Rice 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 ingredient list is beautifully stripped back — just bread flour, whole wheat flour, water, salt, and a lively starter — which means there is absolutely nothing rice-based hiding anywhere in the formula. For anyone navigating a rice-free lifestyle, bread can be a surprisingly tricky category, since many commercial loaves and even some artisan bakeries use rice flour for dusting or as a filler, but this recipe sidesteps all of that entirely. The whole wheat flour adds a gentle nuttiness and depth to the crumb, while the long cold proof overnight develops flavor that no store-bought loaf can touch. Stretch-and-folds build strength gradually, giving you that open, airy interior with a crust that shatters when you slice into it. Let it cool the full hour before cutting — the wait is genuinely worth it, and the crumb will reward your patience with clean, even slices perfect for anything from a smear of butter to a serious sandwich.
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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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