This uncommon sandwich bread has the chewy texture of an artisan loaf, instead of the soft/tender texture of a standard loaf-pan bread. Happily, this tends to make it fantastic for sandwiches: simple to slice (no crumbling), and sturdy adequate to pack for lunch. And its tangy, wealthy taste is great with grilled veggies, ham and cheese, chicken salad, and all manner of favored fillings.

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2/3 cup sourdough starter, fed or unfed (see tip at correct)
2/3 cup lukewarm water
1 tablespoon olive oil or vegetable oil
1 tablespoon sugar
1 1/4 teaspoons salt
1 1/3 to 1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup potato flour or 1/2 cup immediate potato flakes
1/2 cup King Arthur Premium Complete Wheat Flour or 100% White Entire Wheat Flour
two teaspoons King Arthur Whole-Grain Bread Improver (optional, but beneficial for rise)
1/3 cup Harvest Grains Blend OR your favored blend of seeds and flaked complete grains
two teaspoons immediate yeast


1) Combine all the components – inside a bowl, the bowl of an electric mixer, or the pan of one’s bread machine – and mix and knead to kind a smooth dough. The dough could start off out shaggy, then grow to be stickier as you knead; in case you use a stand mixer, by the finish of a 7-minute knead it’ll be sticking heavily towards the sides of your bowl. That is OK; should you can scrape it off the sides from the bowl and it feels firm adequate to hold its shape, and does not stick for your floured or oiled hands, it really is fine.

two) Cover the dough, and enable it to rise for 1 1/2 to two hours; it’ll grow to be puffy, even though it might not double in bulk.

three) Lightly grease an eight 1/2″ x four 1/2″ bread pan. Gently deflate the risen dough, and shape it into a log. Spot it inside the pan, cover it lightly, and let it to rise till it crests no less than 1″ more than the rim with the pan, 1 1/2 to two hours. The bread does not have considerably oven-spring (i.e., it will not rise considerably as soon as it is within the oven), so make sure you let it rise totally prior to baking. A loaf risen 1″ more than the rim on the pan will likely be denser and much more close-grained; letting it rise greater will provide you with a “spongier,” lighter bread. Towards the finish with the increasing time, preheat the oven to 350°F.

four) Bake the bread for 30 to 35 minutes, tenting it with foil immediately after 20 minutes if it is as brown as you like it. When it is completed, the bread might be golden brown, and can register 190°F on an instant-read thermometer inserted in to the center.

five) Eliminate the bread in the oven, and turn it out of your pan onto a rack, to cool fully.

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