Sourdough Brown Bread (Mini Loaves)
Soft, lightly sweet, and full of cozy brown-bread flavor, these sourdough mini loaves bake up tender with a rustic oat topping. Made with espresso, molasses, rye, and whole wheat for rich taste and natural color, they feel like restaurant bread — but better. Perfect for family dinners, holidays, or gifting.
Equipment
- 1 stand mixer you can knead by hand, but a mixer makes light work
- 1 mini loaf pan you can make this into one large loaf too, but minis are fun
Ingredients
- 1.5 cups espresso strong coffee, instant coffee, or warm water are okay too
- 1/2 cup active sourdough starter
- 1/4 cup honey
- 3 tablespoons molasses
- 2 cups white flour I use an unbleached all purpose
- 1 cup fresh milled rye flour if you don't have a mill, use storebought
- 3/4 cup fresh milled whole wheat flour if you don't have a mill, use storebought
- 3 tablespoons dutch process cocoa powder
- 2 tablespoons non-geo sunflower lecithin
- 1 1/2 teaspoons high quality salt
- 4 tablespoons melted butter
- Oats for topping
Instructions
Combine the liquids and whisk
- Whisk espresso/coffee/water, sourdough starter, honey, molasses, and melted butter until smooth.
Add Dry ingredients
- Add white flour, rye flour, whole wheat flour, cocoa powder, lecithin, and salt.
- Stir until a shaggy dough forms.
Rest
- Let the dough rest 10 minutes so the flour hydrates. This step is absolutely necessary for fresh milled flour.
Knead the dough
- Knead for 10–15 minutes in a stand mixer or 12–18 minutes by hand. This dough will get very tough, so you may need to stop every 5 minutes and let it relax a bit. My mixer will overheat if I don't give it a break.
- Continue kneading until dough is smooth, elastic, and slightly tacky. Brown bread tends to create a very dense dough, so don't expect the typical sourdough texture of dough.
- It should pass a light windowpane test or look glossy on the surface. The dough will be speckled from the fresh milled flour, so don't be concerned.
Bulk Ferment
- Cover with a damp tea towel or bowl cover. Set it in a warm place and rise 4–6 hours at room temperature. This dough is slow to rise, so be patient. You can also leave it it a cool spot for much longer or overnight in the refrigerator.
- Allow the dough to ferment until puffy and nearly doubled. Again, this dough will not be a airy and fluffy and a white sourdough loaf, but it will get close to double in size.
Shape the mini loaves
- Divide into 6–8 equal portions and shape each into a small oval/football shape. This dough is dense so it will be difficult to do the typical lamination and shaping. Just do your best to roll each pieces into the size and shape of the mini loaf pan.
- Place the mini loaves seam-side down on a parchment-lined sheet. Once all of the loaves are done, place them into a silicone mini loaf pan.
Toppings
- Brush tops lightly with water, egg wash, or milk and sprinkle with oats.
Final Rise
- Proof 1–2 hours until puffy and domed.
Bake
- Bake at 375°F for 22–26 minutes, or until internal temperature reaches 195–200°F.
- Brush warm loaves with butter for a soft, shiny finish.
Notes
This sourdough brown bread gets its rich color and classic steakhouse flavor from espresso, molasses, and cocoa powder. Using rye flour and whole wheat flour gives the loaves a hearty texture and deep grain flavor, while sourdough fermentation creates a soft, tender crumb and natural rise without commercial yeast.
For best results, knead the dough until smooth and elastic — fresh-milled or whole-grain flours may need 10–15 minutes in a stand mixer for full gluten development. Sunflower lecithin improves softness, rise, and shelf life, especially in whole-grain sourdough recipes.
Shape into mini loaves for individual servings, perfect for dinner rolls, holidays, or restaurant-style bread baskets. Brush with butter after baking for a soft, glossy crust, and serve warm with salted butter or honey butter.
This recipe freezes well and reheats beautifully, making it ideal for meal prep and entertaining. Use coffee or espresso for a deeper flavor, or warm water for a more traditional sourdough taste.
Nutrition
Calories: 309kcalCarbohydrates: 58gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 56mgPotassium: 318mgFiber: 4gSugar: 15gVitamin A: 176IUVitamin C: 0.1mgCalcium: 33mgIron: 3mg
Tried this recipe?Let us know how it was!
