Delicious naturally leavened, Einkorn,Spelt and Whole wheat Sourdough Bread. These whole grains bring nutty sweet and delicious flavor.
If you are looking for a for simple whole grain sourdough bread then here is einkorn, spelt and whole Wheat sourdough bread. This bread has combo of 3 favorite grains. These whole grains bring nutty sweet and delicious flavor. Beautiful color of crust is contributed by the einkorn ( as they are rich in carotenoids) .
Einkorn (Triticum Monococcum) is oldest cultivated wheat, compared to all others. They tend to taste both grassy and nutty flavor with delicate gluten. It has Thiamin an essential dietary and trace mineral. Also has proteins, iron, dietary fiber, and several B Vitamins with significant amount of the powerful antioxidant Lutein.
It has Higher Oxygen Radical Absorbance Capacity (ORAC) than durum and bread wheat. Compared to polyploid wheats it has a higher content of proteins, polyunsaturated fatty acids, fructans, and phytochemicals as tocols, carotenoids, alkylresorcinols, phytosterols, and a lower α-, β-amylase and lipoxygenase activities
Spelt (Triticum spelta) is one of the popular and easy to find heirloom varieties of wheat. They are higher in protein and vitamins than common wheat.
Spelt and whole wheat gives creamy structure while einkorn adds shiny crumb with nutty and mild flavor.
Ingredients need to make this Einkorn, Spelt and Whole wheat Sourdough Bread
Whole wheat : Used whole wheat flour which is made with from hard red wheat.
Einkorn : I have used 100% organic Whole wheat. If you are using all purpose Einkorn flour you can reduce the amount of bread flour .
Spelt : I have used Whole grain organic spelt
Bread flour: I used bread flour to add some extra gluten as my earlier experiment with whole wheat alone was not able to give any rise.
Salt: Adds flavor to the sourdough and control the fermentation.
Starter: You need active sourdough starter to make this bread. Which you need to make whole wheat flour levain which has 125% hydration.
Water: Since this recipe has 51% of whole grains, it is thirsty, so hydration is about 85%.
Points to remember while making this sourdough bread.
You need to increase the water content( hydration) of both levain and dough - 125% and 85% respectively. I think we can increase the hydration of dough up to 95%.
Give a short autolyse of about 30 min to 1 hour. Not more than that.
Since einkorn and spelt has low gluten content you need to do a short bulk fermentation of about 4 hours and then proof about 12-14 hours. If you are in warm temperature, make sure bulk only 3 hours not more than that. Increased bulk can make the dough overproof. Otherwise make sure to bake same day without cold proof.
I have tried einkorn, spelt and whole wheat flour alone combo but the loaf turned out to be very dense.
This bread is nutty, creamy and delicious and can be excellent toast with little butter or with jam. You can also make excellent sandwich.
Baking Schedule
Make Leaven/Leavain 8. 00 A.M
Autolyse flour around 12.30 P.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.00 P.M Laminate the dough.
First coil fold 4.30 P.M Coil fold the dough.
Pre-shape at 5.00 P.M.
Shape the dough 5.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
If you try this recipe @nidhinikhil in Instagram or zestysouthindiankitchen in facebook.
I made this bread as part of breadbakers this month's theme "Whole grain breads"
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
- Zesty South Indian KItchen: Einkorn and Spelt Whole Wheat Flour Sourdough Bread
- Passion Kneaded: Marble Wheat Loaf
- Magical Ingredients: Multigrain Carrot Rolls
- The Wimpy Vegetarian: Oatmeal Rolls with Molasses
- Making Miracles: Seedy Soft Sandwich Bread
- Culinary Adventures with Camilla: Sourdough Boules with Quinoa, Oats, and Sprouted Seeds
- Food Lust People Love: Sourdough Sprouted Spelt Blini
- Sneha's Recipe: Spelt Banana Bread
- A Messy Kitchen: Sweet Wheat Braid
- Karen's Kitchen Stories: Whole Wheat Cinnamon Raisin Bread
- A Day in the Life on the Farm: Whole Wheat Dinner Rolls
- Ambrosia: Whole Wheat Pumpkin Bread
Einkorn, Spelt and Whole wheat Sourdough Bread
Ingredients
- Levain
- 17 g sourdough starter I used 100% hydration 50: 50 all-purpose flour: whole wheat flour
- 50 g Whole Wheat flour
- 75 g water
- Dough
- 225 g bread flour
- 100 g Einkorn flour I used 100% whole grain
- 50 g spelt flour
- 90 g whole wheat flour
- 96 g leavain
- 390 g water
- 9 g salt
Instructions
- Make Levain/Leaven
- In the morning make your dough combine 1 tablespoons (17 grams) of unfed sourdough starter with 75 g of water 50 g of bread flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
- Autolyse the flours
- In a large bowl add bread flour, einkorn , spelt and whole wheat flour and water ( set aside 5 ml water ) and mix well and set aside for 1 hour.
- Make dough
- When levain is ready incorporate it into autolyzed flour mix.
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
- Stretch and fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- Laminate the dough
- After 30 minutes of last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
- Coil fold
- After 30 minutes coil fold the dough and set aside for 30 minutes.
- Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- Cold Proof
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
- Score and Bake
- When you are ready to bake preheat oven to 500°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 475°F and cook for 15 minutes. Then reduce the temperature to 450° F for 10 minutes with lid.
- After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some jam or with a bowl of soup
- Notes
- Make sure to store bread in paper bag. You can slice and make a toast. These not only moist but also delicious.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Anonymous says
This worked exactly as written, thanks!
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Amy Liu Dong says
Oh my, this Sourdough Bread recipe looks amazingly delicious! An awesome pastry we can partner with our hot drinks! Loved it!
Eileen says
Just a little confusion about Step 1, making the levain. Your list of ingredients for the levain says 50g whole wheat flour, but your Step 1 instruction says to use 50g bread flour. Can you clarify?
Other than that, this is wonderful!!!
Swathi says
Yes 50g whole wheat flour and bread flour and add 100g water is used to make the leaven from that you can use 20% of the total flour volume is used as leaven
Jerika says
I love the nutty sweet and delicious flavor on this einkorn, spelt and whole Wheat sourdough bread.:) My family loved it, will be making it again. Thank you.
Helen Fern says
This bread is delicious! My top didn't come out as pretty, but the bread was gone in a flash! We all loved it.
Lathiya says
The sourdough bread looks amazing and thanks for the detailed explanation which made me understand easy.
Debra says
A delicious blend of healthier grains....super tasty sourdough loaf.
Gloria says
You are a master bread baker. Look at the artwork on that loaf. I love homemade bread.
Giangi Townsend says
That looks amazing I must try it. Thank you for the suggestions and all the explanations'
Nancy says
Wow we really enjoyed this Sourdough Bread made with so many nutty ingredients. So tasty.
Oscar says
This looks like bread I could make. Going to give it a try this weekend. Thanks for the recipe.
Helen at the Lazy Gastronome says
This is a wonderful rustic bread with a rich flavor. I love the flour combo.
Marcellina says
This sourdough bread looks gorgeous and the texture is perfect! I'm not great a sourdough so I really appreciate all your tips and detailed instructions. Thank you!
Sofia says
I baked this bread yesterday and it was delicious! I was concerned it would be quite dense, having such a high proportion of einkorn, spelt, and whole wheat. It rose beautifully.
You might want to clarify things in the instructions: in #20 you say preheat the oven to 500*F but in #22, you say lower temperature to 500.
On #22 it says take off the lid 10 min after lowering the temperature, but in #23 it says 15 minutes.
Thank you for a great recipe that I hope to make again soon!
Swathi says
Thanks for trying the bread, I pre-heat oven with 500F in the begining with 475F for 15 min. Then 450F for rest of baking.
Katie says
Have you tried a 100% whole grain version of this?
Swathi says
No I haven't tried 100% Einkron.
susan | the wimpy vegetarian says
I bake quite a bit with Einkorn flour and love working with it. Thanks for the schedule for making it!
Carla Trewitz says
Can I make the levain and then put it in the fridge overnight, so that I can start the rest of the process (starting with step 3) in the morning?
Swathi says
you can keep the leavain in the night and start rest of step next morning.
melissa major says
oh wow, this sourdough bread looks fabulous! I need to try and make this for sure.
Jenn @ EngineerMommy says
This looks easy enough. I would love to try my hand at making a bread like this.
Heather D says
I love the beautiful pattern you made. Looks delicious too.
Sneha Datar says
That's a gorgeous bread, love it!
Catalina says
The texture of this bread is amazing! I must make it for my family!
MELANIE EDJOURIAN says
This sounds wonderful, I do love sourdough. It's great you used whole wheat it's much better for you.
Nikki Wayne says
It looks so perfect! I'm not really good at making bread so thanks for the sharing this.
Anosa says
Oh wow, I love sourdough bread and this one looks absolutely delicious.
Briana Baker says
Adding this one to my list of breads I HAVE to make soon! This looks awesome!
Monica Simpson says
What a beautiful loaf of bread! I have never tried making sourdough myself yet.
Lavende & Lemonade says
Oh my goodness, what a beautiful loaf! Love all the details you've given about ingredients, can't wait to try it!
Radha says
Wow! I can't find words Swathi! This is a show piece! I just ordered some einkorn flour and would love to try this recipe.
Amber Myers says
This looks amazing! I cannot wait to try this out. Fresh bread is the best!
Heather says
What a beautiful loaf of sourdough! I was not familiar with einkorn, I need to get some to try.
melissa chapman says
Your breads always look so amazing, real masterpieces. If i was to begin baking I would use your recipes to start my lesson.
Glenda says
What a gorgeous loaf! I actually have some spelt in the pantry that I need to grind for flour so I can try out this recipe!
Kelly says
That is a supremely gorgeous loaf! I love the color that einkorn brings and spelt is always one of my favorite grains.
Karen @Karen's Kitchen Stories says
Beautiful! It's my quest to do such beautiful designs.
Rebekah R Hills says
Such a beautiful loaf! Love the information about the Einkorn!
Wendy Klik says
That loaf of bread deserves to be showcased in a bakery window. Absolutely amazing!!