Homemade Sweet Sourdough Loaf

Name: Homemade Sweet Sourdough Loaf
Prep time: 30 min
Cook time: 40 min
Total time: 14 h
Yield: 1 loaf
Ingredients: 100g active sourdough starter; 100g all-purpose flour; 100g water; 500g bread flour; 350g water; 100g honey; 10g salt; 1 teaspoon ground cinnamon

Highlighted under: Baking & Desserts

I’ve recently fallen in love with making bread at home, and there’s something incredibly satisfying about crafting a sweet sourdough loaf. The combination of the natural fermentation process and a hint of sweetness truly elevates your typical sourdough. I love how it effortlessly pairs with butter for breakfast or transforms a sandwich into something special. Whether you’re a seasoned baker or just starting, this recipe is sure to enchant your taste buds and fill your kitchen with an irresistible aroma.

Created by

Chantel Rivers

Last updated on 2026-01-20T02:55:20.068Z

When I first attempted making a sweet sourdough loaf, I didn’t expect it to be such a rewarding experience. I started by developing my starter, and after a few days, I was amazed at its transformation and the depth of flavor it added to the bread. I quickly learned that the secret to its sweetness lies in a combination of honey and a touch of cinnamon, enhancing the natural flavors without overwhelming them.

As I practiced, I discovered that the longer the dough rests, the more complex the sourdough's taste becomes. I recommend letting it ferment overnight in the fridge; not only does this help develop rich flavors, but it also makes shaping and scoring much easier. A quick steam in the oven creates a crust that’s perfectly crisp, and the bread emerges beautifully golden-brown!

        Why You'll Love This Recipe
        Naturally leavened for rich flavor and texture
Sweetness from honey and cinnamon adds warmth
Perfect for breakfast or any meal of the day

      

Crafting the Sourdough Starter

Creating a healthy sourdough starter is vital for the success of your loaf. It requires careful attention and time, as the starter acts as the natural leavening agent. Be sure to feed your starter with equal parts flour and water (100g each) and let it sit in a warm, draft-free area. When it’s bubbly and doubled in size after 4-8 hours, you know it’s ready to enhance your bread with complex flavors.

Using a well-fed, active starter will not only yield better rise but also contribute to the depth of flavor. If you're short on time, you can prepare the starter the night before. Just ensure that it’s kept at room temperature until you’re ready to mix it into your dough, allowing for optimal fermentation.

Understanding the Dough Texture

When mixing the dough, aim for a shaggy consistency before the first rise. This indicates that all ingredients are well combined without overworking the gluten. Over-kneading can lead to a dense loaf. After the first rise, you should see bubbles forming on the surface, signaling that the fermentation process is working its magic. This is crucial for a light and airy texture.

During shaping, handle the dough gently to retain the air bubbles formed during fermentation. Creating tension in the surface of the loaf makes for a better rise in the oven. Don’t be surprised if your bread expands beyond the shape of your proofing basket; this is normal and part of the charm of homemade loaves.

Serving and Storing Your Loaf

Once your sweet sourdough loaf is baked to a perfect golden brown, let it cool completely on a wire rack. This is essential as slicing too soon can compromise the interior crumb structure. I recommend waiting at least one hour, if possible, to achieve the best texture. Serve it warm with a spread of butter or use it to create delightful sandwiches with your favorite fillings.

For storage, wrap the completely cooled loaf in a clean kitchen towel or place it in a paper bag to maintain its crust. Avoid plastic, as it can create moisture and lead to a soggy texture. The bread will stay fresh for about 2-3 days. For longer storage, consider slicing the loaf and freezing pieces in an airtight container for up to three months. Just toast slices directly from the freezer for a quick treat!

Ingredients

Gather the following ingredients to start your sweet sourdough journey:

For the Sourdough Starter

100g active sourdough starter
100g all-purpose flour
100g water

For the Bread

500g bread flour
350g water
100g honey
10g salt
1 teaspoon ground cinnamon

Make sure all your ingredients are at room temperature for the best results!

Instructions

Follow these steps to create your own sweet sourdough loaf:

Prepare the Starter

In a bowl, mix the active sourdough starter, flour, and water. Cover and let it sit at room temperature for 4-8 hours until bubbly and doubled in size.

Mix the Dough

In a large bowl, combine the bread flour, water, honey, salt, and cinnamon. Add the prepared sourdough starter and mix until a shaggy dough forms.

First Rise

Cover the bowl with a damp cloth and let the dough rise at room temperature for 3-4 hours, until it has risen significantly.

Shape the Loaf

Turn the dough out onto a floured surface, gently shape it into a ball, and place it seam-side down into a floured proofing basket.

Final Rise

Cover the basket with a cloth and let the dough rise for another 1-2 hours, or for best flavor, place it in the refrigerator overnight.

Preheat the Oven

Place a Dutch oven inside the oven and preheat to 450°F (232°C) while the loaf is rising.

Bake the Bread

Carefully remove the hot Dutch oven, place the loaf inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.

Cool and Enjoy

Transfer the loaf to a wire rack and let it cool completely before slicing. Enjoy with butter or your favorite spread.

Don't forget to share your baking experience with others!

Pro Tips

For an even sweeter flavor, try adding dried fruits or nuts to the dough during the mixing stage.

Troubleshooting Common Issues

If your loaf does not rise as expected, revisit your sourdough starter. An inactive starter may not provide sufficient leavening. Always check for bubbles and a pleasant, tangy aroma before using. If your dough feels too sticky during shaping, consider lightly flouring your hands or the surface to prevent it from sticking, but be careful not to add too much flour, as this could alter the final texture.

On the other hand, if your loaf has excessive density or does not spring back in the oven, it may have been over-proofed. Keep an eye on the dough during the final rise, as it can vary based on room temperature. The dough should be puffy but not overly expanded; this signifies it's ready to head to the oven.

Flavor Variations

Experimenting with flavors is one of the joys of baking. To enhance the sweetness and complement the honey, consider adding dried fruits such as raisins or cranberries during the mixing stage. For a nutty crunch, fold in chopped walnuts or pecans; this can add an exciting textural contrast as well as deepen the flavor profile of your loaf.

For those looking to spice things up a bit, you can exchange the cinnamon for cardamom or nutmeg to give your bread a unique twist. Adjust the amount based on your taste preference, and enjoy discovering how subtle changes can create entirely new and delightful variations of your sweet sourdough.

Questions About Recipes

→ Can I use whole wheat flour instead of bread flour?

Yes, you can substitute whole wheat flour, but the texture may be denser.

→ How do I know when the bread is done baking?

The bread should be golden brown and sound hollow when tapped on the bottom.

→ Can I freeze the loaf?

Absolutely! Slice the loaf first and wrap it tightly before freezing for up to 3 months.

→ Why is my dough too sticky?

It might need more flour, or the humidity may be affecting the dough; adjust as needed.