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 rise before dawn to feed her ancient sourdough starter, a bubbly heirloom passed down through generations, and bake loaves that we’d devour warm with butter and homemade jam. Those rustic breads weren’t just food; they were stories baked into every crumb, teaching me patience and the joy of simple, fermented goodness.

Fast forward to my recent kitchen experiments during lockdown, where I revived my own starter from a dehydrated packet and dove headfirst into rustic variations. With just flour, water, salt, and time, I created loaves studded with nuts, herbs, and seeds that rivaled any bakery. In today’s fast-paced world, sourdough matters more than ever—it’s a mindful ritual that yields gut-friendly, nutrient-dense bread without commercial yeasts, perfect for home bakers seeking authenticity and flavor.

Classic Rustic Sourdough Loaf

This timeless boule captures the essence of traditional sourdough with a crisp, golden crust and open crumb. Ingredients: 100g active sourdough starter, 350g water, 500g bread flour, 10g salt.
Mix starter with water, add flour and salt, then autolyse for 30 minutes. Perform stretch-and-folds every 30 minutes for 2 hours, bulk ferment 8-12 hours at room temp, shape into a boule, proof 4 hours, bake at 450°F in a Dutch oven for 20 minutes covered, 20 uncovered.
Benefits include natural fermentation for better digestibility, improved gut health from probiotics, and a chewy texture that’s incredibly satisfying.

Walnut and Cranberry Sourdough

A hearty loaf blending crunchy walnuts and tart cranberries for a sweet-savory balance. Ingredients: 100g starter, 350g water, 450g bread flour, 50g whole wheat flour, 10g salt, 100g chopped walnuts, 80g dried cranberries.
Combine wet ingredients with flours and salt, autolyse 30 min, fold in nuts and fruit during 2-hour stretch-and-folds, bulk ferment overnight, shape, proof, bake as above.
Packed with antioxidants from cranberries and omega-3s from walnuts, it’s energizing and adds texture contrast to rustic simplicity.

Olive and Rosemary Sourdough

Mediterranean-inspired with briny Kalamata olives and aromatic rosemary for an herby kick. Ingredients: 100g starter, 340g water, 500g bread flour, 10g salt, 150g chopped olives, 2 tbsp chopped rosemary.
Mix base dough, autolyse, incorporate olives and rosemary in folds, ferment 10 hours, shape into batard, proof, bake 45 min total.
Olives provide healthy fats and the rosemary aids digestion; it’s a flavorful, oil-rich loaf ideal for dipping.

Seeded Rustic Sourdough

Crust studded with sesame, poppy, sunflower, and flax seeds for nutty crunch. Ingredients: 100g starter, 350g water, 475g bread flour, 25g whole wheat, 10g salt, 50g mixed seeds (plus extra for topping).
Build dough, fold in half the seeds during bulk (8-12 hours), roll in remaining seeds before proofing, bake seam-side up.
Seeds boost fiber, protein, and minerals, making this a nutrient powerhouse with enhanced shelf life.

Herbed Garlic Sourdough

Roasted garlic cloves infuse subtle sweetness and savory depth with fresh herbs. Ingredients: 100g starter, 340g water, 500g bread flour, 10g salt, 1 head roasted garlic, 2 tbsp mixed herbs (thyme, oregano).
Autolyse with mashed garlic, add herbs in folds, long ferment, bake for epic Maillard browning.
Garlic supports immunity, herbs add antioxidants—comforting, aromatic, and perfect for toast.

Chestnut and Sage Sourdough

Autumnal delight with sweet chestnuts and earthy sage for cozy rusticity. Ingredients: 100g starter, 350g water, 450g bread flour, 50g rye flour, 10g salt, 120g roasted chestnuts, 1 tbsp sage.
Incorporate chestnuts post-autolyse, ferment cool (fridge overnight), shape round, bake steamy.
Chestnuts offer low-glycemic carbs and vitamins; sage aids digestion in this warming loaf.

Sundried Tomato and Basil Sourdough

Vibrant Italian flavors from tangy sundried tomatoes and fresh basil. Ingredients: 100g starter, 345g water, 500g bread flour, 10g salt, 100g sundried tomatoes (oil-packed, drained), 20g basil chiffonade.
Fold in tomatoes and basil gently to avoid sogginess, bulk 10 hours, proof cold, bake high-heat.
Tomatoes provide lycopene for heart health; burst of umami makes it sandwich-ready.

Rye Sourdough Boule

Robust with rye flour for a darker, earthier crumb and malty tang. Ingredients: 100g starter, 350g water, 300g bread flour, 200g rye flour, 10g salt.
Higher hydration mix, long autolyse, sticky folds, cold proof 12 hours, bake covered longer.
Rye enhances fiber for blood sugar control; denser, flavorful alternative to white bread.

Potato Sourdough with Caraway

Tender crumb from mashed potatoes, spiced with caraway for Irish pub vibes. Ingredients: 100g starter, 300g water, 400g bread flour, 100g mashed potato, 10g salt, 1 tbsp caraway seeds.
Blend potato into dough, ferment 12 hours, shape with seeds on top, steam-bake.
Potatoes add moisture and vitamins for softer texture; caraway aids digestion.

Apple and Cinnamon Sourdough

Subtly sweet with cinnamon-swirled apples for a rustic breakfast bread. Ingredients: 100g starter, 340g water, 500g bread flour, 10g salt, 150g diced apples, 1 tsp cinnamon.
Layer cinnamon-apples during lamination folds, bulk warm, proof short, bake aromatic.
Apples contribute pectin for gut health; cinnamon stabilizes blood sugar in this comforting twist.

Whether you’re a sourdough novice or seasoned baker, these 10 rustic recipes invite you to dust off your starter, embrace the fermentation magic, and fill your home with the irresistible scent of fresh bread. Pick one (or all!) to bake this weekend—your taste buds and belly will thank you!