This Easy Sourdough Bread in the bread machine is a simple solution for busy people. Make a really delicious sourdough style loaf without the work involved in looking after a sourdough starter.
What is Sourdough Bread?
Sourdough is bread made from naturally occurring yeasts and bacteria. A true sourdough is made from a starter that ferments and creates these natural yeasts, this will take at least 3 days. You use some of the starter to make your loaf then feed the remaining starter with more flour and water every two days to keep it alive.
Easy Sourdough Bread
Sourdough is a bit of an art, you need to take time and care over your starter. I really don’t have the patience to master true sourdough so I make this easy recipe which ferments overnight, uses fast action yeast and is mixed in an electric bread machine.
Can I make it without a bread machine?
You could make the bread without a bread machine, although I have not tried it and cannot comment on the result. However, it will mean you have to do more work kneading the dough. You can use a stand mixer with a dough hook or even make it in your food processor. The dough program on my bread machine is 45 minutes and at least 30 minutes of that time it is mixing.
Does it freeze?
Yes, once baked and cooled, cut slices and lay them out on a clean baking sheet. Open freeze the sliced bread, then once solid, store in a bag or box in the freezer. Defrost on a cooling tray covered with a tea towel or pop the frozen bread straight into the toaster.
What does Easy Sourdough Bread taste like?
This recipe makes a lovely crusty loaf with a mild sourdough taste. It is not like the Sourdough you buy in an Artisan baker and there are fewer large holes in the dough, however, it has more of a sourdough flavour than a classic loaf made without the overnight fermentation.
How to make Easy Sourdough Bread in the Bread Machine
Follow the simple step-by-step instructions.
All quantities and full instructions can be found in the recipe card at the bottom of the page
Make the starter
Put the strong white flour, wholemeal flour, and fast-action yeast and water into your bread machine. Set it to the dough program and leave to mix.
Leave it overnight
Leave the mix for a minimum of 2 hours or, if you can, overnight. You can leave it in the bread machine or bring it into a warm room and cover it with a tea towel.
Add the rest of the ingredients
- Strong White Flour
- Wholemeal Flour
- Rye Flour
- Fast Action Yeast
- Sugar
- Salt
- Water
Add these ingredients on top of the risen starter in the bread machine bowl. Start the dough program.
Let the dough rise
When the dough programme has finished, remove the dough and knock it back. Once the dough is knocked back, form it into a round and put it into a lightly oiled bowl. Cover with a tea towel and leave it to prove for about an hour until the dough has doubled in size.
How do you knock back the dough?
To knock back dough simply means to push it down to knock the air out of the air pockets. This gets the yeast working again and helps your dough to rise.
Bake the bread
When the dough has doubled in size, gently transfer it to a floured baking sheet, then slash the top of the loaf with a sharp knife or blade. On baking, the loaf expands, so the slashes open up. If you don’t slash the dough you may get cracks on the base of your bread. Bake in a hot oven for about 40 minutes.
Can I bake it in my bread machine?
You can bake this loaf in your bread machine but you won’t get as good a crust and the texture will be different.
To bake in your bread machine set to a baking programme when you add the second set of ingredients and let the bread machine knead and bake the dough.
Cool the bread
Once baked remove the bread from the baking sheet and place on a cooling tray. Leave until cold before cutting.
Easy Sourdough Bread in a Bread Machine slices really well, has a good crisp crust and shows some larger holes. in the dough Perhaps not as many as a classic sourdough but a pretty good loaf without a 3-day initial fermentation and on-going feeding of your starter.
Enjoy your bread with butter and jam, it also makes the most delicious toast and can be toasted from frozen.
More bread recipes from Farmersgirl Kitchen
Rye and Caraway is a classic combination and makes a dense and flavourful loaf.
Bola do Caco – a traditional pan-cooked bread from the Island of Madeira
Wholemeal Irish Soda Bread – a quick bread with a lovely nutty flavour.
No-Knead Bread is a very simple recipe that makes a really delicious crusty loaf of bread. Although it takes a bit of time to make, most of that does not involve you. Just leave the dough to do its magic then bake!
More Bread Recipes
Ciabatta Italian Bread – The Baking Explorer
Date & Walnut Bread – Veggie Desserts
Cheesy Garlic Rolls – Feast Glorious Feast
Classic Sourdough – Lavender & Lovage
Gluten-Free Brown Pitta Bread – Only Crumbs Remain
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Easy Sourdough in the Bread Machine
Equipment
- bread machine
- Large bowl
- Sharp knife
- Baking sheet
Ingredients
For the starter
- 200 ml water
- 175 g strong white flour
- 50 g wholemeal flour
- 1/4 tsp yeast fast action
Bread Ingredients
- 120 ml water
- 225 g strong white flour
- 50 g wholemeal flour
- 25 g rye flour
- 1 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp yeast fast action
Instructions
- Put the starter ingredients into the machine, put on the dough program.
- Leave in the unopened machine for a minimum of 2 hours or overnight after the end of the cycle. The longer you leave it the stronger the flavour. You can transfer the pan to a warmer room if necessary and cover it with a clean tea towel.
- Add the remaining ingredients
- Put on the dough program.
- If you wish to bake the bread in the bread machine and not the oven, then set to a baking program at this point.
- When the programme is complete remove dough and knock-back, make into a round and leave to prove. for an hour until it has doubled in size.
- Preheat the oven to 220C.
- Transfer the dough to a floured baking sheet. Slash the top of the bread with a sharp knife several times and bake for about 40 mins.
- Remove from the oven and place on a cooling tray until completely cold.
Video
Notes
Nutrition
I’m adding this recipe to #CookBlogShare the bloggers link up for great recipes.
Tracy says
teeth whitening
I was unaware that you could make a sourdough bread in a breadmaker. I am glad to know though, thanks for the recipe!
Karen says
Thank you for adding my classic sourdough bread recipe to the list Janice! Curiously enough I’ve never made sourdough in my bread machine…..I’ve got into the habit of leaving it to rise overnight in my banetton for baking next day. But any bread made in a bread machine is always so handy to make for ease. Karen
Janice Pattie says
Thank you. Yes, I guess if you get into the way of it, but maintaining the starter is key and I don’t make bread often enough to make it worthwhile.
Choclette says
That looks like a very nice loaf of bread and long fermentations always taste better as well as being kinder on our gut. Sounds like you could do with some of my rye sourdough. It sits at the back of my fridge unloved for a month at a time and still comes up trumps when I need it.
Janice Pattie says
I know you have a lot of experience with sourdough. I may get into the real thing at some point, I’ve certainly been making more bread recently.
Donna says
This looks fab. I’ve just got a bread machine so will have to give it a go!
Janice Pattie says
Thanks, Donna. I hope you enjoy the bread, do let me know.
Chloe Edges says
I also have zero patience for sourdough starters and also don’t bake break enough so this looks like an ideal method for me to try. Thanks for sharing 😁
Janice Pattie says
Yes, this one is perfect for you!
Rosemary says
This is a really timely recipe as I have just been given a new breadmaker. I have made all sorts of loaves in my old one but never sour dough but will definitely be giving it a go!
Janice Pattie says
I’m glad the recipe came at the right time for you Rosemary. I hope you enjoy it as much as we do.
Kat (The Baking Explorer) says
I really must make some sourdough from the starter I’ve been neglecting!
Janice Pattie says
This is the time to go for it, because yeast is hard to come by.
Jo Allison / Jo's Kitchen Larder says
We eat a lot of bread in our house so I’m going to give your recipe a go Janice even though I don’t own a bread maker but will rely on my standing mixer for kneading. It’s great that the starter only requires such a tiny bit of yeast which is like gold dust at the moment. Love the look of the crumb and really cannot wait to try it now (I do get excited a lot when it comes to bread lol). Thanks for the recipe!
Janice Pattie says
Oh, I’m glad you like the recipe Jo. A stand mixer will be perfect for kneading and it’s a really simple process.
Michelle Rolfe says
I do love sourdough bread. And you’re right the sourdough start does take some looking after, not something that everyone has the time or inclination to do. Looks great. Thanks for linking up to #CookBlogShare. Michelle
Janice Pattie says
Thanks, Michelle. It’s fun to make especially for people who perhaps haven’t made sourdough before.
Tracey says
Hello,
I am really liking this recipe, but my bread turns out really pale and with a very hard crust. Could you advise me on how to make it better please?
Thanks in advance, Tracey
Janice Pattie says
Hi Tracey
Thanks for getting in touch. If the loaf is too pale you might want to bake it for a little longer, it’s really hard to get a completely precise time because, although the controls say the same temperature, the real temperature may be a little different. My oven is quite hot, so you might need to turn up the heat or bake a little longer in yours. In terms of the crust, it is quite crisp and does take a bit of cutting with the bread knife. If you prefer a softer crust then you could place a roasting tin full of water from the kettle in the base of your oven, this will produce steam which should produce a softer crust. Also, cover the warm loaf with a clean tea towel and as it cools it will produce some steam which the tea towel will help to hold in, which should also help to soften it. I hope this helps, if not then you may wish to try a different recipe.
Sandra says
I was wondering if this could be left for final rise in the fridge for a slow rise
Janice Pattie says
Hi Sandra, thanks for getting in touch. I haven’t tried a slow rise overnight in the fridge, so I can’t guarantee it would work. However, it is a frequently used method, so it’s very likely that it would be fine.
Jenna says
I already have a started made, how much in weight of this would I use?
Janice Pattie says
Hi Jenna
I have only ever made this recipe as per the recipe card. I don’t know if it will work with your own starter but the starter made in this recipe contains 225g flour and 200 ml water. Sorry, I can’t be of more help, I’ve just started making proper sourdough and at some point I will try the recipe with a proper sourdough starter and add to the recipe. I hope that helps a bit and I’d be interested to know how you get on if you decide to try with your starter.
Diane Allen says
Can you use the dough to make rolls?
Janice Pattie says
Hi Diane, I haven’t made rolls with this dough but I can’t see any reason why it wouldn’t work.
Jan Clark says
Hi Janice, love all your recipes! Just made the scotch broth soup, was delicious! Would like to have a go at this sour dough bread to go with the soup. Is the wholemeal flour a strong one or just a ‘normal’ one. Cheers Jan.
Janice Pattie says
Hi Jan, I’m glad you enjoyed the Scotch Broth and this bread would be a great accompaniment. I use 100% wholemeal flour along with strong white bread flour in the recipe. Wholemeal flour doesn’t have as strong gluten as strong white bread flour which is why it’s good to combine them.