Einkorn Sourdough Sandwich Bread (No Mixer, Hand-Mixed!)
This einkorn sourdough sandwich bread is soft enough to slice for sandwiches, made entirely by hand with no stand mixer, and uses fresh milled einkorn flour with just a touch of honey making it a naturally leavened, lower-sugar alternative to store-bought bread. If you have an active sourdough starter and a 9×5 loaf pan, you can make this loaf. The hands-on time is minimal; the rest is patience.
Einkorn is an ancient wheat with a delicate gluten structure, so it behaves differently than modern bread flour. This recipe is written specifically for how einkorn actually works: slower hydration, gentler handling, and longer rise times. Follow it as written and you’ll get a tender, sliceable sandwich loaf every time.
Why You’ll Love This Recipe
- No mixer required everything is mixed and kneaded by hand in one bowl.
- Fresh milled einkorn flour more flavor and nutrition than pre-ground flour.
- Low sugar just 2 tablespoons of honey or maple syrup in the entire loaf.
- Naturally leavened no commercial yeast, only sourdough starter.
- Beginner-friendly simple steps, forgiving timing, standard loaf pan.
- Perfect for sandwiches and toast soft crumb, even shape, easy to slice.
What Is Einkorn Flour?
Einkorn is the oldest cultivated form of wheat. It has a weaker, more fragile gluten network than modern wheat, which means einkorn dough is stickier, hydrates more slowly, and should not be over-kneaded. This is why the recipe below uses short mixing times and built-in rest periods those rests do the work that aggressive kneading would do with regular flour. Fresh milled einkorn flour, ground at home from einkorn berries, gives the best flavor and keeps the bran and germ intact.
Ingredients
This recipe makes one 9×5-inch loaf. Weights in grams are the most accurate way to measure, especially with fresh milled flour. Although I tend to do both! HA!
| Ingredient | Volume | Grams |
|---|---|---|
| Warm water (85–90°F) | 1½ cups | 355g |
| Active bubbly sourdough starter | ½ cup | 120g |
| Honey or maple syrup | 2 tablespoons | 42g |
| Olive oil | 2 tablespoons | 25g |
| Fresh milled einkorn flour | 4–4½ cups | 480–540g |
| Salt | 1 teaspoon | 6g |
Equipment You’ll Need
- Large mixing bowl
- 9×5-inch loaf pan, greased – I used cast iron bread pan
- Cast iron pan (used on top of the loaf to create steam)
- Plastic wrap or a damp towel
- Kitchen scale (recommended) and instant-read thermometer
- Lime Scraper for getting dough out of bowl
- Stainless Steel bench scraper for clean up! I also use it to divide my dough when making large batches. I use this also to knead with Einkorn. You can see the method in my video.
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How to Make Einkorn Sourdough Sandwich Bread
Step 1: Mix the wet ingredients
In a large bowl, combine the warm water, sourdough starter, honey or maple syrup, and olive oil. Stir until the starter is fully dissolved and the mixture looks slightly bubbly.
Step 2: Add the first flour and rest
Add the first 2 cups (240g) of flour and mix for about 1 minute no more. Cover and rest for 45 minutes. This hydrates the dough and lets the starter begin working.
Step 3: Add salt and remaining flour
Add the salt, then continue adding the remaining flour a little at a time until the dough pulls away from the sides of the bowl. You want the dough tacky, not sticky or soupy. Einkorn absorbs water slowly, so be patient and add flour gradually.
Step 4: Rest again
Cover with plastic wrap or a damp towel and rest for 40 minutes.
Step 5: Knead gently and shape
Turn the dough onto a lightly floured surface and knead gently a few times until smooth and satiny. Einkorn dough is sticky flour the sides and work it in to help shape, or rub olive oil on your hands and tools. Shape into a loaf and place in a greased 9×5 pan.
Step 6: The long rise
Cover loosely with plastic wrap so no crust forms. Let rise at room temperature until the dough crowns at or just above the top of the pan approximately 4 to 8 hours, depending on your starter strength and kitchen temperature. (At 72°F, this loaf took 4 hours to reach the rim.)
Step 7: Preheat the oven
When the dough is almost ready, preheat the oven to 450°F and place an empty cast iron pan inside to heat up.
Step 8: Bake
Place the loaf in the oven, set the hot cast iron pan on top, and immediately turn the temperature down to 350°F. Bake for 30–35 minutes, until the internal temperature reaches 200°F. The cast iron pan on top creates steam for a bigger oven spring and a lighter crumb.
Step 9: Cool before slicing
Remove the loaf from the pan and cool on a wire rack for at least 1 hour before slicing. Cutting too early gives a gummy crumb let it finish setting.
Tips for Success
- Use an active, bubbly starter. Feed it 4–8 hours before mixing so it’s at peak strength.
- Plan your day around the rise. Sourdough rise times are much longer than commercial yeast.
- When in doubt, hold back flour. If the dough feels too wet, add less rather than more einkorn hydrates slowly and can fool you.
- Don’t skip the cast iron steam trick. It’s the difference between a dense loaf and a light, airy crumb.
- Trust the dough height, not just the clock. The loaf is ready to bake when it crowns at the top of the pan.
Overnight Option
To bake in the morning, after shaping the loaf in Step 5, cover and refrigerate overnight. The next morning, let it finish rising at room temperature for 1–2 hours until it crowns the pan and then bake as directed.
How to Store Einkorn Sourdough Bread
Store the cooled loaf in a bread bag or airtight container at room temperature for up to 3 days. For longer storage, slice the loaf and freeze in a freezer bag for up to 3 months; you can toast slices straight from frozen.
Frequently Asked Questions
Can I make einkorn sourdough sandwich bread without a mixer?
Yes. This recipe is designed to be made entirely by hand. Einkorn has a delicate gluten structure that does not need and should not get aggressive machine kneading. Short hand-mixing plus built-in rest periods develop the dough perfectly.
Why is my einkorn dough so sticky?
Einkorn is naturally stickier than modern wheat because of its weaker gluten and slow water absorption. Resist the urge to add lots of extra flour. Instead, flour your hands and work surface, or oil your hands and tools, and handle the dough gently. It should be tacky, not soupy.
Can I use store-bought einkorn flour instead of fresh milled?
Yes, you can substitute all-purpose or whole grain einkorn flour. Fresh milled einkorn gives the best flavor and nutrition, but pre-ground einkorn flour works in the same recipe. You may need to adjust the flour amount slightly, as hydration can vary between flours.
How do I know when the loaf is fully baked?
The most reliable test is internal temperature: the bread is done when it reaches 200°F in the center. It should also sound hollow when tapped on the bottom and have a deep golden crust.
Why does this recipe use so little sugar?
This loaf uses only 2 tablespoons of honey or maple syrup for the entire loaf, just enough to support the rise and add subtle flavor. That makes it a lower-sugar sandwich bread compared to most commercial loaves, which often contain added sugars and sweeteners.
How long does einkorn sourdough take to rise?
After shaping, the loaf rises at room temperature for approximately 4 to 8 hours, depending on starter strength and kitchen temperature. At around 72°F, expect about 4 hours. Cooler kitchens will take longer.
More Sourdough Recipes to Try
If you are looking for something sweeter, try my homemade Chocolate Bread! My kids love this loaf so much!
Also, if you want a sweeter Einkorn Loaf, this recipe uses more honey and is absolutely DELICIOUS! It cooks up faster because it uses yeast instead of sourdough. So it’s perfect if you are short on time.
Made this recipe? Leave a comment on myyoutube video as it helps other bakers find this recipe, and I love hearing how your loaf turned out!
Happy Baking,
Ashley 💛🍞
