Einkorn Sprout Bread

hands kneading bread
Recipe Source: 
Einkorn: A Taste of Ancient Days by Eli Rogosa, used with permission from growseed.org


Sourdough Sprout Bread Growth: Stage 1

Sourdough sprout bread connects us to the nourishing life-processes of growth.

Making Sourdough Starter

  • A week before baking, mix a tablespoon of flour and of water, adding more each day. Keep at room temperature.
  • Add a spoonful of buttermilk or fresh lemon juice to encourage fermentation.
  • Two days before baking: soak einkorn grains overnight. Rinse daily.

Making the Sourdough Sprout Bread Dough: Stage 2

  • Blend together equal units of sourdough and sprouted grains, leaving the grains partially whole.
  • Mix together in a bowl with 2 units of einkorn flour and sea salt to taste. Adjust amount of flour so dough holds together well. Knead lightly.
  • Add raisins, nuts or maple syrup for a festive sweet bread, or grated carrots, etc. (Add more sprouts for a Bavarian-type bread. More flour for sandwich bread.)

Forming the Sourdough Sprout Bread Loaf: Stage 3

  • Brush olive oil and sprinkle flour in a bread pan.
  • Flatten and roll or fold dough several times to form a loaf. Place in pan.
  • Slow-ferment in refrigerator overnight.
  • Take out next day, let warm to room temperature, dust top with flour and bake.


  • About a week before you plan to bake, mix equal amounts of flour and pure water, ie 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 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