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Home » Baking » Easy Sourdough Bread (Bread Machine)

March 15, 2020 By Janice Pattie 27 Comments

Easy Sourdough Bread (Bread Machine)

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Crusty Sourdough Bread
Easy Sourdough Bread (Bread Machine)
Easy Sourdough Bread made in Breadmaker

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. 

Easy Sourdough Bread with Jam

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

Ingredients for Easy Sourdough starter

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. 

Ingredients for Easy Sourdough bread

Add the rest of the ingredients

  • Strong White Flour
  • Wholemeal Flour
  • Rye Flour 
  • Fast Action Yeast
  • Sugar
  • Salt
  • Water 
Bread machine with flour

Add these ingredients on top of the risen starter in the bread machine bowl.  Start the dough program.

Easy Sourdough in bowl

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. 

bread dough on baking tray

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. 

EAsy Sourdough Bread on cooling tray

Cool the bread

Once baked remove the bread from the baking sheet and place on a cooling tray. Leave until cold before cutting. 

Sliced Easy Sourdough Bread

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.

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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

Simple to make, delicious to eat, a homemade recipe treat

Rye and Caraway is a classic combination and makes a dense and flavourful loaf.

We loved this traditional bread from Madeira, Bola de Caco is cooked in a pan on the stove

Bola do Caco – a traditional pan-cooked bread from the Island of Madeira

Once cooled you can slice your Wholemeal Irish Soda Bread or break it into four quarters.

Wholemeal Irish Soda Bread – a quick bread with a lovely nutty flavour. 

No-Knead Bread Recipe

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 

Step by Step Easy Sourdough in the Bread machine

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Easy Sourdough Bread

Easy Sourdough in the Bread Machine

Janice Pattie
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.
4.91 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Resting and Proving 9 hrs
Total Time 9 hrs 50 mins
Course Baking
Cuisine American, British
Servings 12 slices
Calories 160 kcal

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

Our bread machine is in a cooler part of our utility room. So when I am leaving the starter to rise overnight, I bring it into the warmer kitchen. 
You can bake this bread in your bread machine, but the crust and texture will not be the same. 

Nutrition

Calories: 160kcalCarbohydrates: 33gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 293mgPotassium: 78mgFiber: 2gSugar: 1gCalcium: 8mgIron: 2mg
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I’m adding this recipe to #CookBlogShare the bloggers link up for great recipes. 

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Filed Under: Baking, Seasonal, Vegetarian Tagged With: bread, Sourdough

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Reader Interactions

Comments

  1. Tracy says

    December 17, 2007 at 12:25 pm

    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!

    Reply
  2. Karen says

    March 15, 2020 at 4:55 pm

    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

    Reply
    • Janice Pattie says

      March 15, 2020 at 5:52 pm

      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.

      Reply
  3. Choclette says

    March 16, 2020 at 3:38 pm

    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.

    Reply
    • Janice Pattie says

      March 17, 2020 at 7:32 am

      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.

      Reply
  4. Donna says

    March 17, 2020 at 4:05 pm

    This looks fab. I’ve just got a bread machine so will have to give it a go!

    Reply
    • Janice Pattie says

      March 17, 2020 at 4:48 pm

      Thanks, Donna. I hope you enjoy the bread, do let me know.

      Reply
  5. Chloe Edges says

    March 17, 2020 at 4:31 pm

    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 😁

    Reply
    • Janice Pattie says

      March 17, 2020 at 5:08 pm

      Yes, this one is perfect for you!

      Reply
  6. Rosemary says

    March 18, 2020 at 1:13 pm

    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!

    Reply
    • Janice Pattie says

      March 18, 2020 at 2:31 pm

      I’m glad the recipe came at the right time for you Rosemary. I hope you enjoy it as much as we do.

      Reply
  7. Kat (The Baking Explorer) says

    March 20, 2020 at 10:31 pm

    I really must make some sourdough from the starter I’ve been neglecting!

    Reply
    • Janice Pattie says

      March 21, 2020 at 3:11 pm

      This is the time to go for it, because yeast is hard to come by.

      Reply
  8. Jo Allison / Jo's Kitchen Larder says

    March 23, 2020 at 1:30 pm

    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!

    Reply
    • Janice Pattie says

      March 23, 2020 at 4:57 pm

      Oh, I’m glad you like the recipe Jo. A stand mixer will be perfect for kneading and it’s a really simple process.

      Reply
  9. Michelle Rolfe says

    March 23, 2020 at 1:52 pm

    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

    Reply
    • Janice Pattie says

      March 23, 2020 at 4:58 pm

      Thanks, Michelle. It’s fun to make especially for people who perhaps haven’t made sourdough before.

      Reply
  10. Tracey says

    May 12, 2020 at 6:30 pm

    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

    Reply
    • Janice Pattie says

      May 12, 2020 at 6:40 pm

      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.

      Reply
  11. Sandra says

    June 7, 2020 at 12:20 am

    I was wondering if this could be left for final rise in the fridge for a slow rise

    Reply
    • Janice Pattie says

      June 7, 2020 at 9:58 am

      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.

      Reply
  12. Jenna says

    January 21, 2021 at 11:17 am

    I already have a started made, how much in weight of this would I use?

    Reply
    • Janice Pattie says

      January 21, 2021 at 11:49 am

      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.

      Reply
  13. Diane Allen says

    January 25, 2021 at 10:34 am

    Can you use the dough to make rolls?

    Reply
    • Janice Pattie says

      January 25, 2021 at 1:00 pm

      Hi Diane, I haven’t made rolls with this dough but I can’t see any reason why it wouldn’t work.

      Reply
  14. Jan Clark says

    February 4, 2021 at 12:19 pm

    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.

    Reply
    • Janice Pattie says

      February 4, 2021 at 1:12 pm

      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.

      Reply

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