If you love homemade bread, this rustic sesame wheat bread with sourdough starter recipe is a delicious and wholesome choice. It combines the nutty flavor of sesame seeds with the earthy richness of whole wheat flour and the tangy depth of sourdough. This bread is crusty on the outside, soft and airy inside, and perfect for sandwiches, soups, or enjoying warm with butter.

Making bread with a sourdough starter instead of commercial yeast gives it a unique taste and makes it healthier and easier to digest. This easy-to-follow guide will walk you through the ingredients, step-by-step process, tips for success, and answer your most common questions. Let’s start baking!

Table of Contents

Ingredients You Need

Main Ingredients

2 cups (250g) whole wheat flour
2 cups (250g) bread flour (or all-purpose flour)
1 cup (240g) active sourdough starter (fed and bubbly)
1 ½ cups (360ml) lukewarm water
2 teaspoons salt
3 tablespoons sesame seeds (plus more for topping)
Olive oil (for greasing bowl)

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Optional Tools

Large mixing bowl
Kitchen scale (recommended)
Bench scraper
Proofing basket or a bowl with a towel
Dutch oven or baking stone
Parchment paper
Sharp knife or razor blade for scoring

Step-by-Step Recipe

Step 1: Prepare Your Starter

Feed your sourdough starter 4–6 hours before baking so it becomes bubbly and active. It should double in size and pass the float test (a small spoonful floats in water).

Step 2: Mix the Dough

In a large bowl, mix sourdough starter and water until dissolved.
Add both flours, sesame seeds, and salt.
Stir with your hand or a wooden spoon until a shaggy dough forms.
Cover and let it rest for 30 minutes (autolyse).

Strengthen the Dough

Step 3: Stretch and Fold

After resting:

Grab a corner of the dough, stretch it up, and fold it back over itself.
Rotate the bowl and repeat this stretch & fold on all four sides.
Repeat every 30 minutes for 2 hours (about 4–5 sets of folds).

This process builds gluten and strengthens the dough without heavy kneading.

Bulk Fermentation

Step 4: Let the Dough Rise

After the last fold, cover the bowl and let the dough rise at room temperature for 4–6 hours, until it roughly doubles in size and becomes airy.

Shape the Dough

Step 5: Pre-shape and Rest

Gently turn the dough onto a lightly floured surface.
Shape into a loose round and let it rest for 15 minutes.

Step 6: Final Shape

Shape the dough into a tight ball or oval.
Place seam-side up into a floured proofing basket or lined bowl.
Sprinkle sesame seeds generously over the top.

Final Proof

Step 7: Second Rise

Cover and let the dough rise at room temperature for 1–2 hours. Alternatively, refrigerate overnight for more flavor and better handling.

Bake the Bread

Step 8: Preheat the Oven

Place your Dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes.

Step 9: Bake

Flip the dough onto parchment paper, score the top with a razor blade.
Carefully transfer to the hot Dutch oven, cover, and bake for 20 minutes.
Remove lid and bake for another 20–25 minutes until deep golden brown.

Cool the Bread

Step 10: Rest Before Slicing

Let the bread cool on a wire rack for at least 1 hour. Cutting too soon can make the inside gummy.

Tips for Best Results

Hydration

Whole wheat flour absorbs water slowly. Don’t add extra flour too soon if the dough feels sticky.

Sesame Seeds

Toast sesame seeds lightly before adding to enhance their nutty flavor.

Temperature

If your kitchen is cold, the dough will take longer to rise. Be patient and let it double in size.

Steam

No Dutch oven? Place a tray of water at the bottom of your oven to create steam for a crispy crust.

Why Choose Sourdough?

Healthier Choice

Sourdough fermentation breaks down gluten and phytic acid, making the bread easier to digest.

Rich Flavor

It gives the bread a complex, slightly tangy taste that’s hard to achieve with regular yeast.

Long-Lasting

Sourdough bread stays fresh longer thanks to its natural acidity.

Variations You Can Try

Seeds & Grains

Mix in sunflower seeds, pumpkin seeds, or flaxseeds with the sesame seeds.

Sweet Touch

Add raisins or drizzle in honey for a subtle sweetness.

Creative Shapes

Make rolls, braids, or baguettes for different occasions.

How to Store Your Bread

Wrap in a clean kitchen towel or paper bag and store at room temperature for 3–4 days.
Slice and freeze portions for up to 3 months.
Avoid plastic bags, which soften the crust.

Common Mistakes to Avoid

Using a weak starter — make sure it’s active and bubbly before you begin.
Overproofing — if it rises too much, it may collapse during baking.
Cutting too soon — let it cool fully before slicing to avoid a gummy interior.

FAQs

What makes sourdough bread different from regular bread?

Sourdough uses natural wild yeast and bacteria from the starter instead of commercial yeast. This gives it a tangy flavor and better digestibility.

How do I know when my starter is ready to use?

Your starter is ready when it doubles in size, has bubbles throughout, and passes the float test (a spoonful floats in water).

Can I skip the sesame seeds?

Yes! You can leave them out or replace with other seeds like sunflower or flax.

Why is my bread dense and heavy?

This can happen if your starter isn’t active enough, if you didn’t give the dough enough time to rise, or if you didn’t build enough gluten during folding.

How long does this bread stay fresh?

At room temperature, it stays good for about 3–4 days. Frozen, it lasts for up to 3 months.

Related Recipes

Final Thoughts

Baking rustic sesame wheat bread with sourdough starter is not just about making bread — it’s about enjoying the process and creating something special. The earthy whole wheat, nutty sesame, and tangy sourdough come together beautifully in this loaf. Whether you’re a beginner or an experienced baker, this recipe will fill your kitchen with the irresistible smell of fresh bread and your table with warmth.

So feed your starter, gather your ingredients, and bake your own rustic sesame wheat bread today — you’ll be glad you did!

If you’d also like, I can create a printable recipe card, shopping list, or even help you write an email-friendly version of this recipe. Just let me know! 🌟

Sesame Wheat Sourdough Bread Recipe

Hazel Wood

This hearty, wholesome bread combines the nutty flavor of sesame with the deep tang of sourdough. It’s rustic, crusty on the outside, and soft on the inside — ideal for everyday sandwiches or toast. Simple, slow-fermented, and full of character!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast

Cuisine American

Servings 8

Calories 170 kcal

Ingredients

1 cup active sourdough starter
1 ½ cups whole wheat flour
1 ¼ cups all-purpose flour
1 ¼ cups warm water
1 tbsp olive oil
1 tsp salt
2 tbsp sesame seeds plus more for topping

Instructions

Mix sourdough starter and warm water in a large bowl until combined.
Stir in olive oil, then add flours and salt to form a sticky dough.
Fold in sesame seeds evenly.
Cover and let rest for 30 minutes at room temperature.
Perform 3–4 stretch-and-folds every 30 minutes over 2 hours.
Cover and let ferment overnight (8–12 hours) at room temperature.
Turn dough onto floured surface, shape into a boule or oval.
Transfer to a floured proofing basket or bowl, cover and rise 1–2 hours.
Preheat oven to 450°F (230°C) with Dutch oven inside.
Top dough with sesame seeds, score, and gently place into hot Dutch oven.
Bake covered for 20 minutes, then uncovered for 20 minutes until golden and crusty.
Remove and cool completely on a wire rack before slicing.

Notes

You can toast sesame seeds before adding them for enhanced flavor.
Use bread flour in place of all-purpose for more chew.
For a softer crust, let it cool in a towel-wrapped basket after baking.

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