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.

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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

Prep time:  7 hours

Cook time:  45 mins

Total time:  7 hours 45 mins

Ingredients

• 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

Instructions

1. In a large bowl or stand mixer bowl, combine the starter with all ingredients. Knead until the dough is smooth and shiny.
2. 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.
3. 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.
4. 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.

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