Baker's Grain Sourdough Bread

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf

Recipe photo

The unique flavor of our Ancient Grains Flour Blend lends a subtle nutty/earthy flavor to this bread. The flavor, and the bread's soft, moist interior and tender crumb, make it a great toasting and sandwich bread.

Baker's Grain Sourdough Bread

star rating (11) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 06/12/2013

Ingredients

Tips from our bakers

  • If you don't have a long covered stoneware baker, form the dough into a log and place it on a greased or parchment-lined baking sheet. Bake the bread on the baking sheet for a total of 35 to 45 minutes, until the interior registers 190°F on a digital thermometer.

Directions

1) Mix and knead all the ingredients — in a mixer bowl or the pan of a bread machine — to make a smooth dough. The dough will be a little bit sticky; but as long as it's firm enough to hold its shape, no more flour is necessary.

2) Cover the dough and allow it to rise for 1 1/2 to 2 hours, until noticeably puffy, though not doubled in bulk.

3) Lightly grease the base pan of a long covered baker. If you don't have a covered stoneware baker, see tips, at left.

4) Gently deflate the risen dough, and shape it into a log. Place it in the baker, put the lid on, and allow it to rise until it crests 1" over the rim of the pan, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.

5) Bake the bread for 35 to 40 minutes with the lid on, then remove the lid and bake for 5 to 10 minutes longer, until the bread is golden brown and the interior registers 190°F on a digital thermometer. Remove the bread from the oven, and turn it out of the pan onto a rack to cool.

Yield: 1 loaf.

Reviews

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  • star rating 04/22/2015
  • Boilerbaker1 from KAF Community
  • Another update. Lately I've been baking this bread in my large 10" x 5" stoneware loaf pan, and for everyday toast, we prefer the bread baked in this pan rather than in the covered baker. I do use the covered baker when I serve the bread at dinner parties, however. I make my own harvest grains blend. Always an excellent bread!
  • 03/09/2015
  • jlroussin from KAF Community
  • This is a wonderful unique chewy bread. I had it with mussels in garlic butter, and used it to sop up the sauce, and it was divine.
  • star rating 01/14/2015
  • Cubangirl from Chico, CA
  • On the first try, the bread stuck to the sides of the long covered baker (see that review). The second time I used parchment and got a beautiful loaf. My husband pronounced it A+. Mixed it on the 7 qt. Kitchen Aid for just a couple of minutes., no hand kneading at all. Used bread flour + 1 TBS. vital gluten since I don't have Sir Lancelot. (can't imagine it being better), but otherwise followed the recipe. I'll be making this regularly. Thank you.
  • star rating 11/17/2014
  • Boilerbaker1 from KAF Community
  • Had to update to 5 stars now that I have the Sir Lancelot Flour. The crumb and texture of the bread is so tender yet the outside crust is crispy from baking in the covered stoneware baker. Excellent.
  • star rating 07/15/2014
  • Boilerbaker1 from KAF Community
  • My KAF order arrived with the ancient grain blend I'd been wanting to try with this recipe--only to realize I was out of hi gluten flour! Thanks to KAF baker Barb, who answered my phone question how to proceed, her suggestion of substituting bread flour and a tablespoon of vital gluten worked. The loaf came out beautifully in my Italian covered baker. I'll be ordering some Sir Lancelot flour in my next order. I'm always looking for new recipes that use sourdough, so this will be added to the recipe rotation.
  • star rating 12/01/2013
  • ShawneyBell from KAF Community
  • I'm so disappointed with this recipe. I've made it twice and both times it did not rise in the baker or oven. I will give it one last try, but cannot recommend the recipe since the ingredients are pricey if the bread does not turn out.
    We do not want you to be disappointed so please call our toll free Baker's Hotline so we may further assist you. That number is 1-855-371-BAKE. We are here every day until 9pm. Elisabeth@KAF
  • star rating 11/16/2013
  • Deb from western Missouri
  • What a lovely crumb. I am able to slice it quite thin when I need to. It was the first use of my clay baker. Won't be the last.
  • star rating 10/31/2013
  • Sandra from Peabody, MA
  • Wonderful texture, very tasty. I add a little extra honey to it and the sweetness does well.
  • star rating 10/07/2013
  • jarobo from KAF Community
  • Delicious loaf with a lovely texture. Baked in my new KA rye bread pan (see Pumpernickel-Rye recipe) and it was just perfectly baked at 30 minutes. I did find that I needed about an extra cup of flour. ( I used KA unbleached AP.) I was surprised that I initially had a batter! I don't think the sourdough starter was very watery so I was a bit perplexed. I guess it's the little challenges that make baking so rewarding.
  • star rating 09/13/2013
  • Susan from Dallas
  • This bread recipe is terrific. I love it and so has everyone who has tasted it. This is what I'll be making for awhile. Thank you!
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