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

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4 from 52 reviews

  • Author: Sophia
  • Total Time: 10 to 12 hours (including bulk and cold fermentation)
  • Yield: 1 standard 9-inch loaf
  • Diet: Vegetarian

Description

This Honey Walnut Sourdough Bread recipe combines the nutty richness of toasted walnuts, the natural sweetness of honey, and a hint of warm cinnamon to create a beautifully textured artisan loaf. Perfectly chewy with a golden crust and a soft, flavorful crumb, this bread is ideal for breakfast with butter and honey or as a unique twist on traditional sourdough.

Ingredients

Wet Ingredients

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

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 active sourdough starter, honey, and room temperature filtered water. Mix thoroughly with a dough whisk or your hand until mixture appears golden and milky. Add bread flour and salt to the wet ingredients and mix until no dry flour remains; expect a wet, sticky dough rather than a uniform ball. Cover the bowl with plastic wrap and let rest for 30 minutes.
  2. Stretch and Folds – Round 1: With slightly wet fingers, lift a portion of dough and stretch it above the bowl, folding it back over the dough. Rotate the bowl a quarter turn and repeat until you complete a full circle (4-6 folds). Cover and let rest for another 30 minutes.
  3. Prepare Walnuts: Heat a small skillet over medium-low heat and toast walnuts for about 5 minutes until fragrant, stirring frequently to avoid burning. Remove from heat and let cool to room temperature, then roughly chop.
  4. Stretch and Folds – Round 2 with Mix-ins: Sprinkle toasted walnut pieces and ground cinnamon evenly over the dough. Perform another full set of stretch and folds to incorporate mix-ins. Cover and rest for 30 minutes.
  5. Repeat Stretch and Folds: Perform 2 more rounds of stretch and folds with 30-minute rests in between, totaling 4 rounds. Cover the dough after each round.
  6. Bulk Fermentation: After the final stretch and fold, cover the dough and let it bulk ferment at 70°F for about 7-9 hours, or until the dough increases in size by at least 75%, is domed on top, jiggles when shaken, has visible bubbles, pulls away easily from the bowl, and passes a windowpane test without tearing.
  7. Pre-shape: With slightly wet fingers, gently release the dough from the bowl keeping bubbles intact. Let the dough rest on the counter, shaping it with one more round of stretch and folds to form a rough round. Flip the dough so the seam is on the counter, cover it with a bowl, and rest for 30 minutes.
  8. Prepare Proofing Basket: Dust a banneton or a small mixing bowl lined with a tea towel with flour (rice flour or all-purpose flour) to prevent sticking.
  9. Final Shape: Flip the dough with seam side up, perform folds pulling each side towards the center and then fold the top down. Flip the dough again to seam side down. Shape into a tight ball by gently cupping and rotating the dough clock-wise, pulling towards you lightly without tearing. Place dough seam side up into the floured proofing basket and cover with plastic or a shower cap.
  10. Cold Proof: Refrigerate the dough in the basket for 8–72 hours. This slower fermentation enhances flavor and allows flexible baking timing but avoid over-proofing to prevent poor oven spring.
  11. Scoring Preparation: Thirty minutes before baking, place the dough in the freezer and preheat a Dutch oven in the oven to 500°F for at least 30 minutes.
  12. Score and Bake: Turn the dough out onto parchment paper, seam side down. Score a crescent moon shape on the top with a lame or razor blade. Using the parchment corners, place the dough into the preheated Dutch oven and cover with the lid. Reduce oven temperature to 450°F and bake covered for 30 minutes.
  13. Finish Baking: Remove the lid and continue baking at 425°F for an additional 10-15 minutes uncovered. If crust browns too quickly, tent with aluminum foil. The bread is done when the crust is golden and internal temperature reaches at least 205°F.
  14. Cool: Remove bread from Dutch oven using parchment paper and transfer to a wire rack. Allow to cool at least 1 hour before slicing to prevent gummy texture. Enjoy with butter and honey for best flavor.

Notes

  • Bread Flour: Preferred for higher protein content that strengthens dough for superior rise. Other flours like all-purpose, whole wheat, spelt, or rye can be used but may affect texture.
  • Honey: Adds subtle sweetness and chewy crumb but accelerates fermentation and yields a darker crust. Any honey type works; darker honeys provide deeper flavor.
  • Walnuts: Toasting mellows bitterness and enhances flavor but is optional. Walnuts can be substituted with pecans, almonds, pistachios, or mixed nuts.
  • Cinnamon: Complements honey and walnuts but slows yeast activity, potentially lengthening bulk fermentation.
  • Storage: Store at room temperature in paper or linen bags up to three days to keep crust crisp. Freeze sliced or whole loaves wrapped tightly up to three months. Avoid refrigeration as it dries out bread and affects texture.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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