Breastfeeding Friendly Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this country sourdough delivers that moment every single time. The dough comes together with just five ingredients — bread flour, whole wheat flour, water, salt, and a lively starter — so you know exactly what's going into every slice, which matters a lot when you're paying close attention to what you eat. The whole wheat flour adds a gentle nuttiness and a little extra fiber, making each slice feel genuinely nourishing rather than just filling. The long cold proof overnight means most of the hands-on work happens the day before, so baking day is surprisingly low-stress even when you're running on interrupted sleep. Fermentation does a lot of the heavy lifting here, developing flavor slowly and naturally without any additives or preservatives you'd have to decode on a store label. Once that crust cools and you cut into the open, airy crumb, it's the kind of bread that tastes incredible plain, toasted, or loaded with whatever you're craving — and knowing you made it yourself from scratch makes it even better.
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Learn more →Ingredients
12 servings
- 50 g active sourdough starter (100% hydration, fed and at peak)
- 375 g bread flour
- 75 g whole wheat flour
- 325 g lukewarm water (about 80°f / 27°c), divided
- 10 g fine sea salt
Instructions
- 1
In a large mixing bowl, combine the sourdough starter with 300 g of the lukewarm water and stir until the starter is fully dissolved and the mixture looks milky. Add the bread flour and whole wheat flour and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 30–45 minutes (autolyse).
- 2
Dissolve the salt in the remaining 25 g of lukewarm water. Pour the salt water over the dough and work it in by squeezing the dough through your fingers and folding until the liquid is fully absorbed and the dough feels cohesive, about 2–3 minutes. Cover and let rest 30 minutes.
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