17 Delicious Healthy Sourdough Recipes Nutritious

Are you ready to transform your sourdough baking into a journey of health and flavor? Our roundup of 17 Delicious Healthy Sourdough Recipes is here to inspire your kitchen adventures. From nutrient-packed breads to inventive dishes that make the most of your starter, these recipes promise to delight your taste buds while keeping things wholesome. Dive in and discover how easy and rewarding healthy sourdough baking can be!

Whole Wheat Sourdough Bread

Forget store-bought loaves—this whole wheat sourdough bread is your ticket to artisanal bakery vibes at home. **Knead**, **proof**, and **bake** your way to crusty perfection with just a few simple ingredients.

Ingredients

• 1 cup active sourdough starter, at peak activity
• 3 cups whole wheat flour, finely milled
• 1 1/4 cups filtered water, at 85°F
• 1 1/2 teaspoons fine sea salt
• 1 tablespoon pure honey
• 1 tablespoon extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the sourdough starter, whole wheat flour, and filtered water. Mix until a shaggy dough forms.
2. Cover the bowl with a damp cloth and let it rest for 30 minutes at room temperature (72°F) to autolyse.
3. Add the fine sea salt, pure honey, and extra-virgin olive oil to the dough. Mix until fully incorporated.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
5. Place the dough back into the bowl, cover with the damp cloth, and let it rise at room temperature for 4 hours, folding every hour.
6. After the final fold, shape the dough into a round loaf and place it in a proofing basket. Cover and let it proof in the refrigerator for 12 hours.
7. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes before baking.
8. Transfer the dough to the preheated Dutch oven, score the top with a sharp knife, and bake covered for 20 minutes.
9. Remove the lid and bake for an additional 25 minutes, until the crust is deeply golden and the loaf sounds hollow when tapped.
10. Let the bread cool on a wire rack for at least 1 hour before slicing.

Every slice of this whole wheat sourdough boasts a chewy interior and a crackling crust. **Toast** it for breakfast with avocado or **serve** alongside a hearty soup for a rustic meal.

Spelt Sourdough with Seeds

Elevate your baking game with this nutty, textured spelt sourdough, packed with seeds for a crunch in every bite. Perfect for toast or as the star of your next cheese board.

Ingredients

• 1 cup spelt flour
• 1 cup bread flour
• 1/2 cup active sourdough starter
• 3/4 cup filtered water, at 85°F
• 1 tbsp raw honey
• 1 tsp fine sea salt
• 1/4 cup mixed seeds (sunflower, pumpkin, flax)
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large bowl, whisk together spelt flour, bread flour, and sea salt.
2. Add the sourdough starter, honey, and warm water to the dry ingredients. Mix until a shaggy dough forms.
3. Cover with a damp towel and let rest for 30 minutes at room temperature (75°F).
4. Perform a series of stretch and folds every 30 minutes for 2 hours to develop gluten.
5. Mix in the seeds and olive oil during the last fold, ensuring even distribution.
6. Transfer the dough to a lightly oiled bowl, cover, and let ferment at room temperature for 8 hours, or until doubled in size.
7. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes before baking.
8. Shape the dough into a round, place on parchment, and score the top with a sharp blade.
9. Bake covered for 20 minutes, then uncovered for 25 minutes, or until deeply golden.
10. Cool on a wire rack for at least 1 hour before slicing.

Sunshine through your kitchen with this spelt sourdough’s golden crust and airy, seed-studded interior. Slather with avocado or dunk into a hearty stew for a meal that sings.

Rye Sourdough with Caraway

Crave that tangy, earthy bite? This rye sourdough with caraway packs a flavor punch and chewy texture that’s downright addictive.

Ingredients

• 1 1/2 cups rye flour
• 1 1/2 cups bread flour
• 1 1/4 cups water, at 85°F
• 1/2 cup active sourdough starter
• 1 1/2 tsp sea salt
• 1 tbsp caraway seeds

Instructions

1. In a large bowl, whisk together rye flour, bread flour, and caraway seeds.
2. Add water and sourdough starter to the dry ingredients. Mix until a shaggy dough forms.
3. Let the dough rest, covered, for 30 minutes to autolyse.
4. Sprinkle sea salt over the dough. Knead for 10 minutes until smooth and elastic.
5. Transfer dough to a lightly oiled bowl. Cover and let rise at 75°F for 4 hours, folding every hour.
6. Shape the dough into a round loaf. Place in a floured banneton. Cover and refrigerate for 12 hours.
7. Preheat oven to 475°F with a Dutch oven inside for 30 minutes.
8. Score the dough. Bake covered for 20 minutes, then uncovered for 25 minutes until deep brown.

Unleash this loaf’s potential by serving thick slices with cultured butter or smoked salmon. The caraway’s anise-like notes and sourdough’s tang create a symphony in every bite.

Multigrain Sourdough Loaf

Who says healthy can’t be hearty? This multigrain sourdough loaf packs a punch with its nutty flavors and chewy texture, perfect for those who dare to ditch the white bread.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups lukewarm water (90°F)
• 2 cups whole wheat flour
• 1 cup rye flour
• 1/2 cup rolled oats
• 1/4 cup flaxseeds
• 1/4 cup sunflower seeds
• 2 tbsp honey
• 1 1/2 tsp fine sea salt
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until fully dissolved.
2. Add the whole wheat flour, rye flour, rolled oats, flaxseeds, sunflower seeds, honey, and sea salt to the bowl. Mix until a shaggy dough forms.
3. Cover the bowl with a damp towel and let the dough rest at room temperature (75°F) for 30 minutes to autolyse.
4. After resting, drizzle the extra-virgin olive oil over the dough. Knead by hand for 10 minutes until smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours, or until doubled in size.
6. Preheat the oven to 450°F with a Dutch oven inside for 30 minutes before baking.
7. Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp knife.
8. Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
9. Remove the lid and continue baking for another 25 minutes, or until the crust is deep golden brown.
10. Let the loaf cool on a wire rack for at least 1 hour before slicing.

Every bite of this loaf offers a symphony of textures—crunchy seeds, chewy crust, and a tender crumb. Slather with avocado or almond butter for a breakfast that’s anything but basic.

Sourdough Einkorn Bread

Craving a loaf that’s both ancient and Instagram-worthy? This Sourdough Einkorn Bread blends rustic charm with a modern twist, using einkorn flour for a nutty depth and sourdough for that tangy kick.

Ingredients

• 1 cup active sourdough starter
• 3 cups einkorn flour, plus extra for dusting
• 1 1/4 cups filtered water, at 85°F
• 1 1/2 tsp fine sea salt
• 1 tbsp organic honey
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the sourdough starter, einkorn flour, and filtered water. Mix until a shaggy dough forms. Cover with a damp cloth and let rest for 30 minutes at room temperature (72°F).
2. Add the fine sea salt, organic honey, and extra-virgin olive oil to the dough. Knead by hand for 10 minutes until smooth and elastic. Tip: Use the windowpane test to check gluten development.
3. Transfer the dough to a lightly oiled bowl, cover, and let rise at 75°F for 4 hours, folding every hour to strengthen the dough.
4. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Shape the dough into a round loaf, dust with einkorn flour, and score the top with a lame.
5. Bake covered in the Dutch oven for 20 minutes, then uncover and bake for another 25 minutes until deeply golden. Tip: For a crispier crust, leave the loaf in the turned-off oven with the door ajar for 10 minutes.
6. Cool on a wire rack for at least 1 hour before slicing. Tip: The bread is best enjoyed the same day but stores well in a linen bag for up to 3 days.

With its crackly crust and tender, airy crumb, this bread is a testament to simplicity. Serve thick slices slathered with cultured butter or topped with avocado and flaky sea salt for a breakfast that’s anything but basic.

Ancient Grains Sourdough

Zesty and wholesome, this Ancient Grains Sourdough is your ticket to artisanal bread at home. Mix, ferment, bake—transform simple ingredients into a loaf with depth and character.

Ingredients

• 1 cup ancient grains sourdough starter, active and bubbly
• 3 cups bread flour, plus extra for dusting
• 1 cup whole wheat flour
• 1 1/2 cups filtered water, at 85°F
• 2 tsp fine sea salt
• 1 tbsp raw honey
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, whole wheat flour, and filtered water. Mix until a shaggy dough forms.
2. Cover the bowl with a damp towel and let the dough autolyse for 30 minutes at room temperature (72°F).
3. Add the fine sea salt, raw honey, and extra-virgin olive oil to the dough. Knead by hand for 10 minutes until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let ferment at room temperature for 4 hours, folding every hour.
5. Shape the dough into a round loaf and place it in a floured proofing basket. Cover and let proof in the refrigerator for 12 hours.
6. Preheat the oven to 475°F with a Dutch oven inside for 30 minutes.
7. Score the dough, transfer it to the preheated Dutch oven, and bake covered for 20 minutes.
8. Remove the lid and bake for an additional 25 minutes until the crust is deep golden brown.
9. Let the loaf cool on a wire rack for at least 1 hour before slicing.

This sourdough boasts a crackly crust and a tender, airy crumb with a nutty flavor from the ancient grains. Serve thick slices toasted with avocado or as the foundation for a gourmet grilled cheese.

Quinoa Sourdough Bread

Just when you thought sourdough couldn’t get any better, quinoa steps in to up the game. This Quinoa Sourdough Bread blends nutty flavors with that classic tang, creating a loaf that’s as nutritious as it is irresistible.

Ingredients

• 1 cup cooked quinoa, cooled to room temperature
• 3 cups bread flour, plus extra for dusting
• 1 cup active sourdough starter
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey
• 1 cup filtered water, at 85°F

Instructions

1. In a large mixing bowl, combine the bread flour, cooled quinoa, and fine sea salt. Whisk to aerate.
2. Add the active sourdough starter, raw honey, and filtered water to the dry ingredients. Mix until a shaggy dough forms.
3. Cover the bowl with a damp towel and let the dough rest for 30 minutes at room temperature to autolyse.
4. Perform a series of stretch and folds every 30 minutes for 2 hours, ensuring the dough develops gluten strength.
5. Transfer the dough to a lightly floured surface and shape into a tight boule. Place in a proofing basket, seam side up.
6. Cover and let the dough proof at room temperature (75°F) for 4 hours, or until it passes the poke test.
7. Preheat a Dutch oven in a 450°F oven for 30 minutes before baking.
8. Turn the proofed dough onto parchment paper, score the top with a lame, and carefully place into the preheated Dutch oven.
9. Bake covered for 20 minutes, then uncover and bake for an additional 25 minutes, or until deep golden brown.
10. Remove from the oven and let cool on a wire rack for at least 1 hour before slicing.

Bold in flavor and boasting a chewy crust with a tender, airy crumb, this Quinoa Sourdough Bread is a testament to the magic of fermentation. Serve it toasted with avocado and a sprinkle of chili flakes for a breakfast that packs a punch.

Buckwheat Sourdough Pancakes

Outshine your breakfast game with these Buckwheat Sourdough Pancakes—fluffy, tangy, and packed with nutty depth. Perfect for lazy Sundays or meal prep magic.

Ingredients

• 1 cup buckwheat flour, freshly milled
• 1 cup active sourdough starter, unfed
• 1 pasture-raised egg, lightly beaten
• 1 tbsp pure maple syrup
• 1/2 tsp sea salt, finely ground
• 1/2 tsp baking soda
• 2 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine buckwheat flour, sourdough starter, and beaten egg. Mix until just incorporated—avoid overmixing to keep pancakes tender.
2. Fold in maple syrup and sea salt. Let the batter rest for 10 minutes to activate the sourdough’s leavening power.
3. Sprinkle baking soda over the batter and gently fold in. Watch for bubbles—this is your cue the pancakes will be light and airy.
4. Heat a cast-iron skillet over medium-low heat (325°F). Melt 1 tbsp clarified butter, ensuring the pan is evenly coated.
5. Pour 1/4 cup batter per pancake. Cook until edges dry and bubbles form on top, about 3 minutes. Flip and cook for another 2 minutes until golden brown.
6. Repeat with remaining batter, adding more clarified butter as needed. Keep pancakes warm in a 200°F oven until serving.

Golden and crisp-edged, these pancakes boast a complex tang from the sourdough, balanced by buckwheat’s earthy notes. Serve stacked high with a drizzle of maple syrup and a dollop of cultured butter for a breakfast that’s anything but ordinary.

Sourdough Oatmeal Bread

Yield to the crave with this Sourdough Oatmeal Bread—a rustic loaf that marries the tang of sourdough with the heartiness of oats. Perfect for toast or sandwiches, it’s a game-changer for your bread repertoire.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups rolled oats
• 2 cups bread flour
• 1/2 cup whole wheat flour
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey
• 1 cup lukewarm water (90°F)
• 1 tbsp unsalted butter, melted

Instructions

1. In a large mixing bowl, combine the active sourdough starter, rolled oats, bread flour, whole wheat flour, fine sea salt, and raw honey.
2. Gradually add the lukewarm water, stirring with a wooden spoon until a shaggy dough forms.
3. Cover the bowl with a damp towel and let the dough rest at room temperature (75°F) for 30 minutes to autolyse.
4. After resting, add the melted unsalted butter to the dough and knead by hand for 10 minutes until smooth and elastic.
5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours, or until doubled in size.
6. Preheat the oven to 450°F with a Dutch oven inside for 30 minutes before baking.
7. Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp knife.
8. Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
9. Remove the lid and continue baking for another 25 minutes, or until the crust is deep golden brown.
10. Let the bread cool on a wire rack for at least 1 hour before slicing.

Master the art of this loaf with its chewy interior and crisp crust. Slather with almond butter or use it as the base for an avant-garde avocado toast.

Gluten-Free Sourdough Bread

Make gluten-free sourdough bread the star of your table with this foolproof recipe. It’s tangy, chewy, and totally Instagram-worthy.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend
• 1 tbsp psyllium husk powder
• 1 tsp fine sea salt
• 1 tbsp raw honey
• 1 cup filtered water, at 85°F
• 2 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, psyllium husk powder, and fine sea salt. Whisk until evenly distributed.
2. Add the raw honey and filtered water to the dry ingredients. Mix with a wooden spoon until a sticky dough forms.
3. Drizzle the extra-virgin olive oil over the dough. Use wet hands to knead the dough in the bowl for 5 minutes until smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rise at room temperature (72°F) for 6 hours, or until doubled in size.
5. Preheat the oven to 450°F with a Dutch oven inside for 30 minutes to ensure even heat distribution.
6. Transfer the risen dough to a piece of parchment paper. Shape into a round loaf and score the top with a sharp knife.
7. Carefully place the dough with the parchment into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
8. Remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
9. Let the bread cool on a wire rack for at least 1 hour before slicing to prevent gumminess.

Kickstart your morning with a slice of this gluten-free sourdough, toasted and slathered with almond butter. The crust crackles, the crumb is airy, and the flavor? Unforgettable.

Sourdough Barley Bread

Jump into the world of artisanal baking with this Sourdough Barley Bread—a rustic, nutty loaf that’s all about texture and depth. Perfect for those who crave a hearty slice with a tangy twist.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups barley flour
• 1 1/2 cups bread flour
• 1 1/4 cups filtered water, at 85°F
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the sourdough starter, barley flour, bread flour, and water. Mix until a shaggy dough forms.
2. Cover with a damp towel and let rest at room temperature (75°F) for 30 minutes for autolyse.
3. Add the sea salt, raw honey, and olive oil to the dough. Knead by hand for 10 minutes until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature for 4 hours, folding every hour.
5. Shape the dough into a round loaf and place it in a proofing basket. Cover and refrigerate overnight (12 hours).
6. Preheat a Dutch oven in a 450°F oven for 30 minutes. Carefully transfer the dough into the Dutch oven.
7. Score the top with a razor blade and bake covered for 20 minutes. Remove the lid and bake for another 25 minutes until deeply golden.
8. Cool on a wire rack for at least 1 hour before slicing.

Artisan meets everyday with this loaf—its crackly crust gives way to a moist, chewy crumb, speckled with barley’s subtle sweetness. Toast thick slices for avocado smash or dunk into a velvety squash soup.

Sourdough Millet Bread

Forget everything you know about bread—this sourdough millet loaf is a game-changer. Tangy, nutty, and with a crunch that’ll make your morning toast unforgettable.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (110°F)
• 3 cups bread flour
• 1 cup millet, toasted
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the sourdough starter and warm water. Whisk until the starter is fully dissolved.
2. Add the bread flour, toasted millet, sea salt, honey, and olive oil to the bowl. Mix until a shaggy dough forms.
3. Cover the bowl with a damp towel and let the dough rest at room temperature (75°F) for 30 minutes to autolyse.
4. After resting, perform a series of stretch and folds every 30 minutes for 2 hours to develop gluten.
5. Transfer the dough to a lightly oiled bowl, cover, and let ferment at room temperature for 6-8 hours, or until doubled in size.
6. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
7. Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp blade.
8. Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
9. Remove the lid and continue baking for another 25 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped.
10. Let the bread cool on a wire rack for at least 1 hour before slicing.

Vibrant with a crackly crust and a tender, airy crumb, this bread is a masterpiece. Serve it thickly sliced with avocado smash or a swipe of cultured butter for a next-level bite.

Sourdough Amaranth Bread

Transform your bread game with this nutty, wholesome sourdough amaranth loaf—**packed** with texture and a subtle earthy sweetness.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (110°F)
• 3 cups bread flour
• 1 cup amaranth flour
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, **combine** the sourdough starter and warm water. Stir until the starter is fully dissolved.
2. **Add** the bread flour, amaranth flour, sea salt, honey, and olive oil. Mix until a shaggy dough forms.
3. **Cover** the bowl with a damp towel and let it rest at room temperature for 30 minutes to autolyse.
4. **Perform** a series of stretch and folds every 30 minutes for 2 hours to develop gluten.
5. **Transfer** the dough to a lightly oiled bowl, cover, and let it rise at room temperature (75°F) for 8-10 hours, or until doubled in size.
6. **Preheat** your oven to 450°F with a Dutch oven inside for 30 minutes before baking.
7. **Shape** the dough into a round loaf, place it on parchment paper, and score the top with a sharp blade.
8. **Bake** covered in the Dutch oven for 20 minutes, then uncover and bake for another 25 minutes, or until deep golden brown.
9. **Cool** the bread on a wire rack for at least 1 hour before slicing.

**Pro tip:** For a crispier crust, spritz the dough with water before baking. This loaf boasts a **chewy** interior with a **crisp** crust, perfect for avocado toast or a hearty sandwich.

Sourdough Teff Bread

Let’s bake a loaf that’s nutty, tangy, and packed with ancient grain goodness—Sourdough Teff Bread is your next kitchen project.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups teff flour
• 2 cups bread flour
• 1 1/2 tsp fine sea salt
• 1 1/4 cups filtered water, at 85°F
• 1 tbsp raw honey
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the active sourdough starter, teff flour, bread flour, and fine sea salt.
2. Gradually add the filtered water at 85°F, mixing until a shaggy dough forms.
3. Incorporate the raw honey and extra-virgin olive oil, kneading the dough for 10 minutes until smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rise at room temperature (72°F) for 6 hours, or until doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes before baking.
6. Shape the dough into a round loaf, score the top with a sharp knife, and carefully place it into the preheated Dutch oven.
7. Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown.
8. Transfer the bread to a wire rack and let it cool completely before slicing.

Perfectly crusty on the outside with a moist, dense crumb, this bread pairs beautifully with avocado or a smear of cultured butter. Try toasting a slice for breakfast with a drizzle of honey for a sweet start to your day.

Sourdough Kamut Bread

Yield a loaf that’s golden, crusty, and packed with nutty depth—this Sourdough Kamut Bread is your next baking obsession. Mix ancient grains with modern flair for a loaf that stands out.

Ingredients

• 1 cup active sourdough starter, at peak
• 2 cups Kamut flour, stone-ground
• 1 cup bread flour, high-protein
• 1 1/4 cups filtered water, at 85°F
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey, for a subtle sweetness

Instructions

1. In a large mixing bowl, combine the active sourdough starter and filtered water. Whisk until the starter is fully dissolved.
2. Add the Kamut flour, bread flour, and raw honey to the bowl. Mix until a shaggy dough forms. Let rest for 30 minutes, covered, to autolyse.
3. Sprinkle the fine sea salt over the dough. Use wet hands to fold and pinch the salt into the dough until fully incorporated.
4. Perform a series of stretch and folds every 30 minutes for 2 hours, totaling 4 sessions. This builds gluten strength without kneading.
5. Cover the bowl with a damp towel and let the dough bulk ferment at 78°F for 4-5 hours, or until doubled in size.
6. Turn the dough onto a lightly floured surface. Shape into a tight round or oval, then place seam-side up in a proofing basket.
7. Cover and refrigerate the shaped dough for 12-16 hours for a slow, flavor-enhancing cold proof.
8. Preheat a Dutch oven in a 475°F oven for 45 minutes. Carefully transfer the dough into the hot Dutch oven, score the top, and cover.
9. Bake covered for 20 minutes, then uncover and bake for an additional 25 minutes, or until deeply golden.
10. Transfer the bread to a wire rack and let cool completely before slicing—patience rewards you with the perfect crumb.

Slice reveals a chewy interior with a crisp, blistered crust. Serve thick slices toasted with cultured butter or as the foundation for an epic avocado toast.

Sourdough Flaxseed Bread

Overwhelm your taste buds with this nutty, tangy sourdough flaxseed bread—**packed with fiber** and **perfect for toasting**.

Ingredients

• 1 cup active sourdough starter
• 3 cups bread flour, sifted
• 1/2 cup whole flaxseeds
• 1 1/2 tsp fine sea salt
• 1 1/4 cups filtered water, at 85°F
• 1 tbsp raw honey
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, **combine** the sourdough starter, bread flour, flaxseeds, and sea salt.
2. **Whisk** together the filtered water, raw honey, and olive oil in a separate bowl until fully incorporated.
3. **Pour** the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
4. **Cover** the bowl with a damp towel and let it rest at room temperature (75°F) for 30 minutes to autolyze.
5. **Perform** a series of stretch and folds every 30 minutes for 2 hours to develop gluten.
6. **Transfer** the dough to a lightly oiled bowl, cover, and let ferment at room temperature for 6-8 hours, or until doubled in size.
7. **Preheat** your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
8. **Shape** the dough into a round loaf and place it on parchment paper.
9. **Score** the top of the loaf with a sharp blade to allow for expansion.
10. **Bake** covered in the Dutch oven for 20 minutes, then uncover and bake for an additional 25 minutes, or until deep golden brown.

Get ready for a crusty exterior and a soft, airy interior with a hint of sweetness from the honey. **Slice** thick for avocado toast or **tear** into chunks for a rustic bread bowl.

Sourdough Chia Bread

Punch up your baking game with this Sourdough Chia Bread—nutty, tangy, and packed with texture. Perfect for toast or as the star of your next sandwich.

Ingredients

• 1 cup active sourdough starter
• 3 cups bread flour, plus extra for dusting
• 1/4 cup chia seeds
• 1 1/2 tsp fine sea salt
• 1 cup filtered water, at 85°F
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the active sourdough starter, bread flour, chia seeds, and fine sea salt.
2. Gradually add the filtered water at 85°F, mixing until a shaggy dough forms.
3. Drizzle in the extra-virgin olive oil and knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise at room temperature (75°F) for 4 hours, or until doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes before baking.
6. Shape the risen dough into a round loaf, place it on parchment paper, and score the top with a sharp knife.
7. Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
8. Remove the lid and continue baking for another 25 minutes, or until the crust is deep golden brown.
9. Let the bread cool on a wire rack for at least 1 hour before slicing.

Outstandingly crusty on the outside with a chewy, airy interior, this bread is a chia-packed powerhouse. Serve thick slices with avocado and a sprinkle of flaky salt for a breakfast that’s anything but basic.

Conclusion

Looking for a way to enjoy sourdough that’s both tasty and good for you? Our roundup of 17 nutritious recipes is your golden ticket! From breakfast to dinner, there’s something for every meal. We’d love to hear which recipes you try and adore. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the sourdough love!