Make your own bread for homemade stuffing with added flavor and less fat.
Note: This post was originally published on my long-neglected Hestia’s Kitchen blog, where you can find additional photos.
Looking for a way to make your own sourdough starter? See our tutorial here.
Sourdough Stuffing Bread
You don’t have to use this bread to make stuffing, it would also be good sliced with a hot bowl of soup. But it makes a great stuffing
Author: Renee Pottle
Recipe type: Bread
Serves: 12 cups
- 2 cups sourdough starter
- 1½ cups all-purpose flour
- 1½ cups white whole wheat flour
- 1½ tsp salt
- 1 Tbsp olive oil
- 1 tsp sugar
- 1 tsp dried parsley
- ½ tsp each dried rosemary and sage
- ½ cup milk
- In a large bowl or stand mixer bowl, combine the starter with all ingredients. Knead until the dough is smooth and shiny.
- Let dough rise in a greased, covered bowl 3 – 4 hours. Shape into a round, cover and let rise on a parchment lined bakers peel for another 1 – 1½ hours.
- Preheat oven and baking stone to 400 degrees. Slash the top of the round and slide onto the hot stone. Bake for 35 – 45 minutes or until the internal temperature is about 205 degrees. Move bread to a cooling rack and let cool completely.
- Slice bread and cut into ½ inch cubes. Lay the cubes out on a large baking sheet. Bake at 350 degrees for 20 minutes or until golden. Makes about 12 cups of cubes.