Easy Sourdough Sandwich Bread

Easy Sourdough Sandwich Bread – Makes 2 large loaves or 4 small loaves

There are so many sourdough rules out there. Weigh vs measure, add ingredients only at certain times, technical names, etc.  I’m all about delicious food and yes, I break the rules. This sourdough bread recipe is broken down into easy steps for you.  When it’s cooled, if you can wait, you can slice it thin.  A flexible crumb and tender crust is sure to please even the pickiest eaters.  

3 1/2 cups warm filtered water

1 ¼ cup bubbly sourdough starter

1/3 cup melted butter or coconut oil

1/3 cup honey

3 cups whole wheat, kamut, or spelt flour

1 tablespoon Redmond, Celtic or Himalayan salt 

5 cups all-purpose flour (preferably organic)

1. Place water and sourdough starter in a large mixing bowl.  Using a dough whisk, stir until the starter is dissolved and the water has turned milky.
2. Add the butter or coconut oil, honey*, whole wheat flour, adding the salt last.  Stir vigorously until well blended.
3. Add the all-purpose flour.  Using a curved dough scraper and or your hands, incorporate the flour by folding over and scraping the sides and bottom of the bowl.  The dough will look shaggy.
4. Let rest for about 15 minutes.
5. Knead dough in the bowl for about 5 minutes.
6. Let rest for about 30 minutes.
7. Stretch up and fold over the dough about 8 times.  
8. Repeat rest, stretch, and fold rhythm 3 or 4 times.
9. Generously drizzle dough with olive oil or melted coconut oil.  Rub around the sides and bottom of the dough.  Coating the top of the dough well.  Cover with a damp cloth or lid. Let sit on the counter.  Or place the dough in the refrigerator until you are ready to bake, up to 3 days.
10. The next morning, place the dough on the counter.  If it sticks, dampen your hands to shape the dough into a large ball.  Let rest for about 15 minutes. Grease your bread pans with coconut oil.
11. Using a dough scraper, divide the dough into 2 or 4 pieces, depending on the size of loaves you desire.
12. Stretch out each dough, and fold it into thirds, then roll it up into a log.
13. Slide the dough along the countertop to tighten the loaf.
14. Place into loaf pan.  Grease the top of the loaf with olive or coconut oil.
15. Lightly cover the dough with a damp towel or plastic wrap.
16. Let the dough rise until it is doubled on the counter.  
17. Preheat your over to 350’.
18. Slash the top of the dough and place in the oven.  Bake for 30 to 45  minutes. Until the bread sounds hollow when you tap on it.  Or until it reaches 200’ internally.
19. Take the dough out of the pans.  Rub bread with butter to coat.  This keeps the crust tender.
20.  Cool completely before slicing….if you can wait 😉                                                                                                                                              *Hint: Pour the melted butter or coconut oil into a measuring cup first.  Add to the recipe, then measure the honey.  The honey will not stick to the cup because it has been “greased” by the butter or oil.                                                                                                                                                                                                                                                                                                                                    Timing can be a challenge for many sourdough recipes.  You can start this dough while making your dinner, let the dough proof overnight, or even till midday, especially when your house is cooler.  The following day, shape your loaves, let them rise and bake.  Cool overnight and have fresh bread for toast or to make sandwiches in the morning.

Day 1 – Mix bread dough following steps 1 through 9.                                                                                                                                            Day 2 – Follow the remaining steps. Bake and enjoy.

Note: Many of us are gluten-sensitive.  This bread, especially with the longer proof makes the bread easier to digest.