Public Recipe
Apricot Almond Sourdough
Shared on 7/10/2025
Sweet dried apricots and toasted almonds transform this sourdough into a special occasion bread. Perfect for brunch, cheese boards, or toasted with butter and honey.
Prep Time
45 minutes active
Bake Time
45 minutes
Difficulty
advanced
Yield
1 loaf
sourdough
fruit bread
specialty
Ingredients
- 450g (3⅔ cups) Bread flour
- 50g (⅓ cup) Whole wheat flour
- 340g (1½ cups) Water
- 100g (½ cup) Sourdough starter active
- 10g (2 tsp) Salt
- 20g (1 tbsp) Honey
- 100g (⅔ cup) Dried apricots chopped
- 75g (½ cup) Almonds toasted, roughly chopped
Instructions
1
1
PREP: Toast almonds at 350°F for 8-10 min. Chop apricots. Soak apricots in warm water 10 min, drain.
2
2
AUTOLYSE: Mix flours and water. Rest 30-45 min.
3
3
MIX: Add starter, salt, honey. Mix thoroughly.
4
4
ADD INCLUSIONS: On 2nd or 3rd fold, laminate dough and spread fruits/nuts. Fold to encase.
5
5
BULK: 4-5 hours with 4-5 folds.
6
6
SHAPE: Gentle handling to keep inclusions intact. Shape into boule.
7
7
PROOF: Cold proof 8-14 hours.
8
8
BAKE: 475°F covered 20 min, 450°F uncovered 25 min.
Equipment
- Dutch oven
- Digital scale
- Banneton
Tips
- •Soaking dried apricots prevents them from burning and stealing moisture from dough.
- •Toast almonds for deeper flavor—raw almonds taste bland.
- •Be gentle when shaping—you want visible fruit pockets in the finished loaf.
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