How to Make 2 Ingredient Bread – Step-by-Step Guide!

2 ingredient bread made from sourdough and all steps starting from how to make a sourdough starter to pulling it out of the oven

Yes, it’s possible to make delicious bread with only two ingredients!

Heads up! This is a sourdough recipe, so you need to plan about a week or so in advance. However, it’s still simple and easy to make.

If you already have a mature sourdough starter, you only need to plan a day ahead.

What are the two ingredients necessary to make bread?

This bread only requires flour and water. No salt, no butter, no yeast, nothing! Just flour and water.

Although the ingredient list mentions three ingredients, the sourdough starter is also made from only flour and water.

Can bread be made without salt?

Yes, bread can be made without salt. Although salt adds flavor, it still tastes pretty good without it.

Is 2-ingredient dough healthier?

Yes, this recipe is healthier than most because it uses organic, unrefined, unenriched flour. There is also no yeast other than the natural yeast from the sourdough starter. Sourdough is known to be gut-healthy and is perfect for those with gluten intolerance.

Speaking from experience as someone with gluten intolerance, since I started making sourdough recipes like this 2-ingredient bread, I’m able to enjoy all the foods that contain gluten as long as they’re long-fermented.

Can you make this recipe without the sourdough starter?

No! You need the starter, which contains natural wild yeast, for the dough to rise. It won’t turn out well if you don’t use the starter.

Where can I buy organic unbleached flour?

I get the Arrowhead Brand from Walmart, but some Walmarts also carry King Arthur, which is not organic. It still works because it’s unbleached and unenriched, which is more important. Bleaching and enrichment hinder the wild yeast from growing.

Why should I use unbleached and unenriched flour?

Using low-quality flour that has been bleached or enriched with vitamins hinders the wild yeast from growing. Your starter won’t get bubbly, won’t ferment, and may eventually mold if the yeast doesn’t grow.

Can I use tap water?

No, you need filtered water. Water jugs or water from the store is usually filtered and works great, too. I use a Brita Water Pitcher, and it works well.

Trust me! I tried making sourdough with tap water, and it didn’t go well.

How do I make a sourdough starter?

1. Place ½ cup whole milk in a glass jar covered with a towel in a warm place for 24 hours.
2. Add ½ cup flour and stir with a wooden spoon.
3. Cover and place it in a warm place.
4. Stir the starter once or twice a day for a week, making sure it stays covered and is in a warm place.
5. Once bubbles have formed, and the starter is at least a week old, it’s ready to use!

Bubbles sometimes form after a day or so, but you want a good strong starter that is mature. Wait at least a week before using for best results.

There are several sourdough experts out there if you need to troubleshoot your starter.

I used the method from Our Gabled Home to feed and store my sourdough starter and found it to be much less work to store than other methods.

Farmhouse on Boone is another great resource with lots of recipes, too!

How do I keep my starter warm?

In the winter months, it can be difficult for the wild yeast to thrive. Set your starter in warm places like the…

• Stovetop while baking or cooking
• Window with full sun
• Dryer while it is running
• Oven with the light on
• Under a heating vent

This will help the yeast flourish!

Tools

• Plastic or Glass Bowl – It’s best not to use a metal/stainless steel bowl as it can react with the sourdough and cause it to not rise.
• Scale – This recipe is by weight (grams), but I will include the measurements, too.
• Towel or Lid – The dough will form a hard crust/skin if it is not covered while it is rising
• Bread Pan – Glass or ceramic. I use a Corelle baking dish because it comes with a lid that I can use to cover it with.

Ingredients

• 100g Sourdough Starter (2/3 c)
• 300g Organic Flour – (unbleached, unenriched) (1 1/4 c)
• 200g Water (1/2 c + 2 T)
• Butter (for oiling the pan so that the bread doesn’t stick)

Directions

1. Set your bowl on the scale set to grams and tare back to zero.
2. Pour in 100g of happy sourdough starter and tare.
3. Dump in 300g of organic flour and tare.
4. Add 100g of water.
5. Remove the bowl from the scale and mix. I use my hands, but you can use a wooden spoon or even a mixer.
6. Add more flour or water as needed.
7. Knead for 15 minutes on a floured surface.
8. Place in an oiled bread pan/baking dish.
9. Cover with a lid or damp towel to prevent a crust from forming.
10. Place in a warm place to ferment for 12 – 24 hours. If it is in the winter months, place the dough in the oven with the light on to keep it warm.
11. Bake after it has at least doubled in size. It doesn’t have to be precisely twice as big, but it definitely should be a lot bigger than it was at the beginning.

Baking Instructions:

1. Preheat the oven to 375 degrees.
2. Bake for 45 minutes.
3. Let it cool before cutting.