A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

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 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.

Connect with us

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.