The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Einkorn Wheat Multi-Grain Sourdough

isand66's picture

Einkorn Wheat Multi-Grain Sourdough

My friend Eric was stopping by to go to lunch yesterday so I told him I would bake bread for him to take home.  He requested something simple and plain.  I don't do simple and's just not part of my DNA, so what I came up with is as close as it gets!

I had bought some Einkorn Wheat Berries and also some Soft White Wheat Berries from that I wanted to try grinding into flour.  I don't have an actual flour mill just yet so I used my coffee grinder and sifted the Einkorn flour once.  The soft white wheat was so soft that it didn't really have anything left to sift.

I made a 2 step starter build from some left-over Kamut/Bread Flour starter using more Kamut, European Style Flour and Pumpernickel flour.

For the main dough I added some rye chops, wheat germ, mashed roasted potatoes and some honey for a little sweetness.

I just received my Brod and Taylor Proofer for my birthday and used it for the first time.  I had already mixed up the dough and put it in the refrigerator for the bulk ferment but I let the dough sit in the proofer at 80 degrees F. for about 1 hour instead of my usual 1.5 to 2 hours.  The dough was nice and puffy after it's rest and I let the formed loaves proof at 80 degrees as well for about 1.5 hours before baking.  I have to play around with the proofing temperatures and see which is ideal.  I may try going a little higher for the final proof next time.

The end result of this bake was very satisfactory as you get just enough sour tang along withe the nuttiness and wheat flavor from the combination of flours.  The crumb was nice and open enough for this type of bread.  I will have to make bread with just the Einkorn flour in it to really taste it in the bread but it certainly added a nice flavor profile to this one.

Levain Directions

Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Build 2

Mix all the ingredients listed with the levain from the first build and let it set at room temperature for around 7-8 hours or until the starter has doubled or before it starts collapsing on itself.  Either use right away in the main dough or refrigerate for 1 day.

Main Dough Procedure

Mix the flours, wheat germ, rye chops and the water except for around 75 grams, together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes to 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), honey, and mashed potatoes and mix on low for a minute.  Add the rest of the water  unless the dough is way too wet.   Mix on low-speed for another 3 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  (I used my new proofer this time and it only took about 1 hour at 80 degrees).

Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  (Again, I used my proofer set at 80 degrees and let it rise for about 1.5 hours).

Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 Feel free to visit my other blog at for 100 of my other recipes.


Song Of The Baker's picture
Song Of The Baker

Hey Ian.  This a very nice loaf!  One that I can imagine adding to my favorite list.  Similar to a spelt loaf perhaps?

Nice bake!


isand66's picture

Thanks John.  It really is a tasty loaf.  Spelt would make a good substitute.  It really has a twice sour tang the second day.

Franko's picture

Nice ones Ian!

I have yet to try Einkorn flour, as a matter of fact I'm not even sure where to find it locally. I've got the flour inventory of the two health food stores I buy from almost memorized and don't recall seeing it but I'll look again. Your loaves and formula are a powerful inducement as they both look very well crafted! 



isand66's picture

Thanks Franko.

if you can find some I'm sure you will love it.  I had never heard of it before I found it on a website.



dabrownman's picture

risen bread for flours that have low gluten - must be the proofer :-)  The better sour - must be the proofer :-)  Beautiful crust and crumb - must be the proofer.  Fantastic overall rating and tasty bread  -must be the 5 apprentices !  No really a great bake and your friend is lucky to get such a simple loaf out of you :-)

And what the heck is pumpernickel flour?  There aren't any pumpernickel berries are there? . - It's just rye right?  I still like your bread a lot.

I have  new spreadsheet for you that I will email you after dinner.

Happy Baking

isand66's picture

Thanks DA don't have any pumpernickel bushes by you?

It's even more sour the second day and made a great sandwhich!

I'm sure the new proofer didn't hurt too much.

Look forward to your next bake!



Janetcook's picture

Hi Ian,

I am very impressed by the rise you got with this flour combination.  They look beautiful and the crumb looks really nice and soft.  Restraining your 'add more and different' tendency paid off.  Maybe a start of a new trend ?  *-)   

Take Care,


isand66's picture

Thanks Janet.  Appreciate your comments.  Sometimes less is's tough to restrain myself sometimes but once in a while it is worth it:)



Mebake's picture

A Beauty again, Ian! Why don't you try the longitudinal scoring down the line of the batard? Try some slashing variations on the boule too. 

Anyway, this bread looks great, especially with the flour mix used. 

isand66's picture

Thank you Khalid.

You're right, I usually do vary my slashing, but for whatever reason I didn't get too creative with this one.

Thanks for your kind words.  I think you would like the flavor profile in this one.


bakingbadly's picture

Awesome bake, Ian! From the description of its flavour profile, these loaves will suit my taste buds well. And I wish I had a proofer, so I'm very envious of you. :)

I haven't refreshed my starter with different types of flour, but it's something that's worth trying, I think. However, it may not be practical if you refresh your starter too frequently. (I feed my starter once or twice a day, daily, depending on what flavour I'm trying to achieve.)

Have a jolly baking,


isand66's picture

Thank you Zita.

I think you would like this one. Not as flavorful I think as your latest creation, but not bad either.

I like to keep my boring AP starter in the fridge and build new ones as I bake.  I know Varda has been refreshing hers twice daily but I have not given that a try just yet.

Thanks for your comments. 

I think you would love the proofer.  I have only used it once so far but I think I'm going to like it a lot.


Alpana's picture

Now I have one more flour to add to my list of if, where & when..  Sure this must taste as good as it looks!

isand66's picture

Thank you Alpana.  This is a tasty bread if you ever get the chance to make it.



hanseata's picture

And I'm fully with you about "not doing simple and plain" (yawn).

Has anybody ever heard of Waldstauden-Roggen (German Rye, secale multicaule)? This old rye variety obviously had its comeback with German bakers, but according to Stan (NYBakers) its not available in the US so far.


isand66's picture

Thanks Karin... I will be on the lookout for that rye....I like these agent grains a lot.  Just need some Dino bones and I'm all set :)

evonlim's picture

gorgeous loaves, Einkorn Wheat Berries and etc.. this is not a simple bread!! ha ha.. just wonderful reading your blog.


isand66's picture

Thanks Evon.  I appreciate your kind words.

Look forward to reading about your next bake.