This moist, flavorful and wholesome bread is packed with fruit, nuts and warming spices — perfect for a nourishing breakfast or an energizing afternoon snack.

The recipe is a sourdough adaptation of a yeasted muesli bread by Ed & Marieke. Their original version is excellent if you need a quicker loaf, but this sourdough variation develops deeper flavor and a more complex texture.

Ready to try it? Read on…

Sourdough breakfast bread recipe

Yield: two loaves of approximately 900g each.

The method has two parts: a soaker (the muesli mixture of fruit, nuts and grains that you soak ahead of time) and the sourdough dough made with white and spelt flours. After preparing each component you combine them and finish with shaping, proofing and baking.

For the soaker

Ingredients

40g dried cranberries
40g hazelnuts
40g pumpkin seeds
40g raisins
40g jumbo oats
(Use any combination of dried fruit, nuts and seeds up to a total of 200g.)

200g boiling water

Method

Combine the dry ingredients in a bowl. Pour over the boiling water, stir thoroughly, then set aside to soak and cool. This ensures the muesli won’t draw moisture from the dough later.

Dough

Ingredients

208g active 100% hydration sourdough starter
600g strong white flour
256g spelt flour
2 tbsp ground cinnamon
Freshly grated nutmeg, about half a nutmeg
200–250g warm water (adjust for a slightly wetter dough if preferred)
200g plain yoghurt
15g salt

Method

Mix the starter, flours, spices, warm water and yoghurt together until evenly combined. Do not add the salt at this stage. Rest the mixture for 20–30 minutes to hydrate the flour.

Fold in the cooled soaker and add the salt, working the dough until the ingredients are well distributed.

Perform a series of stretch-and-folds to develop the dough’s strength: once at 30 minutes after mixing, then roughly every hour for a total of about four hours. This builds structure without intensive kneading.

Divide the dough into two equal pieces and shape each into a round. Place them into well-floured bannetons or bowls lined with well-floured towels. Cover with oiled plastic or a lightly oiled cloth to prevent drying.

Proof in a warm place for 2–3 hours, depending on ambient temperature, until the loaves have expanded by about 50%.

Carefully turn each loaf out onto a baking surface and score as desired. If your oven can only fit one loaf at a time, refrigerate the second loaf while the first bakes.

Preheat the oven (fan) to 230°C. Bake the loaves for 10 minutes, spritzing with water once or twice to help achieve a good crust. Reduce the temperature to 200°C and continue baking for about 30 minutes, adjusting time as needed for your oven and desired crust color.

Enjoy slices of this fruity, nutty sourdough with butter, yoghurt or your favorite spread. I’d love to see how your loaves turn out — feel free to share photos and any tweaks you make.

Note: This post was featured on the Northwest Sourdough “Discovering Sourdough” gallery, which highlights many wonderful bakers and their work. If you’re exploring sourdough, it’s a great source of inspiration.