Let’s talk about the perfect breakfast bread. It’s rustic and beautiful, with a crust that crackles when you slice into it. It’s tender and chewy inside, with that signature sourdough tang. And it’s packed with sweet dried fruits and crunchy nuts in every single bite.
This sourdough fruit bread is all of those things. It’s the loaf you make for holiday mornings, for weekend brunches, for gifts that feel truly special. Toasted and slathered with butter, it’s pure heaven. And the best part? It uses your sourdough starter and comes together with a little patience and love. Let’s bake something beautiful.
Soak the Dried Fruit
Place the dried fruit in a small bowl and cover with warm water (or orange juice). Let soak for 30 minutes, then drain well and pat dry with a paper towel. This plumps the fruit and prevents it from drying out the dough.
Mix the Dough
In a large bowl, combine the active sourdough starter and warm water. Stir to dissolve. Add the bread flour and salt. Mix with a wooden spoon or your hand until no dry flour remains. The dough will be shaggy and sticky.
Autolyse
Cover the bowl and let rest for 30 minutes. This allows the flour to absorb the water and starts gluten development.
Stretch and Folds (First Set)
With wet hands to prevent sticking, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat 3-4 times. Cover and rest 30 minutes.
Add Fruit and Nuts
During the next stretch and fold, gently incorporate the soaked dried fruit and chopped nuts. Sprinkle them over the dough and fold to distribute. Repeat for 2-3 more sets of stretch and folds, each 30 minutes apart.
Bulk Fermentation
Cover the bowl and let rise at room temperature for 4-6 hours until the dough is puffy, has bubbles on the surface, and has increased in volume by about 50%.
Shape the Dough
Turn the dough out onto a lightly floured surface. Gently shape it into a round, being careful not to press out all the air. Let rest uncovered for 20 minutes.
Final Shaping and Proofing
Shape it again into a tighter round. Place it seam-side up in a proofing basket or a bowl lined with a floured kitchen towel. Dust the top with rice flour. Cover and refrigerate for 8-16 hours (overnight is perfect).
Preheat Dutch Oven
Place a Dutch oven with its lid in the oven and preheat to 500°F (260°C) for at least 30 minutes.
Score the Dough
Carefully turn the cold dough out onto a piece of parchment paper. Dust off excess flour. Using a lame or sharp knife, score the top with a quick, confident slash.
Bake
Carefully place the dough (with parchment) into the hot Dutch oven. Put the lid on and bake at 500°F for 20 minutes. Remove the lid, reduce temperature to 450°F (230°C), and bake for another 20-25 minutes until deeply golden brown.
Cool Completely
Transfer the bread to a wire rack and let it cool completely—at least 1-2 hours before slicing.
Serve and Store
Slice and serve, toasted with butter if desired. Store in a paper bag at room temperature for up to 3 days, or freeze for up to 3 months.
Pro-Tips for Sourdough Fruit Bread Greatness
- Soak Your Fruit: This prevents the dried fruit from absorbing moisture from the dough and drying out your bread.
- Add Inclusions Gently: Fold fruit and nuts in during stretch and folds to avoid tearing the gluten structure.
- Use a Kitchen Scale: Baking by weight is far more accurate than cups for consistent results.
- Cold Proof Overnight: The long, cold proof develops flavor and makes scoring easier.
- Cool Completely: Slicing warm bread will result in a gummy texture. Patience is rewarded.
