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    Home > Vegan Bread Recipes > Vegan Sourdough Bread Recipes

    Bread Machine Sourdough Bread

    Posted: Apr 6, 2021 ยท Updated: Sep 30, 2021

    Jump to Recipe Pin Recipe
    Bread machine sourdough bread pin
    This delicious bread machine sourdough bread takes under four hours from start to finish. It is a great option for anyone who loves the flavor of sourdough but doesn't have the time or patience for a traditional loaf that involves an overnight rise.

    A gorgeous sourdough bread machine loaf, sliced, on a silver serving tray on a gray background.

    Part of the joy of bread-making, for me, is getting down and dirty with the flour and the water. But when my schedule won't allow it, I am not above taking help from a bread machine.

    I'd never really considered buying a breadmaker until I came across one branded "Regal" four or five years ago at a yard sale. It was priced two dollars and the seller assured me it worked great. Besides, it appeared quite a steal compared to a plastic Iron Man face mask Jay pounced on that was priced a dollar more. ๐Ÿ˜‰

    I shelled out the money and brought the clunky contraption into my already crowded kitchen. Over the years I've pulled it out a few times to make bread when I don't have time to run to the store or make bread from scratch.

    The machine, which does work very well, has been a pleasant revelation. I've made all kinds of breads in it, from white sandwich bread to whole wheat bread, and the result has usually been pretty good. Not so good that I was completely converted, but certainly good enough in a rush.

    I had long been wanting to test out a sourdough loaf in the bread machine because some readers have asked for a recipe and also because it just seemed like an interesting idea. I was, once again, pleasantly surprised. The bread was delicious, with a cheesy, rich sourdough flavor and a lovely, tight-knit crumb that makes it great for sandwiches.

    Sourdough loaf inside a breadmaker basket.

    Why use a bread machine for sourdough bread?

    For convenience. And for the fact that it's almost foolproof.

    Making a sourdough bread can seem like a game of chance sometimes, because there are so many factors that go into making a successful loaf, from the weather to the flour you are using to the hydration of your sourdough starter. What works for one might not work for another.

    With a machine, you don't really have to worry about any of that.

    While newer machines have tons of settings, including manual settings that allow you to manage the rise time, the bake time and everything in between, a big part of the charm of making bread in a bread maker, for me, is the ability to just relinquish all control. If I have to worry about figuring out the timing for this and that, what's the point of automation?

    How to make sourdough bread in a bread machine

    It really couldn't be easier. I did some research into how to pull of an easy, hands-off sourdough bread machine recipe, got some inspiration from this one, and then waded smack-dab into the process.

    I measured out two cupfuls of George, my precious, recently-fed sourdough starter, into the bread machine pan, along with flour, salt, oil and nondairy milk. Then, I shut the lid and set the bread maker to "French bread". Finally, I pushed the button.

    Four hours later I had a fabulous loaf. It still needed to cool down, of course, but it was a real, true-blue loaf of sourdough bread.

    Sure, it looks a bit weird, as most bread machine breads do. The baking pan of my bread maker is square, squat and chubby, and so are the loaves. But once you get used to them they appear rather cute and never fail to make me smile.

    You can determine the color of your crust on most breadmakers and I'd recommend setting it to "light." Sourdough loaves tend to have great color but can be crusty. This way you will get a decent color but a softer crust, one that will work for sandwiches. The crust will harden up if your bread lasts more than a day, but read on to see how you can freshen it up again.

    A chubby, beautiful loaf of bread machine sourdough bread.

    Why do you add yeast to this sourdough loaf?

    To help it rise quickly. When you make a sourdough bread, you typically need two rises, including an overnight rise, because the natural yeast in sourdough are slower to act than those in added active dry yeast. The payoff with the slow rise is great flavor, but if you're strapped for time and need a loaf in a few hours, you can't really plan on making a sourdough bread the traditional way.

    In this bread machine recipe you get the best of both worlds--a quick loaf with a great flavor--in a third or less of the time. Plus, you don't have to do any of the kneading, shaping, etc.

    How long can I store the bread?

    It's always best to consume homemade breads the day they are made, or within a day or two, as they do not contain preservatives, like storebought breads do.

    That said, this loaf lasts in the refrigerator, wrapped or bagged, for at week or so. The crust is soft the day you bake it, but it tends to harden a bit over subsequent days. If that happens, place the bread in a brown paper bag, spray the bag with water, and place in a preheated oven. Heat five to 10 minutes or until the bread feels soft and fresh again.

    Can I use sourdough discard in this loaf?

    Yes. You can use a sourdough discard that was fed a week or less ago, but not one that's been sitting around in the refrigerator for a long time without feeding.

    Can I make this bread with whole wheat flour?

    You can try subbing a cup of the all purpose flour with whole wheat flour.

    Can I make it without oil?

    The oil--there are just two tablespoons in the recipe--helps keep the loaf soft. Making it without oil is possible but it will result in a crustier crust and a drier crumb.

    What is the hydration of the sordough starter in this recipe?

    This is an important question because it will determine how much liquid (milk) you will need in the recipe. My starter uses ยพths cup of water for each cup of flour, and this recipe is designed for that hydration level.
    If you use a sourdough starter with less or more hydration, adjust the amount of liquid accordingly.

    More sourdough bread recipes

    • The Best Sourdough Sandwich Bread
    • No-Knead Sourdough Bread
    • Soft Sourdough Rolls
    A sliced loaf of bread machine sourdough bread on a silver tray against a black and gray background.
    Bread machine sourdough bread , sliced

    Bread Machine Sourdough Bread

    This delicious bread machine sourdough bread takes under four hours from start to finish. It is a great option for anyone who loves the flavor of sourdough but doesn't have the time or patience for a traditional loaf that involves an overnight rise.
    5 from 5 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Bread, Sourdough Bread
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Bread Machine Sourdough Bread
    Prep Time: 5 mins
    Cook Time: 3 hrs 40 mins
    Total Time: 3 hrs 45 mins
    Servings: 12 slices (approx)
    Calories: 164kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Breadmaker

    Ingredients 
    US Customary - Metric

    • 2ยผ teaspoon active dry yeast
    • 1 teaspoon salt
    • 2ยฝ cups all purpose flour
    • 2 cups sourdough starter (fed or discard is fine)
    • 6 tablespoon nondairy milk
    • 2 tablespoon vegetable oil
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    Instructions

    • Add all the ingredients to the breadmaker pan in the order listed above.
    • Set the breadmaker to the "French bread" setting,if it has one, or to the whole-wheat bread setting.
    • Press start. Once the bread is done let it cool on the rack for a few minutes before unmolding. Continue cooling it on the rack.

    Nutrition

    Serving: 1slice | Calories: 164kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Sodium: 200mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Tim smith

      April 18, 2022 at 6:08 pm

      5 stars
      Sounds delicious this is right up my alley thank you so much for your recipe.

      Reply
    2. Shannon

      February 27, 2022 at 3:29 pm

      Could you make this with a gluten-free flour blend instead? And if so, what breadmaker setting would be best?

      Reply
    3. pammer

      April 08, 2021 at 5:05 pm

      5 stars
      I just got a machine but not as good of a deal as you did. Been playing with it for my husbands whole wheat sandwich bread. I can only eat sourdough so I was so excited to try this. My starter was very active actually flowed over the jar. I make the dough in the machine, then let it rise in my own 9x4 loaf pan and baked in a 400f oven. I was so good. My dough came out very airy and sticky but that's because I have to play with the hydration as I always do living in tropical hot humid weather.
      Thank you so much for figuring this out and sharing it.

      Reply
      • Vaishali

        April 08, 2021 at 5:19 pm

        So happy to hear! Thanks for sharing your experience.

        Reply
      • Anonymous

        December 29, 2021 at 9:00 am

        P.m

        Reply
    4. Pammer

      April 07, 2021 at 1:42 pm

      What % of hydration is the starter for this recipe?

      Reply
      • Vaishali

        April 08, 2021 at 5:19 pm

        It's around 70 percent!

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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