Easy Sourdough Bread
This is by far my families favorite bread. And it is so easy to make. I simply mix it up in the afternoon and cook the next morning. This is my basic recipe that I use for bread, rolls, tortillas and even cinnamon rolls. It has a bunch of flexibility to add spices or herbs to the dough and transform the flavors. This is the dough that I teach in my basics class- so if you want hands on How to’s, come join me at the next bread and butter class
- 2 cups all purpose organic flour
- 2 cups Sprouted whole wheat flour
- 1 cup fresh starter
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1 1/2 cups water
- 2 t. real salt
- Add your 1 cup sourdough starter to your mixing bowl. add in your water and 2 cups sprouted wheat flour. stir to combine. add in your 2 cups all purpose organic flour, salt, honey and coconut oil to your bowl.( tip: use your coconut oil in your measuring cup first. then use the same cup for the honey. The remaining coconut oil will keep the honey from sticking and will make it easier to add.)
- Attach dough hook to your mixer and mix to combine. The dough should be pulling away from the sides of the bowl and not sticky. If it is sticky, add a bit of flour, 1/4 cup at a time until it pulls away from the bowl.
- Now its time to let it sit and let the starter do its work. Place the dough in a cast iron dutch over that has been greased with coconut oil. Place the top on the dutch oven and let it sit overnight. Or you can place this in your refrigerator and let it stay until you are ready to bake. If you place in the refrigerator, be sure to remove it 2 hours before you plan to bake it so it can come to room temp and rise a bit.
- In the morning- Set oven temp to 425. When the oven is ready, place the entire dutch oven with the lid on into the oven and bake for 30 min. After 30 min. remove the top and bake an additional 15 min.
- Take out of the oven and remove the bread to a cooling rack.
- Serve with homemade butter, as a side to soups or use as sandwich bread and enjoy!
- You can easily adapt this recipe to using 100% sprouted whole wheat flour, or all purpose organic flour. The sourdough will do its work to make the bread easier to digest. If using 100% all purpose organic flour, be sure to let the dough sit for 24 hours so that the sourdough starter has time to do its work.