Soft Sweet Sourdough Bread

Name: Soft Sweet Sourdough Bread
Prep time: 30 min
Cook time: 40 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 500g bread flour; 300ml warm water; 100g active sourdough starter; 50g honey; 10g salt; 2 tablespoons olive oil

Highlighted under: Baking & Desserts

I've always been captivated by the art of making sourdough, but my quest for the perfect sweet version has been a delightful journey. This Soft Sweet Sourdough Bread captures the tenderness of classic bread while adding a subtle sweetness that makes it irresistible. Each bite is a blend of textures and flavors that can elevate any meal or stand alone as a snack. Experimenting with various natural sweeteners and the addition of a little fruit zest has made this recipe close to perfection. I'm excited to share it with you!

Created by

Rosalie Mitchell

Last updated on 2026-01-20T03:04:16.326Z

My journey with sourdough has been nothing short of transformative; I remember the first time a warm loaf came out of my oven, its aroma wafting through the kitchen. I was hooked! This sweetened version was born out of my love for breakfast pastries while still embracing the rustic qualities of sourdough. I discovered that incorporating honey into the dough not only enhances the flavor but also gives it a beautifully soft crumb.

In experimenting with this recipe, I found that allowing the dough to rest longer during the fermentation phase creates a richer taste and better texture. I've also learned that baking with an active starter makes all the difference in flavor development. Letting the bread cool completely before slicing is essential – it ensures each slice maintains its structure. I can't wait for you to try it!

        You'll Love This Recipe Because
        The perfect balance of sweetness and tang from the sourdough starter.
The soft, pillowy texture that's ideal for sandwiches or toast.
A wonderful aroma that fills your kitchen while it bakes.

      

Understanding the Sourdough Starter

The active sourdough starter is the heart of this Soft Sweet Sourdough Bread, contributing essential flavor and texture. A healthy starter creates that unique tanginess, while also ensuring a good rise. Be sure to feed your starter at least 4-6 hours before using it, so it’s bubbling and active. If you don't have an established starter, consider creating one from scratch using a mix of equal parts flour and water, fed daily for about a week.

Incorporating honey as a sweetener not only adds a delightful flavor but also supports the fermentation process. Honey attracts moisture, which helps keep the bread soft and prolong its freshness. If you prefer a different sweetness, maple syrup or agave can be substituted, but keep in mind that these might alter the flavor profile slightly. Experiment with various sweeteners to find your favorite balance.

Kneading and Rising Techniques

Kneading is a crucial technique that develops gluten, giving the bread its desirable structure. Aim for a smooth and elastic texture after about 10 minutes of kneading. If the dough is too sticky, you can sprinkle in a bit more flour, but avoid over-flouring to keep it tender. A well-kneaded dough should stretch without tearing. Additionally, always allow for adequate resting time during rises, as this helps the flavors develop fully.

During the first rise, look for the dough to double in size, which could take anywhere from 4 to 6 hours depending on the room temperature. A warmer environment accelerates the rising process. If your kitchen is cold, consider placing the dough in an oven with just the light on or near a radiator. Keeping the dough covered during this time prevents it from drying out and forming a crust.

Ingredients

For the bread

500g bread flour
300ml warm water
100g active sourdough starter
50g honey
10g salt
2 tablespoons olive oil

Instructions

Mix the Ingredients

In a large mixing bowl, combine the bread flour and salt. In another bowl, mix the warm water, honey, and active sourdough starter until well blended. Gradually add the wet mixture to the flour, mixing until a rough dough forms.

Knead the Dough

Turn the dough onto a lightly floured surface and knead for about 10 minutes until it's smooth and elastic. Add the olive oil as you knead to maintain the dough's moisture.

First Rise

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours or until it has doubled in size.

Shape and Second Rise

Once risen, gently deflate the dough and shape it into a loaf. Transfer it to a prepared loaf pan, cover, and let rise again for about 1-2 hours.

Preheat the Oven

About 30 minutes before baking, preheat your oven to 220°C (425°F).

Bake the Bread

Bake the bread for 40 minutes, or until golden brown and sounds hollow when tapped. Allow it to cool completely before slicing.

Pro Tips

For best flavor, use your starter when it’s at peak activity. For a sweeter touch, sprinkle some coarse sugar on top before baking.

Baking and Aroma Management

Preheating the oven properly is vital for achieving a great crust. The high heat of 220°C (425°F) promotes a good oven spring, allowing the bread to rise further in the oven. Make sure that the oven is fully preheated; using an oven thermometer can help confirm the accuracy, as some ovens may have inconsistent temperatures. Consider placing a small tray of water at the bottom of the oven for the first 10 minutes; this will create steam, contributing to a lovely crust.

Once baked, the bread should have a perfectly golden-brown crust. A hollow sound when tapping the bottom signals it’s ready to come out. I recommend allowing the bread to cool on a wire rack before slicing; this helps it set properly, allowing for clean slices without squishing the loaf.

Storage and Serving Suggestions

To keep your Soft Sweet Sourdough Bread fresh, wrap it in clean kitchen towels and store it in a bread box or loosely in a paper bag. This method maintains moisture without making the crust soggy. If you want to keep it longer, consider slicing the bread and freezing individual pieces. You can toast these slices directly from the freezer for a quick snack or breakfast.

This sourdough bread holds up wonderfully to various toppings. Spread it with butter and sprinkle with cinnamon sugar for a simple treat. Alternatively, try serving it with fresh jams or in sandwiches. The subtle sweetness complements fruity fillings beautifully, making it versatile for any meal of the day.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, you can substitute up to half of the bread flour with whole wheat flour for added nutrition.

→ How should I store the bread?

Store it in a paper bag at room temperature for up to 2 days, or freeze for longer storage.

→ How do I know if my sourdough starter is active?

Your sourdough starter should have doubled in size within 4-6 hours and have a pleasant, tangy smell when active.

→ Can I add mix-ins like nuts or dried fruits?

Absolutely! You can fold in nuts or dried fruits during the final shaping stage for added flavor and texture.