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Autumn Harvest Sourdough Bread Recipe

Autumn Harvey Sourdough

This is a really special sourdough bread recipe to me. Traditionally I will look up a recipe to cook and adapt it to my tastes and make it my own, swapping ingredients for what I have on hand or what I’d prefer to use. This is the first recipe I truly developed, and it’s bread no less!

I stayed away from baking bread for far too long. Many, many years I missed out on this wonderful, and probably most favorite ‘dish’ that comes from my kitchen, all for fear of it being to complicated or difficult to make.

I couldn’t have been more wrong. The basics of a good sourdough bread is simply flour, water, and salt. A couple years ago I had the gumption to give it a try when a starter was gifted to me. It changed my whole world and our family’s kitchen forever. Now, I try and make almost everything from scratch. It’s a fun challenge and you also realize just how simple it is to make even the most basic pantry staples yourself.

This bread is one I truly developed from scratch, and tweaked each time I baked it, and when shared with neighbors they exclaimed it was the very best of all my loaves. I am proud to be sharing it with you.

A friendly note.. this bread has quite a few ingredients in it. You could make it weekly, but that would get expensive rather quickly. I prefer to save this bread for special occasions like the first brisk day of fall, or even Christmas morning breakfast. I savor it all the more that way and it helps to set the occasion or make a very simple day extra special.

This recipe makes two loaves.

Sourdough Bread Recipe Ingredients:

Sourdough Bread Recipe With Cross
  • 100g active sourdough starter
  • 730g room temperature, filtered water
  • 40g whole wheat flour
  • 960g bread flour
  • 20g sea salt

Filling Ingredients:

  • 130g dried cranberries
  • 130g pecans, chopped
  • 150g candied dried oranges, chopped
  • 100g maple sugar
  • 12g cinnamon
  • 10g vanilla extract
  • 200g white chocolate chips


Make sure you chop your fruit and nuts into small pieces so the weight of them doesn’t drag your dough down while rising.

Sourdough Bread Top Down
  1. Soak the cranberries, oranges, and nuts in water for 1 hour before using to prevent burning while baking.
  2. In a large bowl, combine active sourdough starter with filtered water, whisk together to fully incorporate.
  3. Add wheat and bread flour to bowl of sourdough mixture, allow to sit for one hour.
  4. After 1 hour, add salt and vanilla extract to sourdough mixture and fold in.
  5. Add in the soaked nuts and dried fruit and fold them into the dough mixture.
  6. Cover with tea towel and allow it to rise at room temperature for 8-10 hours or until doubled in size.
  7. Preheat oven to 450 degrees.
  8. Remove dough mixture onto a lightly floured surface and let rest for ten minutes.
  9. Gently stretch out the dough, I use a flapping motion to incorporate air and avoid kneading. Use your fingers to grab the edges of the dough and flap against the counter to ‘stretch’ it out.
  10. Sprinkle cinnamon, maple sugar, and white chocolate chips all over the dough.
  11. Gently fold the dough into itself, flip over and shape into a round utilizing the ‘push/pull’ method.
  12. Cover with tea towel and allow to rest for 30 minutes.
  13. Line dutch oven with parchment paper. Score your dough and place into the dutch oven with lid on.
  14. Bake 20 minutes covered, 40 minutes uncovered.
  15. Remove bread and allow to cool on wire rack for 1 hour

Hope you enjoy this fantastic sourdough bread recipe. Enjoy!

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