20 Delicious Healthy Sourdough Recipes Nutritious

Dive into the wholesome world of sourdough with our roundup of 20 Delicious Healthy Sourdough Recipes that promise to nourish your body and delight your taste buds! Whether you’re a sourdough enthusiast or just starting your baking journey, these nutritious creations are perfect for any meal. From hearty breakfasts to cozy dinners, get ready to transform your kitchen into a bakery of health and happiness. Keep scrolling to discover your next favorite recipe!

Whole Wheat Sourdough Bread

There’s nothing quite like the tangy aroma of sourdough bread baking in your oven, and this whole wheat version brings a hearty, wholesome twist to the classic.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 2 tablespoons honey
• 2 teaspoons salt
• 3 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 tablespoon olive oil (for greasing)

Instructions

1. In a large bowl, mix 1 cup active sourdough starter, 1 1/2 cups warm water, and 2 tablespoons honey until well combined.
2. Stir in 2 teaspoons salt, then gradually add 3 cups whole wheat flour and 1 1/2 cups all-purpose flour, mixing until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 6-8 hours, or until doubled in size.
5. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 2 hours.
6. Preheat your oven to 375°F. Bake the bread for 35-40 minutes, until the crust is golden and the loaf sounds hollow when tapped.

The honey in this recipe not only adds a subtle sweetness but also helps to balance the tanginess of the sourdough, creating a perfectly nuanced flavor profile.

Tip: For an extra crispy crust, place a pan of water on the lower oven rack during baking to create steam.

Sourdough Rye Bread with Seeds

There’s something deeply satisfying about pulling a loaf of sourdough rye bread, studded with seeds, out of the oven. This recipe is a testament to the beauty of patience and the magic of fermentation.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 2 cups rye flour
• 2 cups bread flour
• 1 tbsp honey
• 1 1/2 tsp salt
• 1/4 cup mixed seeds (such as sunflower, pumpkin, and flaxseeds)

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and honey until well combined.
2. Add the rye flour, bread flour, and salt to the bowl. Stir until a shaggy dough forms.
3. Cover the bowl with a damp towel and let it rest at room temperature for 30 minutes.
4. After resting, perform a series of stretches and folds every 30 minutes for 2 hours to develop the dough’s strength.
5. Mix in the seeds during the last set of stretches and folds.
6. Transfer the dough to a lightly floured surface and shape it into a round loaf. Place it in a proofing basket, cover, and let it rise at room temperature for 3-4 hours, or until slightly puffy.
7. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes.
8. Carefully transfer the dough into the preheated Dutch oven, score the top with a sharp knife, and bake covered for 20 minutes.
9. Remove the lid and bake for another 25 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped.
10. Let the bread cool on a wire rack for at least an hour before slicing.

The combination of tangy sourdough, earthy rye, and crunchy seeds creates a loaf that’s as flavorful as it is texturally complex. Perfect for those who appreciate the nuances of homemade bread.

Tip: For an even more pronounced sour flavor, let the shaped dough proof in the refrigerator overnight before baking.

Gluten-Free Sourdough Bread

Dive into the world of gluten-free baking with this foolproof sourdough bread recipe that promises all the tangy flavor and chewy texture you love, without the gluten.

Ingredients

• 1 cup gluten-free sourdough starter
• 2 cups gluten-free all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup warm water (about 110°F)
• 2 tbsp olive oil

Instructions

1. In a large mixing bowl, combine 1 cup gluten-free sourdough starter, 2 cups gluten-free all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Mix well.
2. Gradually add 1 cup warm water and 2 tbsp olive oil to the mixture, stirring until a sticky dough forms.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 375°F. Transfer the dough to a greased loaf pan, smoothing the top with a wet spatula.
5. Bake for 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free sourdough bread stands out with its perfect crust and airy interior, making it a stellar choice for sandwiches or toast. The secret? A patient rise that develops deep, complex flavors.

Tip: For an extra tangy flavor, let your sourdough starter ferment for an additional 12 hours before starting the recipe.

Sourdough Spelt Bread

There’s something truly magical about the tangy depth of sourdough combined with the nutty wholesomeness of spelt flour. This Sourdough Spelt Bread is your ticket to artisanal bakery quality right in your own kitchen.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 3 cups spelt flour
• 1 1/2 cups bread flour
• 1 1/2 teaspoons salt
• 1 tablespoon honey

Instructions

1. In a large bowl, mix 1 cup active sourdough starter with 1 1/2 cups warm water and 1 tablespoon honey until well combined.
2. Gradually add 3 cups spelt flour and 1 1/2 cups bread flour to the mixture, stirring until a shaggy dough forms. Cover and let rest for 30 minutes.
3. After resting, add 1 1/2 teaspoons salt and knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise at room temperature for 4-6 hours, or until doubled in size.
5. Gently shape the dough into a loaf and place it in a proofing basket. Cover and let rise for another 1-2 hours, until puffy.
6. Preheat your oven to 450°F with a Dutch oven inside. Once heated, carefully transfer the dough into the Dutch oven, score the top, and bake covered for 20 minutes.
7. Remove the lid and bake for an additional 25 minutes, or until the bread is deep golden and sounds hollow when tapped.

The crusty exterior and soft, airy interior of this bread, with its subtle sweetness from honey, make it a standout. It’s perfect for those who appreciate the complexity of sourdough with the earthy tones of spelt.

Tip: For an even more pronounced sourdough flavor, let the dough undergo a slow, cold fermentation in the fridge overnight during its first rise.

Healthy Sourdough Pancakes

Start your morning with these fluffy Healthy Sourdough Pancakes, a delightful twist on the classic that adds a tangy depth of flavor and a boost of gut-friendly probiotics.

Ingredients

• 1 cup sourdough starter, unfed
• 1 cup whole wheat flour
• 1 tbsp honey
• 1 large egg
• 2 tbsp melted coconut oil
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk (any kind)

Instructions

1. In a large bowl, whisk together 1 cup sourdough starter, 1 cup whole wheat flour, and 1/2 cup milk until just combined. Cover and let sit at room temperature for 30 minutes to activate the sourdough.
2. After resting, stir in 1 tbsp honey, 1 large egg, and 2 tbsp melted coconut oil until smooth.
3. Gently fold in 1/2 tsp baking soda and 1/2 tsp salt, being careful not to overmix.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake, cooking until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.

These pancakes stand out with their slight tang and tender crumb, thanks to the sourdough starter, making them a nutritious start to any day.

Tip: For extra fluffy pancakes, let the batter rest for an additional 10 minutes after adding the baking soda and salt.

Sourdough Buckwheat Waffles

Wake up to the rustic charm of these Sourdough Buckwheat Waffles, where tangy sourdough meets the nutty depth of buckwheat for a breakfast that feels both wholesome and indulgent.

Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sourdough starter, unfed
• 1 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together buckwheat flour, all-purpose flour, 2 tbsp sugar, 1 tsp baking soda, and 1/2 tsp salt.
2. In another bowl, mix 1 cup sourdough starter, 1 1/4 cups buttermilk, 2 large eggs, 1/4 cup melted butter, and 1 tsp vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 10 minutes to allow the buckwheat flour to absorb the liquids.
4. Preheat your waffle iron to medium-high heat. Pour enough batter to cover the waffle grid, close the lid, and cook for 4-5 minutes until golden and crisp.
5. Serve immediately with your favorite toppings. The sourdough gives these waffles a delightful tang, while the buckwheat adds a satisfying crunch that makes them stand out from the usual breakfast fare.

Tip: For an extra crispy exterior, let the cooked waffles rest on a wire rack in a warm oven until ready to serve.

Sourdough Oatmeal Bread

There’s something incredibly comforting about the combination of sourdough and oats in this hearty, flavorful bread. Perfect for toasting or enjoying as is, this Sourdough Oatmeal Bread is a must-try for any home baker.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 2 tbsp honey
• 1 cup rolled oats
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tbsp olive oil

Instructions

1. In a large bowl, mix 1 cup active sourdough starter, 1 1/2 cups warm water, and 2 tbsp honey until well combined.
2. Stir in 1 cup rolled oats and let the mixture sit for 10 minutes to soften the oats.
3. Add 3 1/2 cups all-purpose flour and 1 1/2 tsp salt to the bowl, mixing until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Incorporate 2 tbsp olive oil during the last few minutes of kneading.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for about 4 hours, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 2 hours.
7. Preheat the oven to 375°F. Bake the bread for 35-40 minutes, until the top is golden brown and the loaf sounds hollow when tapped.

The slight tang of the sourdough paired with the nuttiness of oats creates a bread that’s wonderfully complex in flavor yet simple to make. It’s the kind of loaf that makes your kitchen smell like a bakery.

Tip: For an extra oat-y crunch, sprinkle some rolled oats on top of the loaf before baking.

Sourdough Quinoa Bread

This Sourdough Quinoa Bread combines the tangy depth of sourdough with the nutty crunch of quinoa, creating a loaf that’s as nutritious as it is delicious.

Ingredients

• 1 cup active sourdough starter
• 1 cup cooked quinoa
• 3 cups bread flour
• 1 cup whole wheat flour
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 tbsp honey

Instructions

1. In a large bowl, mix the active sourdough starter, cooked quinoa, bread flour, whole wheat flour, and water until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Add the salt and honey to the dough, kneading by hand or with a mixer until smooth and elastic, about 10 minutes.
3. Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature until doubled in size, about 4-6 hours.
4. Gently shape the dough into a loaf and place it in a proofing basket. Cover and let rise until puffy, about 1-2 hours.
5. Preheat the oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough to the preheated Dutch oven, score the top, and bake covered for 20 minutes.
6. Remove the lid and bake for another 25 minutes until the crust is deep golden brown.

The quinoa adds a delightful texture and protein boost, making this bread a hearty choice for sandwiches or toast.

Tip: For an even more pronounced sourdough flavor, let the dough rise in the refrigerator overnight before shaping.

Low-Carb Sourdough Almond Bread

Craving the tangy taste of sourdough but watching your carbs? This Low-Carb Sourdough Almond Bread brings all the flavor without the guilt, perfect for your morning toast or a hearty sandwich.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup ground flaxseed
• 1/4 cup psyllium husk powder
• 1 tsp salt
• 1 tbsp sugar substitute (like erythritol)
• 1 cup sourdough starter (unfed)
• 3 large eggs
• 1/4 cup melted butter
• 1/2 cup warm water

Instructions

1. Preheat your oven to 350°F and grease a loaf pan.
2. In a large bowl, whisk together 1 1/2 cups almond flour, 1/4 cup ground flaxseed, 1/4 cup psyllium husk powder, 1 tsp salt, and 1 tbsp sugar substitute.
3. Add 1 cup sourdough starter, 3 large eggs, and 1/4 cup melted butter to the dry ingredients. Mix until a dough forms.
4. Gradually add 1/2 cup warm water, stirring until the dough is sticky but holds together.
5. Transfer the dough to the prepared loaf pan, smoothing the top with a wet spatula.
6. Bake for 50 minutes until the loaf is golden and sounds hollow when tapped.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread stands out with its chewy texture and deep sourdough flavor, all while keeping carbs in check. It’s a game-changer for low-carb diets!

Tip: For an extra crusty top, brush the loaf with melted butter before baking.

Sourdough Barley Bread

There’s something deeply satisfying about baking your own sourdough barley bread, especially when the aroma fills your kitchen. This recipe combines the tangy depth of sourdough with the nutty sweetness of barley flour for a loaf that’s irresistibly hearty.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 2 cups barley flour
• 2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon honey

Instructions

1. In a large bowl, mix the active sourdough starter with warm water until well combined.
2. Add the barley flour, all-purpose flour, salt, and honey to the bowl. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 4 hours, or until doubled in size.
5. Preheat your oven to 450°F. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
6. Score the top of the loaf with a sharp knife, then bake for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

The combination of sourdough and barley flour gives this bread a unique, complex flavor profile that’s perfect for pairing with sharp cheeses or hearty stews.

Tip: For an extra crusty exterior, place a pan of water on the lower rack of the oven while baking to create steam.

Sourdough Millet Bread

There’s something truly special about the nutty flavor and hearty texture of sourdough millet bread, a rustic loaf that’s as nutritious as it is delicious.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 3 cups bread flour
• 1 cup millet flour
• 1 1/2 tsp salt
• 1 tbsp honey
• 1/4 cup millet grains

Instructions

1. In a large bowl, mix 1 cup active sourdough starter with 1 1/2 cups warm water and 1 tbsp honey until well combined.
2. Add 3 cups bread flour, 1 cup millet flour, and 1 1/2 tsp salt to the bowl. Stir until a shaggy dough forms.
3. Cover the bowl with a damp towel and let the dough rest at room temperature for 30 minutes.
4. After resting, fold the dough over itself several times, then cover and let rise for 4-6 hours, or until doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
6. Turn the dough out onto a floured surface, shape into a round loaf, and sprinkle 1/4 cup millet grains over the top, pressing lightly to adhere.
7. Carefully transfer the dough to the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
8. Remove the lid and bake for an additional 25 minutes, or until the bread is deeply golden and sounds hollow when tapped.

The combination of millet flour and whole grains gives this bread a delightful crunch and a flavor that’s wonderfully complex. Perfect for those who love a loaf with character.

Tip: For an even more pronounced sourdough tang, let the dough rise in the refrigerator overnight before baking.

Sourdough Amaranth Bread

There’s something truly special about the nutty flavor and hearty texture of sourdough amaranth bread, a perfect blend of tradition and nutrition.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 3 cups bread flour
• 1 cup amaranth flour
• 1 1/2 tsp salt
• 1 tbsp honey
• 1 tbsp olive oil

Instructions

1. In a large bowl, mix 1 cup active sourdough starter with 1 1/2 cups warm water until well combined.
2. Add 3 cups bread flour and 1 cup amaranth flour to the bowl, stirring until a shaggy dough forms. Cover and let rest for 30 minutes.
3. After resting, add 1 1/2 tsp salt, 1 tbsp honey, and 1 tbsp olive oil to the dough. Knead for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours, or until doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
6. Shape the dough into a round loaf, place it on parchment paper, and then carefully transfer it into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
7. Remove the lid and continue baking for another 25 minutes, or until the bread is deep golden brown and sounds hollow when tapped.
8. Let the bread cool on a wire rack for at least an hour before slicing.

The combination of sourdough’s tang with amaranth’s earthy sweetness creates a loaf that’s not just bread but an experience. The crust is crackly, the crumb tender, and every bite is a testament to the beauty of baking with ancient grains.

Tip: For an extra nutty flavor, toast the amaranth flour lightly before using it in the recipe.

Sourdough Teff Bread

Embrace the nutty flavors and hearty texture of this Sourdough Teff Bread, a perfect blend of traditional sourdough techniques and the unique taste of teff flour.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 2 cups teff flour
• 2 cups bread flour
• 1 1/2 teaspoons salt
• 1 tablespoon honey

Instructions

1. In a large bowl, mix the active sourdough starter with warm water and honey until well combined.
2. Add the teff flour, bread flour, and salt to the bowl. Stir until a shaggy dough forms.
3. Cover the bowl with a damp cloth and let the dough rest at room temperature for 30 minutes.
4. After resting, perform a series of stretches and folds every 30 minutes for 2 hours to develop the dough’s strength.
5. Transfer the dough to a lightly floured surface and shape it into a round loaf. Place it in a proofing basket, cover, and let it rise at room temperature for 3 to 4 hours, or until nearly doubled in size.
6. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
7. Carefully transfer the dough into the preheated Dutch oven, score the top with a sharp knife, and cover with the lid.
8. Bake covered for 20 minutes, then remove the lid and bake for another 25 minutes, or until the crust is deep golden brown.
9. Let the bread cool on a wire rack for at least an hour before slicing.

This Sourdough Teff Bread stands out with its deep, earthy flavors and a crust that sings with every slice. The teff flour not only adds a nutritional boost but also a complexity that wheat flour alone can’t achieve.

Tip: For an even more pronounced sour flavor, let the shaped dough proof in the refrigerator overnight before baking.

Sourdough Kamut Bread

There’s something truly special about the nutty flavor and hearty texture of sourdough kamut bread—it’s a rustic loaf that feels both ancient and wonderfully fresh.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 3 cups kamut flour
• 1 1/2 teaspoons salt
• 1 tablespoon honey
• 1 tablespoon olive oil

Instructions

1. In a large bowl, mix 1 cup active sourdough starter with 1 1/2 cups warm water until well combined.
2. Stir in 3 cups kamut flour, 1 1/2 teaspoons salt, 1 tablespoon honey, and 1 tablespoon olive oil until a shaggy dough forms.
3. Cover the bowl with a damp towel and let the dough rise at room temperature for 8-12 hours, or until doubled in size.
4. Turn the dough out onto a floured surface and shape into a round loaf. Place on a parchment-lined baking sheet.
5. Let the loaf rise for another 2 hours, or until puffy.
6. Preheat your oven to 450°F. Slash the top of the loaf with a sharp knife and bake for 30-35 minutes, or until deep golden brown and hollow-sounding when tapped.

The kamut flour gives this bread a uniquely rich, buttery taste that pairs perfectly with the tangy sourdough—ideal for tearing and sharing at your next gathering.

Tip: For an extra-crispy crust, place a pan of water on the oven’s lower rack during baking to create steam.

Sourdough Einkorn Bread

There’s something truly special about the nutty flavor and rustic texture of sourdough einkorn bread, a wholesome twist on the classic sourdough that’s sure to become a staple in your baking repertoire.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 3 1/2 cups einkorn flour
• 1 1/2 teaspoons salt
• 1 tablespoon honey

Instructions

1. In a large mixing bowl, combine the active sourdough starter and warm water, stirring until the starter is fully dissolved.
2. Add the einkorn flour, salt, and honey to the bowl, mixing until a shaggy dough forms. Cover with a damp cloth and let rest for 30 minutes.
3. After resting, perform a series of stretch and folds every 30 minutes for 2 hours to develop the dough’s strength.
4. Transfer the dough to a lightly floured surface and shape into a round loaf. Place in a proofing basket, cover, and let rise at room temperature for 4-6 hours, or until nearly doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
6. Carefully transfer the dough into the preheated Dutch oven, score the top with a sharp knife, and bake covered for 20 minutes. Remove the lid and bake for an additional 25 minutes, or until the crust is deeply golden.
7. Let the bread cool on a wire rack for at least an hour before slicing.

The unique combination of einkorn flour and sourdough starter gives this bread a delightful chew and a flavor that’s rich and slightly sweet, perfect for those who appreciate the art of traditional bread baking.

Tip: For an even more pronounced sourdough flavor, let the shaped dough cold ferment in the refrigerator overnight before baking.

Sourdough Chia Seed Bread

There’s something truly special about the nutty flavor and hearty texture of sourdough chia seed bread—it’s a wholesome twist on the classic that’s perfect for your morning toast or a hearty sandwich.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 3 cups bread flour
• 1 cup whole wheat flour
• 1/4 cup chia seeds
• 2 tbsp honey
• 1 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. In a large bowl, mix the active sourdough starter with warm water until well combined.
2. Add the bread flour, whole wheat flour, chia seeds, honey, and salt to the bowl. Stir until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 4-6 hours, or until doubled in size.
5. Preheat your oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
6. Shape the risen dough into a round loaf, place it on parchment paper, and let it rest for 30 minutes.
7. Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
8. Remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown.
9. Let the bread cool on a wire rack before slicing.

The chia seeds add a delightful crunch and boost of nutrition, making this sourdough a standout for health-conscious bakers.

Tip: For an extra crispy crust, spritz the dough with water before baking.

Sourdough Flaxseed Bread

There’s something incredibly satisfying about baking your own sourdough bread, especially when it’s packed with the nutty goodness of flaxseeds. This Sourdough Flaxseed Bread recipe is a game-changer for your homemade bread repertoire.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 4 cups bread flour
• 1/2 cup ground flaxseeds
• 2 tsp salt
• 1 tbsp honey
• 1 tbsp olive oil

Instructions

1. In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is mostly dissolved.
2. Add the bread flour, ground flaxseeds, salt, honey, and olive oil to the bowl. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for about 4 hours, or until doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside to heat up.
6. Shape the risen dough into a round loaf and place it on a piece of parchment paper. Let it rest for 30 minutes.
7. Carefully transfer the dough (with the parchment) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
8. Remove the lid and bake for another 25 minutes, or until the bread is deep golden brown and sounds hollow when tapped.

The combination of sourdough tang and flaxseed’s earthy flavor creates a loaf that’s not just nutritious but also irresistibly tasty. The crust is perfectly crisp, giving way to a soft, airy interior.

Tip: For an extra nutty flavor and crunch, sprinkle whole flaxseeds on top of the loaf before baking.

Sourdough Pumpkin Seed Bread

There’s something incredibly comforting about the nutty aroma of sourdough pumpkin seed bread baking in the oven—this recipe brings that warmth right into your kitchen.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 4 cups bread flour
• 1 1/2 tsp salt
• 1/2 cup roasted pumpkin seeds
• 1 tbsp honey

Instructions

1. In a large bowl, mix 1 cup active sourdough starter, 1 1/2 cups warm water, and 1 tbsp honey until well combined.
2. Gradually add 4 cups bread flour and 1 1/2 tsp salt, stirring until a shaggy dough forms.
3. Fold in 1/2 cup roasted pumpkin seeds, then cover the bowl with a damp cloth and let it rest at room temperature for 4 hours, folding the dough every 30 minutes.
4. Shape the dough into a round loaf, place it in a floured proofing basket, and let it rise in the refrigerator overnight.
5. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough into the hot Dutch oven, score the top, and bake covered for 20 minutes.
6. Remove the lid and bake for another 25 minutes until the crust is deep golden and the bread sounds hollow when tapped.

The combination of tangy sourdough and crunchy pumpkin seeds creates a loaf that’s as delightful to eat as it is to make, with a crust that crackles just right.

Tip: For an extra nutty flavor, toast the pumpkin seeds before adding them to the dough.

Sourdough Sunflower Seed Bread

There’s something incredibly satisfying about baking your own sourdough, especially when it’s speckled with crunchy sunflower seeds for that extra texture and nutty flavor.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 4 cups bread flour
• 1 1/2 tsp salt
• 1/2 cup roasted sunflower seeds

Instructions

1. In a large bowl, mix 1 cup active sourdough starter with 1 1/2 cups warm water until well combined.
2. Add 4 cups bread flour and 1 1/2 tsp salt to the bowl, stirring until a shaggy dough forms.
3. Fold in 1/2 cup roasted sunflower seeds, then cover the bowl with a damp towel and let it rest at room temperature for 4 hours, folding the dough every hour.
4. After the final fold, shape the dough into a round loaf, place it in a floured proofing basket, and let it rise in the refrigerator overnight.
5. Preheat your oven to 450°F with a Dutch oven inside. Carefully transfer the dough into the hot Dutch oven, score the top, and bake covered for 20 minutes.
6. Remove the lid and bake for another 25 minutes until the crust is deeply golden and the loaf sounds hollow when tapped.

The sunflower seeds add a delightful crunch to every slice, making this sourdough a standout for sandwiches or toasting.

Tip: For an even nuttier flavor, toast the sunflower seeds before adding them to the dough.

Sourdough Sesame Seed Bread

There’s nothing quite like the aroma of freshly baked sourdough sesame seed bread filling your kitchen—this recipe brings that magic to your home with a nutty twist.

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 1/4 cups water
• 1 1/2 tsp salt
• 1/4 cup sesame seeds, plus extra for topping

Instructions

1. In a large bowl, mix the sourdough starter, bread flour, and water until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Add 1 1/2 tsp salt and 1/4 cup sesame seeds to the dough. Knead for about 10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours, or until doubled in size.
4. Shape the dough into a round loaf, place on a parchment-lined baking sheet, and sprinkle with additional sesame seeds. Cover and let rise for another 1-2 hours.
5. Preheat your oven to 450°F. Score the top of the loaf with a sharp knife and bake for 30-35 minutes, until deeply golden and hollow-sounding when tapped.

The combination of tangy sourdough and toasty sesame seeds creates a loaf with incredible depth of flavor and a satisfying crunch in every bite.

Tip: For an extra glossy crust, brush the loaf with water before baking.

Conclusion

We hope this roundup of 20 delicious, healthy sourdough recipes inspires your next baking adventure! Each recipe is a perfect blend of nutrition and flavor, waiting to bring a wholesome twist to your table. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy baking!

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