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Baker's Grain Sourdough Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Baker's Grain Sourdough Bread Recipe

The unique flavors and textures of our Harvest Grains Blend lend nuttiness and chew to this bread's otherwise mellow sweetness and soft, moist crumb. We like it best for toasting and tartine-style eating, but it makes a mean sandwich and can sop soup with the best of the rolls out there.

At a glance

Prep
Bake
Total
Yield
1 loaf

Ingredients

Choose your measure:

Instructions

  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.
  6. Yield: 1 loaf.