Sourdough Sage Bread

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 8
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This Sourdough Sage Bread combines the tangy depth of sourdough with the earthy, aromatic notes of fresh sage. It's perfect for those moments when you want a homemade bread that feels a little bit special without being overly complicated. Let's dive in and make a loaf that will bring something unique to your table.

Ingredients for Sourdough Sage Bread

All-purpose flour forms the base of the dough, providing structure and flexibility. Whole wheat flour adds a nutty flavor and extra fiber, balancing the texture. Sourdough starter is the star, bringing tanginess and natural leavening power. Water hydrates the dough, activating the flour's gluten network. Salt enhances flavor and strengthens the dough. Fresh sage introduces an earthy, aromatic element that sets this bread apart. Honey adds a hint of sweetness, which helps to balance the flavors. Lastly, active dry yeast gives the bread an extra lift, ensuring a nice rise even if your starter is a bit sluggish.

Tips & Tricks

  • If your dough is too sticky to handle, sprinkle a little more flour on your hands rather than adding too much to the dough.
  • For an extra crispy crust, place a baking dish with water at the bottom of the oven to create steam.
  • Don't rush the rise; a slow fermentation is what gives sourdough its depth of flavor.

Serving Suggestions

This bread pairs beautifully with a hearty soup or stew. It's also fantastic as a base for an open-faced sandwich with a bit of goat cheese and roasted vegetables. For breakfast, try it toasted with a spread of butter and a sprinkle of sea salt.

Frequently Asked Questions

Can I use dried sage instead of fresh?
Yes, but use a smaller amount since dried herbs are more concentrated. About a teaspoon should do.
What if my starter isn't very active?
The added yeast will help, but try to feed your starter a few hours before using it for the best results.
Is it necessary to score the bread?
Scoring helps control the expansion of the bread as it bakes, preventing it from splitting unpredictably.

Sourdough Sage Bread Recipe Walkthrough

Start by grabbing a large mixing bowl and combining the all-purpose flour, whole wheat flour, and salt. This dry mixture will serve as the foundation for your dough. In another bowl, mix the sourdough starter, water, honey, and yeast. Stir it until everything is well combined and the yeast is dissolved.

Gradually introduce the wet mixture to the dry ingredients. Mix until a rough dough begins to form. It might seem a bit shaggy at first, but that's okay. Now, gently fold in the chopped sage. This is where those wonderful aromas start to emerge.

Once everything is incorporated, turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. This step is crucial for developing the gluten, which gives your bread structure.

Next, place the dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4 hours or until it has doubled in size. Patience is key here, as this slow rise develops flavor.

When you're ready to bake, preheat your oven to 475°F (245°C). Shape the dough into a loaf and place it on a parchment-lined baking sheet. Score the top with a sharp knife to help it expand properly in the oven. Bake for 30-35 minutes or until the crust is a rich, golden brown.

Finally, let the bread cool on a wire rack before slicing. This cooling period helps the texture set, making it easier to cut without squishing the loaf.

Why You'll Love This Recipe

  • The combination of sourdough's tanginess with sage's earthiness is simply captivating.
  • It's a great way to use your sourdough starter.
  • Homemade bread that feels artisanal without a lot of fuss.
  • The aroma fills your kitchen with a warm, inviting smell.

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
1 cup sourdough starter
1 1/4 cups water
2 teaspoons salt
1 tablespoon chopped fresh sage
1 teaspoon honey
1 teaspoon active dry yeast

Step-by-step Instructions

1. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
2. In another bowl, mix the sourdough starter, water, honey, and yeast. Stir until the ingredients are well combined.
3. Gradually add the wet mixture to the dry ingredients, mixing until a dough forms.
4. Incorporate the chopped sage into the dough by folding it in gently.
5. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature for about 4 hours or until doubled in size.
7. Preheat your oven to 475°F (245°C).
8. Shape the dough into a loaf and place it on a parchment-lined baking sheet.
9. Score the top of the loaf with a sharp knife and bake for 30-35 minutes or until the crust is golden brown.
10. Let cool on a wire rack before serving.

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