Sourdough Recipes

Rustic Country Sourdough Bread

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Yield: 2 loaves


  • 2 packages dry yeast
  • 1 1/4 cups warm water
  • 1 cup Sourdough Starter (room temperature)
  • 1/4 cup granulated sugar
  • 1 tablespoon salt
  • 2 eggs, beaten
  • 1/4 cup vegetable oil
  • 5 1/2 to 6 cups unbleached flour, divided
  • Vegetable oil
  • Melted butter


  1. Dissolve yeast in water in a large nonreactive bowl; let stand 5 minutes.
  2. Stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour. Gradually add remaining flour.
  3. Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes).
  4. Place in a well greased bowl, turning to grease top.
  5. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
  6. Punch dough down; divide in half and place on a floured surface. Roll each half into an 18 x 9 inch rectangle. Beginning at narrow edge, tightly roll up dough. Pinch seam and ends together to seal. Place loaves, seam side down, in greased 9 x 5 x 3 inch loaf pans. Brush top with oil.
  7. Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
  8. Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.
  9. Remove from pans; brush with melted butter.

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