A freshly baked sourdough einkorn loaf cooling in a Dutch oven with steam rising.

There’s just something magical about pulling a fresh loaf of sourdough einkorn pitted bread out of your oven. Maybe it’s the ancient grain vibes. Or perhaps it’s that tangy taste that reminds you of your favorite bakery on a crisp fall afternoon. Either way, I promise you—making this bread is worth every second you spend in the kitchen.

But hey, before we roll our sleeves up, let me just say upfront: this isn’t just about bread; it’s a whole honest-to-goodness experience. And surprise, surprise—baking with einkorn flour has a bit of a learning curve. So, don’t sweat the small stuff if your first loaf looks less “Pinterest-perfect” and more like a science experiment.

Alright! Let’s talk about everything you need to know to nail this sourdough einkorn pitted bread recipe, from ingredients to troubleshooting FAQs.

Table of Contents

What Makes Einkorn Flour Special?

Einkorn isn’t just another trendy ancient grain riding the wellness wave on Instagram. It’s legitimately fascinating. People have been growing it for over 10,000 years, which, fun fact, makes it one of the oldest grains ever used for baking.

But why does that even matter? Well, einkorn flour feels lighter, tastes nuttier, and some folks even find it easier to digest compared to regular ol’ wheat. If you’ve ever felt slightly meh after eating a big slice of sourdough bread (though, like, same), einkorn might be a game-changer.

Oh, and did I mention it’s crazy yellow? Yeah, the dough looks like sunshine in your mixing bowl. Who doesn’t want that on a gloomy winter day?

The Basics You’ll Need

Before we jump into the recipe, let me break down the essentials. If you prep like a boss, this whole process feels like a breeze.

Ingredients

Here’s what you’ll need for your einkorn sourdough loaf:

Active sourdough starter (fed and bubbly): 100g
Einkorn flour: 400g
Bread flour or all-purpose flour: 100g
Warm water (around 90°F to 95°F): 350g
Sea salt: 10g
Pitted olives (or any topping of your choice): 100g

The olive addition makes this bread feel extra rustic. I like to go for Kalamata olives because they’re briny and bold, but feel free to wing it with your favorites.

Must-Have Tools

Shaping sourdough einkorn dough with olives into a boule on a floured surface.

Glass mixing bowls (better visibility—watching dough rise is oddly satisfying).
A digital kitchen scale (trust me, baking is part art, part science).
A bench scraper.
Banneton basket (or just a well-floured towel in a bowl).
Dutch oven or a bread cloche.

Side note: You can totally bake without a fancy Dutch oven, but I’m warning you… the crust may not be as dreamy.

Let’s Talk Dough!

Okay, now we’re at the fun part. Grab your apron and let’s dive in (not literally because sticky dough is a nightmare to peel off!).

Mix Your Dough: Start by mixing all the water and both flours in your bowl. Don’t freak out; the dough feels wetter compared to bread dough you’re used to. That’s just einkorn being einkorn. Let this sit for 30-ish minutes. (Bread geeks call this ‘autolyse,’ but honestly, it’s just fancy resting.)

Add Salt and Starter: Sprinkle the salt on top, then massage it into the dough. Add your sourdough starter and mix it all together. I won’t lie—this part feels messy. Your hands will look like dough monsters, but I swear it’ll pull together eventually.

Bulk Fermentation: Let the dough rise in a warm spot for 4-5 hours. Every 30 minutes, come back to do a round of stretch-and-folds. (Basically, you pull the edges up and fold them into the center. Repeat like you’re pampering the dough.)

Add the Olives: After about 2 hours into bulk fermentation, gently fold those pitted olives in. Don’t get crazy here; you don’t want to deflate the dough.

Shape the Dough: Once the bulk fermenting is done and your dough feels airy, shape it like a pro. Tuck the edges under so the top tightens up. Pop it into a floured banneton or your makeshift setup with a floured towel.

Final Proof: Stick it in the fridge overnight. Cold-proofing gives you better structure and flavor.

Bake Time!: Preheat your oven to 475°F with your Dutch oven inside. Once it’s hot and ready, carefully plop your dough in (parchment paper is your secret weapon here). Cover and bake for 20 minutes, then uncover and bake for another 25-30 minutes until golden brown.

A golden sourdough einkorn bread loaf with pitted olives, placed on a wooden board in a rustic kitchen.

Got Questions? I Got Answers

Sourdough Naan

Want to get more out of your sourdough starter? You can totally whip up sourdough naan! It’s ridiculously fun to make and pairs well with curry, soups, or even as a wrap for chicken or veggies.

Check out this recipe to learn how: Homemade Sourdough Naan.

Sourdough English Muffins

And hey, speaking of versatile recipes, sourdough English muffins are a must-try. They don’t require a huge time investment like traditional sourdough bread, but they still serve up all that delicious tangy goodness. Once you make a batch, you’ll never want store-bought again.

Wondering why your sourdough English muffins turned out dense? The dough probably didn’t get enough fermentation time or your starter wasn’t strong enough. A bubbly and active starter makes all the difference here.

As for those signature nooks and crannies, use a wetter dough and let it rest longer. Also, resist the urge to press on the dough while cooking—let it puff naturally.

Why I Love Baking with Einkorn

Not to sound like an einkorn fanatic (too late?), but this grain is special. Your loaves will have this delightful crumb that feels unlike anything else. Plus, it’s got this rich flavor that’s both nutty and ever-so-slightly sweet. Honestly, it’s like bread-level comfort food.

Got questions or tips on sourdough einkorn pitted bread? Drop them in the comments, and let’s chat. And if you decide to try this recipe, tag me on Instagram—I’d LOVE to see the final product! I’ll even cheer you on, bread-emoji style 🥖✨.

Happy baking, everyone!

Sourdough Einkorn Pitted Bread

Author: Olivia Baker
Total Time: Prep Time: 20 minutes (active) + 8-12 hours (rising)| Cook Time: 35-45 minutes
Yield: 1 loaf (10-12 slices)

Print Recipe

Ingredients

Active sourdough starter (fed and bubbly): 100g
Einkorn flour: 400g
Bread flour or all-purpose flour: 100g
Warm water (around 90°F to 95°F): 350g
Sea salt: 10g
Pitted olives (or any topping of your choice): 100g

Instructions

Mix Your Dough: Start by mixing all the water and both flours in your bowl. Don’t freak out; the dough feels wetter compared to bread dough you’re used to. That’s just einkorn being einkorn. Let this sit for 30-ish minutes. (Bread geeks call this ‘autolyse,’ but honestly, it’s just fancy resting.)
Add Salt and Starter: Sprinkle the salt on top, then massage it into the dough. Add your sourdough starter and mix it all together. I won’t lie—this part feels messy. Your hands will look like dough monsters, but I swear it’ll pull together eventually.
Bulk Fermentation: Let the dough rise in a warm spot for 4-5 hours. Every 30 minutes, come back to do a round of stretch-and-folds. (Basically, you pull the edges up and fold them into the center. Repeat like you’re pampering the dough.)
Add the Olives: After about 2 hours into bulk fermentation, gently fold those pitted olives in. Don’t get crazy here; you don’t want to deflate the dough.
Shape the Dough: Once the bulk fermenting is done and your dough feels airy, shape it like a pro. Tuck the edges under so the top tightens up. Pop it into a floured banneton or your makeshift setup with a floured towel.
Final Proof: Stick it in the fridge overnight. Cold-proofing gives you better structure and flavor.
Bake Time!: Preheat your oven to 475°F with your Dutch oven inside. Once it’s hot and ready, carefully plop your dough in (parchment paper is your secret weapon here). Cover and bake for 20 minutes, then uncover and bake for another 25-30 minutes until golden brown.