Sandwich bread you’ll actually keep making.

Most of us keep buying store bread for one reason. Homemade sounds like it means giving up a free Saturday, a stand mixer and a sink full of dishes.

This recipe needs none of that. You weigh everything into one container on your scale, stir it with a spurtle, finish it by hand and bake it in a regular loaf pan. You get a soft, tender crumb that holds up to PB&J, grilled cheese and school lunches.

What’s inside:

• The full recipe, with every ingredient in grams
• A step-by-step timeline you can fit around a work day or a school day
  
• Healthy whole food ingredients.

Why it works for busy kitchens:

• One container. Weigh, mix and rise in the same tub. Fewer dishes.
• No special equipment. A scale, a loaf pan and your hands. No banneton, no scoring, no mixer.
• Soft every time. Turn your starter into sandwich bread instead of a crusty boule.

Who it’s for:
Anyone with an active sourdough starter who wants to stop buying sandwich bread. If you’ve baked a boule before, this will feel familiar. If this is your first loaf, every step is spelled out. If you don’t have a starter yet, try our 100+ year old starter. 

How you get it:
This is a digital download. You’ll get a PDF link by email as soon as you check out. Print it and keep it in your kitchen, or save it to your phone. Nothing ships.

Make it last:
Only slice what you’ll eat that day and keep the rest of the loaf whole. Stored in one of our beeswax bread bags, it stays fresh longer than it would in plastic.

Every Five Oaks recipe is one I’ve baked many times in our own kitchen over and over before we put it in writing.