Ingredients

For the Dough

• 350g bread flour
• 150g whole wheat flour
• 100g active sourdough starter (fed and bubbly)
• 360g lukewarm water
• 10g fine sea salt
• 1 tablespoon honey or molasses (optional, for a hint of sweetness)

Optional Add-Ins

• 2 tablespoons rolled oats
• 2 tablespoons sunflower seeds
• 2 tablespoons flaxseeds
• 2 tablespoons pumpkin seeds
• 1 tablespoon sesame seeds

Equipment

• Large mixing bowl
• Digital kitchen scale
• Dough scraper
• Banneton basket or bowl lined with a floured towel
• Dutch oven with lid
• Parchment paper
• Bread lame or sharp razor blade
• Wire cooling rack

Instructions

Step 1: Mix the Dough

In a large bowl, combine the water, sourdough starter, and honey or molasses (if using). Stir until the starter dissolves.

Add the bread flour and whole wheat flour, mixing until no dry flour remains.

Cover and let the dough rest for 30–45 minutes for the autolyse.

Step 2: Add Salt

Sprinkle the salt over the dough.

Wet your hands and gently fold and squeeze the dough until the salt is fully incorporated.

If using seeds or oats, fold them in during this stage.

Step 3: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 4–6 hours.

During the first 2 hours, perform a set of stretch and folds every 30 minutes (4 sets total). Each fold strengthens the dough and improves structure.

By the end of fermentation, the dough should appear puffed, smooth, and airy.

Step 4: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape it into a tight round or oval by gently stretching and folding the edges toward the center, then rotating until the surface is smooth and taut.

Place the dough seam-side up into a floured banneton.

Step 5: Cold Proof

Cover and refrigerate for 8–12 hours or overnight.

This slow proof develops a deeper sourdough flavor and makes the dough easier to score.

Step 6: Preheat the Oven

Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30–45 minutes.

A hot Dutch oven creates steam, resulting in a crisp crust and excellent oven spring.

Step 7: Score and Bake

Turn the dough onto parchment paper.

Score the top with a sharp bread lame or razor blade, making one long slash or your favorite decorative pattern.

Transfer the dough into the hot Dutch oven.

Cover and bake for 20 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 25–30 minutes, until the crust is deep brown and the internal temperature reaches 208–210°F (98–99°C).

Step 8: Cool

Transfer the loaf to a wire rack and cool completely for at least 2 hours before slicing.

This allows the crumb to finish setting and prevents a gummy texture.

Serving Suggestions

Enjoy slices with:

• Salted butter
• Honey or jam
• Peanut or almond butter
• Avocado and sliced tomatoes
• Sharp cheddar cheese
• Smoked salmon
• Homemade soup or stew
• Turkey, ham, or veggie sandwiches

Storage

• Room Temperature: Store in a bread bag or bread box for up to 4 days.
• Freezer: Slice and freeze in an airtight freezer bag for up to 3 months.
• Reheating: Toast slices or warm the loaf in a 350°F (175°C) oven for about 10 minutes.

Tips for Success

• Use an active, bubbly sourdough starter for the best rise.
• Whole wheat flour absorbs more water, so avoid adding extra flour unless necessary.
• Stretch and folds help build gluten without intensive kneading.
• An overnight cold proof enhances flavor and improves scoring.
• Let the loaf cool completely before cutting for the best texture.

Flavor Variations

Seeded Brown Bread

Fold in sunflower seeds, flaxseeds, sesame seeds, and pumpkin seeds for extra crunch and nutrition.

Honey Whole Wheat

Increase the honey to 2 tablespoons for a slightly sweeter loaf.

Molasses Brown Bread

Replace the honey with molasses for a richer color and classic brown bread flavor.

Oat-Topped Brown Bread

Brush the shaped loaf lightly with water and sprinkle rolled oats over the top before baking.

Herb Brown Bread

Mix in 1 tablespoon chopped fresh rosemary, thyme, or sage for a savory twist.

Approximate Nutrition (Per Slice)

• Calories: 185
• Protein: 6g
• Carbohydrates: 35g
• Fat: 2g
• Fiber: 4g
• Sugar: 1g
• Sodium: 220mg

This Sourdough Brown Bread is a flavorful, nutritious loaf with a crisp crust, soft chewy crumb, and rich whole-grain taste. Whether toasted for breakfast, layered into sandwiches, or served alongside hearty meals, it’s a versatile homemade bread that’s sure to become a favorite in your baking routine.