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Sourdough Bread, half cut to expose crumb and crust thickness

Rustic & Crusty Sourdough Bread

5 from 2 votes
Prep Time 10 hrs
Cook Time 1 hr 10 mins
Cuisine Bread


  • 80 g Active Roggen-Vollkornmehl / Rye Sourdough Starter
  • 330 g Water
  • 100 g 405 Weizenmehl / Pastry Flour
  • 200 g 550 Weizenmehl / All-Purpose Flour
  • 200 g Dinkel-Vollkornmehl / Whole Spelt Flour
  • 20 g Ground Flaxseed
  • 10-15 g Salt


  • Feed your starter 3-4 hours in advance
  • Combine your water and active starter in a large bowl and whisk together.
  • Add in the rest of your ingredients and loosely mix together with your hands, a spatula, or a dough whisk. Rest a damp towel over the bowl and let the mixture rest for about 30 minutes.
  • Work your dough by pulling the outside in until it has a smooth texture. This can also be done with a spatula. Once it is a nice, smooth ball, lay a damp towel over the bowl again and let the dough rest for 8-10 hours. If more time is needed, you can always place it in the fridge.
  • Preheat your oven and dutch oven.
  • Flour your banneton or a tea towl to place inside a bowl.
  • Remove your dough with a dough scraper and place it onto a floured surface to fold and form. Once the dough has been worked, place it seam side up in your flowered banneton. Let it rest for 30 minutes.
  • Cut a piece of parchment paper that will fit inside your dutch oven. Flip your dough over to have the seam side down on the paper. Score your loaf, and then carefully lower the paper and dough inside the dutch oven and put the lid back on.
  • Bake for 27 minutes with the lid on. Then remove the lid and bake another 30 minutes. Then, remove your bread from the dutch oven and determine whether you would like it to brown and harden any more. If so, bake an additional 5-10 minutes on a wire rack.
  • Remove from oven and let your bread cool for at least one hour before enjoying!
Keyword Bread, Rye, Sourdough Bread, Spelt, Whole Grain Bread