Ingredients
Bread Dough Ingredients
- 1/3 cup sourdough starter (bubbly and active)
- 1 1/3 cup water
- 1/4 cup organic cane sugar
- 3 3/4 cups bread flour (can substitute all-purpose)
- 1 1/2 tbsp avocado or olive oil
- 2 tsp sea salt
Filling Ingredients
- 1/4 cup honey
- 1 tbsp cinnamon
- 1/2 tsp sea salt
Method
Preparation
- Combine all bread dough ingredients in a stand mixer or mix with your hands for about 5 minutes until a shaggy dough forms.
- For better gluten development, let the dough rest for 30 minutes, then knead a few more times. (This step is optional but recommended.)
- Cover the dough with plastic wrap and let it bulk ferment overnight for 10-12 hours.
Shaping and Second Rise
- The next day, punch down the dough and scrape it onto a lightly floured surface. Gently dimple the dough with your fingers to release air pockets.
- Spread the dough into a rectangle and spread honey, cinnamon, and sea salt over the surface.
- Gently roll the dough inward, lifting upwards lightly and pinching the seams together as you go.
- Once rolled, pinch the seam tightly. Shape the dough and place it in a greased or parchment-lined loaf pan with the seam side down.
Baking
- Preheat your oven to 400 degrees Fahrenheit and let the loaf rise for another hour.
- Bake for 40-50 minutes, or until the internal temperature reaches at least 160 degrees Fahrenheit.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 40gProtein: 5gFat: 4gSaturated Fat: 0.5gSodium: 150mgFiber: 2gSugar: 6g
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months. Use a thermometer to check the internal temperature of the bread.
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