Mock Sourdough Bread

This Mock Sourdough Bread is a simple, no-starter-required loaf made with Greek yogurt for that classic tangy flavor. Soft on the inside with a golden crust, it’s the perfect beginner-friendly bread recipe for sandwiches, soups, or enjoying warm with butter.

Course Bread

Cuisine American

Prep Time 20

Cook Time 35

Rise Time 1 30

Total Time 2 25

Servings Servings

Calories 137kcal

Equipment

Stand mixer with dough hook attachment
Large mixing bowl (if activating yeast separately)
Measuring Cups and Spoons
Microwave Safe Bowl
Clean kitchen towel
Dutch oven (5–6 quart recommended)
parchment paper
Wire cooling rack
Bench scraper (optional)

Ingredients

18 ounces plain Greek yogurt about 2 ¼ cups
2 Tablespoons active dry yeast
½ cup warm water 105 to 110 degrees Fahrenheit
2 Tablespoons honey
2 Tablespoons olive oil
2 teaspoons salt
4 cups all-purpose flour plus 1 to 2 additional Tablespoons if needed

Instructions

Dissolve yeast in ½ cup warm water. Let sit 5 minutes until foamy.
Heat yogurt slightly in a microwave-safe bowl until lukewarm (not hot).
In the bowl of a stand mixer, combine yogurt, honey, olive oil, salt, and 2 cups of flour.
Add activated yeast. Mix until smooth.
Add remaining 2 cups flour. Knead with dough hook for 3–4 minutes.
Dough should pull away from the bowl sides.
If very sticky, add 1–2 Tbsp flour gradually.
Remove bowl from mixer. Cover with towel.
Let rise in a warm, draft-free spot for at least 1 hour, until doubled.
Lightly flour surface. Turn dough out and shape into a tight ball, tucking bottom under.
Place dough into a parchment-lined Dutch oven.
Cover loosely and let rise another 30 minutes, until doubled.
Preheat oven to 375°F.
Bake 30–35 minutes, until golden brown and hollow-sounding when tapped.
Remove from Dutch oven and cool on wire rack before slicing.

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