Published 30th April 2025
Recipe: Tim Spector's favorite sourdough bread
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This is my go-to sourdough recipe. It uses a mix of rye, wholemeal, and malted flakes, along with a couple of spoonfuls of ZOE’s Daily30+ for extra plant diversity and fiber.
There’s no heavy kneading involved — just fold the dough gently to build structure and let the microbes work overnight.
The result is a deeply satisfying loaf that’s good for your gut health and digestion*, and tastes even better the next day.
Ingredients
100 g wholemeal flour
500 g rye flour
50 g malted flakes or any flaked grain for texture
300 ml water — start with less, add more as needed
10 g salt
100 g active sourdough starter
2-3 scoops ZOE Daily30+
Start your day with a scoop of ZOE science
Daily30+ is a wholefood supplement with over 30 plants to boost your fibre intake
Method
In a large bowl, combine the flours, malted flakes, and Daily30+.
Add your sourdough starter.
Pour in the water gradually and mix until you have a tough but hydrated dough.
Add the salt.
Gently fold the dough a few times to incorporate air — no kneading needed.
Cover the bowl with a damp tea towel and leave it in a warm place overnight (about 12 hours).
The dough should be bubbly and risen in the morning.
Transfer to a floured proving basket or tin. Let it rest while the oven heats.
Bake in a hot oven (ideally with a lid or Dutch oven) at 230°C for 20-30 minutes with the lid on, and 20-30 minutes with the lid off.
Cool before slicing and enjoy.
*Daily30+ is a natural source of calcium. Calcium contributes to the normal function of digestive enzymes.
