The Best Sourdough Sandwich Bread, yeast-free
A wonderful, homemade sourdough sandwich bread with five ingredients and no added yeast. It’s the perfect loaf — fluffy and fresh and it slices — and toasts — beautifully.
Ingredients
- 375 g sourdough starter
- 475 ml lukewarm water
- 125 g whole wheat flour
- 500 g all purpose flour
- 1 tbsp olive oil
- 2 tsp salt
Instructions
- Place the sourdough starter in a large bowl or the bowl of a stand mixer. Add to it the wholewheat flour, 125g of all-purpose flour, and water. Mix well and set it aside, covered, in a warm place for four hours.
- Add 250g of all-purpose flour, olive oil and salt and mix. Add more flour as you knead until the dough becomes quite firm but still feels a little sticky to your fingers.
- Turn out the dough on the kitchen platform or any flat surface and knead by hand for 4-5 minutes or until the dough feels smooth and springy to your fingers and it barely sticks to the platform.
- Shape into a ball and place in an oiled bowl, turning the ball of dough around once to coat the top with oil.
- Cover tightly and place in a warm spot (like an oven with the light turned on) for at least two hours or until the dough has doubled.
- Punch down the dough and divide into two. Prep two standard loaf pans by spraying lightly with oil and then sprinkling on some cornmeal or semolina or rice flour.
- Shape each portion of the dough into an oval. The dough should be very pliable and should shape easily.
- Place each loaf into the prepared loaf pans. Cover with a kitchen towel and let them stand in a warm place for at least two more hours or until the dough rises above the top of the loaf pans.
- About half an hour before baking, preheat the oven to 425 degrees.
- Place the loaves in the oven and bake 40 minutes.
- Remove the loaves from the oven, turn them out on a rack, and let them cool thoroughly before slicing.
