Easy Fresh Milled Sourdough Bread Machine Recipe
This fresh milled sourdough sandwich bread is made entirely in the bread machine for an easy and mostly hands off recipe! Soft, lofty, and delicious, you're going to love how simple and approachable this loaf is!
Servings 12 slices
Calories 190kcal
Equipment
- Bread Machine
Ingredients
This recipe makes a 1 1/2 pound loaf in the bread machine
- 1 cup Water 221 grams
- 1/2 cup Active Sourdough Starter 127 grams
- 1/4 cup Olive Oil 48 grams
- 2 tbsp Honey 49 grams
- 3 cups Fresh Milled Flour (Hard Wheat) 390 grams
- 1 1/2 tsp Salt 11 grams
Instructions
- Mill your wheat berries on the fine setting of your grain mill.
- Take the loaf pan out of the bread machine.
- Add the ingredients in the exact order listed. Liquids first, then dry ingredients with salt on top.
- Place the loaf pan back in the bread machine securely.
- Close the lid and turn on the machine.
- Choose the Sourdough program.
- Choose loaf size 1 1/2 pound and either light, medium, or dark crust.
- After the second ferment the machine will stir to knock down the dough.
- At this point, you can pause the machine, remove the loaf pan and turn the dough onto your work surface.
- Remove the kneading paddle.
- Shape the dough into a ball.
- Spray the loaf pan with oil and return the ball of dough into the pan.
- Return the pan to the machine and press start to resume the last ferment and bake cycles.
- When the baking is complete, carefully remove the loaf pan and turn the loaf onto a cooling rack to cool completely before slicing.
Notes
Store cooled, sliced loaf in an airtight container or bread bag for 3-4 days.
Freeze the sliced loaf in a freezer safe bag for up to 3 months.
Nutrition
Serving: 1slice | Calories: 190kcal | Carbohydrates: 27g | Protein: 5.2g | Fat: 7.2g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0.8g | Sodium: 360mg | Potassium: 115mg | Fiber: 3.2g | Sugar: 6.5g | Vitamin A: 5IU | Calcium: 18mg | Iron: 1.6mg