Description

A festive and aromatic Easter sourdough bread featuring a blend of warm spices, citrus zest, and a hint of natural sweetness. This rustic loaf combines the tangy depth of sourdough with orange zest, cinnamon, nutmeg, and optional dried fruits, making it a perfect addition to your holiday table or a cozy breakfast treat.

Ingredients

Scale

Dough

3 cups all-purpose flour
1 cup active sourdough starter
1 cup warm water
1 teaspoon salt
2 tablespoons honey (or maple syrup as a substitute)
Zest of 1 large orange
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Optional Add-ins

1/4 cup raisins or dried cranberries

Instructions

Mix wet ingredients. In a mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until well mixed to activate the starter and evenly dissolve the sweetener.
Add dry ingredients. Add the all-purpose flour, salt, orange zest, cinnamon, and nutmeg to the wet mixture. Stir until a shaggy dough forms, ensuring all ingredients are incorporated.
Knead dough. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If using raisins or dried cranberries, fold them in during the last minute of kneading for even distribution.
First rise. Place the kneaded dough into a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size, developing flavor and structure.
Shape the loaf. Gently punch down the risen dough to release air. Shape it into a round loaf shape and place it on a sheet of parchment paper to prepare for the second rise.
Second rise. Cover the loaf with a kitchen towel and let it rise again for 30-60 minutes until puffed up, which will create a light and airy crumb.
Preheat oven. Heat your oven to 450°F (230°C) and place a baking stone or baking tray inside to heat, ensuring a hot surface for baking the bread.
Bake the bread. Carefully transfer the loaf with the parchment paper onto the hot baking stone or tray. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Cool down. Remove the bread from the oven and place it on a wire rack to cool completely before slicing to preserve texture and flavor.

Notes

For a more intense orange flavor, add 1 teaspoon of orange extract.
Maple syrup can be used as a vegan substitute for honey.
Ensure your sourdough starter is active and bubbly for best rise results.
You can substitute all-purpose flour with bread flour for a slightly chewier texture.
Store the bread in a paper bag at room temperature for up to 3 days to maintain crustiness.
Freezing the loaf after baking extends freshness; slice before freezing for convenience.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Bread
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice (approx. 50g)
Calories: 150 kcal
Sugar: 4 g
Sodium: 220 mg
Fat: 1.5 g
Saturated Fat: 0.2 g
Unsaturated Fat: 1.3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: Easter sourdough bread, sourdough, orange zest bread, spiced bread, homemade bread, festive bread, cinnamon nutmeg bread