Have you jumped on the bread making train yet? If so, take it a step further and explore the world of sourdough. This bread recipe is a staple in our household for easy PB&J sandwiches or avocado toast.
There are many nutritional health benefits from using natural yeast (Sourdough Starter). Here are just a few:
- Natural yeast contains millions of good bacteria (this feeds our gut)
- Lactic acid bacteria is naturally present in the starter. It decreases the presence of phytates (anti nutrients) therefore increasing the absorption of minerals.
- Contains prebiotics- which are indigestible fibers that feed the beneficial bacteria in our gut
- Probiotics- Bacteria, live microorganisms found in fermented foods. Some know them as “the good bacteria in our gut”
- During slow fermentation with natural yeast it degrades ( breakdowns) the gluten, making it easier to digest.
- Research suggests that the speed the sugar enters the bloodstream is slowed down. Therefore no spike in blood sugar.
To make your own starter, click here for easy directions. If not, ask a friend. A sourdough starter is the gift that just keeps giving 🙂
Sourdough Sandwich Bread
Makes 1 loaf of sourdough sandwich bread
Ingredients
- 1/2 cup Active Starter Should be bubbly
- 1 cup Filtered Water
- 2 TBSP Honey
- 1-2 TBSP Molasses Optional
- 2 TBSP EVOO + 1/4 cup extra water or 1/2 cup applesauce
- 1/2 TBSP Sea Salt
- 1 tsp Apple Cider Vinegar
- 3-5 cups Organic Flour Whole wheat, Kamut work best
Instructions
- Feed starter (equal amounts of flour and water) stir, place rubber band around the jar to measure growth. Let rise and get bubbly, may take a couple hours. Once bubbly, stir and it’s ready to be used for a recipe.
- In a stand mixer, combine all ingredients except for the flour. Mix to combine on low speed.
- Slowly add 1 cup of flour and mix. Dough will start to look shaggy. Mix for 5 mins, then let sit for 10 mins. Turn mixer back on and add additional flour if needed to mix until the dough clears the side and forms into a ball. Roll into a ball with hands. Drizzle EVOO into a large bowl and place ball of dough (flip to coat ball with EVOO). Cover with a tea towel and let rise at least 6 hours or overnight or place in the refrigerator up to 72 hours for a slow fermentation (will need to come to room temperature before baking). Dough will rise and double in size. Let rise on the counter or in the oven (turned off) with the light on.
- After dough has risen, take dough and place on a greased counter space and shape into a log/loaf. Fold the long sides into the middle and pinch the ends, does not need to be tight or neatly done. Place in a greased loaf pan and let rise again for 2-3 hours (a turned off oven with the light on).
- Bake 350° for 30-40 mins. Internal temperature should be between 180-190° Take out of loaf pan and cool on a rack. Wait until it is cooled to cut and eat. My all time favorite bread knife. Enjoy!
