Honey Sourdough Bread with Roasted Walnuts

Last updated: June 3, 2021
4.64 from 72 votes
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Honey Sourdough Bread with Roasted Walnuts
Honey Sourdough Bread with Roasted Walnuts

If you’re new to sourdough, and are looking for a sourdough starter to begin, I ship my 13+ year old starter to anyone in the U.S!  You can order it here.

As most northerners know, heating your house in the winter with oven heat gives you the greatest return on your investment. ☺️ In this case, a fresh loaf of honey sourdough bread with roasted walnuts.

I’ve had plenty of time to test this recipe over the last few weeks during the frigid polar vortex we’re experiencing here in Wisconsin. We finally had a beautiful snowfall yesterday to go with the cold temps, and to be honest – it’s always magical. So peaceful, so white and pure.  

Cinnamon Walnuts
Folding walnuts into sourdough bread

I’ve made a few nut and dried fruit sourdoughs, but decided to keep the fruit out of this one and focus on the California walnuts (a year long partner of Heartbeet Kitchen, and sponsor of this post), which give the bread a fabulous toasted flavor, and texture. The roasted walnuts are tossed in cinnamon while warm, to then infuse the dough when folded in. 

The bread is lightly sweetened with honey, just 30 grams in the whole loaf, leaving room for a good slather of butter and extra honey when it’s fresh out of the oven. And it’s über delicious.

A combination of bread flour, all-purpose, and sprouted whole wheat lead to a flavorful and and fluffy crumb, with a dark, crunchy crust. Heavenly. 

sourdough bread rising

For this recipe, you’ll use your sourdough starter when it’s at its peak, using the technique from Artisan Sourdough Bread Made Simple.

How to Make Honey Walnut Sourdough Bread:

a. mix starter, water, and honey
b. mix in flours and salt
c. autolyse for 1 hour (means to let the dough rest so that the flour can absorb the water)
d. perform 2 stretch and folds, 30 minutes apart
e. fold in walnuts
f. bulk ferment until doubled in size
g. shape and score
h. 2nd rise, on counter or in refrigerator
i. bake!

scoring sourdough bread

A few common questions and notes:

How do I know if my starter is ready for baking? You’ll know your sourdough starter is ready for baking if you take a teaspoon of it, put it in a glass of water, and it floats. I have lots of tips on starters HERE, if you’re looking to learn more. 

How should I score this loaf? Since this recipe has nuts in it, you want to be more careful and make shallow cuts when you are scoring, rather than deep. I use this type of bread lame. The sole purpose of the scores in this loaf are to let the gasses escape while it is baking, rather than trying to create a big ear or other artistic designs. 

If I do a second rise in the refrigerator, how long can it be in there for? I tested different cold rises and I found that 8-10 hours was the sweet spot. When I went past 14 hours, the bread did not have as much rise in the oven and resulted in a flatter loaf. Still delicious, but not quite the outcome I was looking for. 

What do you bake sourdough bread in? I use a 5 quart Le Creuset Dutch Oven. This allows the bread to bake with steam the easiest way, rather than having to put a pan of water in the oven. Well worth the investment!

Roasted Walnut Sourdough Bread
Walnut Honey Sourdough Bread

My absolute favorite part of this bread is seeing the walnuts stand out on each slice, a surprise each time your knife cuts a piece. And the presence of irregular holes throughout, which show the work of the wild yeast, helping it to naturally rise!

Oh, and those holes are best filled with honey and butter, just sayin’. 😉
Bake and be merry, friends!

Honey Sourdough Bread with Roasted Walnuts Honey Sourdough Bread with Roasted Walnuts

More Sourdough Bread Recipes:

Honey Sourdough Bread with Roasted Walnuts

Toasted Walnut and Honey Sourdough Bread

A sourdough bread recipe that is lightly sweetened with honey and studded with toasted walnuts.
4.64 from 72 votes
Prep Time :15 minutes
Cook Time :45 minutes
Wait Time :10 hours
Total Time :11 hours
Yield: 1 loaf
Author: Amanda Paa



  • 100 gram walnuts toasted on stovetop or in oven
  • 1 teaspoon cinnamon
  • 53 grams sourdough starter at its peak
  • 380 grams room temperature water
  • 30 grams raw honey
  • 360 grams bread flour
  • 90 grams all-purpose flour
  • 50 grams whole wheat flour
  • 9 grams sea salt 1 1/2 teaspoons


  • Preheat oven to 350 degrees F. Spread walnuts on a cookie sheet, and bake for 6 minutes, or until they are just fragrant. You can also do this on the stovetop if you prefer. Remove from oven and pour walnuts onto a plate. Toss with cinnamon and let cool. 
  • In a large bowl, mix starter, water, and honey. Add flours and salt, stirring with a fork to combine. Then use your hands to combine until dough is shaggy and flour is worked into dough. Cover with damp cloth and let rest for one hour. 
  • After one hour, perform two stretch and folds, 30 minutes apart. Wait another 30 minutes, then gently stretch and fold walnuts into dough. Cover with damp cloth and let rise until doubled, about 7-8 hours at 70 degree F temperature. Will take longer if it is cooler in your home. 
  • Turn dough out onto a lightly floured surface and let rest for 20 minutes. Then gently fold shape into a circle, pulling the dough towards you to create tension. Place into lined banneton, seam side up. 
  • The second rise can happen on the counter, or if it works better for your schedule, overnight in the refrigerator. On the counter it will take about 90 minutes for the second rise, until it has slightly risen and dough is a bit jiggly. If you do the second rise in the refrigerator, remove it in the morning when your oven is preheated. It will have risen properly by then. 
  • Preheat oven to 450 degrees F. Turn dough out on a piece of parchment paper, gently, and score fairly shallow, as to not disturb the walnuts inside. Place loaf into dutch oven and cover. 
  • Bake for 20 minutes, then remove cover and bake for another 30 minutes. 
  • Remove loaf from oven and place on a cooling rack. Slice and enjoy once fully cooled, at least an hour after removing from oven. 

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February 13, 2019


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  1. Do you put the parchment paper in the dutch oven or do you grease it? Silly question but its my first time making bread. Do

  2. 5 stars
    So happy I stumbled upon this recipe. I had some difficulty shaping because of the stickiness of the dough; but keeping my hands well floured and my silpat barely floured was really helpful. I persevered and it paid off. Getting the nuts dispersed evenly was also a bit tricky. I think adding them at the second set of stretch and folds instead of the third would work better. I added 1/4 of them to the top of the dough before each fold. Adding them at the second set would have given me one more set of folds to incorporate them more thoroughly. Oh! I almost forgot – I doubled the recipe. In the end, the loaves were fantastic and tasted wonderful. The texture and the crisp, brown crust were perfect. I will definitely add this recipe to my collection. I still can’t believe I can make sourdough just as good as any bakery.

    • Wonderful, so glad to hear you liked the bread! The reason for not adding the nuts in the 2nd set of stretch and folds is because they would inhibit the gluten formation and structure, making the dough weaker. That is why it is good practice to add them later in the process.

  3. Hi there!
    Just made this bread and it’s gorgeous and delicious.
    I have a question though! Have you tried more starter in the recipe?

    • Hi Joana! I like to keep the starter amount where it’s at in this recipe so that it proofs at a nice and gentle pace. Feel free to experiment though!

  4. So it’s 6pm here and I didn’t realize I needed to bulk ferment twice. I was hoping to do my stretch and folds and wack it in the refrigerator overnight. Is that possible? 😬

    • Hi Melissa! I advise against doing the bulk fermentation in the fridge – just the final rise in the fridge. It slows fermentation done so much, and during the bulk fermentation is where you really want the yeast to be in a warmer environment where it’s happy.

  5. Hi there,
    I am wondering if I am supposed to put the dutch oven into the oven while it is preheating? I did not do it and it just does not seem to be cooking right.

  6. Oh my goodness! The most perfect loaf of sourdough yet. Such an easy, calming recipe to make. Absolutely joyful experience. Thank you!

  7. Another lovely recipe! Can’t wait to try. I’m very interested in purchasing a challenger bread pan but concerned about the weight of it. Would you speak to that?
    Baking your rustic rye bread this morning. Your recipes are amazing thank you !

  8. Thank you! It arrives tomorrow and I can’t wait to use it!
    I made my 31st loaf today with your recipes 💕

    I’ll keep you posted!

    Bari Jo

  9. Hi there! I’m enjoying your recipes and I have a question about the Challenger Bread Baker. I’m used to making your recipes in my Le Creuset – not preheating it first and putting the scored dough into the cold dutch oven and baking with great results. If I get the Challenger pan, can I bake your recipes the same way – cold pan? Or do I need to preheat the Challenger pan in the oven while it preheats also? And if so, do I adjust the temperature of the oven also? Thank you so much for your recipes – I’m enjoying making sourdough from all you’ve taught!

    • Hi Bari Jo!

      Yes, you can bake the same way with the Challenger Bread Pan, in a cold pan. I’ve done so with great results. But I encourage you to try the recipes by preheating the Challenger – the results are seriously the best I have ever had. Super thin crust, incredible rise. If you chose to preheat the Challenger, do so at 500 degrees F, then turn oven down to 450 degrees F when bread goes in.

    • Followed your recipe to the gram and wow. What a great bread profile. My wife asked for a walnut bread and I found your recipe in a search and it will be in my regular line up Thank you for sharing!!

      • 4 stars
        I really liked the texture of this bread and it came out perfectly after doubling the recipe. I did the overnight proofing which made it really easy and I was able to adjust it to my schedule that way. I preheated our clay baker before baking and adjusted the baking to 20 minutes in the baker and 20 minutes without the lid. I used a thermometer to determine when the interior of the bread reached 210degrees. This bread is not sweet and because of my sweet tooth I will add more honey or sugar when I bake it next. For now I will use it for cinnamon toast and I’ll bet it makes fabulous French toast!!!!

  10. Do you need to oil the inside of the Dutch oven or put in baking parchment first. Many thanks in advance.

  11. I want to try this, but can you add the honey later in the process? Like during stretch and fold?

    • Hi Olivia! The honey needs to be added with the other liquid to help it disperse. If added during the stretch and fold, it will not work because it will not mix into the dough and you will have sticky dough that you will not be able to work with.

  12. This is my favorite recipe ever. I’ve made it quite a bit these past few weeks and decided to double it this last time around. I only have one dutch oven and the one I cooked outside of it burned. 😢 Would you recommend turning the temp down? Or cooking it for less time??? I’d love to make this is bulk.

    • Hi Katelyn! I’m so glad this recipe is a favorite of yours! Unfortunately you’ll need another cast iron dutch oven, or bread cloche, -aff link- because of the high heat of the oven. Baking bread on a baking sheet, or any type of aluminum, etc, just can’t protect the bottom of bread with that
      high of heat. So if you’re thinking of baking sourdough in bulk, maybe look on your local Facebook marketplace of Craigslist for dutch ovens or bread cloche’s. You can find some good deals on them!

  13. I made it yesterday. It turned out great, except Walnuts were not evenly spread out thru bread. Is it all right to roughly chop walnuts? But this is a great bread everyone should try making .

  14. Hello :)
    What is the difference between “bread flour” and “all purpose flour”? We don’t have flours called by those names in Denmark.. The bread looks soooo good, and I must try a new recipe on sourdough bread! 😋

    • hello! bread flour here in the states is wheat flour that has a higher protein percentage, around 13%. all-purpose flour is also wheat flour, but has a protein percentage around 11%. hope that helps!

  15. If you are a bread novice and not fluent with sourdough starter, would it be possible to make this with classic yeast?
    I love making bread and the huge reward it offers, but somewhat irregular in having the time so maintaining a starter unfortunately out of the question 🙈.

  16. This is beyond beautiful – like I’ve never been all about walnuts but you might have converted me it’s so gorgeous.

  17. Hello Amanda
    Walnut Sourdough was a big success, as was the red fife recipe! Looking forward to your next sourdough post! Thanks very much, Deborah
    ps happy to send a photo 😊

  18. This sourdough is absolutely gorgeous, Amanda! Also here in New England I definitely use my oven as an alternative heat source ;) There’s nothing like standing by a hot oven, cooking something delicious, while it snows out!