Einkorn Crackers (Sourdough or Not)

This post may contain affiliate links. See my full disclosure. As an Amazon Associate, I earn from qualifying purchases.

Use whole einkorn flour or fresh milled einkorn berries to make these simple crackers. You can optionally ferment the batter with sourdough!

This recipe is basically three ingredients (flour, oil, and salt!). It starts with a cracker batter that is spread thinly on half sheet pans to avoid rolling out dough, similar to other sourdough cracker recipes I’ve encountered online.

Why Make Homemade Crackers?

Whole grain einkorn crackers are simple and wholesome to bake at home! They are just delicious plain or dunked into some dip or hummus!

They have no sugar, 100% whole grain flour, and none of the preservatives or questionable oils that are often found in store bought crackers.

You might also like to try my Sourdough Rye Crisp Crackers recipe!

I love using the long-fermented sourdough version of these crackers when I have the time because the crackers take on such amazing flavor.

I also love the option to mix them up on a whim and get them baking right away!

Baking Einkorn Crackers with Fresh Milled Flour

I personally stone mill my own wheat berries at home with a small appliance (the Mockmill 200). You can read my post to learn all about milling flour at home! Crackers are such an easy food to make with fresh flour.

I love to purchase einkorn wheat berries or flour from Grand Teton Ancient Grains. Enter my code Aberlehome at checkout for 10% off your order.

Visit Grand Teton Ancient Grains and enter my code Aberlehome at checkout for 10% off your order!

I love storing a variety of wheat berries so I don’t have to worry about repurchasing these whole wheat flours often or using up each kind before it goes rancid.

There’s also something to be said about the flavor and aroma of fresh flour! It’s comparable to grinding coffee beans fresh right before brewing.

What is Einkorn Wheat?

Einkorn is an ancient wheat and one of of the oldest cultivated forms.

It has a simpler genetic structure than modern wheat which makes it digestible for some people that are normally gluten intolerant (though einkorn is still wheat and not suitable for those with a true wheat allergy).

It has an impressive nutrition profile with a buttery color and characteristic nutty flavor that make it unique from other wheats.

Our family loves the variety and nutrition einkorn brings to our kitchen for some of our muffins, waffles, and crackers (such as my Sourdough Einkorn Donut Muffins or Jovial’s Einkorn Waffles).

Can I Substitute Other Ancient Grains?

Yes you can!

Einkorn has a delicious and specific flavor, but you can try subbing with any other whole wheat or ancient grain. I’ve enjoyed making these crackers at different times with khorasan, hard white wheat, or a mixture of flours.

How to Make Einkorn Crackers (Step-by-Step Instructions)

Step 1 – Prepare Einkorn Starter (If Making Sourdough Version)

You can make the non-sourdough version if you don’t have a starter or you prefer to bake the crackers right away.

If you would like to ferment the flour with starter, then you’ll prepare 520g einkorn starter in the morning to bake the crackers later in the day or the night before to bake in the morning:

• 20g sourdough starter
• 250g whole einkorn flour
• 250g water

Allow the mixture to ripen before using in the recipe. It should be risen and be bubbly throughout, even on the top surface. This could take 7-12 hours depending on the temperature of your home.

Step 2 – Prepare Pans and Mix Einkorn Cracker Batter

To start making the einkorn crackers, preheat the oven to 325°F. Line two half sheet pans with parchment paper and set them aside.

Mix the ripe einkorn starter or the whole einkorn flour and water with extra virgin olive oil, fine sea salt, and optionally rosemary or other herbs. I like to stir with my Danish dough whisk.

Step 3 – Spread Batter on Prepared Half Sheet Pans

Next, divide the batter between the two prepared pans.

Use an offset spatula to spread the batter flat to cover each pan almost to the edges. Take your time to ensure the batter is evenly flattened, as any thick spots won’t bake up as crisply.

To finish, you can sprinkle on a little coarse salt for texture and flavor. I love to use Maldon brand flake salt for this purpose.

Step 4 – Bake the Einkorn Crackers

Bake the crackers staggered on two racks arranged near the center of the oven for 8 minutes.

Remove pans from the oven and while the half-baked cracker batter is still on the pans, slice the crackers into squares or long rectangles using a fluted pastry cutter or knife. Dock each cracker (poke holes) with a fork.

Return the pans to the oven and bake for an additional 20 minutes, or until the crackers are lightly golden.

For the most crisp crackers, you can turn off the oven with the crackers still inside. Allow them to remain in the oven until they are mostly cool. This is my preferred method, but you can just bake them to a deeper color to skip this step!

Allow the crackers to cool completely on the pans before consuming or storing in an airtight container for up to 1 week (they may store longer).

I’m so grateful for your comments, reviews, and questions! Your star ratings help others discover my recipes, and your feedback helps me make improvements. Thank you for your support!