Einkorn Sprout Bread

Try this heritage wheat recipe

Used with permission from 
Recipe from Einkorn: A Taste of Ancient Days by Eli Rogosa

Stage 1 - growth

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

Stage 2 - making the dough

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 seasalt 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.)

Stage 3 - forming the loaf

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.



Learn More About Heritage Wheat

That wheat your great-grandmother used to bake bread and cookies? It’s still available, thanks to farmers who are growing heritage pre-1960s bread wheats.

Organizations like the Massachusetts-based Heritage Wheat Conservancy ( and Canada’s Heritage Wheat Project ( are working to grow and preserve wheats like einkorn, emmer, red fife, and ladoga.

Some of these primitive varieties of wheat, particularly the easy-to-digest einkorn, have even shown promise in terms of being tolerated by people with gluten sensitivities.