25+ Flavorful Ancient Sourdough Bread Recipes to Try Today

Sourdough bread is not just a modern culinary trend; it has a rich history that dates back thousands of years.

Ancient civilizations across the globe embraced sourdough for its unique flavor, hearty texture, and incredible health benefits.

From the tangy loaves of ancient Egypt to the nutty varieties favored by Native Americans, the diverse recipes and techniques reflect the local grains, climates, and cultures that shaped them.

In this article, we will explore 25+ ancient sourdough bread recipes that celebrate the heritage of this age-old bread-making method.

Each recipe showcases unique ingredients, flavors, and methods, allowing you to experience the history and culture embedded in every slice.

Whether you’re a seasoned baker or just beginning your sourdough journey, these recipes offer something for everyone.

So, gather your flour and water, and let’s embark on a delicious adventure through time!

25+ Flavorful Ancient Sourdough Bread Recipes to Try Today

Embracing ancient sourdough bread recipes is more than just baking; it’s about connecting with history and understanding the age-old traditions that have shaped our modern culinary landscape.

Each loaf tells a story, reflecting the grains, techniques, and cultural significance of the times.

By experimenting with these 25+ recipes, you’re not only honing your baking skills but also honoring the artisans and cultures that have passed down these recipes through generations.

So, whether you’re indulging in the earthy flavors of rye and caraway, the wholesome goodness of millet and quinoa, or the sweet notes of teff and honey, you’re partaking in a culinary legacy that has nourished people for centuries.

Get inspired to create your own versions and share them with family and friends—after all, bread has always been a symbol of community and connection.

Classic Ancient Sourdough Bread

This traditional sourdough bread recipe harkens back to ancient times when bread was made simply with flour, water, and wild yeast. The fermentation process enhances the bread’s flavor and texture, creating a crusty exterior and a chewy, airy crumb. Enjoy this loaf fresh or toasted with a spread of butter or your favorite jam.

Ingredients:

• For the starter:
  • 1 cup (120g) whole wheat flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 1/2 cups (300g) all-purpose flour
  • 1 1/4 cups (300ml) water
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, mix whole wheat flour and water. Cover and let it sit at room temperature for 5-7 days, feeding it daily with equal parts of flour and water until bubbly and active.
2. Mix the Dough: In a large mixing bowl, combine the active sourdough starter, all-purpose flour, and water. Mix until no dry flour remains. Let it rest for 30 minutes (this is called autolyse).
3. Add Salt: Sprinkle the salt over the dough and mix it in by squeezing the dough with your hands. This technique helps incorporate the salt evenly.
4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours. Every 30 minutes, perform a series of stretch and folds by pulling the dough from one side and folding it over itself.
5. Shape the Dough: Once the dough has risen and is slightly puffy, transfer it to a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.
6. Second Rise: Place the shaped dough into a floured proofing basket or bowl, seam side up. Cover and let it rise for another 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp knife, then lift the parchment and place it into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
9. Cool: Transfer the bread to a wire rack to cool completely before slicing.

The ancient method of making sourdough bread results in a delightful loaf with a distinct tangy flavor and a chewy texture. This bread not only serves as a staple for meals but also embodies a rich history of bread-making traditions. Enjoy it as part of your breakfast with butter and honey, or use it as a base for sandwiches, appreciating the depth of flavor that a natural fermentation process provides.

Herbed Ancient Sourdough Focaccia

This herbed sourdough focaccia combines ancient bread-making techniques with aromatic herbs, resulting in a savory, flavorful bread perfect for dipping or enjoying on its own. The soft and airy crumb, coupled with a crispy crust, makes this focaccia a crowd-pleaser and an excellent accompaniment to soups and salads.

Ingredients:

• For the starter:
  • 1 cup (120g) rye flour
  • 1/2 cup (120ml) water
• For the focaccia:
  • 1 cup (240g) active sourdough starter
  • 3 cups (360g) all-purpose flour
  • 1 1/2 cups (360ml) water
  • 1 tablespoon salt
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Sea salt for topping

Instructions:

1. Prepare the Starter: In a bowl, combine rye flour and water, covering it and letting it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, mix the active sourdough starter, all-purpose flour, and water until well combined. Let it rest for 30 minutes.
3. Add Salt and Oil: After the autolyse, add the salt and olive oil. Mix until fully incorporated.
4. Bulk Fermentation: Cover the dough with a damp cloth and let it rise for about 4 hours at room temperature. Every 30 minutes, stretch and fold the dough to strengthen it.
5. Prepare the Pan: Grease a large baking pan with olive oil. After the bulk fermentation, gently transfer the dough into the pan, spreading it out to fill the edges. Drizzle additional olive oil on top.
6. Second Rise: Cover the dough and let it rise for another 1-2 hours until puffy. Preheat your oven to 425°F (220°C) during the last 30 minutes of this rise.
7. Dimple and Top: Using your fingers, make dimples all over the surface of the dough. Sprinkle the chopped herbs and sea salt on top.
8. Bake: Bake for 25-30 minutes until golden brown and crispy.
9. Cool: Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack.

This herbed focaccia not only highlights the versatility of ancient sourdough techniques but also elevates any meal with its aromatic flavors. Serve it warm, drizzled with olive oil or balsamic vinegar for dipping. It’s perfect for sharing, and its delightful texture will impress guests, making it a great addition to any gathering.

Ancient Sourdough Bread with Seeds

This ancient sourdough bread recipe incorporates a variety of seeds for added texture and nutrition, reflecting the diverse ingredients that ancient bakers would have used. The nutty flavors from the seeds blend harmoniously with the tangy sourdough, resulting in a wholesome and satisfying loaf.

Ingredients:

• For the starter:
  • 1 cup (120g) spelt flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 1/2 cups (300g) bread flour
  • 1 1/4 cups (300ml) water
  • 2 tablespoons mixed seeds (sunflower, pumpkin, sesame)
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: Combine spelt flour and water in a bowl, cover, and let it ferment at room temperature for 5-7 days until active.
2. Mix the Dough: In a large bowl, mix the active sourdough starter, bread flour, and water until no dry flour remains. Allow it to rest for 30 minutes.
3. Add Salt and Seeds: Sprinkle the salt and mixed seeds over the dough. Incorporate them by pinching and folding the dough until evenly distributed.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-6 hours. Stretch and fold every 30 minutes during this time.
5. Shape the Dough: Once the dough is bubbly and has risen, transfer it to a floured surface. Shape it into a round or oval loaf.
6. Second Rise: Place the shaped dough into a floured proofing basket or bowl, seam side up. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Transfer the dough onto parchment paper, score the top, and lift it into the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
9. Cool: Let the bread cool completely on a wire rack before slicing.

This seed-laden sourdough bread offers a delightful crunch and a depth of flavor that embodies the essence of ancient baking traditions. Perfect for breakfast or as a hearty sandwich base, it delivers both nourishment and satisfaction. The use of seeds not only enhances the taste but also adds a nutritional boost, making it a fantastic choice for health-conscious eaters. Share this bread with friends and family, and relish in the history and tradition that each bite represents.

Ancient Spelt Sourdough Bread

This recipe highlights the use of spelt flour, an ancient grain that dates back thousands of years. Spelt has a slightly nutty flavor and a lovely texture, making it an excellent choice for sourdough bread. This bread is versatile enough to be served at any meal, whether as toast in the morning or as a side to a hearty dinner.

Ingredients:

• For the starter:
  • 1 cup (120g) spelt flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 cups (240g) spelt flour
  • 1 cup (120g) all-purpose flour
  • 1 1/4 cups (300ml) water
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, combine the spelt flour and water. Cover and let it ferment at room temperature for 5-7 days, feeding it daily until it is bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, spelt flour, all-purpose flour, and water. Stir until there are no dry bits left. Let it rest for 30 minutes.
3. Add Salt: Sprinkle salt over the dough and mix it in by folding the dough over itself until fully incorporated.
4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours. During this time, perform stretch and folds every 30 minutes.
5. Shape the Dough: Once the dough has expanded, turn it onto a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Carefully transfer the dough onto a piece of parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then remove the lid and bake for another 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool on a wire rack before slicing.

This spelt sourdough bread is a delightful blend of ancient grains and traditional fermentation techniques. Its unique flavor and texture make it a nourishing addition to any meal, and its rich, nutty profile pairs beautifully with cheeses, spreads, and even soups. Enjoy this bread fresh or toasted, appreciating the ancient roots of this timeless recipe.

Sun-Dried Tomato and Olive Ancient Sourdough Bread

Infused with sun-dried tomatoes and olives, this sourdough bread recipe brings a Mediterranean flair to traditional bread-making. The combination of tangy tomatoes and briny olives creates a flavor explosion, making this loaf perfect for sandwiches, appetizers, or simply enjoyed with olive oil for dipping.

Ingredients:

• For the starter:
  • 1 cup (120g) whole wheat flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 cups (240g) bread flour
  • 1 cup (120g) all-purpose flour
  • 1 1/4 cups (300ml) water
  • 1 cup sun-dried tomatoes, chopped
  • 1/2 cup pitted olives, chopped
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, mix whole wheat flour and water, cover, and let it sit at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, bread flour, all-purpose flour, and water. Stir until there are no dry spots. Allow it to rest for 30 minutes.
3. Add Salt and Ingredients: Sprinkle the salt over the dough and fold it in. Then gently incorporate the chopped sun-dried tomatoes and olives.
4. Bulk Fermentation: Cover the bowl and let it rise for 4-6 hours at room temperature, performing stretch and folds every 30 minutes.
5. Shape the Dough: Once the dough has risen and is bubbly, transfer it to a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Transfer the dough onto a piece of parchment paper, score the top, and carefully place it in the hot Dutch oven. Bake covered for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
9. Cool: Let the bread cool on a wire rack before slicing.

This sun-dried tomato and olive sourdough bread elevates the traditional loaf with bold Mediterranean flavors. Each slice is packed with taste, making it perfect for serving at gatherings or as part of a charcuterie board. The sourdough’s tang complements the savory elements beautifully, ensuring that this bread will become a favorite at any meal. Enjoy it fresh, or make a delicious sandwich with your favorite fillings for a unique twist on lunch.

Ancient Honey Oat Sourdough Bread

Combining the wholesome goodness of oats with the natural sweetness of honey, this ancient sourdough bread recipe is both nourishing and delicious. Oats add a lovely texture and depth, while honey enhances the flavor, making it perfect for breakfast or as a delightful side to soups and salads.

Ingredients:

• For the starter:
  • 1 cup (120g) rye flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 cups (240g) bread flour
  • 1 cup (100g) rolled oats
  • 1 1/4 cups (300ml) water
  • 2 tablespoons honey
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, mix rye flour and water. Cover and let it ferment at room temperature for 5-7 days until it becomes bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, bread flour, rolled oats, and water. Mix until a shaggy dough forms. Let it rest for 30 minutes.
3. Add Honey and Salt: After resting, add the honey and salt to the dough. Mix thoroughly until the honey is evenly distributed.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes to develop gluten.
5. Shape the Dough: Once the dough has risen and is puffy, turn it out onto a floured surface and shape it into a round or oval loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and allow it to rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Carefully transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool completely on a wire rack before slicing.

This honey oat sourdough bread is a testament to the beauty of ancient grains and sweeteners. Its rich flavor and hearty texture make it an excellent choice for breakfast with butter and jam or as a wholesome sandwich base. The combination of oats and honey not only enhances the nutritional profile but also creates a delightful eating experience. Enjoy every slice, knowing you’re indulging in a recipe steeped in history and tradition.

Ancient Barley Sourdough Bread

This barley sourdough bread recipe incorporates barley flour, an ancient grain known for its nutty flavor and high nutritional value. Barley has been cultivated for thousands of years and is often praised for its health benefits. This bread is hearty and satisfying, making it a perfect accompaniment to soups or stews.

Ingredients:

• For the starter:
  • 1 cup (120g) barley flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 cups (240g) all-purpose flour
  • 1 cup (120g) barley flour
  • 1 1/4 cups (300ml) water
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, mix the barley flour and water. Cover and let it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, all-purpose flour, barley flour, and water. Stir until there are no dry bits left. Let it rest for 30 minutes.
3. Add Salt: Sprinkle the salt over the dough and fold it in until fully incorporated.
4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours. Perform stretch and folds every 30 minutes during this time.
5. Shape the Dough: Once the dough has expanded, turn it onto a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Transfer the dough onto a piece of parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool on a wire rack before slicing.

This ancient barley sourdough bread embodies the essence of traditional baking. The nutty flavor of barley flour provides a unique twist on classic sourdough, making it a wholesome option for any meal. Serve it alongside your favorite soups, stews, or cheeses, and relish the rich, hearty texture. Each bite tells a story of ancient grains and the time-honored tradition of sourdough bread-making.

Ancient Rye and Caraway Sourdough Bread

This rye and caraway sourdough bread recipe combines the robust flavors of rye flour and the distinctive taste of caraway seeds, creating a hearty and aromatic loaf. Rye bread has deep historical roots and is known for its dense texture and earthy flavor, making it a perfect choice for sandwiches or as a standalone treat.

Ingredients:

• For the starter:
  • 1 cup (120g) rye flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 cups (240g) rye flour
  • 1 cup (120g) bread flour
  • 1 1/4 cups (300ml) water
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, mix the rye flour and water. Cover and let it ferment at room temperature for 5-7 days until it becomes bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, rye flour, bread flour, water, and caraway seeds. Stir until no dry bits remain. Let it rest for 30 minutes.
3. Add Salt: Sprinkle the salt over the dough and fold it in until fully incorporated.
4. Bulk Fermentation: Cover the bowl and let it rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes to develop gluten.
5. Shape the Dough: Once the dough has risen and is puffy, transfer it to a floured surface and shape it into a round or oval loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Carefully transfer the dough onto a piece of parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes until the crust is deep brown.
9. Cool: Allow the bread to cool completely on a wire rack before slicing.

This rye and caraway sourdough bread is a celebration of flavors and textures. The distinctive taste of caraway seeds complements the rich, nutty notes of rye, resulting in a loaf that is both hearty and aromatic. It pairs beautifully with cheeses, cured meats, or can simply be enjoyed with butter. Each slice embodies the wisdom of ancient grain cultivation and traditional baking practices, making it a perfect addition to your bread repertoire.

Ancient Millet and Honey Sourdough Bread

This millet and honey sourdough bread recipe celebrates the use of millet, one of the oldest cultivated grains in human history. Millet is gluten-free and offers a delightful crunch and sweetness when paired with honey. This bread is perfect for breakfast or as a healthy snack throughout the day.

Ingredients:

• For the starter:
  • 1 cup (120g) millet flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 cups (240g) bread flour
  • 1 cup (120g) millet flour
  • 1 1/4 cups (300ml) water
  • 2 tablespoons honey
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, combine millet flour and water. Cover and let it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, bread flour, millet flour, and water. Stir until a shaggy dough forms. Allow it to rest for 30 minutes.
3. Add Honey and Salt: After resting, add honey and salt to the dough. Mix thoroughly until the honey is evenly distributed.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes to develop gluten.
5. Shape the Dough: Once the dough has risen and is puffy, turn it out onto a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Carefully transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool completely on a wire rack before slicing.

This millet and honey sourdough bread offers a delightful combination of flavors and textures. The subtle sweetness of honey balances beautifully with the nuttiness of millet, making it a nutritious option for breakfast or a light snack. Each slice serves as a reminder of the ancient grains that have nourished civilizations for millennia, creating a connection to our past with every bite. Enjoy it toasted, slathered with butter, or as a base for your favorite toppings.

Ancient Oat and Spelt Sourdough Bread

This oat and spelt sourdough bread recipe marries the wholesome qualities of oats and spelt flour, resulting in a loaf that is both nutritious and delicious. Oats have been a staple in human diets for thousands of years, while spelt adds a nutty flavor and a rich history. This bread is perfect for sandwiches, toast, or simply enjoyed with a spread of butter.

Ingredients:

• For the starter:
  • 1 cup (120g) spelt flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 1 cup (120g) whole oat flour
  • 1 cup (120g) spelt flour
  • 1 cup (240ml) water
  • 1 1/2 teaspoons salt
  • 1/4 cup (30g) rolled oats (for topping)

Instructions:

1. Prepare the Starter: In a bowl, mix the spelt flour and water. Cover and let it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, whole oat flour, spelt flour, and water. Stir until no dry bits remain. Allow the mixture to rest for 30 minutes.
3. Add Salt: Sprinkle the salt over the dough and fold it in until fully incorporated.
4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes.
5. Shape the Dough: Once the dough has expanded, transfer it to a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Transfer the dough onto a piece of parchment paper, score the top, and sprinkle the rolled oats on top. Place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool on a wire rack before slicing.

This ancient oat and spelt sourdough bread not only tastes fantastic but also brings the benefits of both grains to the table. The hearty texture and nutty flavor make it a versatile addition to your meals. Enjoy it as toast for breakfast, in a sandwich for lunch, or simply on its own with a drizzle of honey. Each bite represents the timeless appeal of whole grains and the art of sourdough baking.

Ancient Chickpea Sourdough Bread

This chickpea sourdough bread recipe showcases chickpea flour, an ancient ingredient celebrated for its protein and fiber content. Chickpeas have been used in Mediterranean and Middle Eastern cuisines for centuries, and this bread offers a delightful, slightly nutty flavor. It’s gluten-free and perfect for those looking to incorporate more legumes into their diet.

Ingredients:

• For the starter:
  • 1 cup (120g) chickpea flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 1 cup (120g) chickpea flour
  • 1 cup (120g) bread flour (or gluten-free flour blend)
  • 1 1/4 cups (300ml) water
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil (optional, for added richness)

Instructions:

1. Prepare the Starter: In a bowl, combine the chickpea flour and water. Cover and let it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, chickpea flour, bread flour, and water. Stir until no dry bits remain. Let it rest for 30 minutes.
3. Add Salt and Oil: Sprinkle the salt over the dough, and if using, add olive oil. Mix until fully incorporated.
4. Bulk Fermentation: Cover the bowl and let it rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes.
5. Shape the Dough: Once the dough has risen and is puffy, turn it out onto a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Carefully transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool completely on a wire rack before slicing.

This ancient chickpea sourdough bread is not only nutritious but also brings a unique flavor profile to the table. The earthy notes of chickpeas combined with the tanginess of sourdough create a delightful bread perfect for dipping in soups or spreading with hummus. Each slice is a testament to the culinary traditions of the past, offering a modern twist on ancient grains.

Ancient Cornmeal Sourdough Bread

This cornmeal sourdough bread recipe celebrates corn, a staple crop in many ancient cultures. With its vibrant flavor and golden color, cornmeal adds a delightful texture to sourdough bread. This recipe is perfect for serving with chili or as a standalone snack.

Ingredients:

• For the starter:
  • 1 cup (120g) cornmeal
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 1 cup (120g) cornmeal
  • 1 cup (120g) bread flour
  • 1 1/4 cups (300ml) water
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, mix the cornmeal and water. Cover and let it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, cornmeal, bread flour, and water. Stir until no dry bits remain. Let it rest for 30 minutes.
3. Add Salt: Sprinkle the salt over the dough and fold it in until fully incorporated.
4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes.
5. Shape the Dough: Once the dough has expanded, turn it onto a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Transfer the dough onto a piece of parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool on a wire rack before slicing.

This ancient cornmeal sourdough bread brings a taste of history to your table. The sweet and earthy flavor of cornmeal creates a lovely balance with the tangy sourdough, making it a wonderful choice for pairing with savory dishes or enjoying on its own. With each slice, you experience the richness of ancient grains and the art of sourdough baking, a delicious reminder of the traditions that have shaped our culinary landscape.

Ancient Rye and Caraway Sourdough Bread

This rye and caraway sourdough bread recipe embraces the rich heritage of rye grain, which has been a staple in European diets for centuries. Caraway seeds add a distinct flavor that perfectly complements the earthy tones of rye. This bread is excellent for sandwiches, especially with strong cheeses or hearty meats.

Ingredients:

• For the starter:
  • 1 cup (120g) rye flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 2 cups (240g) rye flour
  • 1 cup (120g) bread flour
  • 1 1/4 cups (300ml) water
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, mix the rye flour and water. Cover and let it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, rye flour, bread flour, water, caraway seeds, and salt. Stir until no dry bits remain. Let it rest for 30 minutes.
3. Bulk Fermentation: Cover the bowl with a damp cloth and allow the dough to rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes.
4. Shape the Dough: Turn the dough onto a floured surface and shape it into a round loaf.
5. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
6. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
7. Bake: Carefully transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Allow the bread to cool on a wire rack before slicing.

This ancient rye and caraway sourdough bread offers a unique flavor that is both hearty and satisfying. The nutty taste of rye combined with the aromatic caraway seeds creates a memorable loaf that can elevate any meal. Whether enjoyed as toast with butter or used as the foundation for a robust sandwich, each slice tells the story of a grain that has stood the test of time, highlighting the cultural significance of rye in various cuisines.

Ancient Millet and Quinoa Sourdough Bread

This millet and quinoa sourdough bread recipe incorporates two ancient grains known for their nutritional benefits. Millet is gluten-free and has been cultivated for thousands of years, while quinoa adds a lovely texture and nutty flavor. Together, they create a nutritious and hearty bread perfect for those seeking a gluten-free option.

Ingredients:

• For the starter:
  • 1 cup (120g) quinoa flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 1 cup (120g) millet flour
  • 1 cup (120g) bread flour (or gluten-free flour blend)
  • 1 1/4 cups (300ml) water
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, combine the quinoa flour and water. Cover and let it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, millet flour, bread flour, and water. Stir until no dry bits remain. Allow the mixture to rest for 30 minutes.
3. Add Salt: Sprinkle the salt over the dough and fold it in until fully incorporated.
4. Bulk Fermentation: Cover the bowl and let it rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes.
5. Shape the Dough: Once the dough has risen, transfer it to a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Carefully transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool completely on a wire rack before slicing.

This ancient millet and quinoa sourdough bread is a fantastic choice for those looking to add variety to their bread repertoire. With a delicious nutty flavor and a satisfying texture, it’s perfect for toasting, making sandwiches, or simply enjoying with olive oil or hummus. Each bite reflects the rich history of these ancient grains, showcasing their versatility and timeless appeal in modern baking.

Ancient Teff and Honey Sourdough Bread

This teff and honey sourdough bread recipe highlights teff, one of the smallest grains in the world, yet packed with nutrition. It has been a staple in Ethiopian cuisine for centuries. The addition of honey adds a touch of sweetness, creating a delightful balance with the earthy flavor of teff. This bread is perfect for pairing with savory stews or enjoying as a breakfast treat.

Ingredients:

• For the starter:
  • 1 cup (120g) teff flour
  • 1/2 cup (120ml) water
• For the bread:
  • 1 cup (240g) active sourdough starter
  • 1 cup (120g) teff flour
  • 1 cup (120g) bread flour
  • 1 1/4 cups (300ml) water
  • 1/4 cup (60ml) honey
  • 1 1/2 teaspoons salt

Instructions:

1. Prepare the Starter: In a bowl, mix the teff flour and water. Cover and let it ferment at room temperature for 5-7 days until bubbly and active.
2. Mix the Dough: In a large bowl, combine the active sourdough starter, teff flour, bread flour, water, and honey. Stir until no dry bits remain. Allow it to rest for 30 minutes.
3. Add Salt: Sprinkle the salt over the dough and fold it in until fully incorporated.
4. Bulk Fermentation: Cover the bowl and let it rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes.
5. Shape the Dough: Once the dough has risen, turn it out onto a floured surface and shape it into a round loaf.
6. Second Rise: Place the shaped loaf seam side up in a floured proofing basket. Cover and let it rise for 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
8. Bake: Carefully transfer the dough onto a piece of parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
9. Cool: Allow the bread to cool on a wire rack before slicing.

This ancient teff and honey sourdough bread offers a unique and flavorful experience. The rich, nutty taste of teff combined with the subtle sweetness of honey creates a loaf that is both nourishing and satisfying. Enjoy it fresh with a pat of butter, or use it as a base for open-faced sandwiches. Each slice carries the essence of ancient grains and their remarkable adaptability to modern tastes, making it a cherished addition to your bread-making repertoire.

Note: More recipes​ are coming soon!