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In this recipe collection you will find our best sourdough bread recipes that are easy to prepare and guaranteed to please everyone. Regardless of whether it is classic farmer’s bread with sourdough, wheat sourdough bread or simple sourdough bread from the Römertopf, these sourdough bread recipes have been baked very often by our readers in recent years and rated as very good.
Bread #69 – Classic farmer’s bread
Classic German farmhouse bread made from wheat and rye flour. Sourdough and a little fresh yeast are used as raising agents. The dough is made in the evening, then rises overnight and is baked the next morning. This makes the bread very uncomplicated and easy to make and is very digestible thanks to the long rising time.
To the recipe
Bread #9 – Classic wheat sourdough bread
Also an absolute classic: wheat bread with sourdough and without yeast. The bread does not contain any industrial yeast and the taste of this sourdough bread is worlds apart from a wheat bread with yeast. The taste is much more complex and the shelf life and freshness are significantly better. A very tasty bread for every day.
Bread #99 – Spelled Rye Sourdough Bread
A simple and very tasty light spelled rye sourdough bread. By using light spelled and rye flour, the bread is mild and yet very aromatic in taste. Active natural sourdough is used as a leavening agent, which ensures that it stays fresh for a long time and has a full aroma.
Bread #81 – Classic spelled sourdough bread
Recipe for a classic spelled sourdough bread without additional yeast. The sourdough, in combination with a long dough rest, ensures really great taste and very good digestibility. With this recipe I also made sure it was very easy to prepare. Spelled bread with sourdough is a great, delicious bread for every day and with every topping.
Bread #112 – Simple sourdough bread from the Römertopf
With great taste, fluffy crumb and crispy, aromatic crust, our simple and quick sourdough bread from the Römertopf is at least as good as from the bakery. Baking bread in the Roman pot works very well, but you need a few tricks and tricks to make it perfect. With our recipe you are guaranteed to make bread from the Römertopf!
Bread #27 – Wheat Rye Sourdough Mixed Bread (Wheat Mixed Bread)
The mixed bread made from wheat and rye is one of the most popular types of bread in Germany. It is particularly tasty with natural sourdough as a leavening agent. The mixed wheat bread has a great, strong taste and rises wonderfully in the oven. It develops a juicy, soft crumb and a cracking crust.
Bread #109 – Easy overnight sourdough bread
Recipe for a quick and easy overnight sourdough bread. All ingredients are kneaded together in the evening, then the dough rests overnight and is shaped and baked in the morning. It couldn’t be easier. Nevertheless, the homemade sourdough bread has a really great taste – with a cracking crust and large-pored crumb and the sourdough keeps it fresh for a long time.
Bread #104 – mixed rye bread
Recipe for a very strong and aromatic mixed rye bread made from whole grain rye and wheat flour. Sourdough and a small amount of yeast are combined as raising agents, which ensures a delicate taste, long-term freshness and at the same time good oven rise. The mixed bread has a small-pored, juicy and firm crumb and a thick, crispy crust.
Bread #100 – Our house bread
Recipe for a very tasty, simple and wholesome sourdough bread made from wheat, spelled and rye. Our house bread was created for our 100th bread recipe anniversary and is particularly easy to prepare (even for beginners) without compromising on taste or digestibility. It is prepared in the evening and baked in the morning with almost no additional intermediate steps.
Bread #44 – Light rye sourdough bread
Recipe for a healthy sourdough bread made from 100% rye and without additional yeast. The bread is very tasty, has a light, fluffy crumb and a crispy crust. By resting the dough in the refrigerator, the dough becomes wonderfully firm and easy to shape, which means the bread retains its shape very well when baking.
Bread #135 – World Champion Bread
Our world champion bread combines all the good properties that a good bread must have: good digestibility thanks to long dough rest and linseed. Natural sourdough as a leavening agent. Organic wheat and rye flour. A fluffy crumb and a cracking crust with lots of flavor from sesame, poppy seeds and sunflower seeds. Our new favorite bread and the perfect bread for every day.
The ultimate collection of 11 delicious sourdough bread recipes
Sourdough bread has experienced a real boom in recent years – and for good reason! Not only is it incredibly tasty, it is also easier to digest and has a longer shelf life than many other types of bread. Since we published the first sourdough bread recipes on our blog in 2018, our readers have copied and rated them thousands of times. Reason enough for us to put together this recipe collection of the most popular and best sourdough bread recipes for you. But be careful: once you start baking sourdough bread, you no longer want pure yeast bread. 😉 By the way, our absolute favorite sourdough bread recipe is ours World Champion Bread.
Why sourdough bread?
In pure sourdough breads, active natural sourdough replaces the “normal” yeast as a leavening agent. Natural sourdough contains a number of microorganisms. Among other things, wild yeast (which then acts as a leavening agent) as well as bacteria that produce lactic and acetic acid. These in turn ensure the more intense taste of the sourdough bread and keep it fresh for longer (since the acetic acid prevents mold formation). Sourdough bread recipes also often have a long dough rest (fermentation time), which also has a positive effect on the taste and ensures better digestibility, as otherwise difficult-to-digest sugar molecules are broken down.
Even if this all sounds quite technical, you shouldn’t let it put you off. We promise you: you will immediately taste the difference to yeast bread!
5 tips for the best sourdough bread recipes
To ensure that your sourdough bread recipes are guaranteed to be a success, we have put together 5 important tips here:
- Active sourdough: Make sure to use active sourdough. Active means that it contains live yeast and can therefore be used as a leavening agent. Practically all sourdoughs that you can buy packaged in the supermarket are preserved and do not work. Your sourdough bread wouldn’t rise. Either you make your own sourdough or buy it this active one here or simply ask the bakery around the corner for a spin-off.
- Some extra yeast for good measure: If you are unsure whether your sourdough is active enough or you are generally not very experienced in preparing sourdough bread recipes, you can also add 1 to 2 grams of fresh yeast to the recipe. This is the so-called “Schisser’s yeast”. 🙂
- Wheat bread to start with: Start with a wheat sourdough bread recipe. Wheat is the easiest grain to make bread with. It has a strong dough structure (so it holds its shape well) and the dough sticks least to your fingers. By the way, rye is the most difficult bread grain to process.
- Refresh sourdough: Make sure to refresh your sourdough well before baking so that it has its full rising power.
- Bake in the pot: Baking sourdough bread in a pot has several advantages: The bread bakes in its own steam, is supplied with even heat all around and stays light on the outside for longer. You can find out more about this in our bread baking FAQ: How do you bake bread in the Dutch oven?
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