Sourdough Sandwich Bread in 10 minutes

Sourdough Bread Fast

Let’s talk about sourdough bread! We’re taking a slight detour from herbs today, but hey, homeschoolers are really good at turning everything into learning experiences. So I would strongly encourage you to give it a shot and try your hand at making delicious, foolproof healthy sourdough bread, especially because you can make it in a few minutes a day.

Fresh sourdough bread is an amazing, healthy addition to your family’s table that compliments an herbal lifestyle perfectly. Not to mention you can add tasty healthy herbs like basil, lemon thyme, etc to your bread for a pop of flavor!

Singing the Praises of my Amazing Sourdough Bread!

I thought it was too good to be true, but I have actually made a quick, easy, successful sourdough sandwich bread that my husband loves for his egg sandwiches in the morning, my kids and I love for our peanut butter toast, and we all love as sandwiches for lunch or garlic bread for supper. Why is my sourdough recipe so amazing?

7 Reasons Why my Sourdough Recipe is So Good

1. My sourdough recipe is not too dense; it won’t make you gag.
2. There are no giant holes; anything you put on it won’t fall right through like it would with some artisan bread.
3. This easy sourdough loaf has a beautiful fluffy domed crust; it doesn’t come  out like a brick!
4. My 10 minute sourdough recipe is tangy with just enough bite to add to your meal without overpowering it.
5. The best part; this sourdough bread recipe is simple enough for a busy mom to maintain a supply of fresh, delicious sourdough bread with 10 minutes of baking every 2-3 days. For real! I’ve done it with a toddler helping & a baby riding along in her wrap!
6. It is reliable! The next best thing about my 10 minute sourdough bread is that it comes out reliably AWESOME; I have been baking this yummy sourdough recipe almost every other day for months and it is consistent. It doesn’t rise amazingly one day then fall flat the next time. Just predicable delicious homemade bread that disappears pretty fast at my house.
7. Another amazing thing: This only uses THREE ingredients; flour, water, and salt. Of course some of the flour and water is maintained in a sourdough starter, and you use both white flour and whole wheat flour, so really that is 5 different things to get out, but that’s a technicality I think. No butter, no oil, no milk. Just the basics.

First, you need a sourdough starter

So just how do you make this amazing bread? First you need a sourdough starter. I have written detailed instructions for growing and maintaining a super simple dairy-free starter right here in this post.

Once your starter is established and going strong for maybe about a week, you are ready to make some bread! This recipe makes one large loaf. It can be doubled or tripled even if you want to make more bread at a time. We like it fresh, and find baking 1 loaf every other day is just right for us with 4 people eating it, with a little left over for breadcrumbs or French toast on the weekend.

When to start your sourdough bread?

This bread can be made right before you go to bed, left to rise overnight, and baked the next morning. It can also be made while you are making breakfast and baked later in the evening after supper. Either way the sourdough needs about 12 hours of rise time. Planning ahead to time sourdough bread properly seemed intimidating to me when I first started, but with this super easy recipe, it’s as easy as peeking in the bread bag to determine if you need to make more, spending 10 minutes whipping up a loaf either at the start or end of your day, and enjoying delicious sourdough bread in a few hours.

Recipe:

Ingredients:

•  2 Cups Organic White Flour

• 2 Cups Organic Whole Wheat Flour

• 1 TBSP Salt. We like this finely ground Real Salt

• 1.5 Cup Sourdough Starter.
• 1.25 Cup Water

Process:

Mix all flour and salt together in a large bowl.

Stir in your sourdough starter. Don’t forget to replace what you use; this counts as your feeding for the day.

Add in 1 Cup of water and combine as thoroughly as possible. Refill the cup with about half a cup of water and gradually combine until you have a smooth, not sticky ball of dough. I normally use about 1/4 of a cup, so 1.25 cups all together.

Knead the dough by hand for about 10 minutes or in your stand mixer for a few minutes. I normally knead by hand because I enjoy it and it is quieter if my kids are sleeping. The dough should be elastic with just the slightest hint of stickiness. I would err slightly on the side of a little moist rather than too dry.

Put your dough to rise for a total of 12 hours. I have done this two different ways. One way is to put your dough directly into the oiled bread pan and give it a single 12 hour rise in the oven so you don’t even have to move it.

Another option is to let it rise for about 4-6 hours in the bowl, punch it down, reform it into a bread loaf, and let it rise for another 6-8 hours in the bread pan. This bowl is gorgeous and I want them for my breadmaking! This pan is the size bread pan I suggest so you can end up with a large, useful piece of bread.

his allows you to give it a longer rise without danger of it collapsing. I have not been able to tell a difference in the quality of the bread with either technique, but the bread with the longer rise time does seem a bit more sour because the flavor has had a longer time to develop.

Put your bread in the oven, set it to 425 F, and allow the oven to heat up. I find that leaving my bread in the oven while it preheats gives it that last little boost and makes the crust dome nicely.

Bake for about 10 minutes, then pull it out and paint the crust with olive oil to soften it. I like these silicone brushes because they are easy to clean

Bake for about another 10 minutes. The crust should be a golden brown and the loaf should sound hollow when you tap on it.

Store Your bread properly! Allow your loaf to cool enough to handle it, then remove it from the bread pan and cool completely on the counter or a wire rack. We store our sourdough bread in a plastic grocery bag in the cupboard, but you can store yours in a breadbox, in a gallon sized plastic zippered bag, or in the fridge. I did an experiment with cutting a loaf in half and storing half in the fridge and half in the cupboard and did not notice any difference in the quality of the sourdough bread. If we had this breadbox on the counter, I have a feeling it would get eaten even faster!

Sourdough Bread and Family!

So there you have it! Making sourdough bread is so easy and straightforward that even my two year old has got the rhythm of creating perfect sourdough bread down pat! She actually knows the consistency that the sourdough bread needs before it can be kneaded and she has been practicing kneading bread alongside me. She was lecturing her daddy the other day on the proper technique, saying, ” howd and push, fwip, and spin!” She also reminds me that “it just needs to wise a bit.” Making sourdough bread was worth it before, but that was so amazingly adorable!

Making your family homemade sourdough bread can be more than just providing delicious flavor or great health benefits. You can also be creating great family memories and giving your children healthy, fun homesteading skills that will benefit them throughout their lives!

I’d encourage you to jump in and try it. One taste of your own tangy amazing sourdough bread and you’ll be hooked!

If you enjoyed this post please comment with any questions & let us know how it goes, follow us on Facebook to see more great ideas, and check out these other posts you might like!

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