This honey walnut sourdough bread recipe is here to transform your baking experience with its sweet, nutty goodness and warm spices. In today’s article, you’ll not only learn how to create this delightful loaf but also discover the science behind sourdough techniques that make it rise to bakery level standards. Your taste buds are in for a sweet and nutty surprise.
For More Guidance:
Why You’ll Love This Recipe:
The crumb has bakery-level chewiness:
That’s the sweet spot of a great crumb, soft enough to melt in your mouth, but with just enough structure to give a satisfying chew. It’s the kind of texture that makes you pause midbite and think, This recipe achieves that coveted bakery level chewiness through a carefully crafted blend of ingredients and optimal kneading techniques, creating an irresistible experience with every bite.
A baking schedule that works with yours:
This recipe is designed to fit seamlessly into your lifestyle, allowing you to enjoy the delights of baking without feeling stressed. A baking schedule that works with yours, carefully planned to adjust your busy days and quiet weekends. You can whip up a delightful treat or meal during those short, Natural moments when inspiration strikes, or engage in a relaxed baking session when time allows.
Multi-layered flavor:
This recipe offers a multi layered flavor experience, where every ingredient plays a crucial role in building depth and richness. As you delve into dish, you’ll find the layers of spices that mingle perfectly, fresh herbs, and rich textures creating a blend that dances on your palate.
Ingredients & Substitutions
- Bread Flour – Bread flour is best when it comes to making sourdough bread. The higher protein percentage in flour gives the dough its strength so that it can rise to great heights and give you the best results. Some home bakers use white flour/all-purpose, whole wheat flour, spelt flour, or even rye sourdough, but bread flour gives me the best results.
- Honey – Using honey in this recipe not only slightly sweetens your sourdough bread, but it also makes your crumb extra chewy! Since honey is a sugar, be aware that your fermentation process can be faster than what you are typically used to. This loaf will also lead to a more dark brown exterior after baking. You can use any type of honey (that is, store-bought, local, wildflower, clove, raw), however, the darker honeys (local, wildflower, raw) will give a greater depth in flavor.
- Walnuts – To reduce the naturally bitter flavor of walnuts, I like to toast them, but this step is optional. You can also swap the crunchy walnuts for chopped pecans, almonds, pistachios, or any other nut or nut mix you have on hand. I’m even thinking of adding walnuts tothis cranberry bread to see how much of an upgrade cranberry walnut bread really is.
- Cinnamon – I love the way cinnamon compliments the honey and walnuts in this sourdough bread recipe, however, keep in mind, cinnamon naturally slows yeast activity. So, be prepared for a slightly longer bulk fermentation.
Baking Time For
| DAY 1 | |
| Time | Process |
| 9:30 AM | Mix the dough |
| 10:00 – 11:30 AM | Perform stretch and folds, Add mix-ins |
| 11:30 – 6:30 AM | Bulk fermentation |
| 6:30 PM | Preshape |
| 7:00 PM | Shape & Cold proof |
| DAY 2 | |
| 9:30 AM | Bake |
How to Make Sourdough Honey Walnut Sourdough Bread
How to Store:
Once your honey walnut sourdough bread has cooled, the way you store it plays a crucial role in preserving its delightful flavors and textures. Ideally, keep it on the counter for 2–3 days by wrapping it in a clean towel or placing it in a linen bread bag, ensuring the cut side is down. This method allows the crust to remain crisp and prevents excessive moisture, which can lead to mold. Unlike plastic, which traps humidity and softens that irresistible crust, natural materials support a perfect balance of texture and freshness.
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