Light and fluffy natural yeast sandwich bread

Natural yeast sandwich bread

This is my go to sandwich bread recipe 2 times a week!

2 3/4 C flour + 1 1/4 C flour

2 tsp salt
1 C warm milk
2 Tb unsalted butter, melted
3 Tb honey
1/2 Cup natural yeast 
(more info on natural yeast can be found here )

1.  Mix 2 3/4 C of the flour and the salt in the bowl of a standing mixer fitted with a dough hook.  Mix the milk, butter, and honey in separate bowl.  Pour mixture into the 1/2 cup of natural yeast and mix until all the ingredients are well incorporated.  Turn the machine on low and add the liquid.  When the dough comes together, increase the speed to medium and mix for 5 minutes.  If the dough is still sticking to the sides of the bowl, add the remaining flour, one 1/8 cup at a time until the dough no longer sticks (you might not use all of the flour – it all depends on the humidity level in your home at the time).  Continue to mix until the dough is smooth and satiny, about 5 more minutes.
2.  Form dough into a ball, place in lightly oiled bowl, cover and allow to rise until double, (usually overnight in a warm place).  Punch out the air and form into a loaf. Place in a greased loaf pan, seam side down, cover and allow to rise until double, about 2 hours.
3.  Bake at 350°F for 35-40 minutes until golden brown all over and internal temperature is 180°F.  Remove bread from the pan, transfer to a wire rack and cool for at least 15 min before slicing.

Gooey Cinnamon rolls using natural yeast

**To Pin this recipe for later use the “Pin it” button at the end of the instruction section**

Gooey Cinnimon Rolls Using Natural Yeast

Now that we have this lifetime supply of FREE yeasthomemade vanilla extract and easy to make cream cheese what are we going to do with all of it … well I’m a sucker for a gooey fluffy cinnamon roll so let’s do that first!

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Gooey Cinnamon rolls using natural yeast

  • 2 cups Whole Milk
  • ½ cup Butter
  • ½ cup Sugar
  • ½ cup yeast starter (find out how to make it here)
  • 4 cups All-purpose Flour + 1 Cup
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ Tablespoon Salt
  • 2 Tabelspoons Butter (melted)
  • 1 cup packed brown sugar
  • 2 Tablespoons cinnamon 
  • 1 teaspoon cloves
  • ½ teaspoon nutmeg
Mix Whole Milk, butter, and Sugar in a pan. Bring to a 180°F. (You are just scalding the milk here. If you boil it you went too far, it will curdle the milk.) Remove from the heat and let it cool until warm (110°F).

Bringing milk mixture up to 180°F

Getting the natural yeast ready while waiting for milk mixture to cool to 110°F

Put mixture in a mixing bowl and add the natural Yeast starter.  (I now switched to my stand mixer and used a dough hook but you can stick with the mixing bowl and spatula if you don’t have one).  Add 4 cups flour, Baking Powder, Baking Soda, and Salt.  This mixture will be very sticky, that’s normal.  Cover the bowl (I used a glass pot lid) that let rise for 6-12 hours (until doubled). After it has risen, turn out to a floured surface and add 1 more cup flour while kneading it all in.

Combine filling mixture and set aside.

Adding cloves and nutmeg to the classic brown sugar and cinnamon mixture.
Roll dough into into a rectangle.  Cover with a thin layer of melted butter, sprinkle liberally with filling mixture.

Starting with the long side away from you, roll the dough up towards you. Fold the dough up and close the roll by pinching it together.

Now take a pastry cutter (or a sharp knife) and cut the roll in half.  Then cut the right half in half, and those 2 pieces in half until you have 4 equal pieces.  Repeat on the left half.  You will end up with 8 equal pieces. 

Place them in a greased pan without touching each other (giving them plenty of room to rise). 

Cover and let them rise about 1-2 hours (until they fill the pan).

and put them into the oven at 400 for about 15 minutes. 

Remove and cover with frosting!


^^To pin this for later click here^^

A lifetime supply of FREE yeast!! How to feed your yeast starter

My favorite part of making bread, gooey cinnamon rolls, or any other carbo-licious treat is seeing the yeast work to fluff up the dough.

Bread dough before rising with natural yeast

Bread dough after rising with natural yeast

Store bought (lab created) yeast is not good for you AND expensive!  A good natural yeast starter will last you generations … and it’s FREE.  (Click here if you need to start one from scratch)

As long as you feed your starter you will have free yeast.  If you keep your yeast starter in the refrigerator this will be every 2-3 days.  Here is how:

Once you pull out what you need for your recipe (1/2 cup for every 4-5 cups of flour) you will need to feed your starter.  It is an equal ratio of one part starter, one part filtered water, and one part flour.

I find it easier to put the starter in a measuring cup, then add an equal amount of filtered water and stir until combined.

Then pour the mixture back into the jar an add the flour.  Then stir to combine.   Move your market to mark where your starter is.   When it has bubbled and risen it is ready for use again.  When my yeast was running low I just feed it without using it for a recipe.

Here I had 1/4 cup of yeast left after I took out what I needed.  I added the 1/4 cup of water then poured it back into the jar.

I then added a 1/4 cup of flour.   And remarked my jar.

A few days later when my yeast was ready to feed again I added 3/4 cup water, then 3/4 cup flour.  I moved half of the starter to a clean jar and gave it to a friend 🙂

How to make a SWEET yeast starter!!

After many MANY failures I finally have an active yeast starter that makes fluffy slightly sweet bread.  We started making our own bread a few years ago but have always purchased the yeast.  This yeast starter will make bread indefinitely as long as we keep feeding it!  (Some have been around since the 1800s!)

This starter was made by fermenting organic unsweetened raisins.  You will need THREE ingredients. Filtered water, flour, and organic unsweetened raisins …

Firmented raisin water:
▪ Mix 3 parts water to one part raisins in a mason jar for one day (at room temperature).
▪ Every morning open the lid, gently swirl the liquid and replace lid.
▪ Throughout the day shake the jar 2 more times with a lid on.
▪ After 6-7 days all the raisins will float to the top and you should hear the raisins and water mixture fizing (like a can of soda).

Yeast starter:
▪ In a clean mason jar stir 4 tablespoons of the fermented rasin water with 4 tablespoons of flour.
▪ When the mixture doubles in size stir in 8 tablespoons of filtered water and 8 tablespoon of flour.
▪ When the mixture doubles in size again you now have an active starter!!

To learn how to feed, use and store your yeast click HERE!

For the perfect natural yeast bread recipe click HERE!

An incredibly delicious gooey cinnamon roll recipe using natural yeast is posted HERE!

**3/1/2016 Update!!!**
I recently helped a reader work through her first starter too.  Here is the link, she has pictures of her process in the comments as we worked through it together 🙂

Hi there I was using your recipe for making my own bread starter and have a few questions. I’ve fermented the raisin…
Posted on Friday, February 26, 2016