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Einkorn Sourdough Sandwich Bread Yum

A tasty new sourdough sandwich bread recipe the whole family will enjoy. Be sure to check out our previous recipe on how to make einkorn sourdough levain

BSF Kitchen Test: 06/08/20

Ingredients:

1 batch of einkorn sourdough levain
122 g warm milk (100°F)
60 g warm, filtered water (100°F)
2 tablespoons sucanat or raw sugar
300 g fresh ground einkorn wheat
1 ½ tsp kosher salt
2 tablespoons melted butter

Preparation Instructions:

Combine milk, water, and sugar in a large bowl until sugar is dissolved. Add sourdough levain and mix. Add ground einkorn and salt and mix with a stiff spatula. Add melted butter until absorbed by dough. Your dough will be very wet and sticky. Cover bowl tightly and set aside for 15 minutes.

After 15 minutes, turn dough once and return to bowl, cover tightly, and set aside for 4 to 5 hours. Allow to rise no more than 50%.

Turn dough out of the bowl onto a lightly floured work surface, pat and pull dough gently until it is about an 8-inch long rectangle. Fold dough into thirds (like a letter) bringing the short ends of dough to the center, pinch and press in order to seal the seam. Rotate dough and repeat, being sure to seal seams well.

Place dough into a well greased 8.5 x 4.5-inch loaf pan and cover tightly with greased plastic wrap or plastic wrap alternative and set aside for one hour, or until the dough has risen no more than 50%.

Bake bread in a 375°F for 30-40 minutes until the crust is golden brown and makes a hollow sound when tapped. Allow bread to cool for 15 minutes before removing from pan. Cool completely before serving.

Related Recipes:

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