Recipe: Simple No-Knead Einkorn Bread


If you’ve ever suffered from a gluten allergy then you know how hard it can be to find bread products that won’t do serious damage to your digestive system. Luckily for you, we’ve found the perfect solution! Einkorn is a light bread with the lowest glycemic index meaning you can still enjoy all of the delights of bread, but without any of the allergic reactions! This simple sourdough starter will have you creating delicious and healthy bread in no time!

The following is an excerpt from Restoring Heritage Grains by Eli Rogosa. It has been adapted for the web.

Einkorn Sourdough Starter

About a week before you plan to bake, mix equal amounts of flour and pure water; that is, well water, spring water or distilled water. (Do not use chlorinated water. It will destroy the beneficial microbes.) Repeat the feeding each day for about seven days. After a week of feeding, the starter should be mature, active, and ready to use. You will observe that the freshly fed starter will rise and bubble through the day, then later collapse when the sugars are fully metabolized. To create an active starter uniquely adapted to your local water, flour, and temperature, observe the timing of this cycle in your starter. The best time to feed the starter is when your starter has risen up and just slightly begins to pull down. This is the ripe moment when the microbes are active and hungry.

Day 1

Mix together equal amounts of water and einkorn flour. For example, 2 Tbsp (30 g) warm water and 2 Tbsp (30 g) einkorn flour. Mix well, and place in a glass container with a loose top to allow airflow. Stir a few times a day if possible. Store in a cool dark place or in your refrigerator in the summer.

Day 2 thru Day 5

Each day stir in 2 Tbsp (30 g) warm water and 2 Tbsp (30 g) einkorn flour. Your starter is mature when there is a lovely aromatic sweet tangy fragrance and small fermentation bubbles arising throughout the mixture. It may take several experimental batches before you develop the best sourdough adaptation for your unique conditions. Be patient, persevere, and keep at it!


Pre-fermentation is a process to feed the microbes in the sourdough starter by adding more water and flour each day before mixing the bread dough, so that the starter is highly active and ready to use. It is especially important to feed your mother starter the day before you plan to make sourdough bread to get a good rise. This is an age-old practice throughout Europe and the Middle East. Each country has unique pre-ferment traditions. In France, a pre-ferment is called levain. It is a biga in Italy; in Germany, sauerteig. Originally from Poland, a poolish pre-ferment is known as a sponge in the United States. The subtle variables in each sourdough process such as temperature, water quality, and the air itself will give your sourdough a unique terroir all its own.

No-Knead Artisan Einkorn Bread Baked in a Dutch Oven

This is a basic traditional sourdough recipe that can be a foundation for creativity. It is incredibly easy to make even if you’ve never baked bread before. It looks so beautiful, no one will believe you’re not an experienced baker.


Mother Dough (Preferment)
2 Tbsp (30 g) activated sourdough starter or ¾ tsp (2 g) yeast
½ cup (120 g) warm pure (unchlorinated) water
1 cup (120 g) einkorn flour

For the dough

5 cups (600 g) unsifted whole einkorn flour
1 tsp salt (6 g)
1¼ cup (300 g) warm pure water
1 Tbsp (15 g) olive oil
1 Tbsp honey (21 g) or maple syrup (20 g)
All of the Mother Dough (268 g)
½ tsp (1.4 g) dry yeast or ¼ cup (60 g) sourdough starter, if not using the Mother Dough as a starter


  • Mix the flour and salt together.
  • Mix the warm water, oil, and sweetener together. If you are not using the Mother Dough as a starter, add yeast to the dry ingredients or sourdough to wet ingredients.
  • Mix all the ingredients together. Let the dough rest for 15 minutes so that the liquids are well absorbed. This is a wet dough, so do not be tempted to add more flour.
  • On a well-floured work surface, use a dough scraper or your oiled hands to fold dough to the center several times to create a ball-like shape.
  • Place on parchment paper in a large bowl.
  • Cover with a plastic bag or wrap.
  • Let it rise slowly in the cool darkness of a refrigerator overnight.
  • The next day, preheat an oven-safe heavy pot for 30 minutes at 450°F (232°C). Carefully remove the hot pot from the oven with mitts. Use parchment paper to lift the dough into the hot pot.
  • With the dough and parchment paper in the pot, cover and bake for about 45 minutes. For a crustier loaf, bake for 5 more minutes in uncovered pot.
  • Cool and enjoy.

Variations: Crack an egg into the measuring cup before adding the warm water (still measure up to 1¼ cups). Grate ½ cup (118 g) cheese into flour. Substitute a tablespoon of cream for oil and/or warm milk for water at a 1:1 ratio. Add a cup of blended einkorn sprouts. (Blending avoids hard sprouts on the crust.) For enhanced moistness, substitute strained drained potato cooking water for plain water.


Share This:

Read The Book

Restoring Heritage Grains

The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats


Recent Articles

Carrots, Turnips, Parsnips, and other Root Veggies

Hunger Moon-Inspired Recipe: Roasted Root Vegetables

If you love to cook with fresh produce but happen to live in a climate where it’s nearly impossible to access during the winter months, we feel ya! Here in the northeast, chilling winds and heaps of snow make it hard to leave the house, let alone grow fresh produce, but that doesn’t mean we…

Read More

Recipe: Simple No-Knead Einkorn Bread

If you’ve ever suffered from a gluten allergy then you know how hard it can be to find bread products that won’t do serious damage to your digestive system. Luckily for you, we’ve found the perfect solution! Einkorn is a light bread with the lowest glycemic index meaning you can still enjoy all of the…

Read More
Wood-fired Pizza Oven

RECIPE: Winter Pizza Duo Using a Sourdough Starter

After the hustle and bustle of the holiday season, it’s likely the last thing you want to do is entertain and cook. But if you’ve got a get-together coming up we’ve got an excellent way to cook for a crowd without having to do much at all. The secret is starting a sourdough culture ahead…

Read More

RECIPE: Soup of Independence and Remembrance

For most people, traditional foods and family recipes are often thought of in the simple terms of comfort foods or those dishes that only make an appearance at the holidays. However, for many, traditional foods are so much more than that. They are a gateway to health and wellness and offer an opportunity to reflect…

Read More

Homemade Bone Broth – A Healthy Diet Staple

Have you had your steaming hot bowl of bone broth today? If not, you might want to consider adding this nutrient-rich, immune system boosting elixir into your daily diet. Providing a healthy source of calcium, potassium, and protein, bone broth is the perfect dietary addition for anyone looking to improve their digestive health. And with…

Read More