This recipe makes a very easy and approachable loaf of delicious and healthy sourdough bread! The sour flavor is very mild and hardly detectable for picky eaters. It’s soft, light and fluffy- which makes it amazing for sandwiches or just for eating with butter and honey!
2cupsactive and bubbly natural yeast starter (that has been fed within the last 12 hours), gently stirred down to eliminate volume from big bubbles
2.5cupswarm waternot HOT
3/4cuphoney
1eggbeaten
1tbspsalt
1/3cupcoconut oilmelted (Can use avocado or veg. oil)
9.5cupsunbleached, all-purpose flour or unbleached bread flour*
Instructions
In a mixer or large bowl, combine the natural yeast, water, honey, salt, egg and oil.
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 9×5 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, then slice into it and enjoy!
Notes
*If using kamut, use 8 to 8.5 cups white wheat kamut.