There’s something special about fruit sourdough. Unlike sweet fruit bread, this loaf lets the naturally tangy sourdough shine while the fruit becomes rich and fragrant from a long soak in orange juice and warming spices. Every slice is packed with juicy sour cherries, soft figs, toasted walnuts, and little bursts of candied orange.

The best part is that the fruit can be prepared anywhere from the day before to a couple of weeks in advance, allowing the flavours to deepen over time. Baked in a loaf tin, this dough rises beautifully around the fruit, creating a soft, even crumb that’s perfect toasted with butter or enjoyed fresh.

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Warming Spiced Soaked Fruit

Soaked Fruit

• 112 g dried sour cherries
• 53 g raisins
• 32 g dried figs, chopped
• 24 g candied orange, diced (add after soaking)
• 80 g walnuts, toasted and roughly chopped

Spices

• ½ tsp ground ginger
• ⅛ tsp ground nutmeg
• 1 cinnamon stick
• 5 whole cloves

Soaking Liquid

• 100 g orange juice (or strong black tea for a less citrus-forward flavour)

Method

1. Combine the sour cherries, raisins and chopped figs in a container.
2. Sprinkle over the ginger, nutmeg, cinnamon stick and cloves.
3. Pour over the orange juice (or black tea), ensuring the fruit is well coated.
4. Cover and refrigerate for at least 24 hours, or up to two weeks. Stir occasionally if soaking for longer periods.
5. Before using, remove the cinnamon stick and cloves. Fold through the diced candied orange and toasted walnuts.

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700 g Country Sourdough Dough

This recipe makes approximately one 700 g dough portion before the fruit is added.

Ingredients

• 283 g bread flour
• 37 g wholemeal flour
• 224 g water
• 64 g active sourdough starter (100% hydration)
• 6 g fine sea salt

Method

1. Mix the flour and water until no dry flour remains. Cover and rest for 30–60 minutes.
2. Add the active starter and mix until fully incorporated.
3. Add the salt and continue mixing until the dough is smooth.
4. Bulk ferment for 3½–5 hours at room temperature, performing 3–4 sets of stretch and folds during the first two hours.
5. Once the dough has risen by around 40–50% and feels light and airy, it is ready for the fruit.

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Warming Spiced Fruit Sourdough

Ingredients

• 700 g country sourdough dough
• Prepared soaked fruit mixture
• Toasted walnuts and candied orange (mixed into the soaked fruit)

Method

1. Incorporate the Fruit

Turn the dough onto a lightly damp bench and gently stretch it into a rectangle.

Spread the soaked fruit evenly over the dough before folding and gently kneading until everything is evenly distributed. Be patient—there’s a generous amount of fruit, and it will eventually work its way through the dough.

2. Shape

Allow the dough to rest for 20–30 minutes if it feels tight.

Shape into a batard suitable for your loaf tin.

Place seam-side down into a lightly greased or parchment-lined loaf tin.

3. Final Proof

Cover and proof until the dough reaches the lip of the loaf tin.

The exact time will depend on the temperature of your kitchen and the strength of your starter, but expect anywhere from 2–5 hours at room temperature. You can also refrigerate overnight once the dough is partially proofed if you prefer to bake the following day.

The dough is ready when it has risen to the top edge of the tin and slowly springs back when gently pressed.

4. Bake

Preheat your oven to 250°C.

Bake the loaf with steam (or a tray of hot water in the oven) for the first 15–20 minutes.

Reduce the oven to 220°C and continue baking until the loaf is a deep golden brown and the internal temperature reaches 96–98°C (205–208°F). This usually takes around 40–50 minutes in total.

Note: If you’ve been checking for an internal temperature of 69°C, that’s far too low for a fully baked sourdough loaf. Bread continues to contain a significant amount of ungelatinised starch at that temperature. For a properly baked loaf with a set crumb, aim for an internal temperature of 96–98°C.

Allow the loaf to cool completely before slicing. This gives the crumb time to set and prevents it from becoming gummy.

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Serving Suggestions

This loaf is delicious toasted with generous butter, served with mature cheddar, or paired with whipped ricotta and honey. It also makes exceptional French toast during the cooler months.

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Baker’s Tips

• Soak the fruit for at least 24 hours for the best flavour, but don’t be afraid to leave it for up to two weeks.
• Toasting the walnuts before adding them brings out their sweetness and adds extra depth.
• Don’t rush the final proof. Waiting until the dough reaches the lip of the tin gives the loaf its beautiful shape and even crumb.
• Resist slicing while warm—the flavour and texture improve dramatically once completely cooled.