Ingredients
- 225 g active sourdough starter (175 g white flour starter and 50 g whole grain starter)
- 220 ml lukewarm filtered water
- 400 g white flour
- 10 g (2 tsp) salt
Optional, but recommended:
- 1 tsp instant yeast
- 2 tsp sugar (for the yeast)
- 1 tbsp olive oil
- ¼ cup rolled oats
Optional:
- ¼–½ cup raw seed and nut mix, such as pumpkin seeds, sunflower seeds, flaxseeds, chia seeds, chopped nuts, or sesame seeds
Instructions
- Weigh the sourdough starter into a large bowl or the bowl of a stand mixer. Slowly add the water and stir gently until the mixture looks milky.
- Add the yeast and sugar, if using, and stir well.
- In a separate bowl, weigh the flour. Add the salt and mix well to distribute it evenly.
- Gradually add the flour mixture to the starter mixture, gently incorporating it with a silicone spatula or the dough hook of a stand mixer.
- Add the olive oil and seed mix, if using.
- Mix until the dough is firm and smooth. If using a stand mixer, let it knead for about 10 minutes.
- Transfer the dough to a nonmetal loaf pan lined with parchment paper. Cover with a clean kitchen towel.
- Let the dough rise, covered, at room temperature for about 6–8 hours. Up to 12 hours is fine.
- Before baking, brush the dough with a little water. Sprinkle the rolled oats on top and press them down gently with a silicone spatula. Cover the pan with aluminum foil.
- Bake at 425°F for about 1 hour. Remove the foil after 45 minutes so the crust can turn golden.
Enjoy! 🤍
Variations
Use the same instructions above, substituting the ingredients below.
White Bread (Weißbrot)
- 225 g active white flour sourdough starter
- 220 ml lukewarm water
- 400 g white flour
- 10 g (2 tsp) salt
Optional, but recommended:
- 1 tsp instant yeast
- 2 tsp sugar (for the yeast)
- 1 tbsp olive oil
- ¼ cup rolled oats
Whole Grain Bread (Schwarzbrot)
- 90 g active whole grain sourdough starter
- 385 ml lukewarm water
- 450 g whole grain flour
- 10 g (2 tsp) salt
Optional, but recommended:
- 1 tsp instant yeast
- 2 tsp sugar (for the yeast)
- 1 tbsp olive oil
- ¼ cup rolled oats
Optional:
- ¼–½ cup raw seed and nut mix, such as pumpkin seeds, sunflower seeds, flaxseeds, chia seeds, chopped nuts, or sesame seeds
