10 Rustic Sourdough Bread Recipes for Bakers

There’s something undeniably magical about the crackle of a fresh loaf of sourdough straight from the oven—the earthy tang, the chewy crumb, the rustic crust that begs to be torn by hand. My love affair with sourdough began in my childhood kitchen, where my grandmother would coax life into her wild yeast starter, a family heirloom passed down through generations. We’d huddle around the wooden table as she shaped loaves by feel alone, filling our home with that intoxicating aroma that made every meal feel like a feast. Those memories fuel my passion today, reminding me that bread isn’t just sustenance; it’s a connection to our roots.

Lately, I’ve been experimenting in my own kitchen, reviving my starter after a busy season and pushing its limits with foraged herbs, seasonal nuts, and bold flavors. In a world of mass-produced slices, rustic sourdough stands out as a rebellion—a slow, mindful craft that yields unparalleled taste and nutrition. With its natural fermentation, sourdough is easier to digest, packed with gut-friendly probiotics, and endlessly versatile. Whether you’re a novice baker or a seasoned sourdough whisperer, these recipes will elevate your baking game.

Classic Rustic Sourdough Loaf

This timeless recipe is the foundation of all great sourdough baking, yielding a high-hydration loaf with a glossy crust and open crumb perfect for any occasion. Ingredients: 500g bread flour, 350g water, 100g active sourdough starter, 10g salt. Mix the starter with water, incorporate flour and salt, then perform stretch-and-folds every 30 minutes for 2 hours. Bulk ferment overnight in the fridge (12-16 hours), shape into a boule, proof for 2-4 hours, and bake in a preheated Dutch oven at 450°F for 20 minutes covered, then 20 uncovered.
The long fermentation enhances flavor complexity and digestibility, making it ideal for toast, sandwiches, or simply slathered with butter. Its simplicity benefits beginners while satisfying purists.

Olive and Rosemary Rustic Sourdough

Infused with briny Kalamata olives and fragrant rosemary, this loaf brings Mediterranean flair to your table. Ingredients: 450g bread flour, 50g whole wheat flour, 350g water, 100g starter, 10g salt, 150g chopped olives, 2 tbsp fresh rosemary. Autolyse flour and water for 1 hour, add starter, salt, olives, and rosemary; fold in inclusions during bulk fermentation (4-6 hours at room temp). Cold proof overnight, bake as usual.
The olives add moisture and umami, while rosemary provides antioxidants—perfect for pairing with cheeses or soups, boosting heart-healthy fats.

Walnut and Cranberry Rustic Sourdough

A sweet-savory twist with crunchy walnuts and tart dried cranberries, evoking autumn harvest vibes. Ingredients: 500g bread flour, 340g water, 100g starter, 10g salt, 100g walnuts (toasted), 100g cranberries. Mix dough, autolyse, then fold in nuts and fruit after first set of stretch-and-folds. Ferment 8-10 hours, shape, proof, and bake.
Walnuts offer omega-3s for brain health, cranberries provide antioxidants; this loaf shines toasted with goat cheese.

Cheesy Garlic Rustic Sourdough

Gooey cheddar and roasted garlic cloves make this loaf irresistibly indulgent yet rustic. Ingredients: 480g bread flour, 20g rye flour, 360g water, 100g starter, 10g salt, 150g grated cheddar, 1 head roasted garlic. Incorporate cheese and garlic mash during folds; bulk ferment 5-7 hours, bake with steam.
Probiotic-rich with protein from cheese, it’s comfort food that aids gut health—great for paninis.

Seeded Rustic Sourdough

Packed with sesame, sunflower, and poppy seeds for texture and nutty flavor. Ingredients: 450g bread flour, 50g whole grain flour, 360g water, 100g starter, 12g salt, 80g mixed seeds (soaked). Add seeds post-autolyse; ferment 6-8 hours, score deeply before baking.
Seeds boost fiber and minerals for sustained energy; versatile for avocado toast or salads.

Thyme and Sage Rustic Sourdough

Herbaceous and aromatic, using fresh garden thyme and sage for an earthy profile. Ingredients: 500g bread flour, 350g water, 100g starter, 10g salt, 3 tbsp each chopped thyme and sage. Fold herbs in early; long cold ferment for flavor depth, bake high-heat.
Herbs offer anti-inflammatory benefits; pairs beautifully with roasted meats.

Sundried Tomato and Basil Rustic Sourdough

Sun-kissed tomatoes and basil create a pizza-inspired loaf with vibrant color. Ingredients: 470g bread flour, 30g semolina, 350g water, 100g starter, 10g salt, 120g sundried tomatoes (oil-packed), 2 tbsp basil. Drain and fold in tomatoes/basil; ferment 7 hours.
Lycopene from tomatoes supports immunity; ideal for Italian dinners.

Potato and Rosemary Rustic Sourdough

Creamy mashed potatoes yield an ultra-moist crumb with rosemary’s piney note. Ingredients: 400g bread flour, 100g potato flour (or mashed boiled potatoes), 360g water, 100g starter, 10g salt, 1 tbsp rosemary. Blend potatoes into dough; extended bulk 10 hours.
Potatoes add softness and vitamins; stays fresh longer.

Cinnamon Raisin Rustic Sourdough

Subtly spiced with cinnamon and plump raisins for breakfast bliss. Ingredients: 480g bread flour, 20g whole wheat, 350g water, 100g starter, 10g salt, 100g raisins (soaked), 1 tbsp cinnamon. Fold in after autolyse; gentle bake to preserve swirls.
Cinnamon aids blood sugar control; French toast perfection.

Whole Wheat Rustic Sourdough

Nutty and hearty with 30% whole wheat for robust flavor and nutrition. Ingredients: 350g bread flour, 150g whole wheat, 370g water, 100g starter, 10g salt. Higher hydration suits wheat; ferment 12 hours cold.
Fiber-rich for digestion; everyday healthy staple.

These 10 rustic sourdough recipes are your invitation to roll up your sleeves, nurture your starter, and bake breads that tell a story. Start with one this weekend—your kitchen, belly, and loved ones will thank you. Happy baking!