The best homemade bread! Soft, chewy sourdough bread with a beautiful golden brown crust. This easy homemade bread recipe makes two loaves and is the perfect white sandwich bread.
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Sourdough Bread Recipe
Thick, crusty, rustic sourdough bread. There’s just nothing like that tangy flavor and chewy texture. We’re talking all things sourdough today. This is a recipe you’ll need to plan ahead for since it calls for sourdough starter, but trust me…after one bite it’s one you’ll want to make over and over again.
Sourdough Bread Starter
It’s important to know that you need a sourdough starter ready to go before you make this homemade bread. Sourdough starter takes at least 48 hours, but has better flavor the longer it sits. You can find complete instructions on how to make sourdough bread starter here. It’s an easy recipe!
Easy Sourdough Bread Recipe
Once you have the sourdough starter ready to go, mixing the bread is just like any other bread. This is an easy recipe we’ve made over and over again and had turn out perfectly every time. I love how the crust browns into a beautiful color that reminds me of autumn.
This bread is perfect alongside a bowl of soup, as French toast, in casseroles and sliced for sandwiches.
How to Make Sourdough Bread
When I mix up yeast breads I prefer to use my stand mixer to knead the dough. If you happen to have a bread maker, you could use the dough setting and knead the dough that way. But don’t worry…if you don’t have either of those appliances you can still make this bread! Simply mix the dough up in a large bowl and then knead the dough by hand for about 5-6 minutes.
- About the milk: You want the milk to be warm, about 110-115 degrees so that the yeast can start to activate. Be sure it isn’t too hot!
- About the yeast: The most important thing to remember about yeast is to make sure it is fresh. There’s nothing worse than getting part way through your homemade bread recipe and realize that the bread isn’t rising due to old yeast. Our favorite yeast is Red Star Platinum Yeast. It produces beautiful, tall loaves, every time. This yeast is an instant yeast so you don’t have to wait 5 minutes for the yeast to “proof”. Add the yeast to the warmed milk and then you’re immediately ready to add in the rest of the ingredients and mix.
- About the flour: To make a rustic, chewy loaf of bread, you’ll want to use bread flour, which is a high gluten flour. If you want your bread softer in texture you can use all-purpose flour. The recipe calls for 4 1/2 cups of flour. The dough should be slightly tacky when you touch it. If you feel you need to add a little more flour (especially if kneading by hand), add the flour a tablespoon at a time. I wouldn’t add more than an additional 1/2 cup flour. The more flour you add, the drier and harder your bread will be.
- About rising bread dough: To allow the bread dough to rise until it is almost double in size. I like to set my oven to 170 degrees for a minute or two to let it warm. Then turn off the oven and place the covered bowl (with the dough inside) on the oven rack. Close the oven door and your dough will have a cozy, warm place to rise. My dough normally takes about 30-35 minutes to rise. This can potentially take around 60 minutes though, so be sure you plan enough time. Temperature, humidity and altitude can all play a part in how long it takes bread dough to rise.
- The second bread dough rise: After the dough has risen once, you’ll divide the two in two, shape them into loaves and place them in a greased 9×5 or 8×4 loaf pan. Either size will work. Cover the pans and allow the loaves to rise for an additional 20-25 minutes before you bake them.
Golden Brown Bread Crust
To get this lovely golden brown color, brush a tablespoon of oil on top of the loaf of bread once the bread loaves have risen.
Other Sourdough Recipes
- Sourdough Starter
- Sourdough Pancakes
- Amish Friendship Bread Starter
- Amish Friendship Bread
- Chocolate Friendship Bread
What I Need to Make Sourdough Bread
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Red Star Platinum Yeast: My favorite yeast.
- 9×5 Loaf Pan: These are the pans I use for quick breads, yeast breads, fried mush and more!
- Storage Jars: For storing sourdough starter
- Sourdough Wooden Spoon: For mixing sourdough starter
Sourdough Bread
Ingredients
- 1 1/2 cups warmed milk (110-115 degrees Fahrenheit)
- 2 1/2 teaspoons instant yeast (I love Red Star Platinum)
- 1 cup sourdough starter
- 1/4 cup canola oil
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 4 1/2 cups bread flour (plus an additional 1/2 cup for handling the dough)
- 2 tablespoons canola oil (for brushing the tops of the loaves)
Instructions
- Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk.
- Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.
- Using the dough hook, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double.
- Divide the dough into to loaves and place them in greased 8x4 or 9x5 loaf pans.
- Cover the loaf pans and allow the dough to rise for another 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Uncover the bread pans. Brush the top of the dough lightly with oil.
- Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it.
- Allow the loaves to cool 10 minutes in the pans, then move them to a wire rack to cool completely.
- Store in an airtight container.
Rosana Leite says
Olá! Muito lindo o pão, mas preciso da receita do fermento natural, o mesmo que você usa em suas receitas, é possível enviar-me? Ficarei muito agradecida.
Um forte abraço,
Rosana Brasília/Brazil
Cam says
Home made breads are the most tasty ones. Not many people except from the poorest countries makes homes breads nowadays. It’s good to see your recipe.
Janice says
If I am using g the starter do I ha e to add sa!t? I need a salt free bread.
Julie Clark says
I’ve never tried it without the salt. Not sure how it would taste!
Janet says
You don’t mention punching down the dough after the 1st rise before placing the halfed dough in to the loaf pans for the 2nd rise.. I did punch it down and then allowed it to rise it to the loaf pans until ready to go into the oven. .the bread runs out awesome so Thank you for this recipe. It’s the only sourdough bread recipe I will ever use.
Janet says
Sorry for the typos. Meant this bread turns out awesome!
Jojie says
Tried the recipe today with a 100+ year old sourdough starter from a friend. It was so easy to make! Crunchy outside but soft and moist on the inside, not that sour tho’.
Thanks for the recipe!!!
Julie Clark says
Oh wow…a 100 year old starter! Love it!
Jojie says
Tried another batch today, starter was more sour and it came out with better flavor! Also added sliced Spanish and Kalamata olives and Welsh cheese to one, came out really good!
Kathy says
Hi, I made this today. So easy and delicious! Thanks for the great recipe an instructions (and for the ‘starter” recipe, too)! Appreciate your site very much– Blessings to you and your family!
Jethro says
Can you suggest how to use this recipe in a breadmaker? I just bought zojirushi machine.
Julie Clark says
Simply follow the instructions that came with the breadmaker as far as what ingredients to add when. All bread makers are a little different so it can be hard to say for sure.
Lindsay says
Add warm milk then yeast, let set for 5 minutes. Then add the rest and use the dough cycle. Should be about an hour and a half. Take the dough out, shape or put in pans (I recommend shaping into large baguettes) let rise for a half hour or so then bake.
Christina says
Thank you!!! Finally a simple recipe I can understand ❤️
Margie six says
Can you use olive oil instead canola?
Julie Clark says
Sure!
Anonymous says
I’ve done mine with Ghee and they come out so Tasty!
Allie says
Have you ever tried cooking this in something other than a loaf pan? How about a dutch oven? Or is that only for no-knead bread? I’m new to the baking bread process and would love to know more!
Julie Clark says
I’ve not, but I think a dutch oven would work! It’s something I’ve been wanting to try too 🙂
Wilma says
Made this bread today. It turned out wonderful. Such a simple and good recipe. Will be making again.
Leah says
Why use instant yeast if using a starter? I’m confused,
Julie Clark says
It’s just the recipe we use for the best results.
Julia A says
Can you substitute a package of instant yeast? I can not find the jars of yeast in my area?
Julie Clark says
Yes!
Beverly Hurst says
This was my first try at making sourdough bread!!!!! It is absolutely delicious! And not complicated at all….from the starter to making the bread!!! So excited that I have accomplished this!!!!!
Denise says
Your sourdough starter was so easy to make it was so hard to wait for the 48 hrs to be up to make the bread came home from work ready to make them out absolutely amazing. Thank you so much for the recipe
Katie says
I made this tonight, and I omitted the baking soda. It rose beautifully, but my tastebuds missed that extra bit of salt/sodium. So if anyone out there leaves out the soda, don’t forget to add a touch more salt! Otherwise, this came together really easy on the dough setting on my bread maker. I took it out after the first rise, then let it rise again in the pan. I only have one bread pan, so I made Rolls with the other half of the dough and they were great! I baked them at the same time as the loaf, but only for 15 minutes. Also, my sourdough starter was newly fed, so my finished bread had a very mild sourdough flavor. It’s crazy how the phase of your feeding cycle can affect the potency of the sourdough! Thank you for this recipe!!
Alice says
Can you make the bread with whole wheat flour? I am on the Mediterranean diet.
Julie Clark says
I’ve not tried that yet.
David says
my sis says there’s already wild yeast in the starter? so I still need the yeast?
Julie Clark says
Yes, we still use yeast for this recipe for the best results.
juliann says
Hi, tried this recipe yesterday I love to bake bread. My family eats a lot of sourdough so I thought I would give it a try at making my own. This recipe was very simple & easy to make. I let bread rise in pans 30 minutes, baked 25. Bread was crunchy on the outside, so chewy & yummy inside. Toasts up awesome.
I used my own starter but found it wasn’t sour enough. I will keep working at finding a more sour recipe. Unless you are able to help guide me search.
In the meantime, for the 1st time ever trying sourdough bread I was pretty pleased. This recipe is definitely my go to SD recipe. My family ate 1 loaf within minutes, they approve!
Thank you for sharing.
Lisa says
Just an fyi, I read (at a sourdough site) that the sourness of the bread depends on the length of the rise. Longer rise time = more sour bread. This recipe has very quick rise times and that is likely the biggest factor in getting a mild sourdough flavor. I have made it in the evening and put the fresh dough in fridge overnight, then brought to room temp in the morning and baked. It holds a strong sour flavor when the dough rests overnight.
Julie Clark says
Great idea! thanks!
Lori says
Hi Lori here.. I just made your starter at 12:50 pm today. Now if I’m understanding right I let it sit til 12:50 Tuesday morning than I can use it and also when I take out of the starter I put 1 cup of each back in right?? So I feed it every week or everyday??
Julie Clark says
Yes, stir it a few times in that 48 hours though. I don’t feed mine every day, but it really just depends on how much you want and what you’d like to do with it. Here is a great article! https://www.culturesforhealth.com/learn/sourdough/how-to-feed-sourdough-starter/
Marilyn Hansbrough says
Hi, I am so excited to have found your recipe for sour dough starter and sour dough bread .
Question I have for the recipes- if there’s yeast in the sour dough starter, do you also need yeast in the sour dough bread recipe?
Thanks ever so much!
Julie Clark says
Yes, we still use yeast. I’ve not tried it without.
Ted says
True sourdough bread would use no milk, soda, oil, etc.–this is more of a white sandwich bread using sourdough to start. Interesting attempt at a hybrid, but I would not advertise this as sourdough. Interesting idea!
LK says
This is a wonderful recipe! From your starter to the actual bread.