Sourdough Fruit Bread Recipe

A sourdough fruit loaf full of juicy raisins and dried fruit sitting on a counter top with a dish of butter. The loaf has been cut so you can see the cinnamon swirl and raisins inside.

Sourdough Fruit Bread Recipe

This easy fruit loaf laced with cinnamon is the only sourdough fruit bread recipe you'll ever need. Full of juicy raisins and other dried fruit, this is a lovely way to start the day!

Course Bread

Cuisine American

Keyword Flavored Sourdough, Sourdough Bread, Sourdough Recipes

Prep Time 4

Cook Time 45

Fermentation Time 22

Total Time 1 2 45

Servings Loaf

Calories 2773kcal

Author Kate Freebairn

Equipment

Mixing Bowl
Digital Scales
Banneton
Dutch Oven

Ingredients

500 g Bread Flour
350 g Water
100 g Sourdough Starter fed and bubbly (see levain alternative in notes)
10 g Salt
30 g Honey
200 g Mixed Dried Fruit

Cinnamon Filling

50 g Brown Sugar
10 g Cinnamon
20 g All Purpose Flour

Instructions

Fermentolyse
Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour and salt and mix altogether into a dry, shaggy dough. Cover your bowl and let it sit for around 1 hour.
Forming Up Your Dough
Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball. Once the dough has formed into a smooth ball, cover it again and allow it to rest for around 30 minutes.
Stretch & Fold / Adding the Fruit
You need to add the dried fruit to your dough during the stretch and fold phase. It's very easy to do! Try to add the fruit around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the fruit on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
Bulk Ferment:
Once you've finished your stretch and folds, cover your dough and let it ferment at room temperature until the dough has doubled.
Shaping Your Dough:
Now it’s time to shape your loaf. Before you tip the dough out on the counter, mix together the cinnamon, brown sugar and all purpose flour and ensure that it’s all evenly distributed and there aren’t any lumps of sugar.Tip the dough out of the bowl and pull it into a loose rectangle. Sprinkle some of the brown sugar mixture over the dough, so that it covers the whole rectangle. As you shape the dough, sprinkle a little more mixture onto each exposed surface, ensuring that you cover the dough evenly.
Then roll your dough up into a nice, neat batard, making sure that you tension the dough on the counter and pinch the ends together to ensure that the brown sugar mixture is safely tucked inside. Place your dough seam side up in a well floured banneton. Stitch the top of the dough together if you need to.
Cold Ferment
Cover the dough with a plastic food cover and place into the fridge for cold fermentation. I like to leave this one around 12 hours.
Preparing To Bake
Once you're ready to bake your sourdough, you'll need to preheat your oven to 230ºC/450ºF. Place your Dutch Oven into the oven when you turn it on so it gets hot.
Time to Bake!
When your oven is at temperature. Take your sourdough out of the fridge. Gently transfer it to a piece of parchment paper, ensuring the seam is now underneath.Gently score your bread with a lame, clean razor blade or knife.Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the parchment paper as handles. Put the lid on and place into the hot oven.
BAKE TIME:
30 Minutes with the lid on at 230ºC/450ºF
plus10-15 Minutes with the lid off at 210ºC/410ºF
Finishing The Bake
When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Nutrition