Baker's Grain Sourdough Bread

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.

15 mins
35 to 40 mins
3 hrs 50 mins
1 loaf
Baker's Grain Sourdough Bread


  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.

Tips from our Bakers

  • Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking about 24 hours after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

  • 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.