At a Glance
A moderately enriched sourdough loaf studded with dried fruit, candied peel, and nuts for a holiday-style bread that's still lean enough to showcase sourdough flavor. Long, cool fermentation develops acidity that balances sweetness and improves shelf life [1][2].
Not suitable if:
- • You need a very light, airy crumb → try a basic white sourdough
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Precise hydration control is crucial for enriched sourdough
Large Mixing Bowl
Room to mix and autolyse enriched dough
Dough Scraper
Cleanly incorporate sticky fruit and dough handling
Dutch Oven
Reliable steam environment for oven spring and crust
Banneton Proofing Basket
Supports shape and surface tension during final proof
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Ingredients
Weigh all ingredients on a kitchen scale; with inclusions, percentages and hydration control matter for consistent crumb and handling [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 450g | 90% | Provides a strong gluten matrix to hold inclusions |
| Whole wheat flour | 50g | 10% | Adds flavor and color |
| Water | 360g | 72% | Adjust slightly if fruits are very dry |
| Active sourdough starter (100% hydration) | 120g | 24% | Fed and bubbly (4–8 hours after feeding depending on temp) |
| Salt | 12g | 2.4% | |
| Honey | 30g | 6% | Optional: adds sweetness and browning |
| Butter (soft) | 30g | 6% | Enriches crumb; can be omitted for leaner loaf |
| Mixed dried fruit (raisins, cranberries, apricots) | 180g | 36% | Chopped to even sizes; soak 30 minutes in warm water or rum for plumpness |
| Walnuts or almonds (optional) | 60g | 12% | Toasted for flavor |
Schedule
Weekend Version
Start morning, bake afternoon next day
Weekday Version
Mix in evening, bake next morning
💡 Tips
- If starter peaks early, retard dough earlier to preserve strength [1]
- Cold-proof up to 48 hours; long retard increases acidity and shelf life [2]
Step by Step
Autolyse and mix
Combine flours and 330g of the water in a large mixing bowl. Rest 30 minutes. After autolyse, add starter, remaining water, honey, and salt. Mix until cohesive using a dough scraper or dough whisk. Add softened butter and incorporate.
⏱ 30–45 minutes (including autolyse)
Bulk fermentation with folds
Perform 3 sets of stretch-and-folds every 30–45 minutes during the first 2–3 hours. Keep dough covered. Use wet hands to avoid sticking.
⏱ 2–4 hours depending on temperature
Incorporate fruit and nuts
After the bulk has some strength, gently turn dough onto a floured surface. Scatter drained dried fruit and nuts, fold dough over them and press gently to distribute. Work quickly to avoid compressing gas.
⏱ 5–10 minutes
Pre-shape and rest
Pre-shape into a round or oblong with light tension. Rest 15–20 minutes uncovered or lightly covered.
⏱ 15–20 minutes
Final shape and proof
Shape with surface tension and place seam-side up in a floured banneton or lined bowl. Cover and cold retard or final proof at room temp until nearly doubled.
⏱ 1–3 hours at room temp or 12–48 hours in fridge
Bake
Preheat oven to 475°F/245°C with a Dutch oven inside for 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame, and place in the heated pot. Bake covered 20 minutes, then uncover and reduce to 200°C/400°F for 30–40 minutes until deep golden. Check internal temp with an instant-read thermometer: aim for 97–99°C (205–210°F).
⏱ 50–70 minutes
Cool
Transfer with oven mitts to a wire rack. Cool completely (2–3 hours) before slicing to set crumb and prevent gummy texture [1][2].
⏱ 2–3 hours
Tips & Variations
Variations
Spiced Fruit Bread
Add 1 tsp cinnamon and 1/4 tsp nutmeg
→ Warm spice complements dried fruit
Rum-Soaked Fruit
Soak fruit in rum instead of water
→ Richer flavor and softer fruit
Citrus Zest
Add zest of one orange and one lemon
→ Brightens flavor and balances sweetness
Pro Tips
- 💡 Toast nuts for deeper flavor and crunch; cool before adding
- 💡 Reserve 10–20g of fruit to press onto the loaf after shaping for an attractive top
- 💡 If dough becomes slack after adding fruit, rest 10–15 minutes to let gluten relax before final shaping [1]
Common Issues
If things go wrong, these fixes address the most common issues:
Storage
Room temperature in a bread bag or box
5–7 days
Slice when cool; keep cut side down to retain moisture
Wrapped in cloth
4–5 days
Use linen to allow slight airflow
Freezing
3 months
Slice and freeze; toast slices directly from frozen
⚠️ Avoid refrigeration — it accelerates staling through starch retrogradation [2].