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Einkorn, Spelt and Rye Sourdough Bread

Einkorn, Spelt and Rye Sourdough Bread

This bread has a combination of our favourite grains: spelt, einkorn and rye. These grains bring slightly nutty, sweet and warm flavour without any hints of gritty or bitter taste. Beautiful hue on the bread skin is achieved thanks to the mix of einkorn (which is rich in carotenoids - that's your golden colour) and small amount of rye (which gives warm flavour and rustic brown/golden tones to the hue). You will get creamy (spelt) and slightly shiny (einkorn) crumb with nutty and mild flavour.

Einkorn, Spelt and Rye Sourdough Bread

In the process below you get the flavour coming from the grains without too much hassle of handling high levels of wholemeal in the dough. Total share is at 23% wholemeal grains, which means that the dough is easy to work with (not too sticky). If the process is fully synced, you will get beautiful oven spring and open crumb, in the same time working with comfortable hydration (71%). If you want to push hydration up - this dough easily takes in 730g water (bringing hydration to 75%) without the need to adjust timings.

On our Instagram profile @brunibakery you can check out a number of videos which show the process from start to finish.

Einkorn, Spelt and Rye Sourdough Bread

Baking process here is mainly hands off and easy to follow. We are using ripe levain which takes about 5 hours to mature (fed 1:2:2, 100% hydration). Flours, salt and water are mixed all at once. Thanks to that, part of gluten will develop already at this initial stage (autolyse with salt, at room temperature) and you will go through 1 kneading only.

Bulk from start (levain incorporation) to finish takes about 5 hours 15min (23C) and only 3 regular S&Fs are done (no lamination or coil folds). For the last 2 hours the dough is left untouched. This is then followed by quick pre-shape/bench rest, shape and 12 hours maturation in the fridge at 4C. If you are baking 2-3 loaves - it’s ok to spread final maturation from 10-14 hours to allow for preheating of the oven.

Tip: This recipe yields 2 larger or 3 smaller loaves. Because bread baking takes a while - you may opt to bake only once a week and enjoy fresh bread whenever you feel like it during the week. There are few options for increasing freshness of sourdough bread. Generally, the bread will keep fresh for 3-4 days. Store it at room temperature, wrapped in clean kitchen towel or linen - this will allow for some access of the air, the bread will stay soft and crisp for longer. Another option is freezing (one of my favourite). Bake all 3 loaves. Let your breads cool (4hrs). Then cut in halves (or slice it), place in freezer bags and when ready to enjoy, bake at 200C (180C fan forced) for 25-30 minutes (halves; slices will thaw in few minutes). The bread will be like freshly baked - with soft crumb and crunchy skin.

Einkorn, Spelt and Rye Sourdough Bread

Einkorn, Spelt and Rye Sourdough Bread Recipe

Yield: 2 loaves (or 3 smaller loaves)


  • 775g strong white flour (at least 12g protein)

  • 100g wholemeal einkorn

  • 100g wholemeal spelt

  • 25g wholemeal rye

  • 690g water (26C)

  • 150g ripe levain

  • 22g coarse sea salt


Bakers’ %: 71% hydration, 15% levain, 10% einkorn, 10% spelt, 3% rye, 2.2% salt

Levain: 5-6 hrs, fed 1:2:2

Autolyse with salt: 3 hrs

Bulk total: 5 hrs 15min (counted from levain incorporation)

Pre-shape, bench rest and shape: 1hr

Cold retard: 10-14 hrs at 4C

Bake: 40-45 min

Below we are giving sample schedule - adjust to fit your rhythm. Bulk - if the temp is higher than 23C, the fermentation will be shorter, if it’s cooler than 23C fermentation should be slightly longer. The dough should increase by 80-90% vs its initial size. If unsure - go with dough size and feel.


  1. Prepare levain (10am, day 1): Mix 60g of ripe starter with 120g water (24-25C) and 110g strong white flour and 10g wholemeal rye flour (1:2:2 proportion). Leave to mature (covered) at room temperature for 5-6 hours. The levain should triple (or at least more than double) in that time. Use it at its peak.

  2. Autolyse with salt (2-3 hrs after mixing in levain, 12-1pm): Mix flours and coarse salt. Add water (26C) and mix until shaggy dough forms (1 minute). Don’t knead, just bring the dough together so that no dry pieces of flour are visible (make sure flour is incorporated as otherwise it will be difficult to mix in at a later stage).

  3. Levain incorporation (3pm): Spread 150g levain on top of the dough. Wet your hand a little bit, make few dimples in the dough, stretch and fold the dough few times and start mixing. Mixing here will take 5-7 minutes. We use mixed Rubaud method and pincer method for mixing this dough. If the dough becomes sticky - wet your hand a little bit and continue mixing. The dough should be nice and plump at the end of mixing. If you are having issues - after 7 min of mixing, cover the dough and let it rest for 15 minutes then continue mixing for 3-4 more minutes. When the levain is incorporated and the dough is plump and round - cover tightly and let rest for 30min. After 30min do a first set of stretch and fold - stretch the dough (grabbing all the way from the bottom of the bowl and pulling it up), and fold on top of itself (pressing in gently). Work your way around the bowl until neat package is formed. Let the dough rest (covered tightly) for 1 hr and then do another set of S&F, followed by 1 hr rest and another (3rd and last) set of S&F. The further you go into bulk, your S&Fs should become more gentle (not to degas the dough).

  4. Bulk (3pm-8.15pm, total bulk 5hrs 15min, at 23C, the dough should increase by 80-90% vs initial size): In the first 3hrs 15min do 3 sets of S&Fs, leaving the dough untouched in the last 2 hours of bulk.

  5. Pre-shape (8.15-8.45pm): Gently release the dough onto work surface, divide into loaf sizes (2 or 3 smaller) and pre-shape. Dust tops of your loaves with flour (50/50 bread/rice flour) and cover. Let rest at room temperature for 30 minutes.

  6. Shape (8.45pm - 9.15pm): Shape loaves on lightly floured work surface, transfer to proofing baskets, cover and let rest for 20-30min at room temperature.

  7. Cold proof in the fridge (9.15pm - 9.15am, day 1-2) for 12 hrs at 4C.

  8. Bake (day 2): 1 hour before baking start preheating oven to 245C (225C fan forced). If you are using Dutch Oven - preheat with DO. When ready, score the bread and bake at 245C (225C) for 25 minutes (with steam - you can use ice cubes, sprinkle top of the loaf with a mist of water, place a tray of water at the bottom of the oven or hot lava stones+water), then lower the temperature to 230C (210C fan forced) and bake for 15-20 minutes. If you are baking in Dutch Oven - bake with a lid on for the first 25min, then bake uncovered for 15-20min. Let the crumb set for 4-6 hours.

Einkorn, Spelt and Rye Sourdough Bread

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