Why I Choose Einkorn & Kamut in My Sourdough Baking

There’s something deeply grounding about baking bread with grains that have been around for thousands of years. In my kitchen — the same one filled with kids, chickens outside the window, and the rhythm of family life — I’ve slowly shifted our bread intake to homemade sourdough made with simple, honest ingredients.

Two of the grains I reach for again and again are einkorn and kamut. They’re ancient, nutrient‑dense, beautifully flavorful, and they transform sourdough into something truly special. I want to share why I use them, how they behave in sourdough, and a few tools and ingredients I recommend if you want to bring these grains into your own baking.

As my youngest was watching me bake he asked why I used different flours in my recipes. It was a wonderful reminder that teaching them why I bake with the ingredients I do is so important. We looked at the labels together and talked about the "behavior" of the flour and ingredients. It became part science lesson and part health discussion. I hope when he is older, he remembers how much care we put into the choices of food we put into our amazing bodies.

What Makes Ancient Grains So Special?

Einkorn and kamut are considered ancient grains — meaning they’ve remained genetically unchanged for thousands of years. Unlike modern wheat, which has been bred for yield and uniformity, these grains retain their original nutrient profiles and digestibility.

I like to think they are not just “healthier.” They’re closer to tradition, and closer to the kind of bread our bodies recognize.

Einkorn: The Gentle, Golden Grain - I use this brand: Jovial Einkorn

1. Easier to Digest

Einkorn has a different gluten structure than modern wheat. It’s weaker, more delicate, and often easier on the digestive system. Many people who struggle with modern wheat find einkorn more tolerable.

2. Naturally Higher in Nutrients

Einkorn is rich in:

• Lutein (great for eye health)

• Protein

• Essential amino acids

• B vitamins

• Antioxidants

It’s one of the most nutrient‑dense grains you can bake with.

3. The best part is the flavor

Einkorn brings a warm, buttery, slightly sweet flavor to sourdough. I often use it when I make:

• Soft sandwich loaves

• Tender muffins

• Beautifully golden focaccia

• Enriched doughs like cinnamon rolls

4. Perfect for Sourdough

Because einkorn ferments beautifully, sourdough helps break down its already‑gentle gluten even further — making it even more digestible. If you are interested in exploring Einkorn flour more, I recommend this book Einkorn for Novice Bakers

Kamut: The Rich, Nutty Powerhouse. I use this brand: Grain Brain Organic White Kamut

1. High in Protein & Minerals

Kamut (also called Khorasan wheat) is known for:

• High protein content

• Selenium

• Zinc

• Magnesium

• Healthy fats

I like to think that It’s a grain that feeds you — not just fills you.

2. Benefits for Sourdough Bakers

Kamut dough is silky, stretchy, and naturally golden. It adds structure and strength to sourdough without feeling heavy.

3. Incredible Flavor

Kamut brings a rich, nutty, almost buttery flavor that elevates:

• Boules

• Pizza dough

• Bagels

• Focaccia

• Artisan loaves

4. Better Glycemic Response

I have heard many people report that kamut‑based breads feel gentler on blood sugar. Combined with sourdough fermentation, it’s a powerful way to enjoy bread without the blood sugar crash. The nerd in me did a little research and found some interesting facts. Kamut has a low glycemic (around 45). Multiple sources report that Kamut flour falls into the low‑GI category, meaning it raises blood sugar more slowly than modern wheat. This is due to its higher fiber and protein content, which slows carbohydrate absorption. See below a reference list if you would like to read further on this data.

Options for adding ancient grains into your baking:

Purchasing already milled flour. Azure standard is a great place to find flour. Amazon also carries the brands I commonly use. Jovial Einkorn and Grain Brain Organic White Kamut

An additional option is to grind your own grains. The Nutrimill is the gold standard. Not only is it pretty to look at, it also has wonderful reviews. Currently unavailable on amazon, hopefully back in stock soon. NutriMill Harvest Electronic Stone Grain Mill

Don't forget to store all that wonderful flour in something airtight. In an effort to minimize plastics in our kitchen, this is a great option. 1.2 Gallon Wide Mouth Flour Storage Containers 2 pack I also use these for my starter on big bake days as well as storing flour, ComSaf 1 Gallon Square Glass Jars with Airtight Lids

Why I Blend Ancient Grains into My Sourdough

I often use:

• Einkorn for softness and digestibility

• Kamut for strength, structure, and flavor

• Organic bread flour for balance

This combination gives you:

• A strong rise

• A tender crumb

• Deep flavor

• Better nutrition

• A loaf your body and your taste buds love

It’s the kind of bread I feel proud to feed my family — and yours.

1. Sofi, F., Whittaker, A., Cesari, F., Gori, A. M., Fiorillo, C., Becatti, M., Marcucci, R., Casini, A., & Abbate, R. (2013).

Characterization of Khorasan wheat (Kamut®) and its effect on cardiovascular risk factors in healthy volunteers: a randomized crossover trial.

European Journal of Clinical Nutrition.

This study found improvements in metabolic markers, including fasting glucose and insulin, when participants consumed Kamut instead of modern wheat.

2. Whittaker, A., Sofi, F., Gori, A. M., Fiorillo, C., Becatti, M., Marcucci, R., Casini, A., & Abbate, R. (2015).

An organic Khorasan wheat-based replacement diet improves risk profile of patients with type 2 diabetes: a randomized crossover trial.

European Journal of Nutrition.

Participants with type 2 diabetes experienced reduced fasting blood glucose, lower insulin levels, and improved insulin resistance when switching to Kamut-based products.

3. Ryan, L., & Kendall, M. (2018).

Ancient grains and their impact on glycemic response.

Journal of Nutrition & Metabolism.

A review highlighting that ancient grains like einkorn and Kamut generally produce lower glycemic responses due to higher fiber, protein, and micronutrient density.

4. Shewry, P. R., & Hey, S. (2015).

The contribution of ancient wheat varieties to improved health and nutrition.

Cereal Foods World.

Discusses how ancient grains, including Kamut, may support better metabolic health compared to modern wheat varieties.