flavored sourdough

Filled to the brim with grainy goodness, this easy multigrain sourdough recipe is everything you want in grainy bread. It&#039;s totally customisable so you can add the seeds and grains you love to eat.

Easy Multigrain Sourdough Recipe

g Starter

Flour

Water

Salt

g Whole Rolled Oats

g Pumpkin Seeds

g Sunflower Seeds

g Rolled Flax Seeds

g Hemp Seeds

g Sesame Seeds

g Poppy Seeds

Seeds of choice for topping your sourdough.

Before You Start: Before you start this bake, you&#039;ll need to soak your seeds and oats in about 100g of water. Only soak pumpkin, sunflower, flax and oats (not poppy seeds, sesame seeds or hemp). Just leave them for around an hour. They will soak up all of the water in this time.

Autolyse: Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly. Then add your flour and salt and mix altogether with a silicone dough scraper. The dough will be fairly shaggy and only just brought together (see photo).Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

Adding Your Seeds:After the dough has been through autolyse you will need to add your seeds. If there is still water sitting in the bowl of seeds, drain it off. The seeds will be quite wet but this will help them incorporate into the dough.Put all the seeds and oats into the middle of the bowl and work your way around, folding the dough over the seeds and oats and incorporating them into the dough.Don&#039;t worry if your seeds haven&#039;t worked through the dough fully, they will be evenly distributed when you complete the stretch and folds.Once the dough has formed into a ball, pop the cling film back on and let it rest for 30 minutes.

Stretch &amp; Folds:Over the next few hours you need to create some structure for your dough by &quot;stretching and folding&quot;. Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. You do not have to be exact with time, but you need to do at least 4 sets over 2 hours.

Bulk Ferment:Once you&#039;ve finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (see notes).

Shaping Your Dough:Once your dough has finished its first ferment, it&#039;s time to form it back into a ball and give it some shape and surface tension. You&#039;ll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Try to be quite sparing with the rice flour, you only need a very light dusting.Use a silicone dough scraper to gently ease the dough out of the bowl. You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. This will make it easier to shape.You want to pull the edges of the dough into the centre and then flip it over so that the sticky side is now underneath. Using the stickiness, gently pull the dough into a tight ball.

Adding Topping:You will need a banneton to put your dough into. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine. Make sure your bowl isn&#039;t too big though, you want your dough to retain some shape.Whatever you&#039;re using needs to be liberally floured with your rice flour. Then, add the seeds you&#039;d like on the top of your sourdough to the bottom of the banneton.Place your dough, seam side up into the bannton.This will allow the seeds to stick to the top of the dough, so when you flip it out to bake, they won&#039;t all fall off.

Cold Ferment:Now your dough is in it&#039;s &quot;shaping container&quot; cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time. It&#039;s not totally essential to cover it - you can place it in the fridge uncovered if you&#039;d prefer.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour. It will also ensure your dough forms a skin which makes it easier to score. For this multigrain bread, I highly recommend leaving your dough in the fridge for 36 hours - it creates the most amazing flavor!

Preparing to Bake:Once you&#039;re ready to bake your sourdough, you&#039;ll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to. Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great &quot;spring&quot;.

Scoring Your Sourdough:Now it&#039;s time to score! When your oven is at temperature, take your sourdough out of the fridge. Gently flip your dough out onto a piece of parchment paper so that the seeded top is facing up.Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.Gently score your bread with a lame, clean razor blade or knife. At minimum a large cross is sufficient, but you can get as artistic as you like (although it can be hard with a seeded loaf). Try to score it fairly deep to ensure the dough opens up.

Baking Your Sourdough:Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.If you&#039;re worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410F

Finishing Your Bake:When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

This fragrant and hearty loaf will become a fast family favorite! It&#039;s equally as good for toast as it is topped with perfectly poached eggs. You&#039;ll love the variations explored in this recipe.

Sourdough Oatmeal Bread

Starter

g Rolled Oats (chopped)

g Rolled Oats (whole)

g Rolled Oats (extra for topping if desired)

Autolyse:Weigh out your starter and water in a glass or ceramic bowl. Mix them together so that the starter is dissolved.Then add your flour, salt and chopped rolled oats and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together (see photo).

Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn&#039;t need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Stretch &amp; Fold:You need to add the whole rolled oats to your dough during the stretch and fold phase. It&#039;s very easy to do! Try to add the oats around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the oats on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.Optional - you can add the wholed rolled oats via lamination if you desire (see notes for extra info)

Bulk Ferment:Once you&#039;ve finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home. (see notes)

Shaping Your Dough:Once your dough has finished its first ferment, it&#039;s time to give it some shape and surface tension. I think this recipe lends itself to a batard however it&#039;s completely up to you what shape you would like.Before you place your dough into your banneton, add a generous sprinkling of rolled oats. Place your shaped dough on top of the oats, seam side up. The oats will stick to the top of your dough as it cold ferments.

Cold Ferment:Now your dough is in it&#039;s &quot;shaping container&quot; cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour.

Preparing To Bake Your Sourdough:Once you&#039;re ready to bake your sourdough, you&#039;ll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great &quot;spring&quot;.

Baking Your Sourdough:When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.Gently score your bread with a lame, clean razor blade or knife. The oats will mean you can&#039;t get too artistic - a single slash or cross is perfect for this loaf.Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410FIf you&#039;re worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!

Easy instructions for creating an apple sourdough starter to use in your sourdough baking. Use the apple sourdough starter for apple and non apple recipes for an unusual twist.

Apple Sourdough Starter Recipe

Apple Juice (organic, no additives if possible)

g Sourdough Starter (Established)

Use a scale for accuracy. Combine all ingredients into a clean, wide mouth jar. Stir vigorously until it forms a smooth paste.

Cover your apple starter with a paper towel secured with an elastic band or a loose fitting lid and set aside to allow fermentation to occur. If it seems slow, give it a stir after a few hours. It should double within 10 hours (as long as you&#39;ve used an established sourdough starter).

Use your apple sourdough starter in your favorite sourdough recipe. You can continue to feed your apple sourdough starter using the measurements above. It&#39;s up to you whether you just build this starter when you require it - or double the mixture and use half and put half in the fridge. You can then just take it out and feed it as you need it.

This easy sourdough pumpkin bread will delight you with it's flavor and texture. A beautiful adornment to your Thanksgiving or fall table celebrations.

Pumpkin Sourdough Bread

g Sourdough Starter (fed and bubbly)

200 g Pumpkin Puree (homemade

g Raw, unprocessed honey

Autolyse: Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour, pumpkin puree and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

Forming Up Your Dough: Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn&#039;t need more than about 20-25 folds to form the ball. Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Stretch &amp; Fold:At this stage, you need to create some structure to your bread and help the gluten to develop by stretching and folding the dough. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.

Bulk Ferment: Once you&#039;ve finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home.

Shaping Your Dough: Once your dough has finished its first ferment, it&#039;s time to give it some shape and surface tension. I think this recipe lends itself to a batard however it&#039;s completely up to you what shape you would like.Before you place your dough into your banneton, add a generous sprinkling of flour making sure you flour right up to the top of the banneton. Place your shaped dough into the banneton, seam side up. If you are using oats or seeds, place these in the banneton before you place your dough in.

Cold Ferment: Now your dough is in it&#039;s &quot;shaping container&quot; cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour.

Preparing to Bake: Once you&#039;re ready to bake your sourdough, you&#039;ll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great &quot;spring&quot;.

Baking Your Sourdough:Now it&#039;s time to bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.Gently score your bread with a lame, clean razor blade or knife. Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410FIf you&#039;re worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!

Finishing Your Bake: When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Attentional all chocolate lovers! This chocolate sourdough bread recipe has your name on it! The delicious combination of rich chocolate and crunchy walnuts will have you wanting another slice!

Chocolate Walnut Sourdough Bread Recipe

g Raw Cacao Powder

g Chocolate

g Walnuts

g Instant Coffee Granules (optional)

Mix the raw cacao powder and instant coffee together with the 380g of water and mix until it&#039;s all dissolved.

Weigh out your sourdough starter and then add the water mixture from step 1 into a large ceramic or glass bowl. Mix the water and starter together briefly. Then add your flour and salt and mix together with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It&#039;s ok if it&#039;s a little longer.

Forming Up Your Dough:After the dough has been through autolyse, you need to bring it together into a ball. You&#039;ll notice that the dough is fully hydrated after soaking up all the liquid. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.Work your way around the bowl, grabbing the dough from the outside and stretching it up and over itself until a smooth ball is formed. You shouldn&#039;t need more than 20-25 folds to form the ball, you might need less.

Once the dough has formed into a smooth ball, pop the cling film back on and let it rest in the bowl for around 30 minutes.

Stretching and Folding:Over the next few hours, you need to create some structure for you dough by stretching and folding. Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times as you rotate the bowl. You&#039;ll find it gets easier to do at each set as the gluten in your dough develops.Around your second or third set of stretch and folds, you&#039;ll need to add your chocolate chips and walnuts. Don&#039;t worry if they aren&#039;t evenly distributed in the first set of stretch of folds you do with them - they will distribute over the next few sets.

Bulk Ferment:Once you&#039;ve finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment.

Shaping Your Dough:Once your dough has finished its bulk ferment, it&#039;s time to form it back into a ball and give it some shape and surface tension. You&#039;ll need to flour your counter top with some rice flour for this (I like to add some raw cacao powder to my rice flour for this recipe).Shape your dough into a boule or batard. I think this recipe works well as a boule.Once you&#039;re happy with the shape, place your dough into your banneton or bowl, ensuring that you&#039;ve liberally floured whatever you are using.

Cold Ferment:Now your dough is in it&#039;s shaping container, cover it loosely with a plastic bag or damp tea towel and place it into the fridge.Try to leave it for a minimum of 5 hours, up to a maximum of 36 hours. The longer you leave it, the better your bread will be.

Getting Ready To Bake:Once you&#039;re ready to bake your sourdough, you&#039;ll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so that it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven, so just adjust this time if you need to.Leave your dough in the fridge until the very last minute.

Bake Your Sourdough:When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper or parchment paper.Gently score your bread with a lame, clean razor blade or knife. A cross is sufficient, but you can get as artistic as you like.

Carefully take your Dutch Oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want you can spritz your dough with extra water before you put the lid on.

BAKE TIME:Bake your sourdough for 30 minutes at 230C/450F lid on plus10 to 15 minutes at 210C/410 lid off

Once the time has elapsed, remove your sourdough from your Dutch Oven. Turn off your oven and place the sourdough back into the oven, directly on your oven rack. Let it cool in here with the door ajar for 1-2 hours.This will ensure that it is completely cooked through and you don&#039;t have any doughy bits.

This easy fruit loaf laced with cinnamon is the only sourdough fruit bread recipe you&#039;ll ever need. With loads of recipe variations, there&#039;s sure to be a version that has your tastebuds tingling.

Sourdough Fruit Bread Recipe with Cinnamon {plus variations}

g Honey

g Mixed Dried Fruit

g Butter

g Cinnamon

g All Purpose Flour

Autolyse:Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

Stretch &amp; Fold / Adding the Fruit:You need to add the dried fruit to your dough during the stretch and fold phase. It&#039;s very easy to do! Try to add the fruit around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the fruit on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.

Bulk Ferment:Once you&#039;ve finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. See notes below.

Shaping Your Dough:Once your dough has finished its first ferment, it&#039;s time to give it some shape and surface tension. This loaf is a little different in that you will now add some cinnamon to the dough before you shape it. I think this recipe lends itself to a batard however it&#039;s completely up to you what shape you would like.Before you shape your dough - mix the butter, cinnamon and all purpose flour into a paste. Set aside.Ease your dough out of the bowl with the smooth side on the counter and the sticky side up. Pull it into a loose rectangle and spread with the butter and cinnamon mixture. Be careful to leave a border around the edges so that when you shape it the cinnamon is contained and does not leak out of the dough.Once you have shaped your loaf, make sure you tension the dough tightly to ensure that the cinnamon does not leak out. Place it into a floured banneton.If you need help with shaping, you&#039;ll find instructions for a batard here and boule here.

Preparing To Bake:Once you&#039;re ready to bake your sourdough, you&#039;ll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great &quot;spring&quot;.

Time to Bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.Gently score your bread with a lame, clean razor blade or knife - a single slash or cross is perfect for this loaf.Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410F

Finishing The Bake:When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Thank you so much for this recipe!💖 I've brought so much joy to my family and friends with it... it really is pure happiness in a bun💖😍🍞🍇
Happy baker
Jacqui

Thank you for this recipe,  my loaf turned out beautifully.. I wished I could share the picture .. it was a stunning loaf. I followed the recipe exactly up until the final refrigeration time, after 12hrs overnight on my counter I added the cinnamon mix then baked, the cinnamon paste didn’t thoroughly mix in to the loaf? I also added chopped walnuts, chopped dates and chopped apricots it was sooo super delicious.

This tasted similar to Vogel's (iconic New Zealand Band!) Fruit &amp; Spice Bread only better and for about 1/5 of the cost.  Absolutely amazing.  I added half of the filling (after reading comments here) and had very little leakage.  I also placed the dough into a large sandwich tin (27cm x 11cm x 11cm - the Thermomix pan although I don't have a Thermomix!) and baked straight from the fridge into a cold Dutch Oven for 55 minutes at 220c in my Fan Oven.  Thank you Pantry Mama - every single one of your recipes has turned out beyond fantastic.  Not one fail - you've boosted my confidence no end!

I love this recipe and am making it again today - two loaves for Christmas presents.
The reminder about sealing in the filling is very valid as I was too hurried with the first loaf and in the last proving it all slid to the base (LOL), Today will have the attentive cook on task.

What a delicious loaf of bread.  Have been sharing this with family.  The directions and video are great!  Your site is wonderful!

A delicious loaf of sourdough bread with a block of butter grated right into the dough, resulting in a golden, flakey crust reminiscent of a French croissant pastry. The butter also softens the crumb  resulting in a golden loaf that has to be tasted to be believed.

Sourdough Croissant Bread

g Sourdough Starter ((see notes))

Butter

Pre Mix &amp; Autolyse:Weigh out your starter and water in a glass or ceramic bowl. Mix them together and then add your flour and salt. Bring it altogether into a shaggy dough. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

Stretch &amp; Fold - Creating Structure:You need to add the grated butter to your dough during the stretch and fold phase. It&#39;s very easy to do but you don&#39;t want to let the butter melt too much during this phase.I like to add a little of the butter at a time during the second and third stretch and folds, keeping the dough as cool as possible.Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.

Bulk Ferment:Once you&#39;ve finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment at room temperature (see notes). You don&#39;t want your dough getting too warm for this recipe as you don&#39;t want the butter to melt and the dough to become a big greasy mess.I don&#39;t normally recommend it, but if you need to put your dough in the fridge for short bursts to keep the butter temperature down, that is ok.

Shaping Your Dough:Once your dough has finished its bulk ferment, it&#39;s time to give it some shape and surface tension. I think this recipe lends itself to a batard however it&#39;s completely up to you what shape you would like. Before you place your dough into your banneton, give it a good dusting of rice flour or semolina. Place your shaped dough into the banneton, seam side up.

Cold Ferment:Now your dough is in it&#39;s &quot;shaping container&quot; cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours.

Preparing to Bake Your Sourdough:Once you&#039;re ready to bake your sourdough, you&#039;ll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great &quot;spring&quot;.

Baking Your Sourdough:Now it&#39;s time to bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.Gently score your bread with a lame, clean razor blade or knife.Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410FIf you&#39;re worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!

Another fabulous recipe, superb tasting bread, all the family love it, it’s now a regular on my baking list, Thank you.

This is one of the best sourdough bread recipes I've ever made! I did the advanced version, the texture of the crust is flaky, not too crisp. The inside is fluffy, soft, and light. I'd say, it is important that you use quality butter. I didn't because I was afraid the loaf may not turn out, which may happen when you try a new recipe for the first time. I can't wait to try it with grassfed butter.

My new favorite! This loaf has a delicate but crunchy crust, the inside is soft/airy, and the smell is absolutely divine. I live at 46° latitude and normally, 3 out of the 4 seasons, I have to put my dough in the microwave (door left ajar so light stays on) overnight for the bulk fermentation. For this recipe, I was able to just leave on the counter overnight.

Love this recipe. Made it following directions and by adding cinnamon and blueberries. The cinnamon blueberry is now my husband's favorite. Either way it is a delicious easy recipe.

Im not seeing the typical 205F., I’m getting 175 but it looks divine.
I turned off the oven and removed her from the ceramic bread pan and returned her to the oven for 1 hour, with the oven door ajar. Absolutely the best sourdough sandwich bread I’ve ever made. I cannot wait to make a batard with this dough. 
This is such an amazing bread.  Thank you so much!

This recipe is flawless, I made it for my husband's birthday and the entire family devoured it! I will definitely be making this on repeat. I used Kerrygold butter and it was absolutely delicious.

Absolute perfection!   My favorite recipe by far.  First time I'm making it and will most likely only use this recipe going forward.

I am a sourdough newbie and have watched videos of influencers making croissant sourdough. Seems like they usually had a bunch of melted butter at the bottom of their DO, which kind of defeats the purpose of butter IN the bread. I decided to attempt this the Pantry Mama way and holy moly, it is amazing! I followed your method exactly and my bread was not swimming in a pool of melted butter - ALL the butter was incorporated beautifully into the loaf. The crust, typically my least favorite part of any bread, was out-of-this-world good, very flaky and delicious. For any follower who may be hesitant to try croissant sourdough, THIS IS YOUR RECIPE. Best bread I've ever had and *I* was the one who made it! :D

came out so super soft and yummy! Thanks for the great recipe!

ps: Your recipe says honey on the 2nd page but I think it was a mistake.

I baked this recipe this morning - it really tastes like a croissant!!! Be ready to tend to it every 30 to 40 minutes putting it in the fridge and taking it out during fermentation to keep the butter cold. I baked mine in a loaf pan at 390 for 40 minutes. when I removed it from the oven I set the pan on a rack to cool for 10 minutes to be sure that the sides wouldn't cave in. They did a little. The bread rose so high. Maybe next time I will shorten the bulk fermentation a little. Thank you for this recipe.

I baked mine in a loaf pan.  While it looks like regular sourdough inside, it does actually taste like a croissant!

Pickle sourdough rye bread uses cucumber dill pickles to bring a flavor explosion to your sourdough bread!

Pickle Sourdough Rye Bread Recipe

200 g Pickle Juice

g Active Sourdough Starter

g Whole Wheat Flour

g Rye Flour

150 g Finely diced dill pickles

Autolyse / Premix: Weigh out your starter, water, pickle juice, flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

Forming Up Your Dough: Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn&#039;t need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Stretch &amp; Fold (Creating Structure): You need to add the diced dill pickles to your dough during the stretch and fold phase. It&#039;s very easy to do! Try to add the diced dill pickles around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the pickles on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.It&#039;s up to you whether you want to do these in the bowl (less messy) or take your dough out onto your bench top and do it there. Do whatever you&#039;re more comfortable with.

Bulk Ferment: Once you&#039;ve finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home (see recipe notes for more information).

Shaping Your Dough: Once your dough has finished its first ferment, it&#039;s time to give it some shape and surface tension. I think this recipe lends itself to a batard however it&#039;s completely up to you what shape you would like. Place your shaped sourdough into a banneton or other shaping container.

Cold Ferment: Now your dough is in it&#039;s &quot;shaping container&quot; cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be!

Preparing to Bake: Once you&#039;re ready to bake your sourdough, you&#039;ll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great oven spring.

Baking Your Pickle Sourdough: Now it&#039;s time to bake! When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.Gently score your bread with a lame, clean razor blade or knife. Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410F

Delicious! I did find the dough very wet and hard to work with but it’s more than likely because I didn’t dry my cucumbers enough and used 1/2 AP 1/2 bread flour. Either way, the most delicious sourdough I’ve ever had. I added celery seed!

I will definitely be trying this loaf again.  We all loved the taste of the bread and it does indeed make yummy grilled cheese.  I haven't yet mastered breads with rye flour.  This dough was more wet than I am used to.  I think I need to work more to develop the gluten in this one and shorten the fermentation time.  I was baking while fermenting so my kitchen was a little warmer than usual.  I ended up with an uneven crumb and slightly gummy texture even though we let the bread cool for around 8 hours.  Even though it wasn't a perfect loaf it was a hit with this pickle loving family.

Should the diced pickle be very thoroughly dried?.  I weighed all ingredients and stuck to instructions, but even after good gluten development the dough was too moist/sloppy to bake freestanding.  I wound up using 5 x 9 pans for the bake.  Could be the finely diced pickles held too much water?   I did squeeze a bunch out, but perhaps should have used paper towel to get it as dry as possible?  The ingredient proportions otherwise are very close to other sourdoughs I've made.

The dough was sticky after bulk ferment making it impossible to get any tension. It is in the banneton in the refrigerator now. Will it be ok? Or did I ruin it?

Thank you! I made it all with white flour and added in 130g of shredded old cheddar cheese and it’s so good! I love it toasted with some cream cheese. Even on its own it’s just 😘👌

I have only recently started baking sourdough bread.  I put my starter in a clean pickle jar that still has the smell of pickle in it. My daughter said wow, I bet a pickle bread would be good! . I did a quick search and found your Pickle Sourdough Rye Bread Recipe. I was thrilled! I followed your recipe and instructions and it turned out amazing!  My daughter came over and was able to have some right when it was cool enough to slice. We absolutely love the way it tasted!  My husband and my neighbors enjoyed it  as well! 
I can't wait to make it again and make rueben sandwiches!

This loaf is absolutely amazing. The pickle juice gave the bread such a zing. Light and fluffy crumb with the perfect undertones of rye with a hint of wheat.  My husband who turned his nose up the thought of a pickle bread is devouring the whole thing.  First time I ever had success making any kind of rye bread. 

Thank you

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