This honey walnut sourdough bread is rustic, tangy, and slightly sweet with crunchy walnuts—perfect for sandwiches, toasting, or fresh from the oven.

I love baking honey walnut sourdough bread—it feels like pure comfort in every slice. This recipe combines tangy sourdough, sweet honey, and crunchy walnuts for a loaf that’s both rustic and full of flavor. It’s simple enough for beginners but special enough to impress at the table. Whether you’re enjoying it as a hearty sandwich, toasted with butter, or just warm straight from the oven, this bread is always a family favorite.

Why You’ll Love This Recipe

Perfect Balance of Flavors – This honey walnut sourdough bread blends the gentle sweetness of honey with the tangy depth of sourdough, while walnuts add a nutty crunch. It’s the same kind of harmony you’ll find in other inclusion breads like my Cinnamon Raisin Sourdough Bread that weave sweet and spiced flavors right into the dough.
Customizable and Versatile – You can easily adjust the amount of honey and walnuts, or even fold in dried fruit like cranberries. If you enjoy experimenting with savory twists, you might also love trying my Rosemary Sourdough Bread, which shows how flexible sourdough is for flavor pairings.
Healthful Ingredients – Made with spelt flour, local honey, and unrefined sea salt, this bread is as nourishing as it is delicious. Just like with other sourdough recipes that feature wholesome mix-ins, the ingredient list proves that simple, natural foods create the best flavors.
Perfect for Any Occasion – Whether you toast it for breakfast, slice it for sandwiches, or bring it to the dinner table, this honey walnut sourdough bread elevates every meal. Its versatility is why I keep coming back to it alongside other flavored sourdough loaves.

What You’ll Need

Flour – My favorite is organic spelt bread flour, but all-purpose bread flour works well too.
Sourdough Starter – Use an active starter that’s doubled in size and bubbly within the last 6 hours. If you don’t have one yet, check out my step-by-step guide to making your own.
Water – Use lukewarm, filtered water. Avoid hot or chlorinated tap water.
Oil – Choose a high-quality olive or avocado oil.
Salt – Unrefined sea salt adds the best flavor.
Walnuts – Earthy and nutty, they add crunch without overpowering the dough.
Honey – Adds subtle, natural sweetness to balance the sourdough’s tang. Local honey is best if you have it.

Tools

Instructions

Mix all ingredients in a stand mixer with dough hook (I used my Kitchen Aid), knead 10–15 minutes until soft, supple, and stretchy.
Form into a ball, place in an oiled bowl, and cover with plastic wrap or a damp towel. Bulk rise 5–7 hours at 27°C (80°F).
Once doubled, turn dough onto a floured surface. Divide in half, letting one rest while you work the other.
Stretch into a thin rectangle. Evenly sprinkle chopped walnuts and drizzle honey on top. Fold like a letter, then fold again top-to-bottom. Spin to tighten surface tension.
Place seam side up in a floured banneton, cover, and refrigerate overnight.
Next day, preheat Dutch oven at 250°C (500°F) for 1 hour.
Turn dough onto parchment, score the top, and place into hot Dutch oven.
Bake 20 minutes covered, then 15–20 minutes uncovered at 235°C (450°F).
Cool fully on a wire rack before slicing.

Baking Schedule

Same-Day

9:00 AM – Mix dough, bulk rise 5–7 hrs
3:00 PM – Add walnuts & honey, shape, refrigerate overnight
7:30 AM (next day) – Bake 35–40 mins, cool

Overnight Prep

Day 1, 7:00 PM – Mix, rise, fold in walnuts & honey, refrigerate
Day 2, 8:00 AM – Bake 35–40 mins, cool

FAQ

Yes, you can! A baking stone or baking sheet works fine. Just place a tray of hot water in the oven to create steam. This mimics the Dutch oven and helps the crust stay crisp.

Your starter should be bubbly, doubled in size within 4–6 hours of feeding, and pass the float test (a spoonful dropped in water should float).

Absolutely. Pecans, almonds, or hazelnuts all work well. Just keep the pieces small and use about the same amount (100–150g) so they mix evenly.

Yes. Reducing to 1 tablespoon will make the bread less sweet. You may need to add a little more water if the dough feels too stiff.

This happens if the dough is too wet or the walnuts aren’t spread evenly. Fold them in carefully during the lamination step to keep them distributed.

This recipe uses spelt flour, which isn’t gluten-free. You can try a gluten-free flour blend and a gluten-free starter, but the texture will be different and may need extra adjustments.

Check your bake time—overbaking dries the crust. Also, store the bread properly (wrapped in cloth for short-term, or in foil for reheating). Spritzing with water before warming helps soften it too.

Yes! Dried cranberries or raisins taste great with honey and walnuts. Add 50–100g during lamination and fold them in evenly.

Dense bread usually comes from an inactive starter, under-proofing, or not kneading enough. Make sure your starter is active, let the dough rise until doubled, and knead until stretchy.

Spritz the loaf lightly with water and warm it in a 175°C (350°F) oven for 5–10 minutes. If it’s very stale, turn it into croutons, breadcrumbs, or even French toast.

Tips

1. Use a scale

Measuring by weight keeps your dough consistent every time.

2. Check your starter

It should be bubbly and pass the float test before you mix.

3. Toast the walnuts

A quick 8–10 minutes at 175°C (350°F) deepens the nutty flavor.

4. Add honey gradually

Mixing it in slowly prevents sticky dough.

5. Laminate gently

Stretch the dough softly and use damp hands to keep it from tearing.

6. Keep it warm

Proofing at 25–27°C (77–80°F) helps the dough rise properly.

7. Score with confidence

A deep slash guides the loaf’s rise and gives a nice finish.

8. Steam helps

A Dutch oven or tray of hot water creates that crisp crust.

9. Cool before slicing

Wait at least 1–2 hours to let the crumb set.

10. Adjust to taste

Use 100–150g walnuts and 2–3 tbsp honey depending on how nutty or sweet you like it.

Storage

Wrap in a towel or paper bag to keep the crust crisp.

Wrap tightly in plastic or beeswax wrap; slice first for easy use.

Wrap slices or a whole loaf tightly in plastic and foil. Thaw at room temp.

From Room Temp/Fridge: Whole loaf—spritz crust, wrap in foil, warm at 175°C (350°F) for 10–15 mins. Slices—toast 5–7 mins.
From Frozen: Toast slices directly, or thaw whole loaf 2–3 hrs then reheat as above.

Sourdough Bread with Honey and Walnuts Recipe

This honey walnut sourdough bread is rustic, tangy, and slightly sweet with crunchy walnuts—perfect for sandwiches, toasting, or fresh from the oven.

Equipment

Large mixing bowl
Measuring Cups and Spoons or Kitchen Scale
Wooden spoon or spatula
KitchenAid
Sandwich Bread Loaf Pan
Bench scraper
Proofing Box
Bread lame

Ingredients

8 cups all-purpose spelt flour 950g
2 1/4 cups filtered water 500g
3 tbs salt 20g
1 cup active starter 200g
splash of olive oil for oiling your bowl
Walnuts: 100-150 g roughly 1 to 1.5 cups, chopped. Adjust based on how nutty you want it.
Honey: 2-3 tablespoons 30-45 ml.

Instructions

Mix all ingredients in a stand mixer with dough hook; knead 10–15 minutes until soft, supple, and stretchy.
Form into a ball, place in an oiled bowl, and cover with plastic wrap or a damp towel. Bulk rise 5–7 hours at 27°C (80°F).
Once doubled, turn dough onto a floured surface. Divide in half, letting one rest while you work the other.
Stretch into a thin rectangle. Evenly sprinkle chopped walnuts and drizzle honey on top. Fold like a letter, then fold again top-to-bottom. Spin to tighten surface tension.
Place seam side up in a floured banneton, cover, and refrigerate overnight.
Next day, preheat Dutch oven at 250°C (500°F) for 1 hour.
Turn dough onto parchment, score the top, and place into hot Dutch oven.
Bake 20 minutes covered, then 15–20 minutes uncovered at 235°C (450°F).
Cool fully on a wire rack before slicing.

Notes

Tips

Use a scale – Measuring by weight keeps your dough consistent every time.
Check your starter – It should be bubbly and pass the float test before you mix.
Toast the walnuts – A quick 8–10 minutes at 175°C (350°F) deepens the nutty flavor.
Add honey gradually – Mixing it in slowly prevents sticky dough.
Laminate gently – Stretch the dough softly and use damp hands to keep it from tearing.
Keep it warm – Proofing at 25–27°C (77–80°F) helps the dough rise properly.
Score with confidence – A deep slash guides the loaf’s rise and gives a nice finish.
Steam helps – A Dutch oven or tray of hot water creates that crisp crust.
Cool before slicing – Wait at least 1–2 hours to let the crumb set.
Adjust to taste – Use 100–150g walnuts and 2–3 tbsp honey depending on how nutty or sweet you like it.

Storage

Room Temperature (1–3 days): Wrap in a towel or paper bag to keep the crust crisp.
Refrigerator (up to 1 week): Wrap tightly in plastic or beeswax wrap; slice first for easy use.
Freezer (up to 3 months): Wrap slices or a whole loaf tightly in plastic and foil. Thaw at room temp.
Reheating:
- From Room Temp/Fridge: Whole loaf—spritz crust, wrap in foil, warm at 175°C (350°F) for 10–15 mins. Slices—toast 5–7 mins.
- From Frozen: Toast slices directly, or thaw whole loaf 2–3 hrs then reheat as above.

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