Easy bread loaf recipe, (aka, fake sourdough) anyone can make!

Ok here it is!

My go to bread recipe that I often make for my family. It is so simple and can easily be altered to whole wheat flour if desired.

All you need is the ingredients, a dutch oven and a few other kitchen staples and you’re on your way to ditching the store bought chemical bread, and on to this delicious creation. Made by you!

Any time you look at a bread recipe as a beginner it can be intimidating! Ive been there. But once you get the hang of this, you’ll have the confidence to make it with ease.

If you’re an expert then that’s great, here is another easy recipe that you will have zero regrets, giving it a go.

It literally takes about half an hour of my time in total. Half of that toward the prep for the first rise and the rest is second rise prep. Then its just keeping track of time!

Most importantly it’s so nice to serve home made staples to your family. Baking your own bread is cost effective and incredibly more healthy and nutritious.

Happy baking!

Ingredients 

1.5. Cups warm water 

1 Tbsp of salt

3 +1/2 Cups of unbleached organic flour, or 3 cups of whole wheat. Plus an extra cup on stand by

2 tsps Instant yeast. 

What you will need 

Parchment paper. Cut to size to hold and transfer bread. 

Really good oven mits

Dutch oven 

Measuring cup and spoon

Second smaller bowl to mix flour and salt, for convenience.

Some kids to feed it too, so you don’t eat it all.

Instructions 

In a large bowl, add warm water and yeast. Whisk it up for a few seconds to get it activated and then leave it alone for about 5 minutes.

In a second smaller bowl. Add 3 cups of flour and salt.  

Give the water and yeast another stir before adding 2 cups of the salted flour, then mix with a spoon or utensil that’s easy enough to clean off.

Mix until most of the flour is blended through.

Add your 3rd cup and do the same. Then switch to your hand and start mixing and kneed the dough.

The goal now is to add just enough flour, a few Tbsps at a time, to the point where your fingers are no longer full of wet dough and it's soft and easy to kneed in the bowl. You will feel the change in the dough's consistency, so when you press with a finger the dough bounces back with in a few seconds.

Kneeding the dough basically consists of gentle pull and push motion, folding over a section at a time. Getting some muscle into it. I’m sure theres you tube videos on this, it takes time to get used to but it’s not hard. 

When you have your desired consistency, add a sprinkle of flour over and under dough ball to prevent sticking to bowl. 

Tip: add flour to your fingers to clean them, the dry friction will help remove the dough from hands. Don’t wash dough down your drains, can cause clogs.

First Rise

Cover the bowl with a tea towel in a warm area like on the stove with the light on. You can also use cling wrap. Leave it for 5 to 8 hours, or whenever you have time to be near the kitchen to bake it. 

Tip: I do this in the mornings so I can forget about it during first rise, then get back to it to bake, after dinner. If you ever forget about it, like I do, cover with wrap and refrigerate until next day. Just give it time to come back to room temp and start the process for second rise.

Second Rise

Once atleast doubled in size, remove your dough to a clean lightly floured surface and shape to a round loaf, needing gently just to shape.

Once shaped, place the dough on lightly floured parchment paper and place back to the bowl and cover again for a second rise. About 1 hour. 

Once your dough is prepared for a second rise, put your Dutch oven with the lid, in your oven and turn on to 430f

My oven runs hotter so this temp works for me. Some recipes like mine call for 440f or 450f. This will be up to you and your oven.

After 45 minutes remove Dutch oven with proper oven mits. Don’t half ass it with a tea towel, like I do with everything else I cook. It’s HOT. 

with a sharp knife or blade, score the dough by dragging a slit down the side (but slightly centered), on the doughs surface. With the parchment paper, drop the dough into Dutch oven. Cover with the lid and back in the oven. 

Let cook for 25 minutes then remove lid and cook for another 10.

Tip: watch how it browns. If it doesn’t look brown enough adding a few more minutes is fine, and vice versa.

You will find your desired bake once you do the recipe a few times. Oven Temps vary. 

Once the loaf is done, remove from Dutch oven and let cool on counter for about 30 minutes before slicing. A good bread knife also goes a long way.

And VOILA! You have home made bread with very little ingredients that tastes great and is easy to make!

For storing, I wrap the bread in parchment and wrap again in a tea towel, folding the corners to keep covered. Stays fresh up to 3 days. This bread freezes well and I make 2 at a time, often. Just follow the recipe twice, one after another. I just put my Dutch oven back in with lid for 10 minutes before I add my second loaf.

Remember, home made is always better. Enjoy.