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Honey Walnut Sourdough Bread Recipe (Sweet, Nutty & Spiced) Recipe

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4.3 from 81 reviews

This Honey Walnut Sourdough Bread recipe combines the tangy flavor of classic sourdough with the natural sweetness of honey and the nutty crunch of toasted walnuts, enhanced by a warm hint of cinnamon. Perfect for those craving a sweet, spiced twist on traditional sourdough, this bread boasts a chewy crumb, a beautifully domed crust, and deep, complex flavors developed through a patient fermentation process.

  • Total Time: 9 to 10.5 hours (includes bulk fermentation and cold proofing time; cold proof can be up to 72 hours, but minimum bulk + bake time is ~9 hours)
  • Yield: One 9-10 inch round sourdough loaf

Ingredients

Wet Ingredients

  • 100 grams sourdough starter (about 1/2 cup)
  • 100 grams honey (scant 1/3 cup)
  • 330 grams water (1 1/4 cups + 2 tablespoons), room temperature, filtered

Dry Ingredients

  • 500 grams bread flour (3 1/2 cups)
  • 12 grams salt (2 teaspoons)
  • 4 grams ground cinnamon (2 teaspoons)

Mix-ins

  • 90 grams walnuts (3/4 cup), toasted and roughly chopped

Instructions

  1. Make the Dough: In a large mixing bowl, combine the sourdough starter, honey, and room temperature filtered water. Mix until the mixture looks like a golden, milky liquid. Then add bread flour and salt, mixing until all the flour is incorporated. The dough will be wet and sticky, not forming a uniform ball. Cover with plastic wrap and let it rest for 30 minutes.
  2. First Stretch and Fold (S&F): With slightly wet fingers, pull and stretch a portion of the dough over the rest, folding it onto itself. Rotate the bowl a quarter turn and repeat until full circle (4-6 times). Cover and rest for 30 minutes.
  3. Prepare Walnuts: Toast walnuts in a skillet over medium-low heat for about 5 minutes, stirring often until fragrant. Remove from heat, cool to room temperature, then roughly chop.
  4. Second Stretch and Fold with Mix-ins: Sprinkle walnuts and ground cinnamon over the dough. Perform the second round of stretch and folds as before. Cover and rest for 30 minutes.
  5. Additional Stretch and Folds: Repeat stretch and fold sessions two more times, each followed by 30-minute rests, for a total of four rounds incorporating the mix-ins.
  6. Bulk Fermentation: Cover the dough and let it ferment at room temperature (~70°F) for about 7-9 hours after the final stretch and fold. Look for signs of readiness: dough increases by at least 75%, domed top, visible bubbles, light and jiggles when shaken, pulls easily from the bowl, and passes the windowpane test.
  7. Pre-shape: Gently release the dough from the bowl without deflating it. Place it on a counter and perform another gentle round of stretch and folds. Turn dough seam side down, cover with a bowl, and rest for 30 minutes.
  8. Prepare Proofing Basket: Dust a banneton or small bowl lined with a tea towel with flour to prevent sticking.
  9. Final Shape: Flip the dough seam side up. Fold bottom, right, left, and top sides toward the center. Flip back seam side down. Cup hands around the dough and rotate while gently pulling to create a tight, round ball. Place dough seam side up in the floured proofing basket. Cover with plastic bag or shower cap.
  10. Cold Proof: Refrigerate the dough for 8–72 hours to slow fermentation and deepen flavor.
  11. Prepare for Baking: About 30 minutes before baking, place the dough in the freezer and preheat oven to 500°F with a Dutch oven inside for at least 30 minutes.
  12. Score: Turn the dough onto a parchment-lined surface, seam side down. Score a crescent moon shape on top with a lame or sharp knife.
  13. Bake Covered: Using parchment, transfer dough to the preheated Dutch oven and cover. Reduce oven temperature to 450°F and bake for 30 minutes.
  14. Bake Uncovered: Remove lid, reduce oven to 425°F, and bake for an additional 10-15 minutes until golden brown and internal temperature reaches 205°F. Use foil if crust browns too quickly.
  15. Cool: Remove bread using parchment paper and cool on a wire rack for at least 1 hour before slicing to prevent a gummy crumb.
  16. Serve: Slice and enjoy with butter and a drizzle of honey for the best experience.

Notes

  • Bread Flour: Bread flour is recommended for its higher protein content, providing strength and better rise. Alternatives like all-purpose, whole wheat, spelt, or rye flour may change texture and rise.
  • Honey: Adds slight sweetness and chewiness to the crumb. Darker honeys like wildflower or raw offer deeper flavor. Honey accelerates fermentation so watch timing accordingly.
  • Walnuts: Toast gently to avoid burning, enhancing their flavor and crunch.
  • Temperature: Bulk fermentation time depends heavily on ambient temperature; warmer environments speed fermentation, cooler slow it down.
  • Proofing Basket: Use a banneton or a small bowl lined with a well-floured tea towel for shaping.
  • Cooling Time: Patience is key—cooling allows the crumb to set properly and prevents gummy texture.
  • Author: Adeline
  • Prep Time: 45 minutes (including dough mixing, initial rests, and stretch & folds)
  • Cook Time: 45 minutes (30 minutes covered + 15 minutes uncovered baking)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/honey-walnut-sourdough-bread-recipe-sweet-nutty-and-spiced-recipe/