Hazelnut Free Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this sourdough country loaf delivers exactly that kind of moment. The dough is built from just five ingredients — bread flour, whole wheat flour, water, salt, and a lively sourdough starter — so there is nothing hidden, nothing processed, and absolutely no tree nut derivatives to worry about. That simplicity is part of what makes it such a reliable choice for anyone navigating nut allergies, since every component is straightforward and easy to verify at the store. The whole wheat flour adds a gentle earthiness and a slightly open crumb, while the long cold proof overnight develops a complex, tangy flavor that no store-bought loaf can touch. Stretch-and-folds build strength gradually, so even if you are newer to sourdough, the process feels manageable and forgiving. Once it comes out of the oven, that deep hollow thump on the bottom and the smell alone will make the wait entirely worth it. Let it cool fully before slicing — the crumb sets up beautifully, and the first cut reveals exactly the kind of rustic, airy interior that makes homemade bread so rewarding.
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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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