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.
- 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
- 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!