The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Einkorn Sourdough Whole Grain Raisin Bread Recipe

MKloepfer's picture

Einkorn Sourdough Whole Grain Raisin Bread Recipe

I am brand new to bread baking and jumped in using Einkorn exclusively due to gluten issues. Because of Covid19 I am only able to purchase whole grain Einkorn right now and I am looking for a recommended and simple whole grain sourdough raisin bread recipe.  I am new at this and with the price of Einkorn flour I am afraid to 'wing' it and create something inedible.  My internet searches have not produced much.   Does anyone have a tried and true recipe - or some advice? - And yes, I have managed to create my own sourdough starter thanks to reading many posts on this site! ;-)

clazar123's picture

I hope you have verified that Einkorn will work for you because it still has a LOT of gluten. There has been a lot of hype about ancient grains being tolerable and sourdough being more digestible but in the end-if you have real gluten intolerance it will not work for you and could harm.

I understand there can be a scale of gluten "issue" from no problem up to severe allergy and different people have different reactions. So make sure you know where you are at and work with an MD or Registered Dietician.

As far  a recipe, I entered "100% Einkorn" into the search box and got some wonderful returns.

EDIT: I forgot to add-"then just add raisins,sweetener,shape of choice."to any recipes found.

MKloepfer's picture

Hi Clazar123.  I researched Einkorn thoroughly before testing.  I woke up the first morning looking like someone had punched me in both eyes.  But Oh - the taste of bread again. So I used the last few months being stuck at home getting my body use to Einkorn's version of gluten. I am happy to say my face finally stopped swelling.  I think my body needed time to adjust after so many years of being gluten free.  I couldn't have tried this if I was going to work every day.  I am afraid people would think I was the victim of violence.  - And I work for the police department :-)     Thank you for the links.  I know bread baking is a science and I am afraid of veering off of a recipe.  

VRini's picture

But reading through that last link made me laugh. I got overconfident after I made a few loaves I liked and jumped into Einkorn baking. What an experience that was. So different. The dough was so difficult to handle. I had a couple of failures with it. The flavor of more whole grain einkorn loaves had a bit of an onion note to my palate - not bad, just different.. Finally i found this recipe and approach:

And that's what made me laugh when I read Mini Oven's comment in that last link. As she says, the crumb very much reminds one of a cake crumb and this guy's recipe more or less makes a sweet bread. Very enjoyable but not sourdough. It is yeasted.

MKloepfer's picture

Hi VRinin,

Learning to bake bread for the first time and starting with Einkorn has been challenging, but I am proud of myself.  I managed to make my own sourdough and make a decent whole grain rustic loaf in the dutch oven every few days.  I will be glad when I am able to locate all purpose Einkorn to see if I am able to get more of a rise.  I really enjoy the flavor of the Einkorn grain.  I did also make a pumpkin sweet bread with a maple glaze for my daughter in law's birthday.  It was delicious, but to me nothing beats a yeast bread. - Especially when you haven't had any in years. 

Thank you for the link.  I love learning other's techniques.

nonaggie's picture

I've used this recipe  (what I did was closer to this comment on the recipe: ), and I quite liked the result.

StephanieB's picture

I haven't done much bread with einkorn, but have you checked out Jovial Foods recipes page ( I paged through one time and they have a lot of recipes, everything from chocolate layer cake to whole grain sourdough. I never ended up making anything, but a company that specializes in einkorn probably has reliable recipes. Not sure about raisin bread, but it may come in handy later if you expand your lower gluten bakes.