Einkorn Sourdough Sandwich Bread
This 100% Einkorn Sourdough Sandwich Bread recipe is easy to make, hearty, and stays soft for days. This einkorn bread is easier to digest, has a nutty flavor, and an orange hue.
Yield or Serving: 1 loaf
Equipment
- 1 Stand Mixer, recommended
- 1 USA Pullman Pan, Small, or a 8.5x4.5" bread loaf pan
- 1 Brød and Taylor Folding Proofer, optional, but helpful
Ingredients
Levain
- 45 grams Sourdough Starter
- 45 grams Einkorn Flour
- 45 grams Water
Tangzhong
- 46 grams Einkorn Flour
- 230 grams Whole Milk
Einkorn Sourdough Sandwich Bread
- 609 grams Einkorn Flour
- 13 grams Sea Salt
- 55 grams Granulated Sugar
- Tangzhong, see above
- Levain, see above, or 135g of active sourdough starter
- 261 grams Warm Water
- 85 grams Unsalted Butter, room temperature, 6 TBS, plus more for brushing on top
Instructions
- Mix the levain ingredients in a jar. Cover and set in a warm location (75-80ºF) for about five hours until doubled and bubbly.45 grams Water, 45 grams Sourdough Starter, 45 grams Einkorn Flour
- About a half hour before the levain is ready, make the tangzhong.Continuously whisk the einkorn flour and whole milk in a small saucepan over medium-low heat until it thickens into a mashed potato-like paste consistency. Remove from the heat and cool until warm or room temperature before mixing into your dough.46 grams Einkorn Flour, 230 grams Whole Milk
- In the bowl of a stand mixer* fitted with the dough hook attachment, mix the dough ingredients, all of the levain, and all of the tangzhong.Begin mixing on low speed until the sticky dough comes together, a couple of minutes. Then, slowly increase the speed to medium-low and mix for about 5 minutes. It will not pass the windowpane test.609 grams Einkorn Flour, 13 grams Sea Salt, 55 grams Granulated Sugar, Tangzhong, Levain, 261 grams Warm Water, 85 grams Unsalted Butter
- Cover and bulk ferment in a warm location for 4.5-5 hours total, or until it rises 50%.
- Place in the refrigerator to proof overnight and up to two days.
- The next day, or baking day, punch down the dough and turn it out onto a lightly floured surface. Use your hands to shape the dough into a rectangular slab about 12 inches long. Then, roll it up into a log and place it into a greased small pullman pan or bread loaf pan.
- Cover and proof in a warm location for 4-5 hours, or until the dough rises near the top of the pan.
- Preheat the oven to 375ºF (191ºC).Bake for 45-50 minutes or until the top is dark brown and the internal temperature reads at least 190ºF (88ºC) with an instant-read thermometer. Tent with foil if the crust is browning too quickly.Cool in the pan on a wire rack for 5 minutes and then turn the bread out to cool at least an hour on the wire rack. Brush the top with more melted butter for a shiny crust.Slice and enjoy once completely cooled!
Notes
- *The einkorn bread can be sticky to mix by hand, but possible. Flour your work surface, hands, and the dough throughout mixing and knead for about 10 minutes. Only add more flour as necessary.
- Follow the guide for more detailed instructions, photos, and tips for making this 100% einkorn sourdough sandwich bread.
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