Sourdough Bread Recipe With Inclusions for Flavor Boost

There’s something truly magical about baking your own sourdough bread at home, especially when you add delicious inclusions like nuts, seeds, dried fruits, or herbs. This sourdough bread recipe with inclusions brings a delightful twist to the classic loaf, elevating the flavor and texture to a whole new level.

Whether you’re a seasoned baker or just starting your sourdough journey, this recipe is designed to be approachable while delivering a beautifully crusty, chewy, and flavorful bread that’s perfect for sandwiches, toasts, or simply enjoying with a pat of butter.

In this post, I’ll guide you through every step of the process, from preparing your starter to mixing in your favorite inclusions. Plus, I’ll share tips on how to customize your loaf and maintain a healthy sourdough starter.

Get ready to fill your kitchen with the warm aroma of fresh homemade bread and impress your family and friends with your baking skills!

Why You’ll Love This Recipe

This sourdough bread recipe stands out because it combines the timeless appeal of naturally fermented bread with the exciting addition of your favorite mix-ins. The inclusions add bursts of flavor, texture, and nutrition that make each bite interesting and satisfying.

Plus, sourdough’s natural fermentation process improves digestibility and adds a depth of flavor that commercial breads simply can’t match.

The recipe is flexible and forgiving, allowing you to experiment with different nuts, seeds, and dried fruits to suit your taste. It’s perfect for bakers who want a hands-on experience that rewards patience with a stunning and tasty loaf.

Additionally, baking your own sourdough bread reduces waste and packaging, making it an eco-friendly choice.

Ingredients

• 500g bread flour (can substitute with a mix of whole wheat and bread flour for more depth)
• 350g water (room temperature)
• 100g active sourdough starter (fed and bubbly)
• 10g salt
• 100g inclusions (choose one or mix: walnuts, sunflower seeds, dried cranberries, rosemary, olives, flax seeds)

Equipment

• Mixing bowl – large enough to hold dough comfortably
• Dutch oven or baking stone – for baking the bread with steam
• Dough scraper – for easy handling and folding
• Kitchen scale – essential for accurate measurements
• Proofing basket (banneton) or bowl lined with a clean kitchen towel
• Sharp knife or lame – for scoring the dough before baking
• Thermometer (optional) – to check dough and oven temperature

Instructions

1. Feed your starter: Ensure your sourdough starter is active and bubbly. Feed it 4-6 hours before you begin or the night before, so it’s ready to use.
2. Mix flour and water: In your mixing bowl, combine the bread flour and 350g water. Stir until no dry flour remains. Cover and let it rest for 30-45 minutes (this is called autolyse).
3. Add starter and salt: Add the 100g active starter and 10g salt to the dough. Mix thoroughly until fully incorporated. You can use your hands or a dough scraper.
4. Add inclusions: Gently fold in your chosen inclusions (nuts, seeds, dried fruits, or herbs) evenly throughout the dough.
5. Bulk fermentation: Cover the dough and let it ferment at room temperature (around 21-23°C or 70-73°F) for 4-5 hours. Every 30 minutes during the first 2 hours, perform a series of stretch and folds to develop gluten—reach under the dough, stretch it upwards, and fold it over itself.
6. Shape the dough: After bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a tight round boule or oval, depending on your proofing basket.
7. Proof: Place the shaped dough seam-side up into a floured banneton or bowl lined with a floured kitchen towel. Cover and proof for 2-3 hours at room temperature or overnight in the fridge for a slower, more flavorful rise.
8. Preheat oven: At least 45 minutes before baking, preheat your oven to 250°C (480°F) with your Dutch oven or baking stone inside.
9. Score and bake: Gently transfer the dough to parchment paper. Score the top with a sharp knife or lame to allow expansion. Place the dough with parchment into the preheated Dutch oven or onto the baking stone. Cover if using a Dutch oven.
10. Bake: Bake covered for 20 minutes, then remove the lid and reduce oven temperature to 230°C (450°F). Bake for another 20-25 minutes until the crust is deep golden and crisp.
11. Cool completely: Remove bread from the oven and cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

Tips & Variations

“For best results, always use a well-maintained, active starter. The quality of your starter directly influences the flavor and rise of your bread.”

• Customize your inclusions: Try mixing 50g chopped walnuts and 50g dried cherries for a sweet and nutty loaf.
• Herb infusion: Add 2 tablespoons of fresh chopped rosemary and 1 teaspoon cracked black pepper for a savory twist.
• Seed mix: Toast sunflower, pumpkin, and flax seeds before folding into the dough for extra crunch and flavor.
• Hydration adjustment: If inclusions absorb moisture (like dried fruit), increase water by 10-20g for a softer crumb.
• Cold proof: Refrigerate the dough overnight after shaping for enhanced flavor and easier scoring.

Nutrition Facts

Note: Nutrition will vary depending on the inclusions you choose. Nuts and seeds will increase healthy fats and protein content, while dried fruits add natural sugars.

Serving Suggestions

This sourdough bread with inclusions is incredibly versatile. Serve it toasted with butter and honey for a sweet breakfast treat or alongside a hearty soup or stew for a comforting meal.

It also makes a fantastic base for gourmet sandwiches—try it with roasted turkey, fresh greens, and cranberry sauce for a delicious lunch.

For cheese lovers, pair slices with a sharp cheddar or creamy brie, and add some fig jam or olives on the side. The inclusions add flavor depth that complements savory and sweet toppings alike.

Conclusion

Baking sourdough bread with inclusions is a rewarding experience that fills your kitchen with irresistible aromas and results in a loaf bursting with flavor and texture. This recipe walks you through the entire process, from mixing to baking, with plenty of room for creativity.

By adding your favorite nuts, seeds, or dried fruits, you not only enhance the taste but also boost the nutritional value of your bread.

Remember, sourdough baking is as much about patience as it is about precision. Each loaf teaches you something new, and the more you bake, the better your bread will become.

Enjoy the journey and the delicious results!

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