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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 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.

At a glance

1 loaf


Choose your measure:


  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.