Mastering Sourdough with Ancient Grains: Kamut, Spelt, and Einkorn Bread Recipes for Artisan Bakers

As sourdough baking evolves from a pandemic hobby into a time-honored craft for many home bakers, there’s a growing interest in exploring the flavors and textures of ancient grains. While modern wheat varieties dominate commercial baking, grains like Kamut, spelt, and einkorn bring unique aromas, nutrient profiles, and structures that can elevate your sourdough loaf to new heights. In this guide, you’ll discover how to work with these heritage grains, understand their unique properties, and craft loaves that capture the essence of traditional artisan baking.

Why Bake with Ancient Grains?

Rich, Complex Flavors:
Modern wheat is bred primarily for yield and ease of processing, sometimes at the expense of flavor. Ancient grains retain more of their original characteristics, resulting in bread with distinct nutty, buttery, or subtly sweet notes and a richer sensory experience.

Enhanced Nutrition:
Heritage grains often boast higher levels of protein, vitamins, minerals, and antioxidants. Many are easier to digest for some individuals and may have a lower gluten content or more digestible gluten structure, making them a possible choice for those with sensitivities (though not suitable for individuals with celiac disease).

Culinary Diversity and Connection to Tradition:
Baking with ancient grains ties you to culinary traditions that stretch back thousands of years. Incorporating these flours into your sourdough practice lets you experiment, refine techniques, and forge a deeper appreciation for bread-making’s cultural heritage.

Getting to Know Three Popular Ancient Grains

1. Kamut (Khorasan Wheat)

Flavor and Texture:
Kamut offers a buttery, sweet, and slightly nutty flavor. Its kernels are larger than modern wheat, and the resulting flour yields a loaf with a tender crumb and warm golden hue.

Performance in Dough:
Kamut contains gluten but can be less elastic than modern bread flour. It absorbs slightly less water and may produce a more delicate dough. Consider blending Kamut flour with a strong bread flour to improve structure if needed.

2. Spelt

Flavor and Texture:
Spelt imparts a subtle sweetness with a pleasantly nutty profile. It’s often described as having a more “rounded” flavor than all-purpose wheat. The resulting crust and crumb are tender yet substantial.

Performance in Dough:
Spelt gluten is more fragile and can break down if overworked. The key is gentle mixing and shorter kneading times. Spelt doughs tend to be more extensible (easy to stretch) but less elastic, so handle with care.

3. Einkorn

Flavor and Texture:
Einkorn is the most ancient of the three grains, with a delicate, lightly sweet, and slightly earthy taste. Bread made from einkorn flour often has a lovely yellowish crumb due to high carotenoid content.

Performance in Dough:
Einkorn gluten behaves uniquely—it doesn’t develop the same network strength as modern wheat. This can lead to a sticky, challenging dough to shape. Lower hydration levels and gentle handling can help you manage einkorn successfully.

Tips for Success When Using Ancient Grains

1. Start with a Blend:
   If you’re new to ancient grains, begin by substituting 20–30% of your bread flour with Kamut, spelt, or einkorn to understand their characteristics. Gradually increase the ratio as you gain confidence.
2. Adjust Hydration:
   Ancient grains may absorb water differently than modern wheat. Begin with slightly lower hydration, then adjust based on how the dough feels—aiming for a supple, manageable consistency.
3. Shorter Mixing and Gentle Handling:
   Over-kneading can damage the fragile gluten in ancient grains. Mix gently and rely more on stretch-and-fold techniques or autolyse (resting the flour and water before adding starter and salt) to develop structure.
4. Long, Slow Fermentation:
   Slow, cool fermentation enhances the distinct flavors of ancient grains. Let your dough rise in a cooler environment or refrigerate it overnight to build complexity and improve digestibility.
5. Shaping with Care:
   Because ancient grain doughs can be more delicate, handle them gently during preshaping and final shaping. Use lightly floured hands and avoid degassing too aggressively.

Essential Tools for Artisan Baking

• Digital Scale: Precision is key. Weigh all ingredients for consistent results.
• Banneton or Proofing Basket: Supports the dough during its final rise and helps create a beautiful pattern on the crust.
• Dutch Oven or Baking Stone/Steel: Retains heat and creates steam for a crisp, crackly crust.
• Lame or Sharp Knife: For scoring the loaf before baking, guiding controlled expansion in the oven.

Sample Recipes: Three Loaves, Three Distinct Grain Profiles

Recipe 1: Kamut-Enhanced Sourdough

Ingredients:

• 300g Bread Flour
• 200g Kamut Flour (whole grain if available)
• 375–400g Water (start low, adjust as needed)
• 100g Active Sourdough Starter (100% hydration)
• 9g Sea Salt

Method Overview:

1. Autolyse: Mix flours and 340g water until just combined. Let rest 30 minutes.
2. Add Starter and Salt: Add sourdough starter and salt, plus additional water if needed. Gently fold to incorporate.
3. Bulk Fermentation: Perform 3–4 stretch-and-folds over 3–4 hours at a moderate room temperature.
4. Shape and Proof: Shape gently into a boule. Proof in a banneton lined with a light dusting of flour until puffy and slightly risen, 1–2 hours or overnight in the fridge.
5. Bake: Score and bake in a preheated Dutch oven at 475°F (246°C) for 20 minutes covered, then 20–25 minutes uncovered until golden brown.

Flavor Profile:
Expect a slightly sweet, buttery note and a tender, open crumb with a beautiful golden hue.

Recipe 2: Spelt Sourdough with a Subtle Sweetness

Ingredients:

• 350g Bread Flour
• 150g Spelt Flour (whole grain preferred)
• 360–380g Water
• 100g Active Sourdough Starter
• 9g Sea Salt

Method Overview:

1. Autolyse: Combine flours and 320g water. Let rest 30–45 minutes.
2. Add Starter and Salt: Incorporate starter and salt, plus extra water to achieve a soft dough. Mix gently to avoid overworking.
3. Bulk Fermentation: Perform gentle stretch-and-folds every 30 minutes for about 3 hours.
4. Shape and Proof: Carefully shape into a batard. Proof until dough is airy and slightly domed. Refrigerate overnight for deeper flavor.
5. Bake: Score and bake similarly to the Kamut loaf.

Flavor Profile:
This loaf offers a more rounded sweetness and nutty warmth. The crumb is soft, and crust crisp, perfect for toast or sandwiches.

Recipe 3: Einkorn Sourdough for the Adventurous Baker

Ingredients:

• 400g Einkorn Flour (whole grain if possible)
• 100g Bread Flour (optional for better structure)
• 320–340g Water
• 100g Active Sourdough Starter
• 9g Sea Salt

Method Overview:

1. Autolyse: Mix einkorn and bread flour with 280g water, rest 30 minutes.
2. Add Starter and Salt: Gently fold in starter and salt. Add more water if dough feels too stiff, but keep hydration on the lower side as einkorn can get sticky.
3. Bulk Fermentation: Perform minimal folding—just 2–3 sets—over 2–3 hours. Watch closely; einkorn ferments faster.
4. Shape and Proof: Shape with a light hand. Proof until slightly puffy.
5. Bake: Score shallowly and bake. Einkorn bread may not spring as dramatically in the oven, but the flavor compensates.

Flavor Profile:
Expect a delicate, sweet aroma, subtle nuttiness, and a tender crumb with a distinctive, rich color. Perfect with butter or olive oil.

Troubleshooting Common Issues

• Dense Crumb: Adjust hydration or increase fermentation time. Ancient grains may need slightly different parameters than all-wheat doughs.
• Excessive Stickiness: Consider lowering hydration or mixing in more bread flour until you learn the dough’s quirks.
• Lack of Oven Spring: Ancient grains form a weaker gluten network. Try blending with a stronger flour or using a slightly lower hydration to improve structure.

Pairing Suggestions

• With Kamut Bread: Pair with mild cheese, honey, or jam to highlight its sweetness.
• With Spelt Bread: Serve alongside hearty soups, stews, or roasted vegetables for a comforting meal.
• With Einkorn Bread: Enjoy simply with cultured butter or quality olive oil to appreciate its delicate flavor.

Embracing Ancient Grains for Long-Term Baking Mastery

Sourdough baking with Kamut, spelt, and einkorn is more than a culinary experiment—it’s a journey through time, linking you to generations of bakers who’ve worked with nature’s original grains. By respecting their unique properties, adjusting techniques, and embracing the subtle nuances they bring, you’ll create loaves that are as nourishing to the soul as they are to the body. Embrace the learning curve, celebrate each success, and soon, ancient grain sourdough may become your signature loaf, admired by friends, family, and fellow bakers alike.

See Also: The Ultimate Guide to a Plant-Based Diet: Health Benefits, Beginner Tips, and Meal Plans