05/24/2026
Tallow Sourdough Sandwich Bread 🤍🌾
Ingredients:
-800g hard red wheat berries
-200g einkorn wheat berries
(you can also use 1000g whole wheat flour or bread flour, if using bread flour, reduce water to 660g)
-710g water
-20g honey
-20g sea salt
-20g beef tallow melted
-300g sourdough starter
Instructions:
If using fresh milled flour, mix flour and water first to form an autolyse and let rest for 90 minutes. (You can skip this step if using whole wheat or bread flour)
Add remaining ingredients and mix by hand or in a mixer for about 10 minutes. Perform 3 rounds of stretch and folds, spaced 15-30 minutes apart.
Let dough bulk ferment at room temperature for 8-10 hours, or until doubled in size.
Divide into 2 loaves, shape, and place into greased loaf pans (I use beef tallow for this). Let rise until dough reaches just above the pan, about 1-2 hours.
Bake at 400°F for 40 minutes. Use a water pan for the first 20 minutes to create steam, then remove for the final 20 minutes.
Let cool completely before slicing. Store at room temp for 1-3 days or freeze for longer storage.
The benefits of using fresh milled flour and beef tallow in sourdough sandwich bread are truly amazing! Fresh milled flour keeps the natural nutrients of the wheat like fiber, protein, vitamins, and minerals intact compared to store bought flour. Hard red wheat helps give the bread a richer flavor and hearty texture. Einkorn is one of the oldest ancient grains and is known for being easier to digest for some people. It contains a different gluten structure than modern wheat and brings a soft texture and slightly sweet, nutty flavor to the loaf. Beef tallow adds richness and moisture while helping create a softer sandwich bread texture. It also contains healthy fats and is a simple, traditional ingredient that fits perfectly into homemade bread.
We hope you try out this recipe and enjoy! 🤍😋
