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!

9/23/2017 9:38:38 AM

I followed your recipe but I don't have a cast iron casserole dish so I used a metal stove top pot. It seemed to produce a good crust, it cracked nicely and browned really well. The only issue I ran into was that when I transferred the dough after it rose over night, it lost all of its rise. It still had bubbles and tastes great. I was wondering if it would be a problem if I skipped warming the dish, and instead, just let the dough rise in the dish I plan to cook it in. Thanks for sharing!

9/23/2017 9:38:36 AM

I followed your recipes and I just had a question. I don't have a cast iron casserole, so I tried it with a metal stove top pot. The crust came out perfect but it seems like after transfering the dough to the pot the rise that happened over night got messed up. Would it be OK to skip warming the dish and instead let the dough rise in the pot so it keeps it's size? Otherwise, the measurements seemed about right for me. It tastes great. Thanks for sharing.

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

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