Try honey sourdough or no-knead wholegrain bread—both are family favorites in our house!

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After a few years of trial and error, I’m finally confident in my sourdough baking skills, and I can’t wait to share two of my favorite recipes with you! These sourdough breads are minimal fuss but packed with flavor — perfect for beginners and experienced bakers alike.

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Wholegrain bread process

Ingredients:
4 cups whole grains
2 cups water (roughly, but add this in gradually)
1 tbsp of salt
1/2 cups sourdough starter

Step 1: Grind your grains into a large mixing bowl, then add your salt and sourdough starter (make sure your starter is bubbly and has been fed at least 8 hours before). Next add the water gradually until the dough starts to come together but is still paste-like and sticky.

Step 2: Allow your dough to rise for 14-16 hours (overnight is ideal for this reason)

Step 3: Pre heat your oven to around 200 degrees Celsius, and preheat your bread tin/ Dutch oven at the same time. Then gently shape your dough into a ball, so that you can easily tip it into the warmed tin.

Cook for 20 mins, then remove the lid and cook for another 15-20 mins.

Slice and enjoy- we especially like ours with tuna mayonnaise on top! Or sliced avocado with lemon juice and salt 👌

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Honey Boule process

Ingredients:
5-6 cups of regular flour
1 tbsp of salt
Around 2-3 cups of water (added gradually)
1/2 cup of sourdough starter
2 tbsp honey (optional)

Step 1: Add your ingredients to a large mixing bowl, adding the water last and mixing in gradually with a spoon

Step 2: Once your dough is mostly combined, start to knead in the bowl with one hand. You’ll soon get a feel for whether the dough is too wet or dry. If too wet, add more flour. If too dry, run your hand under water and use a wet hand to knead (or add more water via the tap if it’s very dry still).

Knead for 5-10 minutes now (or later, before baking. As long as your dough has come together in a ball right now, you can always knead it later if you don’t have time)

Step 3: Preheat the oven to 200 degrees Celsius and preheat your dutch oven/ bread tin inside the oven. Give your dough a quick knead and create any patterns you like on the top with a sharp knife. Then put it in the oven for 20 minutes. Remove the lid after 20 minutes and cook for a further 20 minutes (you may choose to turn the heat down to 170 degrees Celsius at this point, to ensure the bread doesn’t burn on top)

Step 4: Allow to cool before slicing (if you can!)
We enjoy ours best with a fried egg on top, or with cheese and garlic for a midnight snack.

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To start your own sourdough starter, check out this video from Lisa on @FarmhouseonBoone -https://youtu.be/Hw8qZWWia9w?si=_Wb4dlyQaclNMasJ

#sourdough #sourdoughbread #wholegrain #wholegrains #homemadefood #homemaker