Seeds Free Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this sourdough country loaf delivers exactly that kind of kitchen triumph. The ingredient list is beautifully stripped back — bread flour, whole wheat flour, water, salt, and a lively sourdough starter — which means there is nothing hidden to worry about for anyone avoiding seeds in their diet. Store-bought artisan breads are notoriously unpredictable, often studded with sesame, poppy, or sunflower seeds, so baking your own is genuinely the cleanest solution. The process here is hands-on but forgiving: a slow autolyse, gentle stretch-and-folds, and a long cold proof in the refrigerator all work together to build an open, chewy crumb and that signature blistered crust without any shortcuts or additives. The whole wheat flour adds a subtle earthiness and depth that makes this loaf taste like it came from a serious bakery. Once it comes out of the oven, the hardest part is waiting the full hour before slicing — but that patience pays off in a crumb that is airy, moist, and perfectly set.
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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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