Sourdough Sliced Bread

Sourdough Sliced Bread is tender, sweet, and savory. This is the perfect bread to make toast or make sandwiches with. This recipe will be one you come back to, so save it now!

Sourdough Sliced Bread Recipe

I’ve tried a few different Sourdough Loaf recipes in the past, but am always intrigued with new recipes. Today’s recipe came from Amber’s Kitchen’s Natural Yeast Sourdough Bread. I’m telling you, this Sourdough Sliced Bread will NOT last a long time in your house…so be prepared to make more!

Adapting the Ingredients to be Hypoallergenic

The original recipe calls for an egg in the recipe. However, those of you who have read about my background may recall I cannot have eggs.

Therefore, I had to make a few changes to be able to enjoy this Sourdough Sliced Bread on vacation. Another change I made was halving the recipe which means this recipe made 2 loaves instead of 3 to 4.

The Sourdough Sliced Bread Ingredients

• Warm Water
• Active, Bubbly Starter
• Raw Honey
• Unsweetened Applesauce
• Avocado Oil
• Pink Salt
• Organic, All Purpose Flour, or Organic Bread Flour

How to Incorporate Your Kids

Toddler/Child-Friendly Step – allow your child to measure out Unsweetened Applesauce. They can also help turn the stand mixer speed to 1 or 2 while mixing the ingredients together. This is a fun way to involve them in the process of making Sourdough dough.

Make the Dough

In a Kitchen Aid Stand Mixer or Nutrimill Artiste Mixer combine the Active Sourdough Starter, Warm Water, Salt, Honey, and Applesauce with a dough hook.

Then, add the flour, one cup at a time, until the dough begins to pull away from the sides of your bowl.

Let the Dough Hook Knead the Dough

This is the sign that your dough is ready for the kneading stage. Knead the dough with the dough hook for another 5 minutes. Then, take the dough off the hook and roll it into a ball.

Put the Dough in a Bowl and Let It Rise

Place it into a glass or ceramic bowl that’s been oiled with Avocado Oil. Finally, cover the bowl with plastic wrap or a towel, and place it in a warm area of your kitchen.

Let It Rise

Allow your dough to rise for about 2-4 hours before punching it down and letting it rise again. After the dough has risen for about 8 hours, divide it into two loaf pans lined with parchment paper.

Allow the Sourdough Sliced Bread dough to rise again in the loaf pans for another 12 hours. I know I know…more waiting? Are you serious? Here’s a helpful tip – have the 12-hour rise happen overnight. If your dough is rising at a rapid rate, put the loaves into the fridge to slow it down.

*If you place your loaves in the refrigerator overnight, allow them to come to room temperature prior to baking.

It’s Baking Time!

1. First, Preheat your oven to 375 degrees.
2. Once your Sourdough Sliced Bread is warmed to room temperature and your oven is fully heated, bake your bread for 30-35 minutes.
   • Note: if your Sourdough Sliced Bread starts to brown too much on top, add a layer of foil over the top. Then add 2 minutes to the baking time. My loaves today took about 33 minutes to bake.

Wait Time…Again

Take your Sourdough loaves out of the oven. Immediately place them onto a wire rack. You can leave them in the loaf pans or lift the loaves out carefully with the parchment paper. Then, set the loaves on the wire rack.

I’d encourage you to definitely invest in a wire rack; it makes the cooling process more effective. There are lots of options out there!

While the Sourdough Bread is cooling, I usually leave to run an errand, so I’m not tempted to slice into the hot bread. It is too hard to resist.

Slice and Enjoy

Once your loaves are fully cooled, slice them with a sharp, serrated knife. This turns the Sourdough Bread into Sourdough Sliced Bread.

If you want to eat this immediately, go for it! Furthermore, if this bread will be consumed within 3-5 days, wrap it in plastic wrap and leave it on your counter. If your intent is to freeze the loaves, you can store them in one of two ways –

• Wrap all the slices in plastic wrap and then wrap the plastic wrap in foil; place in the freezer. The plastic wrap will help the bread not get freezer-burned, or
• Place the Sourdough Slices of Bread inside a bread bag and tie the end off; place the bag in the freezer.

Sourdough Sliced Bread is typically good in the freezer for up to 3 months. So if you’re one of those who likes to bake in bulk, you will be safe for 3 months!

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Sourdough Sliced Bread

Yield: 2 Loaves

Prep Time: 23 hours

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 day 30 minutes

Sourdough Sliced Bread is tender, sweet, and savory. This is the perfect bread to make toast or make sandwiches with. This recipe will be one you come back to, so save it now!

Print

Ingredients

• 1 1/4 c. Warm Water
• 1 c. Active, Bubbly Starter
• 1/4-1/2 c. Raw Honey
• 1/4 c. Unsweetened Applesauce (if you have small kiddos, this is typically 1 pouch of Applesauce, but can sometimes be a little more than 1).
• 1/3 c. Avocado Oil
• 1/2 tbsp. Pink Salt
• 4-4.5 c. Organic, All Purpose Flour or Organic Bread Flour

Instructions

1. In a Kitchen Aid Stand Mixer or Nutrimill Artiste Mixer combine the Active Sourdough Starter, Warm Water, Salt, Honey, and Applesauce with a dough hook.
2. Then, add 1 c. of Organic, All Purpose Flour, at a time, until the dough begins to pull away from the sides of your bowl.
3. Knead the dough with the dough hook for another 5 minutes. Then, take the dough off the hook and roll it into a ball.
4. Place it into a glass or ceramic bowl that's been oiled with Avocado Oil. Finally, cover the bowl with plastic wrap or a towel, and place it in a warm area of your kitchen.
5. Allow your dough to rise for about 2-4 hours before punching it down and letting it rise again. After the dough has risen for about 8 hours; divide it into two loaf pans lined with parchment paper.
6. Allow the Sourdough Sliced Bread dough to rise again in the loaf pans for another 12 hours. (Letting the dough rise overnight will help the impatient feeling of wanting to just bake it now. You can either let it rise overnight on the counter or stick it into the fridge to rise).
7. After the dough has risen for 12 hours, preheat the oven. If the dough rose in the refrigerator overnight, you'll need to let it warm up to room temperature prior to baking it.
8. Preheat your oven to 375 degrees. Once your Sourdough Sliced Bread is warmed to room temperature and your oven is fully heated, bake your bread for 30-35 minutes. If your Sourdough Sliced Bread starts to brown too much on top, add a layer of foil over the top. Then add 2 minutes to the baking time. My loaves today took about 33 minutes to bake
9. Take your Sourdough loaves out of the oven. Immediately place them onto a wire rack. You can leave them in the loaf pans or lift the loaves out carefully with the parchment paper. Then, set the loaves on the wire rack. I'd encourage you to definitely invest in a wire rack; it makes the cooling process more effective. There are lots of options out there! While the Sourdough Bread is cooling, I usually leave to run an errand, so I'm not tempted to slice into the hot bread. It is too hard to resist.
10. Once the Sourdough Sliced Bread cools completely, you can cut the bread using a serrated knife.

Notes

If you're wanting to freeze this bread, I'd highly recommend slicing the bread and then freezing the slices of bread instead of freezing the entire loaf.