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.

Course Breakfast

Cuisine American

Prep Time 7 45

Cook Time 40

Rest time 7

Total Time 15 25

Servings

Calories 221kcal

950 g all-purpose flour or spelt
500 g filtered water
20 g salt
200 g sourdough starter
olive oil for oiling your bowl
100 g Walnuts roughly 1 to 1.5 cups, chopped. Adjust based on how nutty you want it.
2 tablespoon Honey 30-45 ml.

Mix all ingredients in a stand mixer with dough hook; knead 10–15 minutes until soft, supple, and stretchy.
950 g all-purpose flour, 500 g filtered water, 20 g salt, 200 g sourdough starter
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).
olive oil
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.
100 g Walnuts, 2 tbsp Honey
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.

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 tablespoon honey depending on how nutty or sweet you like it