10 Rustic Sourdough Bread Recipes for Bakers
There’s something undeniably magical about the crackle of a fresh sourdough crust and the tangy aroma that fills the kitchen. I remember as a child, visiting my grandparents’ countryside home in Tuscany, where my nonno would knead dough by hand over a wood-fired oven. Those rustic loaves, dusted with flour and baked until golden, were the highlight of every meal—simple, hearty, and full of stories. That memory sparked my lifelong love for bread baking, and now, decades later, I’m passing it on through my own twists.
Lately, I’ve been deep into sourdough experiments in my home kitchen, especially during those long pandemic evenings when comfort food became our anchor. Reviving a neglected starter from the back of my fridge led to late-night bakes and happy accidents—like infusing herbs or nuts for extra rustic flair. Sourdough isn’t just bread; it’s a living process that connects us to ancient traditions, offering gut-friendly fermentation benefits in our fast-paced world.
Classic Rustic Sourdough Loaf
This timeless recipe is the foundation of all rustic baking, yielding a crusty exterior with a chewy, open crumb perfect for any meal. Ingredients (for one large loaf): 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 (12-18 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. Its natural fermentation aids digestion and provides a superior flavor depth compared to commercial yeast breads.
The simplicity highlights sourdough’s magic, making it ideal for beginners seeking that artisanal bakery quality at home.
Olive and Rosemary Sourdough
Bursting with Mediterranean vibes, this loaf combines briny Kalamata olives and fragrant rosemary for a savory, herby twist on rustic bread. Ingredients: 450g bread flour, 50g whole wheat flour, 350g water, 100g starter, 10g salt, 150g chopped olives, 2 tbsp chopped rosemary. Autolyse flour and water for 1 hour, add starter, salt, olives, and rosemary; ferment 4-6 hours with folds. Cold proof overnight, bake as above. The olives add healthy fats and antioxidants, while rosemary brings anti-inflammatory benefits, elevating this bread for cheese boards or paninis.
It’s a crowd-pleaser that turns everyday toast into a gourmet experience.
Walnut and Raisin Sourdough
Nutty and slightly sweet, this hearty loaf pairs toasted walnuts with plump raisins for a rustic texture that’s perfect for breakfast or tea time. Ingredients: 480g bread flour, 20g rye flour, 360g water, 100g starter, 10g salt, 150g walnuts, 100g raisins. Soak raisins in warm water; mix dough, add nuts and fruit after autolyse. Ferment 5 hours, shape, proof 3 hours or fridge overnight, bake at 450°F. Walnuts provide omega-3s for heart health, and the natural sweetness balances sourdough tang without refined sugar.
Slice thick for French toast or enjoy with butter—pure comfort.
Cheddar Jalapeño Sourdough
Spicy and cheesy, this bold rustic bread features sharp cheddar and fresh jalapeños for a kick that’s addictive with soups or burgers. Ingredients: 500g bread flour, 350g water, 100g starter, 10g salt, 200g cubed cheddar, 2-3 diced jalapeños. Incorporate cheese and peppers post-autolyse; ferment 4 hours, shape loosely to preserve pockets, cold proof 12 hours, bake with steam. Cheese adds protein and calcium, while jalapeños boost metabolism— a flavorful way to sneak in nutrients.
Warning: It’s habit-forming!
Sun-Dried Tomato and Basil Sourdough
Evoking Italian summers, this vibrant loaf mixes tangy sun-dried tomatoes and fresh basil for a pizza-inspired rustic delight. Ingredients: 450g bread flour, 50g semolina, 340g water, 100g starter, 10g salt, 100g sun-dried tomatoes (oil-packed, drained), 1/4 cup basil chiffonade. Add tomatoes and basil during folds; bulk ferment 5-6 hours, proof 3 hours, bake 40-45 minutes total. Tomatoes offer lycopene for heart health, paired with basil’s antioxidants.
Ideal for bruschetta or alongside pasta.
Seeded Multigrain Sourdough
Crunchy and nutritious, this seeded rustic loaf incorporates a mix of seeds for texture and superfood power. Ingredients: 400g bread flour, 100g whole wheat, 350g water, 100g starter, 10g salt, 50g mixed seeds (sesame, flax, sunflower, pumpkin). Toast seeds lightly; add to dough after 2 hours fermentation. Ferment 6 hours, shape with seeds on top, proof overnight, bake. Seeds deliver fiber, protein, and minerals for sustained energy.
A wholesome everyday bread that feels indulgent.
Garlic and Herb Sourdough
Aromatically infused with roasted garlic and mixed herbs, this loaf is rustic comfort in every bite, great for garlic bread lovers. Ingredients: 500g bread flour, 350g water, 100g starter, 10g salt, 1 head roasted garlic, 2 tbsp dried Italian herbs. Mash garlic into dough; ferment 4-5 hours with herbs, shape batard-style, proof 4 hours, bake. Garlic supports immunity, herbs aid digestion—health meets flavor.
Slather with butter for heaven.
Fig and Honey Sourdough
Sweet-tart figs and a touch of honey create an elegant yet rustic loaf, perfect for fall charcuterie. Ingredients: 470g bread flour, 30g spelt flour, 350g water, 100g starter, 10g salt, 150g chopped dried figs, 2 tbsp honey. Hydrate figs; mix honey in water, add post-autolyse. Ferment 5 hours, cold proof, bake. Figs provide fiber and potassium, honey natural sweetness for balanced blood sugar.
Sophisticated snacking.
Potato Rosemary Sourdough
Hearty and moist from mashed potatoes, with earthy rosemary, this is a German-inspired rustic staple for ultimate sandwich bread. Ingredients: 450g bread flour, 50g rye, 300g water, 100g starter, 10g salt, 200g mashed potato (plain), 1 tbsp rosemary. Blend potato into wet mix; ferment 6-8 hours (extra hydration), shape generously, proof 3 hours, bake longer for crust. Potatoes add creaminess and vitamins, making it longer-lasting.
Fry slices for breakfast bliss.
Spelt and Honey Rustic Sourdough
Nutty ancient grains shine in this whole spelt-infused loaf, lightly sweetened for a wholesome rustic finish. Ingredients: 300g bread flour, 200g spelt flour, 360g water, 100g starter, 10g salt, 1 tbsp honey. Autolyse longer due to spelt; ferment 5-7 hours, shape oval, proof fridge, bake at 425°F. Spelt offers more protein and minerals than modern wheat, easier on digestion.
A nutritious nod to heritage grains.
Whether you’re a sourdough novice or seasoned baker, these 10 rustic recipes invite you to fire up your oven, nurture your starter, and create loaves that tell your story. Grab your apron, experiment with these, and share your bakes in the comments—happy baking!
