Soft-Wheat and Einkorn Sourdough Sandwich Bread
Whether you’re new to baking or simply looking for a flavorful, homemade bread, this Whole Wheat and Einkorn Sourdough Sandwich Bread is the perfect recipe! With a soft crumb and a touch of natural sweetness, this easy sourdough bread recipe combines the rich flavors of Einkorn and whole wheat to create a smooth dough that’s easy to work with. Whether you’re toasting it for breakfast or using it for your favorite sandwich, this bread is a solid base for any occasion.
Why you’ll love this recipe
Beginner friendly New to baking with freshly milled flour, sourdough or ancient grains (or even all of them)? This recipe is as easy as it gets! Sandwich bread dough is enriched with butter and milk which makes it smooth, not sticky and easy to handle. Plus, baking in a loaf pan means you don’t have to stress over shaping!
Healthy bread recipe: This bread combines the benefits of whole wheat and Einkorn flour, both rich in fiber, vitamins, and minerals. The slow fermentation process of sourdough can improve digestibility by breaking down some of the gluten and phytic acid, making the nutrients more accessible for your body.
Same day recipe Whole Wheat and Einkorn Sandwich Bread can be made within a single day meaning you can have fresh bread ready the same night.
Easy ancient grain formula I adore the distinctive nutty and sweet taste of Einkorn! Since it lacks the gluten-forming properties of wheat, it can be trickier to work with, but this recipe balances the two flours to give you the best of both worlds: the unique taste of Einkorn, with a dough that’s still easy to handle.
Ingredients
Whole wheat flour I use a freshly milled German wheat variety, but any whole wheat flour or wheat berries will work here. If you’re in the US or Canada, use any soft wheat variety or store-bought whole wheat cake flour you enjoy.
Whole grain Einkorn flour Einkorn is an ancient grain with a fantastic flavor that really stands out! It tastes sweet and nutty, almost like almonds. I mill my own flour at home but you can use store-bought whole grain Einkorn flour as well.
Milk Using whole milk makes for a tender crust and soft crumb. Substitute any whole milk style kind of plant milk or soy milk if you’re dairy-free.
Butter Dough enriched with butter has a tender crumb but more importantly: it’s the ingredient that turns bread into toast. When heated, the fat fries the crumb and the result is a beautiful golden crusty slice of toast! Butter usually has a fat content between 80 and 90%, depending on where you live. Aim for a high fat content when choosing a dairy-free alternative (no “light” products) or use a neutral coconut oil instead.
Sourdough Sourdough starter is a colony of wild yeast and bacteria. The wild yeast in sourdough work more slowly than commercial yeast, giving the beneficial bacteria the time to “pre-digest” the grains. The result is a gut healthy, easy to digest bread with a complex flavor you will never want to miss out on again. Make sure your starter is active and bubbly for best results.
Honey A small amount of honey adds a subtle sweetness and adds extra moisture. You can replace with sugar, brown sugar or maple syrup for a vegan alternative.
Tools You May Need
Standard bread loaf pan I use a special bread loaf pan that has higher sides and a lid. All it does is give your bread a straight or even a square slice if you bake with the lid on. A standard loaf pan works fine too, though, and you’ll get the iconic mushroom-shaped slice.
Danish dough whisk Totally optional, but I love the mess-free convenience when baking without a stand mixer.
Bench scraper (optional) A bench scraper helps with dividing dough neatly.
Stand mixer (optional) A stand mixer can make kneading easier and faster, helping to develop the dough’s gluten more efficiently.
How to Make Easy Whole Wheat and Einkorn Sourdough Sandwich Bread
01
If you want to use freshly milled flour, start by milling wheat and Einkorn berries on the finest setting of your grain mill.
02
Combine all ingredients in the stand mixer bowl. Use the paddle attachment to mix until a shaggy dough forms, making sure there are no dry flour pockets left. Let the dough rest for 30 minutes to hydrate the flour properly.
03
Switch to the dough hook and knead until the dough cleans the side of the bowl and is smooth and elastic. Let the dough rise until it’s nearly doubled in size, about 4 to 8 hours. When it’s time to shape, grease a loaf pan and line with parchment paper for easy removal.
04
Shaping: Divide the dough into four equal pieces. Gently flatten each piece into a rectangle. Roll up from the short side, gently pulling on the dough to create tension. Rotate 90° and roll up from the short side again.
05
Place each piece in the loaf pan and repeat until the pan is full. Cover and proof until the dough fills the entire pan. This may take anywhere between 6 to 10 hours, depending on the strength of your starter and the temperature of your kitchen.
06
When it’s time to bake, preheat the oven to 230°C (446°F). Place in the oven and drop the temperature to 200°C (400°F). Bake for 15 minutes, then drop the temperature to 180°C (356°F). Bake for another 45 minutes. Let the bread rest in the pan for 15 minutes before turning out to a wire rack to cool.
Baking timeline for Whole Wheat and Einkorn Sourdough Sandwich Bread
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Feed your starter the night before so it’s active and bubbly in the morning. |
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08:00 AM |
Mill your grains and mix all ingredients into a shaggy dough. |
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08:30 AM |
Knead the dough and bulk ferment at room temperature. |
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02:30 PM |
Shape the dough and place in a loaf pan. Cover and proof at room temperature. |
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08:30 PM |
Bake whole wheat and Einkorn sourdough sandwich bread and leave to cool. |
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(Alternatively, you could cover and keep it in the fridge, to be baked in the morning.) |
Tips
- Grease your loaf pan with butter or another solid fat. Oil won’t work here, as it will pool at the bottom during the long rise.
- Shaping separate sections of dough creates tension, ensuring the bread rises more uniformly. But if you’re not up for shaping that many sections, you can also shape the whole dough as instructed above. It may not rise as evenly but it will still make a great loaf of bread.
- The fermentation time will vary based on room temperature and the strength of your starter. If you’re unsure of whether or not your dough has completed its first rise, it is better to move to shaping a little sooner rather than later. The dough will rise again until it fills the pan anyway and by that time it will have fermented properly regardless.
- You’ll know the bread is done proofing when it’s risen just above the lip of the pan. If you shaped it tight enough, you’ll see some tension on the top of the dough.
- If you want a thicker, sturdier crust, release the sides of the loaf very gently after 50 minutes with a thin knife and remove the bread from the loaf pan. Lay it flat on its side and bake each side for another 5 minutes.
How To Store + Freeze
Store the bread in a plastic bag to keep the crust and crumb soft for up to 2 days. If your loaf pan comes with a lid you could also store it in there or any other airtight container.
Sandwich bread also freezes well, both sliced or whole! Freezing slices individually can make it easier to toast without needing to thaw the entire loaf. Wrap the bread tightly in a plastic freezer bag, removing as much air as possible. It can be frozen for up to 2 months.
How to Serve Easy Whole Wheat and Einkorn Sourdough Sandwich Bread
- Classic Sandwiches: Perfect for any filling, from turkey and cheese to hummus and roasted veggies, this bread makes an ideal base for your favorite sandwich.
- Toast: Slice it thick, toast until golden, and top with butter and jam, fruit preserves, or any type of curd (lemon, orange, or even berry). The nutty flavor of the Einkorn shines through beautifully when toasted.
- French Toast: Turn your bread into a decadent treat by making French toast! Serve with maple syrup and fresh fruit.
- Grilled Cheese: The softly dense crumb and slightly sweet flavor of this bread make it a fantastic option for a grilled cheese sandwich.
- With Soups or Stews: The bread’s dense yet soft texture makes it perfect for dipping into hearty soups or stews. Try it with lentil soup, vegetable chili, or a classic chicken or chickpea noodle soup.
Recipe FAQs
I’d love to hear how your Whole Wheat and Einkorn Sourdough Sandwich Bread turned out! Leave a comment below with any questions or thoughts. Don’t forget to rate the recipe and share your results. Happy baking!
Easy Whole Wheat and Einkorn Sourdough Sandwich Bread
Equipment
- bread loaf pan
- stand mixer - optional
Ingredients
- 100 g whole grain Einkorn flour - freshly milled
- 400 g whole wheat flour - freshly milled, see Notes
- 10 g salt
- 365 g whole milk
- 100 g sourdough starter - active and bubbly
- 60 g butter - at room temperature
- 30 g honey
Instructions
- If you want to use freshly milled flour, start by milling wheat and Einkorn berries on the finest setting of your grain mill.
- Combine all ingredients in the stand mixer bowl. Use the paddle attachment to mix until a shaggy dough forms, making sure there are no dry flour pockets left. Let the dough rest for 30 minutes to hydrate the flour properly.
- Switch to the dough hook and knead until the dough cleans the side of the bowl and is smooth and elastic. Let the dough rise until it’s nearly doubled in size, about 4 to 8 hours When it’s time to shape, grease a loaf pan and line with parchment paper for easy removal.
Shaping
- Divide the dough into four equal pieces. Gently flatten each piece into a rectangle. Roll up from the short side, gently pulling on the dough to create tension. Rotate 90° and roll up from the short side again.
- Place each piece in the loaf pan and repeat until the pan is full. Cover and proof until the dough fills the entire pan. This may take anywhere between 6 to 10 hours, depending on the strength of your starter and the temperature of your kitchen.
Baking
- When it’s time to bake, preheat the oven to 230°C (446°F). Place in the oven and drop the temperature to 200°C (400°F). Bake for 15 minutes, then drop the temperature to 180°C (356°F). Bake for another 45 minutes. Let the bread rest in the pan for 15 minutes before turning out to a wire rack to cool.
Notes
- This recipe has been tested using European Wheat berries. If you’re in Canada or the US, use a soft wheat variety.
- Grease your loaf pan with butter or another solid fat. Oil won’t work here, as it will pool at the bottom during the long rise.
- If you’re not up for shaping four sections of dough, you can also shape the whole dough as instructed above. It may not rise as evenly but it will still make a great loaf of bread.
- If you’re unsure of whether or not your dough has completed its first rise, it is better to move to shaping a little sooner rather than later. The dough will rise again until it fills the pan anyway and by that time it will have fermented properly regardless.
- You’ll know the bread is done proofing when it’s risen just above the lip of the pan. If you shaped it tight enough, you’ll see some tension on the top of the dough.
- If you want a thicker, sturdier crust, release the sides of the loaf very gently after 50 minutes with a thin knife and remove the bread from the loaf pan. Lay it flat on its side and bake each side for another 5 minutes.
One has to be patient with this bread but it is worth it! I even got the comment from one picky eater that it tastes like toast. 😄 Mission accomplished
Honestly, if a picky eater accepts it as toast — that’s the beat kind of compliment 😄