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Sweet Sourdough Bread – The Easiest Recipe!

Sweet Sourdough Bread

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Creating a delectable loaf of sweet sourdough bread is a rewarding experience. You can experiment with your own sweeteners and fruits!

  • Total Time: 7.5 hrs
  • Yield: 1 loaf 1x


  • 500 grams of bread flour
  • 50 grams of whole wheat flour
  • 150 grams active sourdough starter
  • 300350 grams of water (adjust based on flour absorption)
  • 10 grams salt
  • 3050 grams honey


  1. Mix the ingredients until a shaggy dough forms. If the dough seems too dry, gradually add more water until it comes together.
  2. Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes.
  3. After the autolyze, turn the dough out onto a lightly floured surface and knead it for 5-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, knead on medium speed for 5-7 minutes.
  4. Place the dough back in the bowl, cover it, and let it rest for 30 minutes.
  5. Over the next 2-3 hours, perform a series of stretch and folds every 30 minutes.
  6. After the final stretch and fold, cover the bowl tightly and let the dough ferment at room temperature for 4-8 hours, or until it has doubled in size.
  7. If you’re adding dried or fresh fruits, gently fold them into the dough after the first hour of bulk fermentation.
  8. Gently turn the dough out onto a lightly floured surface and shape it into a tight round or oval, depending on your preference.
  9. Place the shaped dough into a proofing basket or a bowl lined with a well-floured tea towel, seam-side up. Cover it with a damp towel or plastic wrap and let it proof for 1-2 hours, or until it has puffed up and looks airy.
  10. About 45 minutes before you plan to bake, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
  11. When the oven is preheated, carefully turn the dough out onto a piece of parchment paper or directly into the hot Dutch oven. Score the top of the loaf with a sharp blade to allow for expansion during baking.
  12. Bake the bread for 20 minutes with the lid on (if using a Dutch oven), then remove the lid and continue baking for an additional 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
  13. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.


  • The amount of water needed may vary depending on the type of flour you use and the humidity in your environment. Start with the lower end of the range and add more water as needed to achieve a soft, tacky dough.
  • If you choose to include fresh or dried fruits, you may need to slightly reduce the amount of water in the recipe to account for the moisture they’ll add to the dough.
  • Author: Natasha Krajnc
  • Prep Time: 6 hrs
  • Cook Time: 1.5 hrs
  • Category: bread


  • Serving Size: 1 slice
  • Calories: 169 kcal
  • Fat: 0.5 g
  • Carbohydrates: 36 g
  • Protein: 5 g