Weekly Bread Baking Routine + BEST Sourdough Sandwich Bread | Becca Bristow MA, RD

THUMBS UP & SUBSCRIBE! -- bit.ly/1jv9omu
Follow me on INSTAGRAM: bit.ly/2tLd450
Check out my BLOG: bit.ly/2sX5T9c
Want to heal your relationship with food & find food freedom? Take my signature NUTRITION & INTUITIVE EATING COURSE to learn how to enjoy the foods you want & still be healthy! All details here: tinyurl.com/3f...
----------------------------------------------------------------------------------------
In today's video, I'm sharing with you how I make sourdough sandwich bread homemade each week - making your own bread is simpler than you think! I don't use a bread machine (I don't think you need one) and with just a little time invested each week you can make deeply nutritious, yummy sandwich bread at home that is FAR superior to what you will find at the grocery store. I even share some tips on freezing if you want to batch even more loaves at a time!
Handmade book (bread recipe I love is in here): amzn.to/3pupSd7
My grain mill: shrsl.com/44p73
My stand mixer (currently on sale!!): rstyle.me/+_Bb...
Loaf tins: amzn.to/3rcZaGE
Follow me on INSTAGRAM: bit.ly/2tLd450
Check out my BLOG: bit.ly/2sX5T9c
Lash Serum I use: wp.me/p9irLt-8e
Get Your Essential Oils Premium Starter Kit Here! bit.ly/2MmtCGU
My Fav Discounted + Online Health Foods: go.thrv.me/SH4lM
Want to see what I eat in a day? Watch here! bit.ly/2QejLUD
Check out some of my other videos!
NUTRITION BASICS SERIES: bit.ly/2PPzc6H
OUR 1700'S FARMHOUSE TOUR: bit.ly/2QgeRq3
HEALTHY MENSTRUAL CYCLE TIPS: bit.ly/2MolBkF
WHICH SUPPLEMENTS I RECOMMEND: bit.ly/34QkeSr
MY NATURAL, DRUG-FREE BIRTH STORY: bit.ly/3728L3t
HOW TO EAT INTUITIVELY + MAKE PEACE WITH FOOD: bit.ly/2MmOgXr
MY AMAZON FAVORITES: bit.ly/34MlsOl
LIGHTING I USE:
amzn.to/2hVJShg
amzn.to/2hPJ7Xo
If you are looking to eat healthier, I invite you to join me inside my nutrition + intuitive eating course! First, I equip you with deep, yet very understandable nutrition knowledge and the fundamentals of consuming a nourishing diet. Second, I teach you how to listen to your body so you can stop relying on external rules and plans, and finally eat healthy without the all the stress and mental fatigue. Lastly, I teach you how to let go of the dieting mindset so you can finally enjoy the foods you want without guilt (or sacrificing how you feel). Nutrition is SO important, let me to teach you how to incorporate
it into your daily life in a way that is both doable AND enjoyable! My course is incredibly comprehensive & covers so much more than I've ever shared here on KZbin! All details here: tinyurl.com/3f...
Some links may be affiliate links. Using these links does not charge you anything extra, but allows me to keep providing content for free :)
Thanks so much for watching my videos & supporting my channel! xx

[@RebeccaJackson-u1e]

I love home made bread, my son really loves it. My son didn't realise that it was warm and delicious. He actually really really loves it. Covid times I did it quite regularly. Such a great video!!!!! ❤❤

[@karenprinz5987]

I just couldn’t keep up with a sourdough starter. I still make my own bread using the Flour Water Salt Yeast book. It literally never fails. Just mentioning for those who may not be ready for sourdough. This book also has sourdough options too you can work up to!

[@1rimmad1]

Love this! Was looking for a no brained to making bread with starter so thank you for this ❤

[@BeccaBristow]

Aw yay I hope you love it!

[@dorothybrogden3523]

Just ordered the Einkorn all purpose flour. I have gluten sensitivity and have been gluten-free for 8-10 years. I'm hoping that just maybe I'll be able to digest this non GMO ancient grain flour because I do miss nice fluffy soft bread !! Looking forward to trying it!!

[@kaitlync15]

Same! I ferment my sourdough bread for 3 days before baking and I can have it fine that way!

[@BeccaBristow]

Oh man I hope it works out and you can tolerate it! There is nothing like a yummy bread! Keep us posted :)

[@brunitute2009]

Hello becca I made this recently and it was incredible! I love how simple it is and I can use the flour straight out of my flour mill. I have a question, how many times do you grind your flour? I did twice dor this last batch because I didn't feel like putting it through again the third time I usually do three tines to get a real fine flour. Mine didn't rise that much in 5 hours and I baked anyway and it turned out beautiful even tho it probably needed a bit more rising, we are at the thick of the winter where I live. Thank you dor sharing this recipe with us

[@NikkisNest]

I attempted sour dough a while back and I failed haha but I’m trying again! 🤞 can’t wait to make some English muffins and pancakes with it!

[@BeccaBristow]

Haha I feel that!! I attempted years ago and it was a total fail. Being super technical with it takes all the fun out of it for me and is honestly so confusing! Taking a more laid back approach has worked much better for me :)

[@perkirkegaardlemming720]

You are probably somewhat right that bread bought from the baker is better than from the bread factory, but bakers do not grind grains themselves into flour for their bread. As you say, the flour you buy is sifted, with nutrients and added differently to keep it and to make the bread fluffier, so it is not much healthier from the baker. I have been baking bread since the mid-eighties, rye bread. 15 years ago I bought a grinder and buy whole grains to grind. This summer I saw a video with Beckers Bakery and in one video she shows the book Nourishing Traditions and I bought it and read it and became more knowledgeable about grains and nutrition. Here a few weeks ago I saw a video by Carla Bartolucci, where she showed her book Einkorn. She talks about how the breeding of wheat may have caused some people to be unable to tolerate the newer varieties. Hard white wheat has 42 chromosomes, einkorn has 14, so it could very well be changes in how we metabolize the grain's nutrients. Since I bought the mill, I have baked svedjerye bread with a little spelt, freshly ground, unsifted. The varieties that could not give the same amount of yield were not refined, so they have retained the properties they had from the beginning of time, einkorn, emmer, spelt. Einkorn is different from white wheat. It just needs to be stirred together and folded three times. Einkorn has 18.8% protein, but lacks a whole group of gamma gliadins, which means that the gluten in einkorn is not very elastic, so you have to handle the fragile gluten. I have baked bread with 100% whole grain einkorn. It turned out a little dense. So I sifted half of the flour down to 80% and mixed it with the unsifted flour and it gives a slightly fuller and stronger gluten net. I am experimenting with einkorn. I would like to eat bread, a pizza or pasta with a clear conscience. Einkorn tastes wonderful. I add a couple of tablespoons of lemon juice and a little oil and salt. I haven't tried it with eggs. I recommend baking with einkorn.

[@christinarobinson7608]

If we are using store bought whole wheat flour, I understand we don’t need to let it sit but do we still mix it again a second time? Or just the once for five minutes for store bought?

[@larac.8137]

I was wondering the same thing

[@bryannaa5253]

I know this is a random question but could I use just regular bread flour to make it too? I don’t have whole wheat but I want to give it a go.

[@alanadaly5788]

Hi. What could you use in place of butter?

[@leahlaframboise1169]

Can you use a white ceramic dish to bake the bread? And do you grease your pan first?

[@emilysmith9956]

I put mine in the fridge last night. Do I let it sit out and rise for 4-5 hours also?

[@rebeccabrose7875]

Could you link the bread pans

[@pamelasanders5657]

Good morning Becca, would you please point me in the direction of the wheat berries. Thanks!

[@BeccaBristow]

I love ordering from Azure! If there's a drop near you that's def the most economical so you're not paying crazy shipping. Bulk bags of wheat berries are heavyyy lol www.azurestandard.com/shop/search/wheat%20berries?a_aid=5babecbaee

[@whiskitgoodcake]

Great video! I purchased this book and have tried this recipe a few times. I am having issues with the bake. I followed her instructions but the top burned well before the bake time was up. I know ovens can vary but I feel like mine isn’t that much different. I do have them in the middle of the oven. Any thoughts? I could just experiment with my own temps and times. I just want to get close to the end result for her recipe. Thanks!

[@BeccaBristow]

Oh bummer!! Maybe try only going up to 375? And baking the whole way at that temp instead of going up to 400? That's prob what I would try first

[@caitlinandrew6946]

I’ve just begun my sourdough journey and loving it! Curious what your thoughts are on Ezekiel bread? That’s what I was using before

[@melanieyepma134]

Quick sourdough question...don't the probiotics die when baked? What makes sourdough healthier than homemade yeast bread?

[@AP-yw7yq]

what kind of flour do you use in your starter? are you able to use the fresh ground flour in that too? or only AP flour?

[@BeccaBristow]

I typically use AP out of sheer convenience lol I don't want to run my grain mill every time I want to feed my starter (it prob would hinder me using it)

[@alenakhatuntsev4042]

I feed mine with fresh ground flour every time :)

[@melannaschlak6576]

Is the recipe listed somewhere? Or do i need ro buy the book in order to try

[@RLiberty94]

She mentions the steps in the video, but unfortunately doesn't share the written recipe. I used half whole wheat and half all purpose (it's all I had) and it looks great so far. 😅 Here's the recipe: 2 cups sourdough starter 1½ cups water ¼ cup honey 1 T. sea salt 1 egg 6 T. melted butter 5 to 6 cups spelt (spelt requires more flour than regular wheat) or whole wheat flour In a large mixing bowl or your stand mixer bowl, stir together everything but the flour. If grinding your own flour at home, you’ll get a lighter bread if you sift it, so sift your flour. Mix in 1 cup flour at a time on low speed, or stir by hand. When all the flour is added, knead with attachment or by hand for 5 minutes. The trick to keeping whole wheat bread soft is to not add too much flour. The dough should be sticky and climb up the dough hook. If using fresh-ground flour, let the dough sit for 10 minutes to continue soaking up the moisture. Knead for 4 more minutes, adding slightly more flour if needed in order to handle the dough. Cover with a towel and let dough rise in a warm spot (the oven with the light on works great) for three to four hours. Lightly oil the counter and grease your loaf pans. Divide dough in half and roll out one dough ball into a rectangle. Form into a loaf and place inside prepared bread pans, repeat with the other half of the dough. Allow to rise until doubled, which can take anywhere from 3 to 5 hours. To encourage a last bit of burst in height, preheat the oven to 400° with the bread in the oven. This extra heat will make it shoot upward. Bake for 10 minutes then turn the oven down to 375° for another 10 to 15 minutes. Take the bread out of the oven and remove the loaves from the bread pans to a wire rack. Slather with butter and let cool.

[@ailimedeiros903]

Do you keep the bread in the fridge or counter? Do you think if it’s presliced and kept in the fridge it would last for a week of lunch sandwiches? Just trying to move towards making sandwich bread for school lunches this year.

[@BeccaBristow]

We put it in a plastic bag and keep it in a drawer. It lasts pretty much about a week that way! At least here in our climate :)

[@dawnbates3500]

Could you make the dough in bulk and then freeze that instead of making the loaves in bulk?

[@jessigreer1617]

My taste is sooo good! But isn’t truly doubling in the 3-4 hour rise.

[@sararetka9979]

Do you know if I could use sprouted whole wheat flour in the recipe?

[@BeccaBristow]

I don't see why not!

[@elizabethnichole4094]

If I have celiac can I use a gluten free 1:1 flour and it’ll still work?

[@BeccaBristow]

You could certainly give it a try!! Do you have a GF starter?

[@Knud523]

How much flour? I didn't hear you say it in this video.

[@Knud523]

Nevermind, just had to listen longer lol

[@ariainman6691]

I did not get how much FLOUR????? PLEASE

[@Knud523]

@@ariainman6691 5 cups!! :)

[@miriamroche671]

What is a 'starter' ? Ive never heard of it. It might be an american term..