Sourdough bread is a canvas for creativity. When you add fruits, spices, nuts, and exotic ingredients, you transform the humble loaf into something extraordinary. From sweet-tart dried cherries to earthy walnuts, aromatic cardamom to tangy olives, these additions create complex flavors and textures that make each slice a delightful experience.
In this guide, we’ll explore 10 famous sourdough recipes that showcase the incredible versatility of sourdough bread. Each recipe includes detailed ingredients and step-by-step instructions, plus inspiration for the final product. Whether you’re craving something sweet and spiced or savory and nutty, there’s a recipe here for every taste.
Disclosure: This post contains affiliate links. If you click through and make a purchase, we may earn a commission at no additional cost to you. This helps support our blog and allows us to continue providing free sourdough content.
1. Seed Crusted Sourdough Bread with Dried Cherries
This beautiful loaf combines the tangy flavor of sourdough with sweet-tart dried cherries, all encased in a crunchy seed crust. The combination of sunflower and poppy seeds creates a stunning visual effect and adds incredible texture.
Ingredients
For the Dough:
- 100g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 150g dried tart cherries, chopped
For the Seed Crust:
- 2 tablespoons sunflower seeds
- 2 tablespoons poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon water (for brushing)
Instructions
1. Mix the dough: Combine starter, flours, and water in a large bowl. Mix until no dry flour remains. Cover and let rest for 30 minutes.
2. Add salt: Sprinkle salt over the dough and incorporate it by pinching and folding. Continue for 2-3 minutes until salt is fully integrated.
3. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals over 2 hours. The dough should feel smooth and elastic.
4. Add cherries: After the third fold, gently incorporate the chopped dried cherries, being careful not to deflate the dough.
5. Continue bulk fermentation: Let the dough rise at room temperature (70-75°F) for 2-3 hours, or until it has increased by about 50% in volume.
6. Shape: Turn the dough onto a lightly floured surface. Shape into a tight round boule, then place seam-side up in a proofing basket.
7. Cold proof: Cover and refrigerate for 12-24 hours.
8. Prepare to bake: Preheat your Dutch oven to 500°F for 45 minutes. Brush the top of the loaf with water and generously sprinkle with the seed mixture.
9. Bake: Score the loaf, then bake covered at 500°F for 20 minutes. Reduce heat to 450°F, remove lid, and bake for another 20-25 minutes until golden brown.
10. Cool: Let cool completely on a wire rack before slicing.
2. Honey Sourdough Bread with Roasted Walnuts
The subtle sweetness of honey perfectly complements the tangy sourdough, while toasted walnuts add rich, nutty flavor and satisfying crunch. This bread has a soft, tender crumb that’s perfect for breakfast toast.
Ingredients
- 100g active sourdough starter
- 450g bread flour
- 50g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 2 tablespoons honey
- 150g walnuts, toasted and roughly chopped
Instructions
1. Toast walnuts: Spread walnuts on a baking sheet and toast at 350°F for 8-10 minutes until fragrant. Let cool completely.
2. Mix the dough: Combine starter, flours, water, and honey in a large bowl. Mix until a shaggy dough forms. Cover and rest for 30 minutes.
3. Add salt: Incorporate salt using the pinch and fold method until fully integrated.
4. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals. The dough should become smooth and elastic.
5. Add walnuts: After the third fold, gently fold in the toasted, chopped walnuts.
6. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by about 50%.
7. Shape: Shape into a tight boule and place seam-side up in a proofing basket.
8. Cold proof: Refrigerate for 12-24 hours.
9. Bake: Preheat Dutch oven to 500°F. Score and bake covered at 500°F for 20 minutes, then uncovered at 450°F for 20-25 minutes.
10. Cool: Cool completely before slicing.
3. Spiced Fruit Sourdough Bread
This aromatic bread is studded with plump dried fruits and flavored with warm spices. The combination of cinnamon, mixed spice, and orange zest creates a complex, warming flavor that’s perfect for breakfast or afternoon tea.
Ingredients
For the Dough:
- 100g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice (or pumpkin pie spice)
- Zest of 1 orange
For the Fruit:
- 100g dried apricots, chopped
- 100g raisins
- 50g dried cranberries
- 2 tablespoons orange juice (for plumping)
Instructions
1. Plump the fruit: Combine dried fruits with orange juice and let soak for 30 minutes. Drain excess liquid before using.
2. Mix the dough: Combine starter, flours, water, spices, and orange zest. Mix until a shaggy dough forms. Cover and rest 30 minutes.
3. Add salt: Incorporate salt using pinch and fold method.
4. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals.
5. Add fruit: After the third fold, gently incorporate the plumped, drained fruit.
6. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by 50%.
7. Shape: Shape into a tight boule and place in proofing basket.
8. Cold proof: Refrigerate for 12-24 hours.
9. Bake: Preheat Dutch oven to 500°F. Score and bake covered for 20 minutes, then uncovered at 450°F for 20-25 minutes.
10. Cool: Cool completely before slicing. Best when toasted with butter.
4. Fruit and Nut Sourdough Bread (Figs, Raisins, Walnuts)
This hearty loaf combines the chewy sweetness of dried figs with the tang of raisins and the rich crunch of walnuts. The result is a complex, satisfying bread that’s perfect for cheese boards or as a snack.
Ingredients
- 100g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 100g dried figs, chopped
- 100g raisins
- 150g walnuts, toasted and chopped
- 2 tablespoons pepitas (pumpkin seeds)
- 2 tablespoons sunflower seeds
Instructions
1. Toast nuts and seeds: Toast walnuts, pepitas, and sunflower seeds at 350°F for 8-10 minutes. Let cool.
2. Prepare figs: Soak chopped figs in warm water for 15 minutes to soften, then drain.
3. Mix the dough: Combine starter, flours, and water. Mix until shaggy. Cover and rest 30 minutes.
4. Add salt: Incorporate salt using pinch and fold method.
5. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals.
6. Add inclusions: After the third fold, gently incorporate figs, raisins, walnuts, and seeds.
7. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by 50%.
8. Shape: Shape into a tight boule. Sprinkle additional seeds on top before placing in proofing basket.
9. Cold proof: Refrigerate for 12-24 hours.
10. Bake: Preheat Dutch oven to 500°F. Score and bake covered for 20 minutes, then uncovered at 450°F for 20-25 minutes.
11. Cool: Cool completely before slicing.
5. Pistachio Caraway Seeds Sourdough Bread
This unique bread combines the subtle sweetness of pistachios with the distinctive anise-like flavor of caraway seeds. The result is a complex, aromatic loaf with a soft crumb and incredible nutty aroma.
Ingredients
- 100g active sourdough starter
- 450g bread flour
- 50g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 150g shelled pistachios, roughly chopped
- 2 tablespoons caraway seeds
- 1 tablespoon olive oil
Instructions
1. Toast pistachios and caraway: Toast pistachios at 350°F for 8 minutes. Toast caraway seeds in a dry pan over medium heat for 2 minutes until fragrant. Let cool.
2. Mix the dough: Combine starter, flours, water, and olive oil. Mix until shaggy. Cover and rest 30 minutes.
3. Add salt: Incorporate salt using pinch and fold method.
4. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals.
5. Add pistachios and caraway: After the third fold, gently fold in pistachios and caraway seeds.
6. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by 50%.
7. Shape: Shape into a tight boule and place in proofing basket.
8. Cold proof: Refrigerate for 12-24 hours.
9. Bake: Preheat Dutch oven to 500°F. Score and bake covered for 20 minutes, then uncovered at 450°F for 20-25 minutes.
10. Cool: Cool completely before slicing.
6. Cranberry Orange Sourdough Bread with Cardamom
The bright, tart flavor of cranberries pairs beautifully with orange zest and the exotic warmth of cardamom. This bread is perfect for the holidays or any time you want a festive, flavorful loaf.
Ingredients
- 100g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 1 teaspoon ground cardamom
- Zest of 1 large orange
- 150g dried cranberries
- 2 tablespoons orange juice
Instructions
1. Prepare cranberries: Soak dried cranberries in orange juice for 30 minutes to plump them up.
2. Mix the dough: Combine starter, flours, water, cardamom, and orange zest. Mix until shaggy. Cover and rest 30 minutes.
3. Add salt: Incorporate salt using pinch and fold method.
4. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals.
5. Add cranberries: After the third fold, gently incorporate the plumped cranberries (drain excess juice first).
6. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by 50%.
7. Shape: Shape into a tight boule and place in proofing basket.
8. Cold proof: Refrigerate for 12-24 hours.
9. Bake: Preheat Dutch oven to 500°F. Score and bake covered for 20 minutes, then uncovered at 450°F for 20-25 minutes.
10. Cool: Cool completely before slicing.
7. Fig and Olive Sourdough Bread
This savory-sweet Mediterranean-inspired bread combines the natural sweetness of figs with the briny, salty flavor of olives. It’s perfect for cheese boards, charcuterie, or simply enjoyed with olive oil.
Ingredients
- 100g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 150g dried figs, chopped
- 100g pitted Kalamata olives, roughly chopped
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
Instructions
1. Prepare figs: Soak chopped figs in warm water for 15 minutes to soften, then drain.
2. Mix the dough: Combine starter, flours, water, and olive oil. Mix until shaggy. Cover and rest 30 minutes.
3. Add salt: Incorporate salt using pinch and fold method.
4. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals.
5. Add inclusions: After the third fold, gently incorporate figs, olives, and rosemary.
6. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by 50%.
7. Shape: Shape into a tight boule and place in proofing basket.
8. Cold proof: Refrigerate for 12-24 hours.
9. Bake: Preheat Dutch oven to 500°F. Score and bake covered for 20 minutes, then uncovered at 450°F for 20-25 minutes.
10. Cool: Cool completely before slicing. Serve with olive oil and balsamic vinegar.
8. Rosemary and Sun-Dried Tomato Sourdough Bread
This savory bread is packed with Mediterranean flavors. The aromatic rosemary and intensely flavored sun-dried tomatoes create a bold, delicious loaf that’s perfect for sandwiches or as an accompaniment to meals.
Ingredients
- 100g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 100g sun-dried tomatoes (oil-packed), drained and chopped
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil (from sun-dried tomatoes)
- 1 teaspoon garlic powder (optional)
Instructions
1. Prepare tomatoes: Drain sun-dried tomatoes, reserving the oil. Chop tomatoes into small pieces.
2. Mix the dough: Combine starter, flours, water, reserved olive oil, and garlic powder if using. Mix until shaggy. Cover and rest 30 minutes.
3. Add salt: Incorporate salt using pinch and fold method.
4. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals.
5. Add inclusions: After the third fold, gently incorporate sun-dried tomatoes and rosemary.
6. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by 50%.
7. Shape: Shape into a tight boule and place in proofing basket.
8. Cold proof: Refrigerate for 12-24 hours.
9. Bake: Preheat Dutch oven to 500°F. Score and bake covered for 20 minutes, then uncovered at 450°F for 20-25 minutes.
10. Cool: Cool completely before slicing. Perfect for sandwiches or served with olive oil.
9. Apricot and Almond Sourdough Bread
The delicate sweetness of apricots pairs beautifully with the rich, nutty flavor of almonds. This bread has a tender crumb and subtle sweetness that makes it perfect for breakfast or afternoon tea.
Ingredients
- 100g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 150g dried apricots, chopped
- 150g almonds, toasted and roughly chopped
- 1 tablespoon honey
- 1/2 teaspoon almond extract
Instructions
1. Toast almonds: Toast almonds at 350°F for 8-10 minutes until golden and fragrant. Let cool and roughly chop.
2. Prepare apricots: Soak chopped apricots in warm water for 15 minutes to soften, then drain.
3. Mix the dough: Combine starter, flours, water, honey, and almond extract. Mix until shaggy. Cover and rest 30 minutes.
4. Add salt: Incorporate salt using pinch and fold method.
5. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals.
6. Add inclusions: After the third fold, gently incorporate apricots and almonds.
7. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by 50%.
8. Shape: Shape into a tight boule and place in proofing basket.
9. Cold proof: Refrigerate for 12-24 hours.
10. Bake: Preheat Dutch oven to 500°F. Score and bake covered for 20 minutes, then uncovered at 450°F for 20-25 minutes.
11. Cool: Cool completely before slicing. Delicious toasted with butter or cream cheese.
10. Cinnamon Raisin Walnut Sourdough Bread
A classic combination that never goes out of style. This bread features plump raisins, crunchy walnuts, and warm cinnamon throughout. It’s perfect for breakfast toast, especially when topped with butter or cream cheese.
Ingredients
- 100g active sourdough starter
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (80-85°F)
- 10g salt
- 2 teaspoons ground cinnamon
- 150g raisins
- 150g walnuts, toasted and roughly chopped
- 2 tablespoons brown sugar (optional, for extra sweetness)
Instructions
1. Toast walnuts: Toast walnuts at 350°F for 8-10 minutes until fragrant. Let cool and roughly chop.
2. Prepare raisins: Soak raisins in warm water for 15 minutes to plump them, then drain.
3. Mix the dough: Combine starter, flours, water, cinnamon, and brown sugar if using. Mix until shaggy. Cover and rest 30 minutes.
4. Add salt: Incorporate salt using pinch and fold method.
5. Bulk fermentation: Perform 4 sets of stretch and folds at 30-minute intervals.
6. Add inclusions: After the third fold, gently incorporate raisins and walnuts.
7. Continue rising: Let dough rise at room temperature for 2-3 hours until increased by 50%.
8. Shape: Shape into a tight boule and place in proofing basket.
9. Cold proof: Refrigerate for 12-24 hours.
10. Bake: Preheat Dutch oven to 500°F. Score and bake covered for 20 minutes, then uncovered at 450°F for 20-25 minutes.
11. Cool: Cool completely before slicing. Best when toasted and served with butter.
Tips for Success
Adding Inclusions
- Timing is key: Add fruits, nuts, and spices during the third or fourth stretch and fold to ensure even distribution without deflating the dough.
- Pre-soak dried fruits: Soaking dried fruits in warm water or juice helps them plump up and prevents them from absorbing moisture from the dough.
- Toast nuts and seeds: Toasting nuts and seeds before adding enhances their flavor and prevents them from becoming soggy during baking.
Handling the Dough
- Be gentle: When incorporating inclusions, use gentle folding motions to avoid deflating the dough.
- Even distribution: Make sure inclusions are evenly distributed throughout the dough for consistent flavor in every slice.
- Adjust hydration if needed: Some inclusions (like dried fruits) can make the dough stickier. You may need slightly less water or a bit more flour.
Baking Tips
- Score carefully: When scoring dough with inclusions, be mindful of large pieces that might interfere with your scoring pattern.
- Monitor baking time: Breads with lots of inclusions may need slightly longer baking times to ensure the center is fully cooked.
- Let it cool: Always let sourdough bread cool completely before slicing. This allows the crumb to set and prevents gummy texture.
Final Thoughts
These 10 recipes showcase the incredible versatility of sourdough bread. Whether you prefer sweet, spiced loaves or savory, nutty breads, there’s something here for every taste. The key to success is using quality ingredients, following the timing carefully, and being gentle with your dough when adding inclusions.
Remember, sourdough baking is both science and art. Don’t be afraid to experiment with different combinations of fruits, spices, and nuts. Each loaf is an opportunity to create something unique and delicious. Happy baking!