This quick sourdough bread recipe delivers all the flavor of traditional sourdough in only about 3 hours!

*Disclaimer* I feel the need to start this post off by saying this is not a TRUE sourdough bread recipe. In order to be considered authentic sourdough, only sourdough starter may be used to leaven the bread. And truthfully, this is my preferred method to bake a loaf of sourdough. It produces a tangy, chewy, airy loaf that just can’t be beat.

Here’s the catch: baking a true loaf of sourdough takes about 24 hours. One must feed the starter, mix the dough, let it rise overnight and once again the next morning, and THEN bake the bread. And that’s all fine with me, I actually enjoy the process. But sometimes, you just want a loaf of tangy, crusty sourdough, and you want it now!

Here’s where we cheat a little bit. By combining bubbly, tangy sourdough starter with additional yeast, you get the best of both worlds. A crusty loaf of bread with that unmistakable sourdough flavor in only about 3 hours! The addition of whole wheat flour gives this bread a nutty flavor and substantial chew that holds up well to toasting for sandwiches or (in my case) slathering with butter and homemade scuppernog jelly.

This recipe does require an established sourdough starter, which is so simple to make or get from a friend who already bakes with sourdough! I will have a post up soon all about starting and caring for your own sourdough starter, but until then, a quick internet search should tell you everything you need to know. It does take a week or so to get your starter up and running, so if you’re impatient like me and want to bake this bread now, simply add an extra 1/2 cup of water and 1/2 cup of flour to this recipe and it should still turn out beautifully!

Quick and Easy Sourdough Bread Ingredients

  • 1 cup fed sourdough starter
  • 1 1/2 cups warm (not hot) water
  • 1-2 tablespoons honey (use more or less depending on how sweet you want it)
  • 2 teaspoons active dry yeast
  • 2 1/2 teaspoons salt
  • 4 cups all-purpose flour
  • 1 cup whole wheat flour

Quick and Easy Sourdough Bread Instructions

  1. Combine starter, warm water, honey, and yeast in the bowl of an electric mixer fitted with a dough hook.
  2. Mix well and allow yeast to proof for about 10 minutes until frothy.
  3. With mixer on medium low speed, add salt and flour one cup at a time.
  4. Allow dough to knead for 5 minutes on medium speed, adding flour as needed. It may take a little more or less than the 5 cups of flour depending on your environment. The dough should form a smooth ball that does not stick to the sides of the bowl.
  5. Place the dough in a lightly greased bowl and cover with plastic wrap or a towel. Allow to rise until doubled in size, about an hour and a half.
  6. Punch down the dough and knead a few times.
  7. For 2 loaves, gently divide the dough in half and shape into loaves. These can either be placed in loaf pans or on a parchment lined baking sheet. Cover and let rise for one hour.
  8. For a rustic round loaf, shape the dough into a ball and place in a cast iron dutch oven or on a parchment lined baking sheet. Let rise for one hour.
  9. Towards the end of the second rise, preheat oven to 425.
  10. Using a sharp knife, make slashes on top of the loaves. This will allow steam to escape during baking and prevent cracks.
  11. Bake the bread for 25-30 minutes for 2 loaves, and 35-45 minutes for a rustic loaf, until crust is golden brown. (If baking in a dutch oven, bake with the lid on. Remove lid during last 10 minutes of cooking time. Remove from oven and cool on a wire rack. Enjoy!

Print the Recipe

Quick and Easy Sourdough Bread

This quick sourdough bread recipe delivers all the flavor of traditional sourdough in only about 3 hours!
Prep Time 30 mins
Rising Time 2 hrs 30 mins
Total Time 3 hrs
Course Bread
Servings 2 loaves

Ingredients
  

  • 1 cup sourdough starter
  • 1 1/2 cups warm water
  • 2 tsp active dry yeast
  • 1-2 tbsp honey
  • 2 1/2 tsp salt
  • 4 cups all-purpose flour
  • 1 cup whole wheat flour

Instructions
 

  • Combine starter, warm water, honey, and yeast in the bowl of an electric mixer fitted with a dough hook.
  • Mix well and allow yeast to proof for about 10 minutes until frothy.
  • With mixer on medium low speed, add salt and flour one cup at a time.
  • Allow dough to knead for 5 minutes on medium speed, adding flour as needed. It may take a little more or less than the 5 cups of flour depending on your environment. The dough should form a smooth ball that does not stick to the sides of the bowl.
  • Place the dough in a lightly greased bowl and cover with plastic wrap or a towel. Allow to rise until doubled in size, about an hour and a half.
  • Punch down the dough and knead a few times.
  • For 2 loaves, gently divide the dough in half and shape into loaves. These can either be placed in loaf pans or on a parchment lined baking sheet. Cover and let rise for one hour.
  • For a rustic round loaf, shape the dough into a ball and place in a cast iron dutch oven or on a parchment lined baking sheet. Let rise for one hour.
  • Towards the end of the second rise, preheat oven to 425.
  • Using a sharp knife, make slashes on top of the loaves. This will allow steam to escape during baking and prevent cracks.
  • Bake the bread for 25-30 minutes for 2 loaves, and 35-45 minutes for a rustic loaf, until crust is golden brown. (If baking in a dutch oven, bake with the lid on. Remove lid during last 10 minutes of cooking time. Remove from oven and cool on a wire rack. Enjoy!
Keyword Baking, Bread, Sourdough, Whole Wheat, Yeast
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