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This is by far my family’s favorite bread. And it is so easy to make. I simply mix it up in the afternoon and bake the next morning. This is my basic recipe that I use for sandwich bread, loaves, buns, rolls, tortillas and even cinnamon rolls. It has a lot of flexibility to add spices or herbs to the dough and transform the flavors.
Ingredients
- 2 cups organic unbleached all-purpose flour
- 2 cups organic sprouted whole wheat flour
- 1 cup fresh sourdough starter
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1 1/2 cups filtered water
- 2 tsp unrefined sea salt
Instructions
- Add sourdough starter to mixing bowl. Add water and sprouted whole wheat flour. Stir to combine. Add all-purpose flour, salt, honey and coconut oil to bowl. (You can omit the organic unbleached all-purpose flour and use 2 additional cups of organic sprouted whole wheat flour instead.)
- Tip: Use coconut oil in measuring cup first. Then use the same cup for the honey. The remaining coconut oil will keep the honey from sticking and will make it easier to add.
- Attach dough hook to mixer and mix to combine. The dough should be pulling away from the sides of the bowl and not sticky. If it is sticky, add a bit of flour, 1/4 cup at a time until it pulls away from the bowl.
- Now it’s time to let it sit and let the starter do its work. Place the dough in a cast iron dutch oven that has been greased with coconut oil. Place the top on the dutch oven and let it sit overnight. Or you can place this in the refrigerator and let it stay until you are ready to bake. If you place in the refrigerator, be sure to remove it 2 hours before you plan to bake it so it can come to room temperature and rise a bit.
- In the morning, set oven temperature to 425°F. When the oven is ready, place the entire dutch oven with the lid on into the oven and bake for 30 minutes. After 30 minutes, remove the top and bake an additional 15 minutes.
- Take out of the oven and remove the bread to a cooling rack.
- Serve with butter, as a side to soups or use as sandwich bread and enjoy!
I don’t have an oven. Can this be made in a bread machine? How to adapt it?
Hi Mary, I Use an oven to make my bread and I have not tried it another way. Let me know if there’s another way that you try it I’d love to hear.
Does this work with gluten free flour?
Hi Bonnie! I have not tried this recipe with gluten-free flour. I only use wheat flour for this recipe.
What size dutch oven? Thanks
5 quart. see Christine’s comment below.
What if you are allergic to wheat?
Hi Carol, this recipe only works with wheat flour. If you are allergic to wheat I recommend that you avoid it. You may try googling for a gluten-free recipe.
Please provide the directions for the starter. How can this be adapted for the bread machine?
Hi, I have never used a bread machine and I’m not sure how to adapt this, but if you give it a try I’d love to hear how it turns out!
Can you please be more specific about what details I can provide for you about the starter?
Can you omit the honey?
Hi Lisa, yes you can absolutely omit the honey. I find that the honey makes the bread rise better but you can certainly amid it. I’ve used this recipe often without any honey.
Hi- I use a 5 quart dutch oven. But I have also used bread pans too. Feel free to experiment.
Can you use maple syrup in this bread instead of honey?
Yes- that would work great!
I have been making sourdough for a long time, but only with white bread flour. I generally leave it in a banetton on the fridge. I preheat the oven to 450, and when it is ready remove my dough from the fridge and put in my dutch oven. I split the top, cover and bake 30 minutes. I then remove the top and bake at 425 for 15 minutes.
Now, with this, could I do the same–just pull it from the fridge to the oven? That is how I get an awesome oven spring for my current recipe.
Hi- yes you could certainly do that. Let me know how it goes.
In trying to reduce phytates, would just soaking it overnight with unsprouted whole wheat flour be sufficient or does it need both the sprouted flour and an overnight soaking?
I have seen nice recipes for a teff sourdough. It was cooked in a pan like pancake. I don’t recall the cookbook name.
How about instructions for sourdough starter? I can’t recall if you had 1 grain of yeast or none (its on the grain flour from wind). I only ask to help others. I am GF now. Thanks, DS
Christine has bought her starter from Cultures for health. See her comments below.
Where can you get / make a starter?
I’m pretty sure you can make your own starter. You have to feed it every day. Might be fun for the kids to do. 😀 I use to make sourdough but I kneaded it myself and it was a lot of work but now I have a kitchen aid mixer and a vitamix so I’m thinking it might be easier. I’d like to give it a try. I need a starter though.
Hi- I bought my starter from Cultures for health. They have a wide variety to choose from. Or you can get a starter from a friend. I don’t recommend trying to make your own starter from scratch as it takes several weeks and the final product is not as consistent as one that is purchased. Once purchased- you don’t need to buy again- you keep your starter alive by following the feeding instructions. Have fun!
Have read your recipes for sourdough breads (pizza, etc. and the comments from people who are requesting the sourdough STARTER RECIPE but never saw reply from you with the recipe. I, too, would like to have the recipe so I can make your breads which look really good. Thank you for your response! Could you please email it to me. Greatly appreciated.
I bought my starter from Cultures for health. They have a wide variety to choose from. Or you can get a starter from a friend. I don’t recommend trying to make your own starter from scratch as it takes several weeks and the final product is not as consistent as one that is purchased. Once purchased- you don’t need to buy again- you keep your starter alive by following the feeding instructions. Have fun!
How soon before using the starter do you feed it for this recipe?
Hi- You want an active starter so feed it the night before and then you can use in the morning. I normally use my starter anywhere from 6-12 hours after it is fed.
If I’m using Einkorn flour, would you recommend four cups? I just recently started making sourdough bread, then decided to try sourdough pizza crust. I’m not impressed with the taste of the pizza crust so I’d like to try yours but I’m hoping to stay with Einkorn flour.
I have not tried this with Einkorn Flour. Just the flours used n the recipe. Good luck and I’d love to hear how it turns out if you try einkorn flour.
I’m confused about the use of both sprouted and unsprouted flour. Does the sour leavening destroy the phytic acid in the unsprouted flour? Can both sprouting and sour leavening get rid of the phytic acid? In which case, why not use only unsprouted flour? Is it okay to make a typical bread (not sourdough), with only sprouted wheat flour?
Thanks!
sure- you can totally make sourdough bread with unsprouted flour. Or make a yeasted bread with sprouted.
Good to know! Thanks
Is it possible to knead the dough by hand?
Sure. Feel free to make it the way you are most comfortable. Kneading my hand is fine.
How do you make cinnamon rolls with this?
Hi Erika- I use this dough recipe in place of what I would for the cinnamon rolls. After the rolls are made, I let it rise and then bake.
To make cinnamon rolls I simply roll the dough out with a rolling pin and spread the surface with melted butter, cinnamon, and a little bit of honey or other natural sweetener. Then roll it tightly into a log, lay it on a baking sheet and cut it into about 1″ slices. After rising bake as usual. I also often choose to add egg, use milk instead of water, and honey to the dough (basically making a brioche) and then follow through as above. This makes a marvelous breakfast treat everyone loves!
When do you add the herbs/cheese/ cinnamon??
Just want to comment and say I’ve made this recipe again and again with amazing results every time! I usually split the dough in half, ferment one in a loaf pan and leave the other in the fridge (for up to 5 days!) until I’m ready to use it. With the second portion, I’ve made tortillas, pizza dough, more bread of course, and I’m waiting for a special occasion for an excuse to try the cinnamon rolls! Of you’ve failed other sourdough loaves like I have and are a little wary, try this recipe!
How long for each smaller loaf? Still at 425?
Can people with gluten sensitivities eat sourdough bread
I have a sensitivity to gluten , not actual celiac disease and i have been eating sourdough bread and so far haven’t experienced any problems
Hi! I have a question about using all-purpose flour. If white flour is one of the foods that caused/causes degeneration, why would we include it in a WAPF recipe? I just got some sprouted wheat flour and am just curious about the use of white flour in this recipe, as I am getting to know all of the principles and recipes of the foundation! Would whole wheat bread flour work too? Any info would be helpful. Thank you so much!
A reply to this would answer my questions too. I am reading the 11 Dietary Principles booklet. Trying to transition my elderly father who loves sandwiches to a healthier bread.
Do you know how to make homemade all purpose flour?
What if I don’t have sprouted whole wheat flour can I omit that and just use all-purpose
Flour?
I’m embarrassed to even be asking this but I made the bread for the first time this weekend and it came out flat- it didn’t dome. After letting it rise overnight in the Dutch oven I just popped it right in the oven. Am I supposed to punch it down and reform it or fold it or something?