Home Cooked Recipes

A soft, lightly sweet, nourishing loaf perfect for toast, sandwiches, or snacking.

🧾 Ingredients:

• 1 cup active sourdough starter (100% hydration)
• 1 ½ cups warm whole milk
• 2 tbsp honey
• 3 tbsp melted butter (plus more for greasing)
• 1 ½ cups all-purpose flour
• 1 ½ cups whole grain einkorn flour (here is kind I use https://amzn.to/45rmeSi )
• 1 ½ tsp salt

📝 Tip: If your einkorn is freshly milled or extra thirsty, you may need a touch less flour or a splash more milk.

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🥣 Instructions:

1. Feed your starter
Feed your sourdough starter 4–6 hours before mixing until bubbly and active.

2. Mix the dough (evening)
In a large bowl, mix warm milk, starter, honey, and melted butter. Stir to combine.
Add in both flours and salt. Mix with a spoon or your hands until you get a sticky, shaggy dough.

3. Rest and fold
Cover and let rest (autolyse) for 30 minutes. Then do 2–3 rounds of stretch-and-folds over the next 1.5 hours to build strength. Cover and let bulk ferment at room temperature (ideally 70–75°F) for 6–8 hours or until doubled.

4. Shape & pan (next morning)
Lightly grease a loaf pan. Turn dough onto a floured surface, gently shape into a loaf, and place in the pan. Cover and proof until it rises just above the rim — about 1–3 hours depending on your kitchen temp.

5. Bake
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes until golden brown and hollow-sounding when tapped.

6. Cool
Let cool in pan for 10 mins, then transfer to a wire rack. Wait until fully cool to slice (if you can!).

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🧈 Notes:

• This loaf is soft, slightly sweet, and sliceable — perfect for kids and toast.
• Using half all-purpose flour keeps it lighter and airier than 100% einkorn.
• Store wrapped at room temp up to 3 days, or freeze in slices.

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There’s something deeply comforting about a warm slice of homemade bread — especially when it’s made with real ingredients and a little care.

This Einkorn Sourdough Sandwich Bread has been a favorite in my kitchen for years. It’s soft, tender, and subtly sweet thanks to honey and milk, with just the right tang from a natural sourdough starter.

I originally made it for sandwiches, but honestly? It barely lasts that long. We eat it toasted with butter, smeared with jam, or warm right out of the oven.

Einkorn, one of the world’s oldest grains, adds a nutty, wholesome flavor — while the addition of all-purpose flour keeps it light and kid-friendly. If you’ve never baked with einkorn before, this is the perfect place to start.

Whether you’re an experienced sourdough baker or just getting started with ancient grains, this recipe is forgiving, nourishing, and incredibly rewarding.

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