Easter Sourdough Recipes to Delight Your Holiday Table

As Easter approaches, there’s no better way to celebrate the season than by baking delicious, rustic sourdough breads filled with festive flavors. Sourdough bread isn’t just a delightful treat; it’s a labor of love that requires patience and care, resulting in a loaf with a tangy depth and a crunchy crust that’s perfect for holiday gatherings.

Whether you’re an experienced baker or a curious beginner, Easter sourdough recipes bring a charming, homemade touch to your holiday table with unique twists inspired by traditional Easter ingredients like dried fruits, citrus zest, and aromatic herbs.

In something special. Plus, you’ll find tips to perfect your bake, ingredient lists, and serving ideas to elevate your Easter brunch or dinner.

Let’s dive into these delightful Easter sourdough recipes that will make your holiday baking extra memorable!

Why You’ll Love This Recipe

Easter sourdough recipes are a beautiful blend of tradition and creativity. The natural fermentation process gives the bread a distinctive tang and airy crumb, making every bite a delight.

These recipes are versatile, allowing you to customize flavors with seasonal ingredients like dried fruits, nuts, and herbs. Plus, baking sourdough bread at home is incredibly satisfying and fills your kitchen with a wonderful aroma that embodies the spirit of Easter.

Whether you prefer sweet or savory, these recipes are approachable for all skill levels, perfect for gifting or serving at your festive table. The slow fermentation also improves digestibility, making these breads a healthier choice compared to commercial loaves.

Embrace the joy of baking and share these beautiful, flavorful sourdough breads with your loved ones this Easter.

Ingredients

Classic Enriched Easter Sourdough Loaf

• 500g bread flour
• 100g active sourdough starter (100% hydration)
• 300ml lukewarm water
• 10g salt
• 50g sugar
• 60g unsalted butter, softened
• 2 large eggs
• Zest of 1 orange
• 100g mixed dried fruits (raisins, cranberries, chopped apricots)

Sourdough Easter Babka with Citrus and Almonds

• 400g bread flour
• 80g active sourdough starter
• 200ml water
• 8g salt
• 50g sugar
• 50g unsalted butter
• 1 egg
• Zest and juice of 1 lemon
• 100g almond paste or marzipan
• 50g sliced almonds
• 50g powdered sugar for dusting

Savory Easter Herb & Olive Sourdough Bread

• 450g bread flour
• 90g active sourdough starter
• 280ml water
• 10g salt
• 2 tbsp olive oil
• 100g pitted olives, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves

Equipment

• Large mixing bowls
• Dutch oven or baking stone
• Dough scraper or bench knife
• Kitchen scale (for precise measurements)
• Proofing basket or bowl lined with a tea towel
• Sharp knife or bread lame for scoring
• Measuring spoons
• Plastic wrap or clean kitchen towel
• Oven thermometer (optional but helpful)
• Cooling rack

Instructions

Classic Enriched Easter Sourdough Loaf

1. Feed your sourdough starter 4-6 hours before baking to ensure it’s bubbly and active.
2. In a large bowl, combine bread flour, sugar, and orange zest. Add the starter, lukewarm water, and eggs. Mix until a shaggy dough forms.
3. Add the salt and softened butter, kneading the dough for about 10 minutes until smooth and elastic.
4. Fold in the dried fruits evenly throughout the dough.
5. Cover the dough and let it rest for 3-4 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
6. Shape the dough into a tight loaf and place it in a floured proofing basket or bowl lined with a towel. Cover and refrigerate overnight for a slow, cold proof.
7. The next day, preheat your oven to 230°C (450°F) with a Dutch oven inside.
8. Carefully transfer the dough onto parchment paper, score the top with a sharp knife, and place it inside the preheated Dutch oven.
9. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until golden brown and crusty.
10. Cool on a rack before slicing.

Sourdough Easter Babka with Citrus and Almonds

1. Mix bread flour, sugar, salt in a bowl. Add the sourdough starter, water, egg, lemon zest, and juice and mix until combined.
2. Knead in the butter until dough is smooth and elastic, about 10 minutes.
3. Rest the dough for 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Roll the dough into a rectangle, spread the almond paste evenly over the surface, then roll tightly into a log.
5. Cut the log lengthwise and twist the two strands together, forming a braided loaf.
6. Place in a greased loaf pan, cover, and let proof for 2-3 hours at room temperature.
7. Preheat oven to 190°C (375°F).
8. Brush the loaf with an egg wash, sprinkle with sliced almonds, and bake for 30-35 minutes until golden.
9. Cool and dust with powdered sugar before serving.

Savory Easter Herb & Olive Sourdough Bread

1. In a mixing bowl, combine bread flour, salt, and sourdough starter. Add water and stir until a shaggy dough forms.
2. Let the dough rest for 30 minutes (autolyse).
3. Add olive oil and knead for 8-10 minutes until smooth.
4. Fold in the chopped olives, rosemary, and thyme evenly.
5. Bulk ferment for 3-4 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours.
6. Shape into a round loaf and place in a floured proofing basket. Cover and proof for 2 hours.
7. Preheat oven to 230°C (450°F) with a baking stone or Dutch oven inside.
8. Score the loaf and bake for 20 minutes covered, then 20 minutes uncovered until crusty.
9. Cool completely before slicing.

Tips & Variations

“Patience is key when baking sourdough, especially for enriched or flavored loaves. Don’t rush the fermentation process; it’s what develops the flavor and texture.”

• Adjust hydration according to your flour type; some may absorb more water.
• Try swapping dried fruits with chopped nuts or candied citrus peel in the enriched loaf for a different twist.
• For a vegan version, replace eggs and butter in the enriched loaf with flax eggs and plant-based butter.
• Experiment with different herbs and olives in the savory bread, such as sun-dried tomatoes or basil.
• Use a Dutch oven or baking stone with steam to improve crust development and oven spring.
• Bookmark this recipe and pair it with some delightful vegan recipes like Best Vegan Recipes for Easter to Delight Your Guests or try making a refreshing side like the A Cold Vegetable Soup Recipe to Refresh Your Summer Meals.

Nutrition Facts

Serving Suggestions

These Easter sourdough breads can be served in many delightful ways. The classic enriched loaf is perfect with butter and jam for a celebratory breakfast or alongside a bowl of spring vegetable soup.

The sweet babka pairs wonderfully with a cup of tea or coffee and makes a stunning dessert or brunch centerpiece.

The savory herb and olive sourdough bread is excellent with dips like hummus, vegan kale dip, or alongside roasted vegetables. Try it toasted with a drizzle of olive oil or as a base for open-faced sandwiches.

For more savory inspiration, check out Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Conclusion

Celebrating Easter with homemade sourdough breads adds a heartfelt and tasty touch to your holiday. These recipes bring together traditional flavors and modern baking techniques to create loaves that are both beautiful and delicious.

Whether you enjoy the fruity sweetness of the enriched loaf, the intricate layers of the babka, or the savory herbs of the olive bread, each recipe is sure to impress and satisfy.

Remember, sourdough baking is as much about the journey as the result. Embrace the process, experiment with flavors, and enjoy the wonderful aroma filling your kitchen.

For more inspiring and easy recipes to complement your Easter feast, explore our collection of Best Vegan Recipes for Easter to Delight Your Guests, and other delicious ideas to make your celebrations truly special.

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