Natural Yeast Bread Recipe

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I love bread! It is my number one snack or side dish. I love it! Jesus says He is the bread of life, so I figure loving it can’t be that bad. My love for bread has grown over the years, especially over the last several years while struggling with infertility and an autoimmune disease. I wanted to eat healthier food to heal my body. I am a huge believer that food heals. One of the first foods I tried to be a healer was bread. I have been making my bread since I married nine years ago. Here is the recipe for that delicious bread, but I wanted a bread that used natural yeast, not store-bought.

I didn’t want to do regular sourdough because my family is not a fan. Plus, I felt like there had to be a yeast with a typical taste to bread instead of a tangy sourdough flavor. Then, over a year ago, I stumbled upon a fascinating book delving into natural yeast. If you’re interested, you can find my detailed post on creating your yeast starter. Inspired by what I learned, I developed my bread recipe, which doubles as the base for my bagels. The bagel post is coming soon!

History

Let me share a bit about the history and process of natural yeast, because I am big fan of history.

Unlike commercial yeast, natural yeast is cultivated from wheat berries through a fermentation process resembling a sourdough starter. However, what’s interesting is that natural yeast produces a much milder flavor than traditional sourdough. If you allow the starter to sit out for an extended period, it will develop a tanginess, but I typically choose to feed my starter on the same day I plan to bake. This method helps me maintain a more subtle flavor profile without the pronounced sourness.

I am excited to share this recipe with you!!!

Begin with Starter

To prepare 3 cups of natural yeast for your bread, take 1 cup of your natural yeast starter, which should be active and bubbly. Place it in a large bowl. I like a large bowl, because I like to hand mix and knead in the bowl so I don’t make as big of a mess on my counter.

Next, measure 2 cups of whole wheat flour and add it to the bowl with the starter. Pour 2 cups of distilled water, free from impurities and chlorine, in with the start and flour, combine them thoroughly. Mix until the flour is fully absorbed and smooth, ensuring no dry clumps. Allow this to sit for at least one hour at room temperature. I like to do this to help the starter grow before making the dough. I like feeding my starter the same day I bake so my bread has a mild flavor, as opposed to a starter fed the day before, which can result in a tangier loaf.

Ready To Make Natural Yeast Bread

Add Ingredients

After the initial mixture has rested, it’s time to add additional ingredients. Incorporate 2 cups of water, 1 cup of flour, 1/3 cup of olive oil, 1/3 cup of honey, and one tablespoon of salt. Mix these ingredients until they are well combined.

Now, start gradually adding flour to the mixture. Use a measuring cup to incorporate flour, adding it one cup at a time to maintain control over the consistency of the dough. Depending on what you like, you can opt for a mixture of half whole wheat and half all-purpose flour or choose to use entirely one type. I have done both, but as of late I have been doing entirely whole wheat loaves, because it isn’t altered like the all-purpose. As you add flour, mix vigorously, and you’ll notice the dough come together.

Kneading the Bread

Continue adding flour until the dough pulls away from the sides of the bowl and forms a cohesive ball. This process will require kneading, which can be done by hand or with a stand mixer fitted with a dough hook. Knead the dough for about 5 to 10 minutes until it feels smooth and elastic. I enjoy kneading in the bowl, but here is an example on the counter. The picture didn’t look as nice in the bowl.

Letting the Bread Rise twice

Once the dough has achieved the desired consistency and no longer sticks to your hands or the counter, or the bowl transfer it to a bowl that has been floured or lightly sprayed with cooking oil to prevent sticking. Honestly, I use the same bowl the entire time. You can look at the above picture, the bowl is already caked with flour after mixing the dough and kneading it in there. I have never had problem pulling my dough off the sides or bottom the next day. I also don’t enjoy doing dishes, so I try my best not to create more.

Now cover the bowl with a damp bread towel or plastic wrap, which will help to maintain moisture in the bowl as the dough rises. Allow the dough to rise for at least 9 to 12 hours; I let mine rise overnight. During this time, it should expand significantly and may triple in size. I typically start my dough at night before I go to bed, so it can rise while I sleep.

After the rising period is complete and your dough has grown beautifully, gently turn it onto a floured countertop. Perform another kneading round to redistribute the dough’s air and gluten structure. This go around I do use the countertop since I will be forming loaves. Dividing the dough into two equal portions, shape each piece into a loaf form.

Prepare your loaf pans with flour and butter or cooking spray, ensuring the bread doesn’t stick during baking. Carefully place each shaped loaf into its respective pan. Cover the loaves with a damp bread towel, allowing them to rise again. This second rise is crucial. The dough should grow until it surpasses the edge of the pans. This will typically take several hours to complete. Remember to check on the towel and keep it damp to prevent it from drying out, as a dry towel can stick to the dough, risking deflation. Trust me CHECK! I have deflated several loaves and they still taste great, but they don’t have the pretty round top and it’s just so deflating. (Pun intended)

Time To Bake

Once your loaves have risen adequately, preheat your oven to 350 degrees Fahrenheit. Once the oven reaches the desired temperature, place the pans inside and bake the bread for approximately 38 to 45 minutes. I will even place my loaves in the oven as it is preheating to just give it a little bit more of a rise, but you don’t have do this. I am just impatient. You’ll know the bread is ready when it turns a golden brown and emits a delightful aroma. For an added test, tap the bottom of the loaf; if it sounds hollow, it’s fully baked.

REady!

After baking, allow the bread to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely. Or if you are impatient as I am at times you can dump the bread out of the pan and right onto the rack. Finally, slice and enjoy your freshly baked bread you’ve created!

Let us know how your Natural Yeast Bread turned out!

Yield: 2 Loaves

Natural Yeast Bread

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Delicious gut healthy natural bread recipe that comes with all the benefits of sourdough bread, but with less tang.

Cook Time 45 minutes

Prep Time 1 day

Total Time 1 day 45 minutes

Ingredients

• 3 cups of natural yeast starter
• 2 cups of water
• 1/3 cup of Olive Oil
• 1/3 cup of Honey
• 1 tablespoon of Salt
• 6-7 cups of wheat or all-purpose flour

Instructions

1. To prepare your 3 cups of natural yeast, start by taking 1 cup of your starter and placing it in a bowl. Add 2 cups of whole wheat flour and 2 cups of distilled water. Allow this mixture to sit for at least an hour to give the starter time to activate. I prefer this method for my starter as it results in less tangy bread than a starter that was fed the day before.

2. Once you've prepared the starter, add 2 cups of water, olive oil, honey, salt, and 1 cup of flour. Mix these ingredients until well combined.

3. Next, gradually add flour, one cup at a time. You can use a combination of half whole wheat and half all-purpose flour or all whole wheat or all all-purpose flour. Continue adding flour until the dough forms and no longer sticks to the sides of the bowl. Be sure to knead the dough during this process.

4. Once the dough is no longer sticking to the counter, please place it in a bowl that has been floured or sprayed with cooking spray to prevent sticking. Allow the dough to rise overnight or throughout the day, as it will need at least 9 to 12 hours to grow. I prefer to let mine rise overnight. Cover the bowl with a damp kitchen towel to keep the dough moist while it rises.

5. After tripling the dough, please remove it from the bowl and place it on a floured countertop. Knead the dough again and shape it into two loaves.

6. Transfer the shaped loaves into floured or sprayed pans to prevent sticking. Allow the loaves to rise again until the tops are higher than the sides of the pans. Cover them with a damp kitchen towel to maintain moisture during this second rise, keeping the towel wet throughout the day. If it dries out, it may stick to the dough and cause it to deflate when removed. The loaves will need to rise for most of the day.

7. Once the loaves have risen, preheat your oven to 350 degrees Fahrenheit and bake them for about 38 to 45 minutes. Enjoy your freshly baked bread!

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