No-Knead Einkorn Sourdough Bread, the Easiest Recipe Ever!

| 10/20/2015 11:16:00 AM

Tags: bread recipe, sourdough bread, no-knead bread, Deb Tejada, Colorado,


Some of the complaints I hear from people about making their own bread are: “I don’t have time,” “it’s too hard,”  “I don’t like kneading,” “I’m gluten sensitive (intolerant, etc).” Well, I’ve finally come up with a solution: an easy, no-knead, minimal-ingredient Einkorn sourdough bread that’s easy on the tummy. It can’t get any better than this!

Bread has been around for a long, long time. For about 30,000 years, give or take a few, if I can believe what I read. But lately, at least in this new millennium, bread has become, while still exceedingly popular, the “problem child” of the modern diet. Ancient bread was made with whole, unadulterated grains. Prehistoric women did not have to rush to work in the morning or get the kids off to school, so they had the time to make their own. The nutritional value of our bread has plummeted. Wheat and gluten have become gut-irritants for multitudes of people and no one is sure why. Could it be due to wheat grains being hybrid beyond recognition? Could it be the USA’s practice of spraying Roundup on wheat before harvest? Could it be leaky gut syndrome? Commercial yeast is another issue: just one more unnatural component in our foods. There are even some indications that commercial yeast creates a yeast imbalance in our bodies. Longer rise times, done with sourdough starter, helps break down gluten.

Last year I became aware of an ancient grain called Einkorn.  Einkorn has never been hybridized. It’s delicious, bakes really well and a lot of people with gluten sensitivity DO NOT react to it, myself included. I buy mine directly from the Jovial Foods web site. Their grains are grown in Tuscany, Italy. And anything grown in a GMO free area is all right with me.

I’d been experimenting with sourdough (no added yeast) bread for more than a year. The final result is the easiest—and best—bread I’ve EVER made or tasted. I mean seriously, I’m so excited about this recipe!

12/2/2015 9:33:28 PM

Hi Tom! If you're going to be making Einkorn bread, you can make the starter using the Einkorn flour. Back when I first got my SD starter going, I was using organic flour. Then I discovered Einkorn and so "switched" my starter over to Einkorn by feeding it with about 1/4 cup of Einkorn flour every few days. Eventually it became 100% Einkorn. I've gotten to like the Einkorn flour so much that it's all I use for any of my cooking. I buy it 10 lbs at a time from the Jovial Foods web site. I just made chicken and dumplings for dinner tonight using Einkorn to thicken my sauce and make the dumplings and it was delicious! Deb

12/2/2015 12:06:36 PM

Hello, I am ready to try your recipe after buying the ingredients you recommended. My only question is what type of flower do I use to make the starter. I bought the San Francisco sourdough starter and the Einkorn flour for baking. Can I use any type of flour for the starter and then use the Einkorn brand for baking or should i use that for starter as well, thanks in advance - Tom

10/28/2015 4:35:46 PM

Great! thank you.

10/28/2015 4:24:30 PM

Sure thing. I bought the San Francisco sourdough starter and used the einkorn flour, with no problems.

10/28/2015 4:24:02 PM

Sure thing. I bought the San Francisco sourdough starter and used the einkorn flour, with no problems.

10/28/2015 4:17:39 PM

Which of the starters from Cultures for Health did you use? They have a bunch to choose from and nothing is for Einkorn specifically. Thank you for taking the time to respond.

10/28/2015 4:10:14 PM

Hi RJ & ntrippet, I don't have a recipe for the starter. I never had much luck making my own so I bought my starter from Cultures for Health. You can also find some on Amazon, they have a few to choose from. There are recipes on the Internet to make your own starter, some use potato water, some milk and flour... or check the Kings Flour web site, they seem to have a least one. If you don't have any luck either, I can say that once you buy a starter it can last forever if you feed it regularly. I have a friend that has a starter she got when she was in high school, and she's 50 now! My starter is more than a year old and we're old friends now. :-)

10/28/2015 3:53:52 PM

Thank you, Deb, so much for your recipe. The bread looks so yummy! I too have noticed that the Einkorn doesn't bother me when I've used the Jovial pasta. Yeast doesn't agree with me and I have wanted to start using sourdough to make my own bread. I would love to know (if you don't mind sharing) your yeast free sourdough starter recipe. Thank you.

10/27/2015 11:11:57 PM

Do you have a recommended sourdough starter recipe?

10/26/2015 11:26:52 PM

How about if I use my 5 quart coated cast iron Dutch oven? Unfortunately, it's not non-stick. Use cooking spray? Also, have you tried using this technique with the whole wheat flour? Thanks!

10/26/2015 5:08:24 PM

You can try the Pyrex, I've only used the cast iron casserole and just use it for the bread so I don't scratch it. The glass may cause the bread to have a slightly different crust, but I imagine it would still taste great. Just make sure your lid is heavy enough to keep in the moisture and make sure you don't overbake or burn it. It seems the glass would be thinner and transmit heat faster than the cast iron. Please let us know how it turns out!

10/26/2015 10:32:43 AM

This recipe looks very good. I was wondering if I could use some other kind of covered casserole. I have a couple of 2 quart Pyrex casseroles. Don't relish the thought of having to go out and buy a new casserole for a recipe, pause my kitchen has no more room for any new pots. Any suggestions? Thanks!

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