100% Whole Wheat Einkorn Sourdough Boule - Step By Step

This 100% whole wheat Einkorn sourdough bread is rich, hearty, and easier on the gut than modern wheat. In this video, I walk you through the entire process, from building the levain to shaping and baking a naturally leavened loaf using only whole wheat Einkorn flour, water, salt, and wild yeast.

Made with ancient grain and no commercial yeast, this recipe is perfect for anyone looking to bake healthier bread with real, nourishing ingredients.

Ingredients
Levain:
• 2 tbsp (30 g) Einkorn sourdough starter (cold or refreshed)
• ½ cup + 1 tbsp (130 g) warm water (100°F)
• 1 cup (120 g) All-Purpose Einkorn Flour or 1¼ cups (120 g) Whole Wheat Einkorn Flour

Dough:
• 1 batch Sourdough Levain
• 1⅓ cups + 1 tbsp (345 g) warm water (100°F)
• 6 cups (576 g) Whole Wheat Einkorn Flour
• 2 tsp fine sea salt

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