Easy Homemade Sourdough Bread Recipe From 1869
EASY HOMEMADE SOURDOUGH BREAD RECIPE FROM 1869
This homemade sourdough bread recipe is based on an old-fashioned 19th century bread recipe, and it is a very easy recipe to make. You only have to knead the bread lightly once and the timing for letting it rise is more flexible than with yeasted bread recipes.
Time 9h5m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine flour and salt, stirring until combined.
- Add sourdough starter, molasses (or sugar), and water, stirring until combined. Unlike other bread recipes, the dough for this bread will feel wet and sticky rather than dry.
- (Optional: If you do not want any sour flavor or tang in your finished loaf, add the 1/2 tsp. of baking soda and mix until well combined. Be aware, though, that the bread will not be true sourdough bread with the addition of the baking soda.)
- Knead the wet dough for a minute or two. This part will be messy. I usually just keep the dough in the bowl to knead it to avoid extra mess on the counter. This type of bread doesn't need to be kneaded as thoroughly as other bread recipes.
- Place dough into a greased 9x5 inch bread pan. Cover with a damp dish cloth or tea towel, with another dry towel over it and let rise for about 8-14 hours, or until fully risen. You want the dish towel touching the bread to stay damp because that will help to prevent the top of the dough from drying out and forming a crust, which could prevent the dough from rising as much. (I find it convenient to prepare my bread dough in the evening and then bake it the next morning.)
- Once it has risen, the dough should be light and fluffy and form an indentation when you press your finger into it. (If you have a glass bread pan, you can see little bubbles in the dough through the sides and bottom of the pan.)
- Bake at 350 degrees for about 45-50 minutes or until bread is golden brown and sounds hollow when you tap on it.
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- Make a Sourdough Starter. You do have to plan a bit in advance to make a sourdough starter. Leave yourself about a week of lede time. To make a starter at home, follow our easy how-to guide.
- Build Up Your Yeast. Once you’re ready to start baking, dissolve two packages of active dry yeast in warm water (again, the water shouldn’t be hotter than 115ºF or you will kill the yeast).
- Mix in the Rest of the Ingredients. Next, add in the eggs, sugar, oil, salt and three cups of flour and mix until smooth. You can do this by hand with a spoon, but a stand mixer makes this job much easier.
- Knead. Next, turn the dough out onto a floured surface and knead until smooth and elastic. This should take about eight minutes. If you want to save your workout for later, you can knead the dough in a stand mixer.
- Let Rise. Move the dough to a greased bowl (a quick spritz of cooking spray is all you need) and cover with a tea towel or plastic wrap. Let it rise in a warm place until doubled in size.
- Shape. Punch the risen dough down—this just means deflating the dough a bit by pressing down on it with your knuckles. It’s satisfying! Lightly flour a surface and turn the dough onto it.
- Bake. Bake at 375° for 30-35 minutes, or until golden brown. For best results, bake the bread on the middle oven rack. To get the best rise when the bread is put in the oven, place a cast-iron skillet or another oven-safe pan on the bottom rack as the oven preheats.
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