We are bread makers! We bake our own sourdough bread, and we’ve been doing it for the past several months. Every Friday evening I make the dough, let it rise overnight, and on Saturday morning I heat the oven to the max and bake the bread. It’s surprisingly satisfying experience. I was afraid of the whole process, and I’m happy to report that it’s actually not that difficult.

It’s true that the process of starting a sourdough starter can be intimidating. At least it was for me. But after I realized that it’s not that much work and the only investment is a bit of flour, water and two-minute increments of my time, I gave it a try. I was anxiously watching my starter to start bubbling and felt discouraged after two days when “nothing” was happening. But then, on day three, I began to see bubbles, and since then our sourdough starter is a part of the family 😉 It has its place in the fridge, and I’m happy to use it in bread or pizza dough every week.

Easy Sourdough Bread

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1/3 cup sourdough starter
  • 1 1/4 cup water (room temperature)
  • 1 cup all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup ray flour
  • 2 handfuls sunflower seeds
  • 2 tablespoons flaxseeds
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  1. Instructions
  2. In a large bowl mix the dry ingredients – flours, sunflower seeds and flaxseeds, cumin, and salt.
  3. In a separate bowl combine the starter with water and stir until the starter is fully dissolved.
  4. Pour the wet ingredients into the dry and combine. Start with a spoon, then continue with your hands until you can form the dough into a wet ball.
  5. Leave the dough in the bowl, cover it with a plastic wrap, and let sit on the counter for 10 – 14 hours.
  6. After the dough rested, transfer it to a well-floured surface and form a loaf (circle or oval) with your hands.
  7. Place the loaf on a baking sheet. Use a sharp knife to make a shallow slash (or three) on top of the loaf. Cover the baking sheet with aluminum foil.
  8. Bake at 260 degrees Celsius for 30 minutes, then remove the aluminum foil and bake uncovered for additional 15 minutes.
  9. Remove the bread from the oven and let cool completely before cutting.