• Village-style sourdough bread (Rob Palmer)Source: Rob Palmer

A gorgeous golden loaf of sourdough with a hint of honey and a sprinkle of sesame seeds with an easy cheat's sourdough starter.

1 loaf





Skill level

Average: 4.2 (3 votes)


  • 200 g sourdough starter (Recipe below. See Note for alternative)
  • 2½ cups (375 ml) lukewarm water
  • 1 tsp fine salt (iodised, if possible)
  • 1 tbsp honey
  • 200 g wholemeal flour, sifted
  • 100 g maize flour, sifted
  • 100 g rye flour, sifted
  • 600 g white bread flour, sifted
  • ¼ cup (60 ml) extra-virgin olive oil, plus extra for greasing
  • 2 tbsp sesame seeds

Sourdough started (Prozimi) (see Note)

  • ½ cup (125 ml) lukewarm water
  • 60 g fresh yeast
  • ½ cup (100 g) bread flour

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rising time: 1 hour

1. To make the sourdough starter, put the warm water in a bowl, then crumble the yeast into it and add the flour. Mix well, cover and allow to stand overnight in a warm spot in the house. The yeast will develop and become sour and foamy, giving the bread a characteristic flavour and texture.

If making by hand:

2. Lightly oil a large mixing bowl, then set aside.

3. In a large mixing bowl use a wooden spoon to mix the sourdough starter with the water, salt, honey and wholemeal, maize and rye flour until well combined.

4. Slowly add the white bread flour and knead the mixture with lightly oiled hands until a soft dough forms.

5. Place the dough in the oiled bowl and cover with a cloth. Place in a warm spot and allow to rise for about an hour, or until doubled in size.

If using a bread maker:

2. Make sure the machine is on the ‘dough’ setting.

3. Add the yeast mixture to a 1 kg loaf bowl. Slowly add the sifted flours while the mixing element is on.

4. Add the salt, honey and 300 ml of warm water.

5. Allow the flour mixture to knead in the bread maker and then rise.

Baking (for both the by-hand and break maker methods):

6. Preheat the oven to 180°C. Generously oil a loaf tin, then line with baking paper.

7. Transfer the dough mixture to the lined tin, then sprinkle with the sesame seeds.

8. Bake for 45–50 minutes, or until the loaf is golden brown and sounds hollow when tapped. Cool in the tin
for 10 minutes, then turn out onto a wire rack and slice as needed.



• As an alternative to making your own sourdough starter, you can use 2 tbsp of dried yeast (2 packets). Place the dried yeast in a large bowl and add 2½ cups (625 ml) of lukewarm water and fine salt, stir and allow to stand for 10 minutes.


The Heart Health Guide by Dr Catherine Itsiopoulos, Published by Macmillan, RRP $34.99, Photography by Rob Palmer.