Einhorn Multi-Grain Sougdough Bread

Sourdough Einhorn Bread

Einhorn Multi-Grain Sourdough Bread



  • 2cups water warm(472 grams)
  • 1/4cup Einkorn Sourdough Starter(60 grams) Must be bubbly!
  • 6cups Einkorn All-Purpose Flour(720 grams) or Einkorn Whole Wheat Flour (696 grams)
  • 1 1/2teaspoons Celtic Sea Salt(9 grams)
  • Seeds: 1 Tablespoon Each: – Flax seeds, Rye, Sunflower seeds, Sesame seeds, Black Seeds,
    1 tsp Poppy Seeds
    1/4 cup Oats

9 Grain Sourdough Bread

  1. STEP ONE: You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours.
  2. STEP TWO:   Close to your bedtime, add the bubbly sourdough starter and warm water to a ceramic bowl. Mix them together with a whisk until well combined.
  3. Add the flour and salt to the sourdough mixture and combine together with a stiff spatula to incorporate the flour.
  4. The dough will be sticky. Then cover the bowl with plastic wrap and let rise for 10-15 hours – until the dough has risen or doubled.

  • Flour a work surface and your hands. Place dough onto floured surface. Fold the dough in half and then again into thirds. (Using a dough scraper is recommended)
  • Flour surface again if the dough starts to stick and form into a round bowl shape. Generously flour the top of the dough.
  • Line an 8-inch bowl with a towel and dust generously with flour. Make sure your hands are still floured and pick up the dough and place it in the bowl with seam side up.
    Cover the bowl and let it rest for 30 to 60 minutes.

    In the meantime, preheat your oven to 450 degrees.

    ***in the pot.*** (I use a Romertopf Clay Pot) It makes a beautiful loaf.

  • Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot. Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper.
  • With a small razor blade or serrated knife, score the bread with four slashes.
  • Pick up the parchment and carefully place your bread ***in the pot.***
  • Place the lid on the pot and place in the oven for 40 minutes at 450 degrees. Then remove the lid and continue baking for 5 minutes longer to darken the bread if you’d like.
  • When the bread is done, take bread out of pot and place on a wire rack to cool for about 20 minutes to an hour, although we often can’t wait to eat it!
  • Store loaf in a bag on the counter or this bread freezes beautifully.

****** Below is a video from a sweet lady I found on YouTube.  She uses the Romertopf Clay Pot, so I thought you’d like to see it in action.

TIMELINE: Below is my timeline, yours could vary to fit your schedule)
ONE:      >  11:00 am – Remove starter from fridge/add flour/water – ferment 6-8 hours
TWO:     >  6:00 pm – Make the dough – let rise 10-15 hours
THREE:  >  6:00 am – 11:00 am – Steps 5,6,7 (Kneading)
FOUR:    >  Let rest for 30-60 minutes – preheat oven to 450 – continue with remaining steps

Here is more help for a bubbly sourdough starter
Recipe Adapted from Cultured Food Life)

Photo by Akane86 on / CC BY-NC

Photo by Thad Zajdowicz on / CC BY

No Knead Bread – For quick & easy access to no-knead bread videos and cookbooks go to A website dedicated to providing quick & easy access to no-knead bread resources.

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