Einkorn Sourdough Sandwich Bread
This einkorn sourdough sandwich bread is buttery, soft, and full of fermented goodness! This sandwich bread is almost brioche-like with how buttery and rich it is. It’s perfect for a sandwich or slathering with butter and honey.
Related: Einkorn Flour Sourdough Starter Tutorial
Related: Einkorn Flour Tortillas
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
- Einkorn Sourdough Sandwich Bread Recipe
- storing einkorn sourdough sandwich bread
- einkorn sourodugh Tips
- bakers timeline
- serving suggestions – einkorn sandwich bread
- shop this post
- more Sourdough recipes
- Homestead anywhere free ebook
- Shop my Six Month Meal Plans
- faq – einkorn sourdough sandwich bread
- Pin it – Einkorn Sourdough Sandwich bread
- print the recipe – einkorn sourdough sandwich bread
- Einkorn Sourdough Sandwich Bread
- storing and tips
- about me
There are two kinds of people in this world, bread lovers and weirdos! Personally, I have a hard time feeling satisfied after a meal if there isn’t some sort of bread component.
This is why you’ll see a lot of sourdough recipes here. I needed to find a way to make my bread cravings healthy!
Einkorn Sourdough Sandwich Bread Recipe
This recipe makes 2 loaves of sandwich bread. I suggest freezing one if you won’t eat right away.
Ingredients
For the Dough:
- 67 grams whole milk (about 1/4 cup)
- 480 grams active sourdough starter (about 2 cups)
- 6 eggs
- 565 grams organic all-purpose einkorn flour (about 4 cups) (if not using einkorn flour, increase milk to 83 grams).
- 20 grams organic coconut sugar (about 2 tbs)
- 11 grams sea salt (about 1 tbs)
- 1 cup unsalted butter, slightly softened
For the Egg Wash:
- 1 whole egg
- 1 tbsp water
Instructions
- In the bowl of a stand mixer, place the milk, sourdough starter, eggs, flour, and sugar. Knead on medium-low using the dough hook until combined (about 5 minutes).
- Add your salt to the dough and mix.
- Add 1 tbs pads of butter at a time. Let the butter become slightly encorporated before adding the next pad of butter.
- Once the butter has been added, continue to let the stand mixer knead for about 5-15 minutes until dough passes the windowpane test (see notes below).
- Transfer the dough into a lightly greased bowl (not metal), cover and ferment on counter for 1 hour.
- Transfer the bowl to the refrigerator and allow to cold ferment for about 12 hours.
- Prepare your 9×5- inch loaf pans by lightly greasing with coconut oil and set aside.
- This makes 2 loaves so divide them equally (by weight) and shape into two balls of dough.
- Grease a countertop as this dough is quite sticky!
- Decide how you want to shape the dough. I prefer to braid the dough.
- To braid, split the dough balls into three equal pieces (by weight) and roll out into long strips (about 9 inches).
- Then take the ends of all three pieces and pinch them together.
- Take the right piece of dough overtop the middle piece then the left overtop the middle and continue to braid until you reach the end.
- Pinch the end pieces together.
- Place the loaves into your prepared pans. Cover and allow to rise until they puff up over the edges of the pans, about 2-8 hours. My kitchen is about 70 degrees and it took the entire 8 hours.
- Preheat your oven to 375° F.
- Whisk together the egg and water and brush the egg wash overtop the loaves just before placing in the oven.
- Bake in preheated oven until the loaves are golden brown on top. About 30-40 minutes.
- Remove loaves to a wire cooling rack and allow to cool for at least an hour before slicing.
storing einkorn sourdough sandwich bread
- To store your einkorn sourdough sandwich bread at room temperature, wrap it up in some wax paper (optional but my favorite way) and then with a tea towel. Store at room temp for up to 3 days.
- To freeze your sandwich bread, place in a plastic bag, or wrap in plastic wrap and freeze for up to 3 months. To defrost, allow to sit at room temp for a couple hours before slicing.
einkorn sourodugh Tips
- First, if you aren’t using einkorn flour for this recipe be sure to increase your milk content to about 83 grams.
- Also, if not using einkorn flour, you’ll want to knead your dough longer before fermenting. Add about 5-10 minutes onto the knead time.
- Note that einkorn does not require much kneading, so be sure to check for windowpane after about 5 minutes of kneading.
- Sourdough doesn’t like metal since it’s reactive and can kill the yeast, so don’t use a metal bowl for the fermentation process.
- Allow your loaves to cool for at least an hour after removing from the oven. They are still baking and this will provide you with the best texture possible.
- How to perform a windowpane test: to see if your dough is ready to be done with kneading, take a thin piece of dough and stretch it out until it becomes so thin you can see the light through it.
- If it breaks before that point knead longer.
- Check after about 5-10 minutes of kneading to prevent overkneading.
bakers timeline
This is one example of a million different ways this timeline could shake out. Use this as a general guide for this sourdough sandwich bread recipe. This timeline will allow you to break bread in time for lunch, around 1 pm.
4:00 pm: Start mixing your dough
4:25 pm: finish kneading and transfer the dough to bowl for the ferment
5:25 pm: Place dough in the fridge for the cold ferment
5:30 am: Shape dough and place in loaf pans
11:30 pm (could be much sooner or later): brush with egg wash and bake
12:00 pm: allow to cool
1:00 pm: break bread!
serving suggestions – einkorn sandwich bread
Einkorn sourdough sandwich bread is perfect for savory and sweet meals!
- Sandwiches, of course. Deli meat, chicken salad, egg salad sandwiches are all great with this bread.
- French toast
- Toast with butter and honey or peanut butter
- Avocado toast
- Bread pudding
- Baked french toast
- Croutons (once stale)
- Grilled cheese
- Paninis
- The list is truly endless!
shop this post
(These affiliate links help to support this blog at no extra cost to you. Your support means the world to me!)
- Berkey water filter (we use the Royal because we drink an insane amount of water!)
- Thrive Market – 25% off & free gift! (where I get a ton of my ingredients)
- Azure Standard: $25 off your order. Code kyrieluke1
- Stand mixer
- Boos Block Butcher Block
- Grain Mill
more Sourdough recipes
Roasted Garlic Sourdough Bread
Same-Day Sourdough Pizza Crust
Homestead anywhere free ebook
Learn how to cook in old-fashioned ways and get back to your roots with this free ebook. Forward written by Lisa, of Farmhouse on Boone.
Shop my Six Month Meal Plans
Shop for my six month meal plans here. These will help give you a restful dinner-time routine by giving you all your recipes laid out in a weekly meal plan format for 6 months.
faq – einkorn sourdough sandwich bread
Yes, sourdough bread makes great sandwiches that have a tangy flavor and nice crust. This sourdough sandwich bread is lighter and fluffier than artisan sourdough and is a perfect loaf for sandwiches.
You can toast sourdough bread and you should! Toasted sourdough bread is absolutely delicious. The butter melts and sinks into the holes of the bread and it’s so crunchy, tangy, and healthy.
If there is a layer over the top of your sourdough starter, you can stir it in or remove the layer and toss it out. If there isn’t a layer over your sourdough starter, there is no need to stir it prior to using it.
Einkorn flour does make great bread! It has a different taste and texture than regular, all-purpose flour in that it has a nuttier flavor and a more crumbly texture.
Yes, you can use einkorn flour in place of all-purpose flour, however, you will need to alter the recipe a bit. Typically, you’ll want to do a 1:1 ratio of APF to einkorn flour, decrease the liquid in the recipe by about 20%, knead less time, and bake less time.
Absolutely! Whole wheat sourdough bread is healthy for the good gut-healing bacteria it provides from the fermented dough and the whole wheat provides a very nutrient-dense loaf.
Pin it – Einkorn Sourdough Sandwich bread
Related: How to Fix a Bad Sourdough Starter
Related: how to fix dense sourdough bread
print the recipe – einkorn sourdough sandwich bread
Einkorn Sourdough Sandwich Bread
Equipment
- Stand mixer with dough hook attachment
- 2 glass loaf pans
- Kitchen scale
- Dough scraper
Ingredients
- 67 grams whole milk (about 1/4 cup)
- 480 grams active sourdough starter (about 2 cups)
- 6 eggs
- 565 grams organic all-purpose einkorn flour (about 4 cups) if not using einkorn flour, increase milk to 83 grams.
- 20 grams organic coconut sugar (about 2 tbs)
- 11 grams sea salt (about 1 tbs)
- 1 cup unsalted butter, slightly softened
Egg wash
- 1 egg
- 1 tbs filtered water
Instructions
- In the bowl of a stand mixer, place the milk, sourdough starter, eggs, flour, and sugar. Knead on medium-low using the dough hook until combined (about 5 minutes).
- Add your salt to the dough and mix.
- Add 1 tbs pads of butter at a time. Let the butter become slightly encorporated before adding the next pad of butter.
- Once the butter has been added, continue to let the stand mixer knead for about 5-15 minutes until dough passes the windowpane test (see notes below).
- Transfer the dough into a lightly greased bowl (not metal), cover and ferment on counter for 1 hour.
- Transfer the bowl to the refrigerator and allow to cold ferment for about 12 hours.
- Prepare your 9×5- inch loaf pans by lightly greasing with coconut oil and set aside.
- This makes 2 loaves so divide them equally (by weight) and shape into two balls of dough.
- Grease a countertop as this dough is quite sticky!
- Decide how you want to shape the dough. I prefer to braid the dough.
- To braid, split the dough balls into three equal pieces (by weight) and roll out into long strips (about 9 inches). Then take the ends of all three pieces and pinch them together. Take the right piece of dough overtop the middle piece then the left overtop the middle and continue to braid until you reach the end. Pinch the end pieces together.
- Place the loaves into your prepared pans. Cover and allow to rise until they puff up over the edges of the pans, about 2-8 hours. My kitchen is about 70 degrees and it took the entire 8 hours.
- Preheat your oven to 375° F.
- Whisk together the egg and water and brush the egg wash overtop the loaves just before placing in the oven.
- Bake in preheated oven until the loaves are golden brown on top. About 30-40 minutes.
- Remove loaves to a wire cooling rack and allow to cool for at least an hour before slicing.
Video
Notes
storing and tips
- To store your einkorn sourdough sandwich bread at room temperature, wrap it up in some wax paper (optional but my favorite way) and then with a tea towel. Store at room temp for up to 3 days.
- To freeze your sandwich bread, place in a plastic bag, or wrap in plastic wrap and freeze for up to 3 months. To defrost, allow to sit at room temp for a couple hours before slicing.
- First, if you aren’t using einkorn flour for this recipe be sure to increase your milk content to about 83 grams.
- Also, if not using einkorn flour, you’ll want to knead your dough longer before fermenting. Add about 5-10 minutes onto the knead time.
- Note that einkorn does not require much kneading, so be sure to check for windowpane after about 5 minutes of kneading.
- Sourdough doesn’t like metal since it’s reactive and can kill the yeast, so don’t use a metal bowl for the fermentation process.
- Allow your loaves to cool for at least an hour after removing from the oven. They are still baking and this will provide you with the best texture possible.
- How to perform a windowpane test: to see if your dough is ready to be done with kneading, take a thin piece of dough and stretch it out until it becomes so thin you can see the light through it.
- If it breaks before that point knead longer.
- Check after about 5-10 minutes of kneading to prevent overkneading.
about me
