Ancient Grains Sourdough with Einkorn and Sprouted Wheat Berries
This loaf (VIDEO HERE) is a beautiful exploration into einkorn and the magic of sprouted grains! Made with freshly milled einkorn flour from Grand Teton Ancient Grains and whole sprouted rye berries folded into the dough, it’s layered with depth, nourishment, and texture.
The result? A loaf with just a touch of natural sweetness from honey, the earthy richness of freshly milled einkorn, and a subtle chew from the sprouted rye berries that makes every bite feel alive.
If you like the looks of this loaf, be sure to check out my Honey Einkorn + Toasted Oats Sourdough as well!
When I first began working with freshly milled flour, I knew incorporating sprouted grains would be high on my list to explore. Sprouting offers benefits that go beyond simply milling a grain into flour. It transforms the grain entirely- awakening enzymes, enhancing digestibility, and developing flavor in a way that feels both ancient and innovative at the same time.
For this bake, I used 50% Bob’s Red Mill Artisan Bread Flour for strength, structure, and chew along with 50% Grand Teton Ancient Grains’ einkorn berries for freshly milled flour. I sprouted rye berries to fold directly into the dough.
How I Use Sprouted Wheat Berries in This Loaf
For this recipe, I sprouted the wheat berries first, a few days ahead, and then incorporated them into the dough as an inclusion for added texture, flavor, and nourishment. They bring a subtle chew and a fresh, almost earthy sweetness that complements the einkorn beautifully.
If you’ve never worked with sprouted grains before, this is a wonderful place to begin and I’ll guide you through the process. You can also store them in the fridge up to a week and add them to your salads, soups, and more- they are extremely versatile.
Why Sprout Wheat Berries?
Sprouting wheat berries is a simple step that can unlock incredible benefits both nutritionally and in the way your bread bakes and tastes.
When a wheat berry begins to sprout, it awakens from dormancy. The natural enzymes inside the grain activate and begin breaking down some of the starches and proteins stored inside. This process changes the grain in powerful ways such as:
- Improved Digestibility
- Enhanced flavor
- Better Fermentation Support
- Increased Nutrient Availability
Sprouting Jar Lid
Looking for the lid I use to make sprouting wheat berries easy? Look no further! This will fit wide mouth mason jars perfectly!
How to Sprout Wheat Berries
- Soak: Add ½ cup of wheat berries to a jar and cover the berries completely with cool water. Place in a cool, dark spot and soak for 8–10 hours.
- Rinse and Drain: Rinse the wheat berries in the jar and drain the excess water. You will now store them again in a cool, dark spot but this time without water.
- Sprout: Repeat rinsing and draining twice a day for 1–2 days until tiny white sprouts appear.
Note: I used THIS SPROUTING JAR LID to make it really easy to drain the wheat berries each time- it’s a quick Amazon grab!
Ingredients for the Loaf
- 100g active sourdough starter
- 350g warm water
- 50g honey
- 250g bread flour
- 250g freshly milled einkorn flour (Grand Teton Ancient Grains)
- 10g salt
- 50g sprouted wheat berries (folded in)
Instructions
2-3 Days Ahead- Sprout Berries & Mill the Flour
- Be sure to begin sprouting your wheat berries about 2-3 days in advance so they are ready to go when it is time to make your loaf (see instructions for sprouting your wheat berries above).
- Day of mill 250g of einkorn flour on the finest setting.
- To find the finest setting, adjust your empty mill finer and finer until you hear the burrs grind together, back it off by one setting.
- Add your grains, adjust to the finer setting again where the burrs touched, and mill. You can mill on this setting while the grains are in the hopper and when all the grains have passed through, back it off again so the burrs don’t touch.
Day 1 – Dough Preparation
- Combine Starter, Water & Honey in a large bowl until dissolved.
- Add 250g bread flour and 250g freshly milled einkorn flour. Mix for about 4 minutes by hand or in a mixer until the dough comes together and feels smooth. Cover and rest for 30 minutes.
- Sprinkle 10g salt and add a splash of water (about 1 tablespoon) on top of the dough. Mix for 3 minutes until incorporated.
- Perform 4 coil folds, spacing them 30 minutes apart. Sprinkle a small amount of the wheat berries into the dough with each fold until they are fully incorporated.
- After the final fold, cover and rest at room temperature until the dough has risen, looks airy, and jiggles when shaken.
In my kitchen (around 73°F), this took about 9 hours. - Lightly flour your surface and shape the dough into a boule or batard. Pull it toward you to tighten the surface.
- Place seam-side up in a floured banneton, cover, and refrigerate overnight.
Day 2 – Bake
- The next day, preheat your oven to 500°F with your Dutch oven inside for at least 30 minutes.
- Transfer the dough to parchment or a baking mat, score as desired, and lower the oven to 450°F or 430°F if using the Challenger Breadpan– my favorite baking vessel!
- Bake 20 minutes covered, then 20-25 minutes uncovered.
- Cool and wait at 2 hours before slicing for best flavor and crumb texture.
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Tips for Success
Ancient Grains Sourdough with Einkorn and Sprouted Wheat Berries
Equipment
- Flour Mill -I love my Komo Mill
- Wheat Berries -I use Grand Teton Ancient Grains
- Kitchen Scale
- Mixing Bowl
- Banneton (proofing basket)
- Bowl Cover or Towel
- Breadmat or Parchment
- Dutch Oven -the Challenger Breadpan is my favorite
- Bread Lame or Razor Blade
- Sprouting jar and lid-linked below
Ingredients
- 100 g active sourdough starter
- 350 g warm water
- 50 g honey
- 250 g bread flour Bob's Red Mill Artisan Bread Flour
- 250 g freshly milled einkorn flour Grand Teton Ancient Grains
- 10 g Salt Baja Gold
- 50 g sprouted wheat berries I used rye wheat berries
Instructions
- Sprout 50g of rye wheat berries 2-3 days in advance (see directions above and you can pickup the lid HERE.
- Mill 250 g of einkorn the day you plan to bake on the finest setting possible. I love my Komo Mill!
- In a large mixing bowl, combine the water, honey, and starter. Mix until milky with a danish hook.
- Add the freshly milled einkorn and bread flour. Mix until a cohesive dough forms first with the danish hook and then by hand (3-4 minutes). Cover and rest for 30 minutes.
- Sprinkle 10g of salt and ~1 Tbs of water on top of the dough. Gently massage the salt into the dough for 3-4 minutes until there is no longer any separation and the salt has been fully incorporated.
- Coil Folds- Perform 4-5 sets of folds during the first 2.5 hours of bulk spaced 30 minutes apart. Sprinkle a small handful of the sprouted wheat berries on top of the dough with each fold until all 50g has been folded in. This may be performed all in one set of folds or spaced out over 2.
- Bulk Fermentation- After the final fold, cover and rest at room temperature until the dough has risen, looks airy, and jiggles when shaken. Freshly milled flour will make your dough ferment more rapidly. My dough was around 73°F this took about 9 hours from when I first began the recipe.
- Cold Proof- Lightly dust your banneton with flour and place your dough seam-side up in a floured banneton, cover, and refrigerate overnight or up to 3 days.
- Preheat-When ready to bake, preheat your oven to 500°F with your Dutch oven inside for at least 30 minutes.
- Score and Bake Transfer the dough to parchment, score as desired, and lower the oven to 450°F. Bake 20 minutes covered, then 20-25 minutes uncovered. Note: Some ovens require different temperatures and baking times- adjust as needed.
- Cool- Wait at least 2 hours before slicing for best flavor and crumb texture.
Notes
Tips for Success
- Watch your dough and not the clock- freshly milled flour ferments more rapidly due to high enzymatic activity.
- Be gentle with your mixing and folding. Freshly milled flour can be course and gluten strands can be cut and destroyed by the bran present in the milled wheat berry if you are too rough with mixing.
- Some Dutch Ovens perform better at 450°F- you may need to trial baking temps to find the best match. I find that 430°F works well with my oven and my favorite Dutch Oven: The Challenger Breadpan.
