Homemade Sourdough Brown Bread Loaf

The Magic of a Sourdough Start

My sourdough starter is like an old friend. I have fed it for years. It bubbles and grows, full of life. That bubbly starter makes our bread rise. It gives the bread a special, tangy taste.

You mix it with flour, water, and a few sweet things. The molasses and honey make the bread dark and lovely. The cocoa powder adds a deep color, not a chocolate taste. Doesn’t that smell amazing already? This living dough is where the magic begins.

A Lesson in Patience

Bread teaches us to wait. After you mix the dough, it needs to rest. It sits covered on the counter for hours. It slowly grows until it is twice its size. This long wait makes the flavor rich and complex.

I once peeked under the towel every hour. I was so excited to see it grow. My grandson does the same thing now. I still laugh at that. Good things take time, in bread and in life. What is the hardest thing for you to wait for?

Shaping with Gentle Hands

Now we shape the loaves. You must be gentle here. You are not pushing the air out, just tucking the dough into a neat shape. You fold it like a letter and roll it tight. This gives the bread its final form.

It feels soft and alive in your hands. This part matters because it builds the loaf’s strength. A good shape means a beautiful, tall loaf. Do you prefer your bread in a round loaf or a long one?

The Final Rise and a Fun Fact

The shaped loaves need one more nap. They rest again under a damp towel. This second rise makes the bread light and airy inside. It is the last step before the oven’s heat.

Fun fact: The slashes you cut on top are not just for looks. They let the bread expand freely in the hot oven. Then you brush with water and sprinkle oats. The oats make the crust look so pretty and taste wonderful.

The Best Sound in the Kitchen

Nothing beats the smell of baking bread. It fills the whole house with warmth. When it is done, the crust will be dark and crisp. You must let it cool completely. I know, it is so hard to wait!

The best sound is the tap on the bottom. A hollow thump means it is perfectly baked. Slicing into a warm loaf is a true joy. This bread is hearty and just a little sweet. It is food made with your own two hands. That always tastes the best.

Your Turn to Bake

Baking this bread connects you to a long tradition. People have made bread like this for centuries. It is a simple, wholesome food. Every loaf you make is a small triumph.

I love hearing your stories. What is the first thing you ever baked by yourself? Tell me about it. I hope you feel proud of your beautiful, homemade bread. Sharing it makes it even better.

Ingredients:

Ingredient	Amount	Notes
Sourdough starter	1/2 cup (113g)	Bubbly and active
Whole wheat flour	2 cups (300g)
All purpose flour	2 1/2 cups (350g)
Brown sugar	2 tablespoons (26g)
Molasses	1/4 cup (68g)
Cocoa powder	2 tablespoons (16g)
Honey	1/4 cup (84g)
Butter	1/4 cup (57g)	Softened
Salt	1 1/2 teaspoons (8g)
Water	1 3/4 cup (413g)
Rolled oats	For sprinkling	Used on top before baking

My Cozy Sourdough Brown Bread

Hello, my dear! Let’s bake some bread. This is my favorite brown bread recipe. It fills the whole house with a warm, sweet smell. It reminds me of my own grandma’s kitchen. She always said good bread takes time, but not much work. I think she was right. Let’s get our hands a little dusty with flour.

Step 1: Mixing the Dough

First, we mix everything together. Put all the ingredients in a big bowl, but save the oats for later. My grandson loves to watch the molasses swirl in. Mix it until it becomes one big, happy ball of dough. Then let the mixer do the hard work of kneading. (A hard-learned tip: If you don’t have a mixer, knead by hand for 10 minutes. It’s a wonderful way to get your wiggles out!)

Step 2: The First Rise

Now, we let the dough take its first nap. Cover the bowl with a cozy cloth. Let it sit until it gets twice as big. This can take a whole day if your kitchen is cool. I still laugh at that. I once forgot about mine and it puffed up over the bowl! What’s the coziest spot in your kitchen for dough to rise? Share below!

Step 3: Shaping and Resting

Gently poke the dough. It will sigh and deflate. That’s perfect! Divide it into two equal pieces. Shape each piece into a soft ball. Let them rest for about 20 minutes. This little rest makes the dough easier to shape later. It’s like a short coffee break for your bread.

Step 4: Forming the Loaves

Time to shape our loaves. Gently stretch one ball into a rectangle. Fold the long sides in, like you’re tucking it into bed. Then roll it up tightly. Roll it back and forth to make a nice log shape. Repeat with the other piece. Doesn’t that feel satisfying?

Step 5: The Second Rise and Topping

Let the loaves rise again on a baking sheet. Cover them up. They need to get nice and puffy. This will take a few hours. When you gently poke it, the dent should slowly fill back in. Now, heat your oven. Make a few slashes on top of each loaf with a sharp knife. Brush them with water and sprinkle on those oats!

Step 6: Baking and Cooling

Bake your bread until it’s dark golden brown. Your kitchen will smell amazing. The best part is the tap test. Tap the bottom of a loaf. If it sounds hollow, it’s done! Let it cool completely. I know, waiting is the hardest part. But it’s worth it for the perfect slice.

Cook Time	25-30 minutes
Total Time	8-14 hours (mostly waiting!)
Yield	2 loaves
Category	Baking, Bread

Let’s Get Creative With Your Loaf!

This bread is wonderful just as it is. But sometimes, it’s fun to play. Here are a few little twists you could try. They are all so tasty. I can never pick a favorite.

• Seeded Crunch: Mix a handful of sunflower seeds and flax seeds right into the dough.
• Fruity & Nutty: Add some chopped walnuts and dried cranberries for a sweet surprise.
• Cheesy Swirl: Before you roll up the loaf, sprinkle on some shredded cheddar cheese.

Which one would you try first? Comment below!

The Perfect Slice: Serving Your Bread

A warm slice of this bread needs very little. A thick spread of salty butter is my go-to. For supper, it’s lovely with a big bowl of soup. My favorite is a simple potato leek soup. You could also make the best toast for breakfast. Just add a little jam or honey.

What should we drink with it? A cold glass of milk is just perfect. It reminds me of my school days. For the grown-ups, a dark brown ale pairs beautifully. The malty flavors are such good friends. Which would you choose tonight?

Keeping Your Sourdough Brown Bread Fresh

Let’s talk about keeping your bread tasty. Once your loaf is cool, wrap it tightly. I use a clean tea towel first, then a plastic bag. This keeps the crust just right. You can keep it on the counter for about five days.

For longer storage, your freezer is a great friend. Slice the loaf first. This way you can pull out one piece at a time. I once froze a whole loaf without slicing it. It was so hard to cut later. Now I always slice first.

To bring it back to life, just toast it. The heat makes it soft and warm inside. Batch cooking saves so much time for busy weeks. Making two loaves means one for now and one for later. This matters because a good meal should be easy to enjoy anytime.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bread Troubles

Sometimes bread does not rise well. Your kitchen might be too cold. Find a warm spot, like near a sunny window. I remember when my first loaf was very flat. My kitchen was just too chilly that day.

If your dough feels too sticky, do not worry. Just wet your hands with a little water. This stops the dough from sticking to you. This matters because confident bakers are not afraid of a sticky dough.

A hard crust can happen if the bread dries out. Always let it cool completely in the pan first. Covering it while warm makes the crust soft. This matters for the perfect chewy bite every single time.

Which of these problems have you run into before?

Your Sourdough Questions Answered

Q: Can I make this gluten-free?

A: Sourdough is tricky without gluten. I would not recommend it for this recipe.

Q: Can I make the dough ahead?

A: Yes. Let it do its first rise in the fridge overnight. This slows everything down nicely.

Q: What if I don’t have molasses?

A: You can use more honey instead. The color will just be a little lighter.

Q: Can I make just one loaf?

A: Of course. Simply cut all the ingredients in half. It works perfectly.

Q: Is the cocoa powder necessary?

A: It gives a rich color and deep flavor. But you can leave it out if you must.

*Fun fact: The honey in this recipe helps keep your bread moist for days!*

Which tip will you try first?

Sharing the Joy of Homemade Bread

I hope you love making this bread as much as I do. There is nothing like a warm slice with butter. Your whole house will smell wonderful and welcoming.

I would be so happy to see your beautiful loaves. Sharing our cooking stories brings us all closer together. It is like we are all in the kitchen, helping each other.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.