The usual breakfast routine for me is granola and oat milk, both homemade. A great option for the busier weekdays. However, for special occasions, we love making this quick vegan palmiers recipe. Traditionally more of a sweet snack for the afternoon, we have discovered it …
Make your own bread
I love knowing what goes in my bread and have been making my own bread for over a year now. Every time the bread turns our great and the crumb is perfect. And a bonus: the flat always smells delicious after baking! Learn how to make this simple sourdough bread recipe your go-to bread recipe!
There are many different bread recipes. For Sourdough seemingly all ask you to feed your starter and care for it like a child. I love my recipe because I don’t need to do all of these steps and the bread still turns out amazing. Also, no kneading needed! Of course, if you feel like it, you can always incorporate some kneading time but I found that this recipe does not really need it and this fits my lifestyle perfectly. I want homemade sourdough bread but don’t want to spend hours folding or kneading dough!
This is my foolproof recipe for my simple sourdough bread recipe. Let me know in the comments how your first attempt turned out!
If you don’t know someone with a starter (I have shared mine with friends) there are starter kits that you can purchase and you can also make your own starter! Learn how to make your own starter here.
- 150 g (5.2 ounces) starter
- 500 g (17.6 ounces) wholemeal flour
- 500 ml (2 cups) water
- In a large bowl, combine the starter with the water and mix well.
- Add 500 g (17.6 ounces) of wholemeal flour and mix until combined
- Cover the dough with some extra flour so it doesn’t dry out (this is not needed though – my partner keeps on skipping this step and the bread turns out fine every time).
- Cover the bowl with a clean towel and let the dough rise overnight or about 8 – 10 hours.
Ingredients for the bread:
- 500 g (17.6 ounces) flour of your choice (I usually use a 50/50 mixture of wholemeal flour and spelt flour)
- 250 ml (1 cup) water
- 16 g (0.5 ounces) salt
Additionally, you may add:
- 1 teaspoon of German bread spices
- seeds of your choice (I use sunflower and pumpkin seeds)
- olives (cut them in half)
Now before you start on the next step, take out about 150 g (5.2 ounces) of the dough from the day before. This will be the starter for your next bread! Put it in a glass with a lid and put in the fridge until you need it again.
- Add the flour, water, salt and additional ingredients you wish to add to your bread to the bowl.
- Mix with a wooden spoon until well mixed.
- Transfer to your bread tin (I started using a pie dish which I find easier to use) lined with baking paper.
- Shape the bread so there are no holes on the side or in the bread.
- Use a sharp knife and cut about 3 cm deep at a 45-degree angle.
- Let the bread rise for another 4 -6 hours.
- Preheat the oven to 230 degrees (450 F).
- Bake the bread at 230 degrees (450 F) for 10 minutes.
- After 10 minutes turn down to 200 degrees (390 F) and bake the bread for another 50 minutes.
- Take the bread out of the oven and remove it from your bread tin. Cover bread with a clean towel so it cools down slowly.
- Once the bread has cooled down, it is time to tuck in! Or if you want to use it later I recommend to cut the bread in slices and freeze it until you need it in small batches.
If you have any questions about any of the steps or want to show off your bread leave a comment! 🙂