 cups Einkorn flour
- 3 cups Fresh water
- 2 teaspoons Sea salt
- 4 tablespoons Extra virgin olive oil
- Combine the ingredients, except for the oil and knead the dough for a few minutes. It will be sticky.
- Leave the dough to rise on the counter for eight hours or overnight, covered with a towel.
- After the time has passed, preheat the oven to 450 degrees F.
- Place the empty, covered Dutch oven into the oven for 15 minutes.
- Gently, take the Dutch oven out. Sprinkle some flour on its bottom. Gently transfer the dough into the Dutch oven ( as the dough is sticky, make sure your hands are wet.) Pour the olive oil on top of the dough.
- Cover with the lid. Bake for 25 minutes.
- Remove the lid and bake for 12-15 additional minutes.
Take the bread out of the Dutch oven. Cover the bread with a towel and allow it to gently cool for about 30 minutes before slicing.