The fall holidays are not complete without that tasty dish of bread stuffing/filling. My mother always made the best bread stuffing. She would fry it in butter before baking. That gave it a delicious flavor. It is still a family favorite along with the giblet gravy she would make.

Stuffing bread is made with spices added to the dough. The aroma while it is baking is just awesome. I do add some more spices when I make my stuffing mix but I do love how the spices in the bread add a more intense flavor.

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Why Sourdough– Sourdough bread is made by fermenting the dough naturally using lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced with commercial yeast products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains a large part of the culture today.

When you ferment bread dough the glycemic index will be lower. Sourdough bread is easier to digest since the fermenting breaks down the phytic acid in the grain. Using sourdough starter is so versatile. You can even use sourdough starter in any recipe even this Chicago Deep Dish Pizza.

The key to a successful sourdough baking day is a mature starter. My starter, pictured below, is over 10 years old. From this jar, I have sent our thousands of packs of starter. Do you want a jump start into start your journey into this intriguing world of baking? Buy a mature starter from this link Sourdough Starter.

Through trial and error I have found that King Arthur Bread flour is the best flour for feeding a starter. The flour is very consistent in quality and performance. It is unbleached which will create a wonderful starter. Bleached flour has had too much of the natural bacteria removed and will not keep a starter well fed. My preferred flour for sourdough dough is Montana Wheat Prairie Gold. This flour is made from hard white spring wheat. It is lighter in taste and color which my family prefers.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

I use bread stuffing to stuff to stuff chicken breast. They are a favorite main dish at our house.

Sourdough Stuffing Bread, THM E, SF, DF

• Ingredients:
• 2 cups water
• 1 egg
• 2 1/4 cups active sourdough starter
• 1 tablespoon honey
• 1/3 cup vital wheat gluten
• 5 teaspoons poultry seasoning
• 1 1/2 teaspoons ground sage
• 1 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 4 3/4- 5 cups white whole wheat flour
• 2 teaspoons Mineral Salt
• Mixing the dough: In a mixer bowl combine water, egg, sourdough starter, honey, Vital Wheat Gluten, and white whole wheat flour. Mix well. Allow the dough to rest for 20 minutes. This will help the whole grain flour to absorb the moisture. Add salt. Mix well. Add remaining flour until dough pulls way from the side of the mixer bowl. Mix for 4-5 minutes to activate the gluten. Cover the mixer bowl and allow the dough to ferment for 4 hours. I often check the dough and do a few sets of stretch and folds in that time. I love to feel how the dough changes in texture in those hours.
• Shaping the loaves: Divide the dough in to 3 loaves. Shape and place in well greased bread pans. Set the pans in a warm place and cover. I find that they will rise better covered. We live in a cold area so I will at times put them in my oven with the light on.
• Baking: When the loaves are proofed, remove the from the oven. Preheat the oven to 350 degrees F. When the oven on preheated, bake the loaves for 35-40 minutes or until and internal temperature of 200 degrees is reached. Remove from the oven. Remove bread loaves from the pans and cool. 3 loaves
• For stuffing: Cut or tear the bread loaves into cubes. Dry slightly. Use in your favorite stuffing recipe. Here is my favorite E stuffing recipe — Bread Stuffing

In a mixer bowl combine water, egg, sourdough starter, honey, vital wheat gluten spices, and 4 cups white whole wheat flour. Mix well.

Mix well. Add remaining flour until dough pulls way from the side of the mixer bowl.

Divide the dough in to 3 loaves. Shape and place in well greased bread pans. Set the pans in a warm place and cover.

For stuffing: Cut or tear the bread loaves into cubes. Dry slightly. Use in your favorite stuffing recipe.

I use this recipe when I make stuffing. Bread Stuffing is a family tradition that my family loves. Below is a picture of the stuffing mixed but not baked.

For an XO, I will fry the filling in butter before baking like my mother did. It bake memories of her delicious bread stuffing.

This recipe will make 3 loaves of bread. You can cube it and freeze it for whenever you want to make stuffing.

This post has affiliated links. If you purchase items through these links, I will get a few pennies but your price doesn’t change. This helps to support my blog and cover the cost of supplies to create new recipes. Thank you for considering using my affiliate links. It is greatly appreciated.

AMAZON

I have had a KitchenAid Mixer for 32 years and it is still working great.

Wheat Montana is the brand of white whole wheat I use. It can be purchased in 5, 10 or 50 pound bags.

Vital Wheat Gluten is a must when you make whole grain breads. It will help in getting a soft properly raised loaf of bread.

Poultry Seasoning

Onion Powder

Garlic Powder

Ground Sage

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

 Mineral Salt is a pink salt that we love to use.

Print

Sourdough Stuffing Bread, THM E

Course Side Dish

Prep Time 20 minutes

Cook Time 35 minutes

Feremnting time 7 hours

Servings 3 loaves

Author Glenda Groff

Ingredients

• Ingredients:
• 2 cups water
• 1 egg
• 2 1/4 cups active sourdough starter
• 1 tablespoon honey
• 1/3 cup vital wheat gluten
• 5 teaspoons poultry seasoning
• 1 1/2 teaspoons ground sage
• 1 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 4 3/4- 5 cups white whole wheat flour
• 2 teaspoons salt

Instructions

1. white whole wheat flour. Mix well. Allow the dough to rest for 20 minutes. This will help the whole grain flour to absorb the moisture. Add salt. Mix well. Add remaining flour until dough pulls way from the side of the mixer bowl. Mix for 4-5 minutes to activate the gluten. Cover the mixer bowl and allow the dough to ferment for 4 hours. I often check the dough and do a few sets of stretch and folds in that time. I love to feel how the dough changes in texture in those hours.
2. Shaping the loaves: Divide the dough in to 3 loaves. Shape and place in well greased bread pans. Set the pans in a warm place and cover. I find that they will rise better covered. We live in a cold area so I will at times put them in my oven with the light on.
3. Baking: When the loaves are proofed, remove the from the oven. Preheat the oven to 350 degrees F. When the oven on preheated, bake the loaves for 35-40 minutes or until and internal temperature of 200 degrees is reached. Remove from the oven. Remove bread loaves from the pans and cool. 3 loaves
4. For stuffing: Cut or tear the bread loaves into cubes. Dry slightly. Use in your favorite stuffing recipe. Here is my favorite E stuffing recipe — Bread Stuffing

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.