10 Rustic Sourdough Bread Recipes for Bakers

There’s something magical about the crackle of a fresh sourdough crust and the tangy aroma that fills the kitchen—it’s a scent that transports me straight back to my childhood summers at my grandmother’s farmhouse. She’d knead dough by hand on a flour-dusted wooden table, her stories of old-world baking filling the air as the loaves rose slowly overnight. Those rustic breads, studded with simple add-ins like herbs or nuts, were the highlight of our meals, teaching me early on that sourdough isn’t just bread; it’s a living tradition.

Lately, I’ve been experimenting in my own kitchen, reviving a neglected sourdough starter from the back of my fridge during a rainy weekend binge. What started as basic loaves evolved into these 10 rustic variations, each one pushing the boundaries of flavor while honoring that hearty, no-fuss vibe. In a world of quick supermarket breads, these recipes remind us why homemade sourdough matters: it’s nourishing, customizable, and deeply satisfying.

Classic Rustic Sourdough Loaf

This timeless recipe is the foundation of all great sourdough baking, yielding a high-hydration loaf with a chewy crumb and shatteringly crisp crust. Ingredients: 100g active sourdough starter, 350g water, 500g bread flour, 10g salt. Mix the starter with water, incorporate flour to form a shaggy dough, autolyse for 30 minutes, then add salt and perform stretch-and-folds every 30 minutes for 2 hours. Bulk ferment 8-12 hours, shape into a boule, proof 4 hours, and bake at 450°F in a Dutch oven for 20 minutes covered, 20 uncovered. Its benefits include improved gut health from natural fermentation and a long shelf life without preservatives.

Olive and Rosemary Rustic Sourdough

Infused with briny Kalamata olives and fragrant fresh rosemary, this loaf brings Mediterranean flair to your table. Ingredients: 100g starter, 350g water, 450g bread flour, 50g whole wheat flour, 10g salt, 150g chopped olives, 2 tbsp chopped rosemary. Follow the classic method, folding in olives and rosemary during the third stretch-and-fold. Bake as directed. The olives provide healthy fats and antioxidants, while rosemary adds anti-inflammatory properties, making it a nutrient-packed side for soups.

Walnut and Cranberry Rustic Sourdough

A sweet-savory twist with toasted walnuts for crunch and dried cranberries for tartness, perfect for autumn baking. Ingredients: 100g starter, 340g water, 500g bread flour, 10g salt, 120g walnuts (toasted, chopped), 100g cranberries. Mix dough as classic, add nuts and fruit on the second fold. Ferment, shape, and bake similarly. Walnuts offer omega-3s for heart health, and cranberries bring fiber and vitamin C, elevating this bread beyond mere carbs.

Cheesy Garlic Rustic Sourdough

Gooey pockets of sharp cheddar and roasted garlic make this loaf irresistible for garlic lovers. Ingredients: 100g starter, 350g water, 500g bread flour, 10g salt, 150g grated cheddar, 1 head roasted garlic. Blend garlic into the initial mix, fold in cheese midway. Bake with steam for extra rise. The fermentation aids cheese digestibility, and garlic boosts immunity—ideal for cozy cheese boards.

Seeded Multigrain Rustic Sourdough

Packed with sesame, sunflower, flax, and pumpkin seeds for texture and nutrition in a hearty rustic form. Ingredients: 100g starter, 360g water, 400g bread flour, 100g whole wheat, 10g salt, 80g mixed seeds (soaked overnight). Add seeds during bulk fermentation folds. This boosts fiber for digestion and provides plant-based protein, sustaining you longer than white bread.

Herbed Rustic Sourdough with Thyme and Sage

Earthy thyme and sage elevate this simple loaf into a savory herb garden in bread form. Ingredients: 100g starter, 350g water, 500g bread flour, 10g salt, 3 tbsp each chopped thyme and sage. Incorporate herbs early for even distribution. Bake for aromatic results. Herbs offer antioxidants and pair perfectly with roasted meats, adding flavor without calories.

Sundried Tomato and Basil Rustic Sourdough

Sun-kissed tomatoes and fresh basil create an Italian-inspired loaf that’s pizza-adjacent but wholesomely fermented. Ingredients: 100g starter, 340g water, 500g bread flour, 10g salt, 120g chopped sundried tomatoes (oil-packed, drained), 2 tbsp basil. Fold in add-ins after autolyse. Tomatoes provide lycopene for heart health, making it a vibrant, antioxidant-rich bake.

Potato and Rosemary Rustic Sourdough

Creamy mashed potatoes ensure an ultra-moist crumb, paired with rosemary for rustic elegance. Ingredients: 100g starter, 300g water, 400g bread flour, 100g mashed potato, 10g salt, 2 tbsp rosemary. Mix potato into dough, proceed as classic. Potatoes add potassium and softness, resulting in a tender loaf that stays fresh days longer.

Fig and Honey Rustic Sourdough

Sweet figs and a honey swirl offer a gourmet touch to this naturally sweetened rustic bread. Ingredients: 100g starter, 340g water, 500g bread flour, 10g salt, 120g chopped dried figs, 50g honey (for swirl). Layer honey-fig mix during shaping. Figs deliver fiber and minerals, honey natural sweetness—perfect for breakfast toast.

Spelt Rustic Sourdough

Nutty spelt flour gives an ancient-grain twist, lighter than full whole wheat but full of rustic character. Ingredients: 100g starter, 360g water, 300g bread flour, 200g spelt flour, 10g salt. Use higher hydration for spelt’s thirst; bake as classic. Spelt is easier to digest than modern wheat, rich in nutrients for a wholesome daily bread.

Whether you’re a sourdough novice or seasoned baker, these 10 rustic recipes invite you to dust off your starter, embrace the slow rise, and fill your home with that irresistible tang. Pick one (or all!) to try this weekend—your taste buds and belly will thank you!