Bunny Sourdough Bread for Easter with Einkorn
Simple Einkorn Sourdough Bunny Bread
Ingredients
• 3 cups einkorn flour
• 1 cup active sourdough starter
• 1 cup warm water
• 1½ tsp salt
Step 1: Make a Simple Sourdough Starter
If you don’t already have one:
Day 1
1. Mix ½ cup einkorn flour + ¼ cup water in a jar.
2. Stir well and cover loosely.
Days 2–5
1. Throw away half.
2. Add ½ cup flour and ¼ cup water.
3. Stir and leave at room temperature.
Your starter is ready when it’s bubbly and doubles in size.
Step 2: Make the Dough
1. In a bowl mix:
sourdough starter
warm water
2. Add:
einkorn flour
salt
3. Stir until it forms a soft dough.
No heavy kneading needed.
Step 3: Let Dough Rise
1. Cover the bowl.
2. Let the dough sit 4–6 hours until puffy.
Step 4: Shape the Bunny 🐇
cut the end piece and roll into ball for the tail
Cut the sides and use for ears
Cut a bit more of both sides for front legs
Put a string under the part you haven’t cut yet and tie the ears.
Step 5: Final Rise
Let the bunny sit 1 hour so it rises again.
Step 6: Bake
Bake at 475°F for 20 minutes with lid on and 20 minutes with lid off.
@Lemon8 Food #eastertreats #sourdough #sourdoughbread #lemon8challenge #homemadebread
Making sourdough bread with einkorn flour is a rewarding experience, especially when you shape it into a festive bunny for Easter. Einkorn is an ancient grain that's known for its nutty flavor and nutritional benefits, offering more protein and essential nutrients compared to modern wheat. I found that working with einkorn requires a gentler touch since it has lower gluten strength, which is why this recipe emphasizes a soft dough without heavy kneading. Starting your own sourdough starter at home might seem intimidating, but following simple daily feedings from Day 1 through Day 5 will give you a lively starter that's bubbly and ready to leaven your dough. Using filtered water and real salt helps ensure the flavors remain clean and authentic. Once you mix your starter, water, einkorn flour, and salt, let the dough rest and rise covered — this prolonged fermentation enhances flavor complexity and digestion. When shaping the bunny, cutting the dough’s ends for the tail, sides for ears, and front legs before tying the ears with string adds a charming touch that also helps the dough expand evenly during baking. The two-stage baking process at 475°F, first covered then uncovered, creates a perfect crust while keeping the inside tender. I recommend allowing the final rise after shaping because it helps the dough hold its form better. Remember, patience is key with sourdough — the slow rise times result in better flavor and texture. This bunny sourdough bread makes a delightful centerpiece for your Easter table and is a great way to share homemade bread baking with family or friends. Plus, baking with einkorn adds a unique twist that’s both tasty and nutritious, making this recipe a wonderful choice not just for Easter but any special occasion.
Would you make a bunny shaped bread?