Whole einkorn wheat berries

Turkey

Einkorn Sourdough Bread Recipe

Ingredients:

4 cups einkorn flour
1 cup active sourdough starter (fed and bubbly)
1 1/2 tsp sea salt
1 1/4 cups warm water
Instructions:

In a large bowl, mix sourdough starter and water.
Slowly add the einkorn flour and sea salt. Stir until a dough forms.
Let the dough rest for about 15-30 minutes. Einkorn flour hydrates slower than modern wheat, so the dough might seem sticky.
Perform a stretch-and-fold technique every 30 minutes for the next 2 hours. Afterward, cover and let rise for 6-8 hours at room temperature, or overnight in the fridge.
Preheat the oven to 220°C (425°F). Shape the dough into a loaf and place it in a preheated Dutch oven (or a regular loaf pan).
Bake for 30 minutes with the lid on, then 15 minutes uncovered to allow the crust to brown.