Baking einkorn bread with sour dough will give you nice flavor and better digestibility. By adding a bit of fat, eggs and sugar, the rolls bake up nice and soft and have a pleasing sweet flavor. We have called them hamburger buns, but these rolls will also be great for sandwiches.
Sourdough Einkorn Hamburger Buns
For this recipe, you will make a pre-ferment the night before baking. Mix the starter in warm water until it dissolves, then beat in the flour with a fork until well-incorporated. Let stand in a covered glass bowl in a dark place for 12 hours.
- 2 tablespoons (25g) sourdough starter (get recipe here)
- ½ cup (118g) warm water
- 1 cup (120g) all-purpose einkorn flour
Now, you will make the dough using the pre-ferment, which will speed up the proofing on the day of baking.
- 5 cups (600g) jovial einkorn flour
- ¼ cup (50g) sugar
- 2 teaspoons sea salt
- 1/3 cup (80 g) warm water
- 1/3 cup (80 g) warm milk
- 4 tablespoons extra-virgin olive oil or melted butter
- 3 large eggs
- In a large mixing bowl, combine flour, sugar and sea salt.
- In a small mixing bowl, add water, oil and eggs to pre-ferment and whisk well with a fork.
- Pour liquid mixture into the flour, and then mix with a stiff spatula as much as possible. Finish kneading with your hands.
- Cover the mixing bowl with plastic wrap and let the dough rise for 3 to 5 hours, depending on the strength of your starter and the temperature in your kitchen.
- Scrape the dough out of the bowl with a bowl scraper and place on a floured work surface.
- Add a sprinkling of flour and knead until smooth, then divide the dough into 12 pieces.
- Using extra flour, roll each piece of dough into a firm and smooth ball.
- Line a large baking tray with parchment paper and place each ball on the tray, leaving 3 inches of space around each roll.
- Take a small piece of parchment paper and press down on each roll to flatten. Cover the rolls with oiled plastic wrap.
- Let proof for 1 hour.
- Preheat the over to 375°F and bake the rolls for 20 to 22 minutes.
Here are some helpful to tip to consider when making this recipe.
- The pre-ferment is ready when it has very large bubbles. If you decide not to bake after making the pre-ferment, it can be refrigerated and used when you are ready, within a few days. You will not have to leave it out again to proof, you can use it directly from the refrigerator.
- Einkorn absorbs water slowly, so the dough will be rather wet at first. A wetter dough will yield a softer bread with einkorn. In fact, your dough will be very sticky at first, but as the flour absorbs water during proofing, the dough will stiffen and become more manageable.