The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

See More

Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

View Slideshow

All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

View Slideshow

60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

View Slideshow

Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

View Video
Popular in Food

Honey-Flax Sourdough Bread

  • Makes: 24 servings
  • Yields: 2 loaves
  • Prep: 45 mins
  • Rise: 1 hr 15 mins
  • Cool: 2 hrs

Honey-Flax Sourdough Bread



  1. Measure Sourdough Starter; let stand at room temperature for 30 minutes. In a large bowl combine 2 1/2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir the 1 1/2 cups water, the honey, oil, and salt just until warm (120 degrees F to 130 degrees F). Add water mixture to yeast mixture; add Sourdough Starter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. In a medium bowl combine 1/2 cup of the remaining all-purpose flour, the whole wheat flour, the 1/4 cup flax seed meal, the 2 teaspoons flax seeds, and the baking soda; add to yeast mixture. Using a wooden spoon, stir until combined. Stir in as much of the remaining all-purpose flour as you can.
  2. Turn out dough on a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (45 to 60 minutes). Punch down dough. Turn out on a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two baking sheets.
  3. Shape each dough portion by gently pulling it into a ball, tucking edges underneath. Place dough balls on prepared baking sheets. Flatten each dough ball slightly to about 6 inches in diameter. Using a sharp knife, make crisscross slashes across tops of loaves. Cover; let rise in a warm place until nearly double in size (about 30 minutes). If desired, lightly brush tops of loaves with water and sprinkle with additional flax seeds and flax seed meal.
  4. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking.) Remove bread from baking sheets. Cool on wire racks.
  5. Dissolve 1 package active dry yeast in 1/2 cup warm water (105 degrees F to 115 degrees F). Add 2 cups all-purpose flour, 2 cups warm water (105 degrees F to 115 degrees F), and 1 tablespoon honey. Using a wooden spoon, beat until smooth. Cover with 100%-cotton cheesecloth. Let stand at room temperature (75 degrees F to 85 degrees F) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling stops, stirring two or three times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.) To store, transfer Sourdough Starter to a 1-quart plastic container. Cover and chill. To use, stir starter. Measure amount of cold starter called for in recipe; bring to room temperature. Replenish starter after each use. For each 1 cup starter removed, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon honey into remaining starter. Cover with cheesecloth; let stand at room temperature about 1 day or until bubbly. Cover with lid; chill for later use. If starter is not used within 10 days, stir in 1 teaspoon honey. Continue to add 1 teaspoon honey every 10 days unless starter is replenished.

Nutrition Facts (Honey-Flax Sourdough Bread)

    Per serving:
  • 140 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 173 mg sodium,
  • 26 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Recipe Collections



Loading... Please wait...