Staton Family Recipes

Cheesy Sourdough Batter Bread

2 servings


15 minutes

active time

7 hours 5 minutes

total time


2 cups sourdough starter (18 oz.)

1 cup water (8 oz.)

1 cup lukewarm milk (8 oz.)

1 tablespoons olive oil (1 oz.)

1 tablespoons honey (1 oz.)

2 ¾ cups unbleached flour

2 ⅔ cups whole wheat flour (1 lb. 8 ounces TOTAL flour; I used white whole wheat)

1 tablespoon salt (.6 oz.)

1 ½ cups diced sharp cheddar cheese* (.75 pounds)


The morning of the day you'd like to bake, add to a mixer bowl the active (fed the night before) sourdough starter, water, milk, oil, honey, and flours. Mix for about 3 minutes with a dough hook. Let sit for 15 minutes.

Add the salt and mix with the hook for another 5 minutes. Cover the mixer bowl with plastic and set aside to rise until doubled, about 4 hours.

When the dough has doubled, add the cheese and mix with the hook until distributed through the dough.

Divide between two greased 8.5 x 4.5-inch loaf pans, smoothing the tops as needed (the pans should be filled halfway with the dough). Oil the tops and cover with plastic again to rise for 2 more hours or until the dough is at the top of the pans.

Heat the oven to 400 degrees. When hot, bake the loaves for 35-40 minutes, turning as needed for even cooking, until browned.

Cool for a few minutes in pans before turning out onto a cooling rack. Serve warm or toasted.


Serving Size

1 slice


158.48 kcal

Total Fat

3.88 g

Saturated Fat

1.85 g

Unsaturated Fat


Trans Fat



8.43 mg


340.34 mg

Total Carbohydrate

25.26 g

Dietary Fiber

1.91 g

Total Sugars

1.37 g


6.1 g

2 servings


15 minutes

active time

7 hours 5 minutes

total time
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