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How to Make an Einkorn Sourdough Sandwich Loaf

In her latest video, Carla shows you all of the tricks to making a soft, light and beautiful Einkorn Sourdough Sandwich Loaf, the bread every aspiring einkorn baker wants to master. You’ll see what the correct hydration of the dough looks like, learn how to turn the dough for better structure, and you will see firsthand how to shape the perfect loaf, even with einkorn’s sticky dough.

We know that sourdough bread baking, especially with einkorn, can seem out of reach for many, but it truly is the healthiest and most delicious way to eat bread. That’s why we’ve put together a series of instructional videos that will take you through each step with detail. Mastering Einkorn Sourdough Baking includes instructional videos that teach you how to make a sourdough starter, levain, French Boule, and more. If you do not have an einkorn sourdough starter, start here.


Einkorn Sourdough Sandwich Loaf


    • 1 batch Sourdough Levain 
    • ½ cup (122 g) whole milk, warmed to 100°F
    • ¼ cup (60 g) warm water, at 100°F
    • 2 tablespoons sugar
    • 2¾ cups (330 g) all-purpose einkorn flour, plus more for dusting
    • 1¼ teaspoons fine sea salt
    • 2 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan


  1. In a medium bowl, combine the levain, milk, water, and sugar with a stiff spatula. In a large bowl, combine the flour and salt. Add the wet mixture to the flour and mix with a spatula until you have a shaggy dough. Work the butter into the dough until it is completely absorbed. Cover the bowl with a plate and let stand for 15 minutes.
  2. Transfer the dough with a bowl scraper to a work surface that has been lightly dusted with flour. Stretch the dough a rectangle, then fold eat edge toward the center, as if you were folding a letter. Transfer the dough back to the bowl, cover it tightly with plastic wrap and let the dough rise for 3 to 5 hours. If your sourdough starter is new, it might take longer. You should see your dough rise by 30%. If it is very hot in your kitchen, the dough may rise quicker. After the dough has risen, if you do not have time to bake it right away, you can place the dough in the refrigerator. The cold temperatures will slow down the rise considerably.
  3. Generously butter an 8½ × 4½‐inch loaf pan.
  4. Transfer the dough with a bowl scraper to a work surface that has been lightly dusted with flour. Dust your hands with flour. Stretch and fold each end of the dough toward the center. Repeat. This will help smooth out the dough and give it some strength for shaping.
  5. To shape the loaf, you’ll stretch and tuck from the top of the piece of dough toward the center, working with one quart of the dough and pressing down to seal the seam as you go. Repeat this three times, then pinch the last seam to seal completely. Roll the loaf a few times on the counter to finish shaping it. 
  6. Place the dough inside the pan. Cover the pan with buttered plastic wrap. Let the dough rise at room temperature for 60 to 90 minutes, or until the top of the loaf rises about ½ inch below the rim of the pan. If your starter is new, this may take up to 2 hours.
  7. Preheat the oven to 425°F.
  8. Place the bread in the oven, then lower the temperature to 375°F. Bake the loaf for 40 minutes, until golden brown.
  9. Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let it cool completely for 2 hours before slicing. If you like a soft crust, place a clean towel over the loaf while it cools, so the steam is absorbed into the crust.
  10. Store in a loosely sealed plastic bag for up to 3 days, or freeze for up to 1 month.

28 Responses to How to Make an Einkorn Sourdough Sandwich Loaf

  1. Susan says:

    Thanks for this great video. Both the fold and shaping techniques aren’t the same as in the book, and I think that I’ll have better success with the methods in the video.

    When I made this loaf it didn’t rise as high as the one in the video during second proof or bake and it turned out more dense. My starter has been going for 4 months now and seems pretty strong to me. I did daily feedings up until about a month ago, and now feed 2x per week and refrigerate about 12 hrs post-feeding.

    -My first rise is very high. Is that the reason that my second rise isn’t as high?
    -What is the optimal % increase for the first rise?
    -Are the slightly different shapes and dimensions of my pan to blame for Sub-optimal second rise?
    -I’ve also wondered if the buttered sides aren’t helping the dough climb?


    Pan question: I have the USA pans (with the same ridges on the walls, etc) but mine are Pullman loaves (near-vertical sides vs the flared sides of the pan in the
    video). The bottom inside measures 8.5×3.5 and the top inside is 9×4.

    • jovial says:

      You should allow the first rise to increase by 30%, so it shouldn’t be overly leavened or the weak gluten in einkorn will lose it’s oomph. The buttering won’t make a difference. Make sure the second rise reaches high before baking or your sandwich loaf will be dense. Are you weighing the ingredients with the scale? I have not had good luck with Pullman pans and einkorn.

      • Susan says:

        Yes, I weigh every ingredient except for the salt and butter (I use the measurements for salt and butter that you provide). The only thing different that I do is to use 1T honey instead of 2 T sugar. No matter how long I proof in the pan, it never reaches the top (I’ve waited for up to 3-4 hours!), but I think that I’ll try 2 things:
        1) a different pan (I might try the Pyrex pan that HB uses next time)
        2) a shorter first rise because mine has been doubling
        (at least)

        • jovial says:

          Your first rise should not double, that sounds like the problem. Try and let it rise for 2 hours, then shape and let it rise for 90 minutes and bake, then let us know how that works for you.

  2. HB says:

    This was one of the first recipes I tried when I bought the cookbook years ago and I’ve been making it regularly ever since. It is a wonderfully soft and tasty sandwich bread. I use only 1 tablespoon of sugar instead of 2, otherwise I follow the recipe as written. I use a 1.5 quart Pyrex Basics glass loaf pan and my bread comes out beautifully and very much like the picture in the cookbook and the finished loaf in the video. The first rise takes 3-4 hours for me and the second rise usually takes between 1 1/2 to 2 hours depending on the temperature in my kitchen. Love this recipe!

  3. Susan says:

    Two question

    1.Can buttermilk be used when calling for milk in your recipes?

    2 can coconut milk be used when calling for milk in your recipes?

    Thank you… love your products and making my way to trying all your recipes 😉

  4. Eileen Connell says:

    I made this bread yesterday and it turned out so nice. I have been working with the Einkorn for a few months now and learning a lot from my failures!! You mentioned you often make 3 loaves. Do you use 3 separate batches or can you just triple everything in one bowl–including the sourdough levain? Thank you so much for such a helpful tutorial.

  5. Eileen Connell says:

    I was very happy with the results of this recipe. I noticed that you mentioned in your book that you often made 2 or 3 loaves at a time. Do you do each batch in a separate bowl or just do 3 batches at once? Does each loaf require one recipe of the sourdough levain?

    • Jovial Customer Service says:

      for best results and ease of handling, we suggest keeping them separate. Yes, you need one batch of levain for each loaf.

  6. Maria says:

    In the video you mention placing one loaf pan upside down on the other or using plastic wrap and oil to cover the loaf. You don’t touch on that subject again at all for the rest of the video. When and why would I do that?

    • Jovial Customer Service says:

      During the second rise. An upside down bread pan allows the bread to rise up above the edge of the pan it’s in without deflating it when it’s removed. Use oiled plastic wrap if you don’t have a second pan handy.

  7. Suri says:

    Hello, how can I use this recipe but let the dough ferment a lot longer at least 15 hours so it’s easier for my body to digest it ? Or should I used the No-Knead Artisan Sourdough Einkorn Bread” instead and use a loaf pan?

    Thank you

    • Jovial Customer Service says:

      The levain step extends fermentation so more should not be required for easier digestion. Einkorn already is highly digestible due to the weak gluten. The no-knead artisan should not be made in a loaf pan-it is an artisinal loaf that should be made in a Dutch oven for the best results.

  8. Celest says:

    this is my 1st time watching your video n i am a beginner in sourdough bread baking. i really like your recipe n technique however we dont have einkorn flour in the stores here. what other flour can i use to substitute einkorn in order to make this sourdough bread recipe?

  9. Suri says:

    Can I use whole grain sourdough started to bake sourdough with all purpose flour? Or do I need an all purpose flour sourdough starter?

  10. Hanna says:

    Hello, just finished pulling this out of the oven. It didn’t get a golden color and seems a bit dense. My guess is that I didn’t proof it long enough? I used a glass pyrex bread pan, which may have been why the lack of browning? I did use coconut oil in place of butter in recipe and all water, no milk. Any tips for a more successful next loaf would be appreciated.

    • Jovial Customer Service says:

      If your starter is new and not very strong, it can lead to a denser loaf. Also, making sure to weigh your ingredients is very important and a metal pan will allow for better browning.

  11. Kervin says:

    Making my first loaf, I made the leaven last night and the dough this morning. I used the weights of all the ingredients as listed and am using water instead of milk. I also substituted less than a tablespoon of honey instead of sugar.

    When I get to step 2, the dough is too sticky to work with. I can’t do the folding steps. I weighed all ingredients.

    My starters were never too sticky. Should I cut back on water? any other advice?

    • Jovial Customer Service says:

      Einkorn is a very sticky dough. Try to use a dough scraper rather than your hands (working on a very smooth surface helps) and have plenty of flour on hand for dusting.

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