Mary Berry Sourdough Bread Recipe

This homemade sourdough bread has a crisp crust and a soft, airy inside, perfect for sandwiches or toast. Made with a quick starter, this recipe is beginner-friendly and gives a delicious, rustic flavor. If you love artisan bread, this easy method brings bakery-quality results at home!

Ingredients Needed

For the Starter:

• 1¼ cups (125g) dark rye flour
• 1 cup (125g) bread flour
• 1 teaspoon fast-acting dried yeast
• 1¼ cups (300ml) slightly warm water

For the Loaf:

• 2¾ cups (350g) bread flour (plus extra for dusting)
• 1 teaspoon fast-acting dried yeast
• 2 teaspoons salt
• ⅔ cup (150ml) slightly warm water

How To Make Mary Berry Sourdough Bread

1. Make the Starter: In a large bowl, mix the rye flour, bread flour, yeast, and warm water until combined. Cover with plastic wrap and let it sit at room temperature for 24 hours.
2. Mix the Dough: The next day, add the bread flour, yeast, salt, and warm water to the starter. Stir until a soft dough forms.
3. Knead the Dough: Transfer to a lightly floured surface and knead for about 10 minutes, adding a little flour if needed. The dough should feel smooth and elastic.
4. First Rise: Place the dough in a large oiled bowl, cover with plastic wrap, and let it rise for about an hour, or until doubled in size.
5. Shape the Loaf: Gently shape the dough into a round or oblong shape. Line a baking sheet with parchment paper, dust with flour, and place the dough on it. Cover with a tea towel and let it rise for another hour until doubled in size.
6. Prepare for Baking: Preheat the oven to 425°F (220°C). Lightly dust the bread with flour, then use a sharp knife to slash a cross in the center to prevent bursting.
7. Bake the Bread: Place a second baking sheet on the lower oven rack and add 4–5 ice cubes to create steam. Bake for 30–35 minutes, until golden brown and sounding hollow when tapped underneath. Let it cool completely on a wire rack before slicing.

Recipe Tips

• For extra flavor, let the starter sit for up to 48 hours before using.
• Use a Dutch oven instead of a baking sheet for an even crispier crust.
• Slice and freeze the bread to enjoy fresh toast anytime.

How To Store This Sourdough Bread

Storing at Room Temperature: Wrap the cooled loaf in plastic wrap or a bread bag and store for up to 3 days.

Freezing: Slice the bread and store it in a freezer bag for up to 3 months. Thaw at room temperature or toast straight from frozen.

Nutrition Facts (Per Slice, Approx.)

• Calories: 190
• Carbohydrates: 38g
• Protein: 6g
• Fat: 1g
• Sugar: 1g
• Fiber: 3g
• Sodium: 320mg

Try More Recipes:

• Mary Berry Farmhouse Loaf
• Mary Berry White Cottage Loaf
• Mary Berry Irish Soda Bread