There is nothing quite like the smell of bread baking in a kitchen on a cold winter day! This einkorn sourdough sandwich bread is not only easy to make (as far as sourdough goes) but it has that perfect sandwich bread texture that you want for your next sandwich.
As you will hear me note many times in this post (and in the youtube video) this is not a white flour sandwich bread, it is a whole wheat sandwich bread and even more, so it is an einkorn sandwich bread. This means that you are not going to get a huge rise or massive air bubbles.
Einkorn is an ancient grain that has not been hybridized in any way. It remains a pure flour.
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Don't get me wrong, I love my artisan einkorn sourdough loaf. I love seeing content creators with their own version of sourdough scoring the bread with beautiful designs! It is gorgeous art!
Sometimes, however, we need practicality in our homes. The thick crust of an artisan loaf is not always conducive to a growing family. I find that I'm typically the one eating artisan loaves while my family scrounges for something softer to the pallet.
Although I still make the traditional artisan loaves, I've become a bigger fan, for my family's sake, of sourdough sandwich bread.
This specific recipe took a few months to perfect! I knew I needed to solidify my tweaks to the recipe when we were looking at having house guests for Christmas. House guests require food and sandwiches seemed like a perfect idea for quick grab-and-go snacks and lunches.
Curious about using Einkorn flour with the Trim Healthy Mama plan? Learn more through this article.
Sourdough bread recipes typically have few ingredients and a bit more complicated steps. This recipe remains true to that statement. Most of the ingredients you probably will have on hand, but the instructions may take a few readings!
- Einkorn whole wheat flour
- Sourdough starter
- Mineral Salt (we prefer Redmond Real Salt)
- Raw Honey
See the recipe card for quantities.
To a stand mixer, add all of the ingredients. Keep ½ cup of water out for later.
Knead with a bread attachment until the dough is stretchy and smooth. This will take about 10 minutes.
Place dough in bowl and cover. Allow it to rise for 12-24 hours. Do not overproof.
Mix in the remaining water. Mix with hands. Place dough in a long butter-covered bread pan.
Place the pan in a cold oven and allow it to pre-heat with the oven to 375 degrees F. Bake for 50 minutes.
Allow cooling completely before slicing.
Hint: make sure to allow the bread to cool completely before cutting! You may run into the loaf falling apart if you cut it too soon.
The beautiful cutting board that is featured in my photos can be found at Target or through this link.
One of the nice things about this recipe is that it is very basic. You can experiment and add some variations to it to make it your own. Here are a few ideas.
- Spicy - add chili pepper flakes or jalapenos to make it a jalapeno loaf!
- Cheesy - add gouda or other cheese to make a cheese loaf!
There are truly endless options you could add to your loaf to spruce it up a bit!
My top tip for this recipe is to make sure to combine the flour in a stand mixer for at least 10 minutes. You want the bread to start pulling away from the sides of the mixing bowl. This will give it a nice rise and air bubbles.
Here is the equipment that I use in my kitchen for sourdough concoctions. You can find all my kitchen essentials in my "Kitchen Essentials" storefront.
Stand Mixer (I use a Kitchen Aid)
Long Loaf Pan (or this cast iron alternative)
Spatulas or wooden spoons
We love using our long loaf pan in this recipe. I'm still looking for one that is not nonstick. The loaf pan is the last thing in our home that has nonstick on it. If you prefer you can divide the bread into two loaves and use a cast iron pan or a comparable alternative.
This can be stored on the countertop in an airtight container for up to five days.
This can also be put in a freezer bag and frozen for 3-6 months.
Can I use all-purpose einkorn flour in this recipe?
Yes. All of my einkorn recipes can use either all-purpose or whole wheat. The result will be a more fluffy loaf of bread.
Why is my sourdough sandwich bread not rising?
There could be several contributing factors. I do want to remind you that because we are using whole wheat einkorn flour the rise will not be as significant as other wheat or all-purpose flours.
The temperature of the room could also be a contributing factor. When the temperature is cool, the bread will take longer to rise.
Are sourdough sandwiches healthy?
Absolutely! It is one of the healthiest forms of bread around. Because it is fermented it is more easily digestible and the nutrients and easier for your body to absorb.
More of my sourdough recipes can be found below.
Sourdough Cream Cheese Cobbler
Einkorn Sourdough Sandwich Bread
This einkorn sourdough sandwich bread is not only easy to make (as far as sourdough goes) but it has that perfect sandwich bread texture that you want for your next sandwich.
- ½ cup butter (softened)
- 2 tbs honey
- 1 tbsp salt
- 1 cup einkorn starter (active)
- 2 ½ cups water (split into 2 cups and ½ cup)
- 8 cups einkorn whole wheat flour
- To a stand mixer, add all of the ingredients. Keep ½ cup of water out for later.
- Knead with a bread attachment until the dough is stretchy and smooth. This will take about 10 minutes.
- Place dough in bowl and cover. Allow it to rise for 12-24 hours. Do not overproof.
- Mix in the remaining water. Mix with hands.
- Place dough in a long butter-covered bread pan.
- Place the pan in a cold oven and allow it to pre-heat with the oven to 375 degrees F.
- Bake for 50 minutes.
- Allow to cool completely before slicing.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 323mgCarbohydrates: 30gFiber: 4gSugar: 2gProtein: 5g
Online nutritional calculators are estimates only. Use your best judgement when consuming.