Sour Cream Bread
  • 1package active dry yeast
  • 3tablespoons water
  • 1/4cup + 2 tablespoons warm water (105–110 degrees)
  • 16 ounces whole fat sour cream
  • 1tablespoon Celtic salt
  • 1/4teaspoon baking soda
  • 4cups sprouted red wheat flour
  1. Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
  2. Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
  3. Gradually add flour and mix well.
  4. Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
  5. Shape into a ball; place in a greased bowl, turning to grease top.
  6. Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
  7. Punch dough down and divide in half.
  8. Place each half in a buttered 9x5x3" loaf pan.
  9. Cover and let rise for 1 hour or until doubled in bulk.
  10. Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
Recipe Notes

I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.