This simple, flavorful sourdough bread is infused with fresh rosemary and enriched with toasted wheat germ for a nutty, slightly earthy flavor. It’s the kind of easy, no-fuss sourdough loaf that’s perfect for slathering with butter, making sandwiches, or turning into the ultimate grilled cheese.

slices of sourdough bread with rosemary stacked against each other to show inside crumb

If you’re looking for a beginner-friendly sourdough recipe that delivers great results every time, this is it! It doesn’t require fancy shaping techniques or a perfect ear—it’s just good, homemade bread.

This bread recipe uses toasted wheat germ in the dough, which boosts fermentation, and enhances flavor. Your sourdough starter loves it, and it brings a toasty, nutty taste to the final loaf. Don’t skip it—it makes a difference!

This bread recipe is a perfect beginner-friendly loaf that proves sourdough doesn’t have to be complicated. It’s simple, rustic, and full of flavor—whether you’re new to baking or just want an easy go-to loaf.

rosemary sourdough bread sliced with two slices on plate and spread with butter

Why you’ll love this recipe

✔ Beginner-friendly – A simple method with straightforward steps.
✔ No artisan pressure – This isn’t about achieving the perfect ear or airy holes—just great, homemade bread.
✔ Nutty, rustic flavor – The wheat germ adds depth, while rosemary brings warmth.
✔ Easy to fit into your schedule – An overnight cold ferment makes timing flexible.
✔ Versatile & delicious – Serve it with soup, sandwiches, or just butter.

Also try your hand at whole wheat sourdough bread and San Fransisco style sourdough bread – both are great easy beginner bread recipes.

ingredients for rosemary sourdough bread on marble counter with text overlay

How to make rosemary sourdough bread

This bread follows a simple process that fits into a real-life schedule.

Step 1: Feed your starter

Start with a 100% hydration sourdough starter and feed it ahead of time so it’s bubbly and active before mixing your dough.

Tip: Need help with feeding? Check out my guide on how to feed a sourdough starter.

Step 2: Mix & autolyse

Combine all ingredients except salt in a mixing bowl.
Mix until a shaggy dough forms.
Let it rest for 40 minutes—this is called the autolyse, and it helps the dough hydrate and develop gluten naturally.

glass mixing bowl with ingredients for sourdough bread

rough shaped dough for sourdough bread in glass bowl

Step 3: Bulk fermentation & stretch & folds

Sprinkle salt over the dough and knead gently to incorporate.
Cover and let rest for 1 hour.
Perform three stretch-and-fold sessions over 4.5 hours, allowing time between each to let the dough relax and develop structure.

How do you know bulk fermentation is done? The dough should be puffed up, smooth, and slightly domed, with visible air bubbles forming.

sourdough dough with chopped rosemary on wooden cutting board — dough ready for stretch and folds

hand stretching dough — dough ready for stretch and folds

Step 4: Overnight cold proof

Shape the dough into a ball and place it in a floured banneton or bowl.
Cover and refrigerate for 8-12 hours for a slow, flavor-enhancing fermentation.
In the morning, let the dough sit at room temperature for 1.5 hours before baking.

Step 5: Bake with steam

Preheat oven to 450°F, placing a Dutch oven or baking stone inside to heat.
Turn the dough onto a piece of parchment paper and score the top with a bread lame.
Bake for 20 minutes with steam (lid on or with a water pan).
Reduce heat to 425°F and bake uncovered for 20-25 minutes, until golden brown.
Let cool for at least 2 hours before slicing.

Cutting too soon will result in a gummy crumb—be patient!

dough in banneton basket after bulk fermentation

Baker’s Schedule

Planning when to start your bread can make the process easier and stress-free. Here’s a quick breakdown:

✔ Mix & Autolyse: ~50 minutes
✔ Bulk Fermentation: ~4.5 hours
✔ Overnight Cold Proof: 8-12 hours
✔ Final Rest in the Morning: 1.5 hours
✔ Baking & Cooling: ~3 hours

Note: Dough proofs faster in warm environments (~75-78°F) and slower in cooler temps (~68-70°F). Watch your dough, not just the clock!

Baking containers

You have two great options for baking sourdough:

1. Dutch oven method

✔ Preheat your Dutch oven with the lid on.
✔ Place your dough inside on parchment paper.
✔ Trap steam by keeping the lid on for the first 20 minutes.

Want a softer crust? Keep the lid on for an extra 10 minutes before uncovering!

2. Baking stone + water bath method

✔ Preheat a baking stone and a separate dish for boiling water.
✔ Place dough on the hot baking stone and add boiling water to the dish below.
✔ This creates steam to mimic a bread oven and helps with oven spring.

How to Store Homemade Sourdough Bread

✔ At Room Temperature: Store in a bread bag or wrapped in a towel for up to 5 days.
✔ Freezing: Slice and freeze in an airtight bag for up to 3 months.
Avoid the fridge—it dries out bread quickly!

How to eat this rosemary sourdough bread

Besides enjoying it warm with butter, here are some amazing ways to serve it:

Make the ultimate grilled cheese – The rosemary + melty cheese combo is unbeatable.
Pair it with tomato soup – The classic cozy meal.
Toast it for breakfast – With eggs or as a base for avocado toast.
Serve it with chili or stew – A hearty side for your favorite comfort meals.
Make it into a breakfast strata – Perfect for a savory brunch bake.

loaf of sourdough bread cut in half to show crumb and chopped rosemary pieces

Sourdough is better when shared

If you try this recipe, let me know! Leave a comment and rating below.

Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni