Reap all the health benefits from a traditionally prepared sourdough loaf easily with this No Knead Einkorn Sourdough Bread recipe.
Hold up. A sourdough recipe? I thought this was supposed to be a gluten-free blog? Don’t worry, it still is with this one exception. I just had to share this recipe because I make it at least once a week for my family and it is one of those traditional cooking methods we really should be bringing back.
Also, surprisingly, many of us with with gluten intolerances (just intolerances, not celiac) are able to enjoy traditional sourdough breads without negative side-effects.
So Why Einkorn? Wait, What is Einkorn?
You’ll notice that this recipe calls for Einkorn wheat. Why?
- It tastes better than modern wheat in my opinion. And since eating should be a joyful experience, I’m all for choosing a flour that tastes better.
- Most, if not all, of modern wheat we consume has been hybridized (hybridization is not the same as genetically modified). Einkorn is the traditional form of wheat we as humans used to consume many many years ago, which some argue, allows us to digest it better.
- Einkorn contains less gluten than traditional wheat.
- The products (wheat berries and flours) that I find in the market an online are all grown organically in Italy. (I’m sure there are domestic crops here in the US, but I haven’t found them available near me in Minnesota yet.) Unfortunately, many of wheat crops in this country are sprayed with Glyphosate (a.k.a. Roundup) right before harvest to make the plant go to seed, which increases its yield. As I’ve mentioned before on my blog, proponents of Glyphosate say its safe, others say its not. Personally, I avoid it at all costs and choose to vote with my dollar. Whenever possible, I choose to support farmers who are farming with methods that improve soil health and do not harm water ways. (Interesting article by Dr. Mercola on glyphosate, wheat and celiac disease.)
- It tastes better. When you make your own bread you will be shocked by how good it tastes over what you’re buying in the store.
- You all know how much I love fermented foods! Sourdough, REAL sourdough (meaning made from a cultured starter, not fast-acting yeast) is all about the fermentation process.
- The yeast and lactobacillus bacteria break down phytic acid. Phytic acid is a naturally occurring compound found in plants that binds to beneficial minerals like magnesium and calcium, making them harder for our bodies to absorb. If the phytic acid is broken down/neutralized, those minerals become available for our bodies to absorb. Cool!
- These yeasts and bacteria also pre-digest the gluten protein for us, making the digestion easier on our end as well.
Fermentation in Action!
To make your sourdough, you’ll need a starter, which is basically some flour with bacteria and yeast that has already been fermenting for some time. The starter is what gives sourdough all of its air pockets and lift (gas is given off from the bacteria).
Here is my sourdough starter getting some Vitamin D … just kidding, it doesn’t need sunlight, actually no light is best when maintaining your starter. I leave mine in the refrigerator for the better part of the week and take it out a day before I bake with it to feed it and allow it to “wake it up”.
The batter after the long fermentation process doubles if not triples in size. It’s very cool to see!
- You’ll need a 3-qt Dutch Oven. I use this one by Cuisinart, but Le Creuset is the gold standard. This is an adorably small dutch oven. You need this because of the “no knead” nature of this recipe and also to help shape the loaf. I watched so many videos on making sourdough with “normal” wheat. The artisan bread maker would take the batter out after the fermentation process was over, stretch it about and fold the edges over to make a beautiful loaf. I’m not an artisan bread maker. I’m just a mom who wants to feed her kids and husband nutrient-dense and delicious food. Einkorn is trickier to work with because it has less gluten. In addition, my home is trickier to work with because I live in Minnesota – wild humidity and temperature variations are just something we deal with up here. So even with the same recipe time and time again, I would have different results. Most times, I could not get the batter to hold its shape for me to bake it. The good news? The small dutch oven will help shape the bread for you.
- Einkorn Wheat – I only have ever purchased Jovial All-Purpose. You can also buy the Einkorn Wheat Berries and grind them into flour yourself for an even fresher taste.
- Sourdough Starter – You can make your own following these instructions by Jovial or purchase one from Cultures for Health or even on Etsy. Really! I purchased mine from Cultures for Health. Note – You’ll need to “wake-up” the starter once you get it, thus it won’t be ready to bake with for a little under a week.
No Knead Einkorn Sourdough
- 4 cups Einkorn Flour
- 1/3 cup Sourdough Starter
- 1 1/2 cups water
- 1 teaspoon salt
Mix all ingredients together in a mixing bowl. Cover bowl with serran wrap and leave in a warm place (70 - 80 degrees farthenheight) for at least 12 hours, preferably 18.
Set oven to 400 degrees and place the dutch oven inside to warm it. Set a timer for 30 minutes.
After the 30 minutes, pour the batter into the dutch oven and cover with the lid. Bake for 30 minutes.
Either remove only the lid for a golden brown top or remove the entire loaf and place it back on the oven rack for a entirely golden brown crust. Bake for an additional 20 minutes.
Carefully remove the loaf from oven and allow it to cool. Can be stored on the counter for a few days, should be refrigerated after 3 days old.