How to Make  Emmer Sourdough Bread

Learn how to make this sourdough bread made with an ancient grain.

Why You'll Love This Recipe

•Emmer, or farro, is an ancient grain that's bee cultivated for thousands of years. •Nutty flavor •Reddish hue •Easy for those new to emmer flour


•Bread flour •Emmer flour •Water •Salt •Sourdough Starter

1. Autolyse

Mix the flours together in a bowl, followed by warm water. Let the flour hydrate for 30 minutes before adding the starter.

2. Add Starter and Mix

Pour in the sourdough starter (or levain) and mix until distributed throughout the dough. Rest for 30 minutes.

3. Add Salt and Mix

Dimple the salt into the dough and continue mixing until no granules of salt remain and it smooths out.

4. Bulk Fermentation

Bulk ferment the dough for about 4.5 hours in a warm location. Every 30-45 mins, fold the dough to strengthen it a few times.

End of Bulk Fermentation

The dough is done fermenting once it's almost doubled in the bowl, is full of bubbles, and feels airy.

5. Shape and Overnight Proof

Shape the bread, place into a banneton, cover, and proof overnight and up to two days in the refrigerator.

6. Score and Bake

The next day, turn out the dough into a Dutch oven and score it with a sharp bread lame or knife.


Bake at 500ºF (260ºC) for 20 minutes with the lid on. Remove the lid, and lower the temp to 450ºF (232ºC) and bake for another 15 minutes.

Cool and Slice

Let the bread cool for at least an hour before slicing. Enjoy this nutritious and flavorful loaf made with 30% emmer flour!

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.