Description

A soft, comforting sourdough loaf infused with a sweet cinnamon and honey swirl. This recipe offers a gentle introduction to sourdough baking with minimal active prep time and nourishing benefits.

Ingredients

Scale

1 cup (240g) active sourdough starter, fed and bubbly
3 1/2 cups (450g) all-purpose flour
1 1/2 cups (360g) lukewarm water
1/4 cup (85g) honey, plus extra for the swirl
2 tablespoons unsalted butter, melted
2 teaspoons salt
2 tablespoons ground cinnamon
2 tablespoons flour (for the cinnamon paste)
1 tablespoon honey (for the cinnamon paste)
Splash of water (for the cinnamon paste)
Optional: 1/2 cup chopped walnuts or pecans

Instructions

In a large bowl, combine the active sourdough starter and lukewarm water. Whisk until the starter is dissolved.
Add the honey and melted butter, mixing well.
Gradually add the flour and salt. Mix with a wooden spoon or hands until no dry flour remains (about 5 minutes). The dough will be shaggy and sticky.
Cover the bowl and let it rest for 30 minutes (autolyse).
Perform a series of coil folds: wet hands, stretch the dough up, and fold it over itself. Rotate and repeat 4-6 times. Do this every 30 minutes for the first 2 hours.
Prepare the cinnamon swirl: Mix cinnamon with 2 tablespoons of flour. Add 1 tablespoon of honey and a splash of water to create a thick paste.
Turn the dough out onto a lightly floured surface and flatten into a rectangle.
Spread the cinnamon paste evenly over the surface, leaving a small border.
Roll the dough tightly from the long side like a jelly roll and pinch the seam to seal.
Place the rolled dough seam-side up into a prepared banneton or towel-lined bowl.
Cover and refrigerate for 12-16 hours (cold fermentation).
Preheat your Dutch oven to 450°F (230°C) for 30 minutes.
Gently turn the dough out onto parchment paper and score the top with a sharp blade.
Carefully place the dough in the hot Dutch oven. Cover with the lid and bake for 20 minutes.
Remove the lid and bake for another 15-20 minutes until golden brown.
Let the bread cool completely before slicing.

Notes

Ensure your sourdough starter is at peak activity (doubles in size within 4-6 hours of feeding). If using bread flour, reduce water by 1/4 cup. For a vegan option, substitute honey with maple syrup and butter with coconut oil. Do not add extra flour if the dough is sticky; wet your hands instead. The bread is best stored in a paper bag at room temperature for up to 3 days.

Prep Time: 30 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 8
Sodium: 350
Fat: 2
Saturated Fat: 1
Carbohydrates: 35
Fiber: 2
Protein: 5

Keywords: sourdough bread, cinnamon honey bread, easy sourdough, homemade bread, breakfast bread, fermented bread