Sourdough Boule

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Yield: 1 large loaf

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This tangy, tasty sourdough loaf is enhanced with whole grains and a generous topping of whole flax seeds.

Sourdough Boule

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf
Published: 06/27/2011



  • 1 cup sourdough starter, fed and ready to use*
  • 1 to 1 1/4 cups lukewarm water*
  • 3 1/2 cups European-Style Artisan Bread Flour or King Arthur Unbleached All-Purpose Flour
  • 1 cup malted wheat flakes (for best flavor), or old-fashioned rolled oats
  • 1/2 cup sunflower seeds
  • 2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • *Sourdough starters vary quite a bit in consistency. Use enough water to make a soft dough.



1) In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 1 cup of the water, mixing until smooth.

2) Add the remaining dough ingredients, and mix and knead — by hand, mixer, or bread machine — until you've made a soft dough, adding additional water as needed.

3) Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.

4) Turn the dough out onto a lightly greased work surface and gently fold it over a few times to deflate it.

5) Shape the dough into a large round. Grease a Dutch oven or baking crock, and place the dough into it.

6) Cover the crock, and let the loaf rise until it's very puffy, about 1 1/2 to 2 hours.

7) Just before baking, brush or spray the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, in the shape of a pound sign.

8) Place the covered crock into a cold oven, set to 450°F, and turn on the oven. Bake the bread for 35 minutes.

9) Uncover and continue baking until the bread is deep golden brown, about 10 additional minutes.

10) Remove the bread from the oven and turn it out of the crock onto a rack to cool.

Yield: 1 large loaf.


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  • 05/04/2015
  • amparo from daive
  • 04/30/2015
  • Sandi 81 from
  • Excellent easy recipe. I was more than happy with the results. This will easily become a "go to" recipe. Thanks, KA
  • star rating 12/14/2013
  • Dianne from NW PA
  • I used half KA white whole wheat, oatmeal plus 1/4 cup KA oat bran. My loaf was mildly tangy and nice and chewy.
  • star rating 10/27/2013
  • Owen from Philadelphia, PA.
  • Great recipe. I substituted chopped walnuts for the sunflower seeds. It gave the bread a sweet, toasty taste. I divided the dough in half and baked in a cast iron dutch oven. Great for sandwiches and with cream cheese.
  • star rating 10/02/2013
  • tht523 from KAF Community
  • Just made this bread a few days ago for the first time. I used all purpose flour with 10% protein content. I did not have a dutch oven or ceramic baker, so I just used a sheet pan, which I heated up beforehand in the oven. The bread came out great. I really love the texture that the malted wheat flakes and sunflower seeds give. The bread makes great toast. I will definitely make this bread again. Just wish the malted wheat flakes weren't so expensive!
  • star rating 03/03/2013
  • cocosun from Roseville, Ca
  • This was only my second attempt at sourdough (yesterday's attempt with the rustic sourdough recipe didn't go so well; it was decent but not great). But a day later and a different recipe, made a huge difference. This was so easy and had amazingly wonderful sourdough flavor (I just received my starter from KAF two days prior). Soo excited to keep exploring these recipes. Spritzing the water on before baking is a definite must!
  • star rating 06/19/2012
  • eal53 from KAF Community
  • I just pulled it out of the oven--wonderful smell and the crust is so beautiful--I love it! Thanks for the recipe!
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