Complete Protein Einkorn Sourdough Loaf Bread
5 Ingredient Savory Sourdough Bread - Vegan with Cheesy Flavor
Equipment
- 1 pyrex container ( 4 cup )
- 1 Danish dough whisk ( alternate: spoon )
- 1 loaf pan
Ingredients
- 100 g navy bean flour ( alternate: dried navy bean - see main post )
- 300 g einkorn flour ( alternate: einkorn berries - see main post )
- 15 g sourdough starter ( alternate : 2 g organic active dry yeast )
- 6 g Himalayan sea salt ( alternate: any non iodized sea salt )
- 1 tbsp raw sesame seeds ( optional )
- 1 tsp olive oil (alternate - any mild oil, for loaf pan )
- 1 tsp flour ( for loaf pan - rice flour works well )
Instructions
Prepare Preferment
- Combine 100 grams bean flour, 100 grams of filtered water with the sourdough starter to make a 100% hydration preferment.
- Cover and ferment 6 hours at room temperature or in refrigerator for 12 hours.
- Preferment will be fragrant but will not rise because it lacks gluten.
Prepare Bread Dough
- Transfer preferment to mixing bowl and dilute with 250 grams of water.
- In a separate mixing bowl, mix 300 grams of einkorn flour with 6 grams of salt.
- Pour all of the diluted preferment into flour mix and combine using a Danish dough whisk.
- Cover mixing bowl containing shaggy dough and let rest for 30 minutes.
- Use wet dough scraper to stretch and fold dough for two cycles as discussed in main post.
- Cover mixing bowl and let rest for 30 minutes.
- Stretch and fold dough for two cycles every 30 minutes for a total of 5 more times over 2 hours.
Bulk Ferment
- After last stretch and fold, cover mixing bowl and let dough rest for 3 hours at room temperature or 12 to 24 hours in the refrigerator.
Prepare Baking Pan
- Lightly oil baking pan and sprinkle with thin layer of flour.
Shape Dough
- Use wet dough scraper to transfer dough to silicone mat.
- Use wet hands to stretch out the dough into a rough square whose side is slightly smaller than the length of your baking ban.
- Roll dough over to form a log and pinch the seam to seal.
- Transfer rolled dough onto baking pan, seam side down.
- Sprinkle with sesame seeds if using.
- Cover loaf pan loosely with plastic bag and let rest minimum of 2 hours at room temperature, minimum of 3 hours if dough was refrigerated.
Bake
- Cover loaf pan with aluminum foil or inverted loaf pan, transfer to cold oven and set oven to 475 °F.
- Bake covered for 45 minutes.
- Remove aluminum foil and bake uncovered for another 15 minutes until golden brown.
Cooling Period
- Carefully retrieve pan from oven with oven mits and verify internal temperature is at least 206 °F. If not at temperature, return to oven for 5 more minutes and recheck.
- Turn pan upside down to remove loaf.
- Place loaf on cooling rack for at least an hour so that it can continue baking as it cools down.
Slice and Enjoy!
- Use bread knife to slice a piece at a time and enjoy with topping of your choice.
- If you don't expect to eat within a couple of days, cut entire bread up into individual slices and place in freezer.
Notes
Weights are provided in grams for easier scaling up as needed.
Tried this recipe?Let us know how it was!