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Natural yeast sandwich bread!

Ingredients

  • 2 cups active and bubbly natural yeast starter, (that has been fed within the last 12 hours) gently stirred down to eliminate volume from big bubbles.
  • 2.5 cups warm water (not hot)
  • 3/4 cup honey
  • 1 egg, beaten
  • 1 tbsp salt
  • 1/3 cup coconut oil, melted (can use avocado or vegetable oil
  • 9.5 cups Unbleached all-purpose flour or unbleached bread flour, about 9.5 cups, give or take 1/2 cup (If using kamut, use 8 to 8.5 cups white wheat kamut)

Instructions

  • In a mixer or large bowl, combine the natural yeast, water, honey, salt, egg and oil.
  • Then add the flour one cup at a time mixing and kneading as it is added.
  • Be careful not to add too much flour, but when the dough starts to pull away from the bowl, that’s a good sign that there is enough flour. You want the dough to be elastic and stretchy and slightly tacky.
  • Knead the dough for 10 minutes.
  • Cover the dough with a clean dish towel or with the lid to the mixer. Allow to rise until doubled (depending on how active your starter is, this could take about 4-6 hours).
  • When dough has doubled in size, empty onto a lightly oiled surface and divide in three equal portions. Form into loaves and put each piece into a greased 1.5 quart, or 9x5 inch bread loaf baking dish. If using ceramic or glass, you will need to line with parchment paper as natural yeast will dissolve any non-stick spray on the sides of the glass pans (this isn’t an issue for non-stick metal pans).
  • Cover again and let rise until doubled, anywhere from 3-5 hours.
  • Once doubled, bake at 400 degrees for 28 minutes or until internal temp reaches 180 degrees.
  • When they come out of the oven, immediately remove the loaves of bread from the bread pans and carefully set onto a cooling rack to prevent condensation.
  • Let the bread cool and then slice into it and enjoy!