Apple Pie Sourdough Bread Recipe {The Perfect Loaf}

Apple pie and Sourdough bread are 2 of my favorite foods. So, why not combine them for a delicious artisan bread that is reminiscent of a warm slice of sourdough apple pie!

Throughout my sourdough journey, I have made a lot recipes. Lately, I have been interested in making more specialty sourdough breads.

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Recently, I made a walnut raisin sourdough bread that we really enjoyed Sourdough Raisin Walnut Bread Recipe

Building off of that recipe, I decided to make some other flavor combinations.

I recently cleaned out my fridge and realized I have several apples that really need to be used soon.

It clicked! Apple pie sourdough bread!

When baking with sourdough it is important to make sure your starter is active. This just means it has been fed within the last 4-12 hours.

Or, it was fed, became active and has been in the fridge. This is the method I use.

I get a lot of questions about using my starter straight from the fridge. It works remarkably well and by keeping my starter in the fridge

I don’t have to feed it as often and have no discarding at all.

Why Sourdough?

Sourdough is a process of fermenting your bread dough with a sourdough starter.

This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people.

In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.

As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter (How to make a sourdough starter) it’s easy and fairly quick to do.

The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it.

There are starters that have been handed down through generations!

For this recipe I am using freshly milled hard white wheat for a lighter loaf.

Looking for recipes using sourdough discard? Click here!

Ingredients you will need

1. Flour – You can use all purpose flour, whole wheat flour, bread flour, or fresh milled flour (which is what I used).
2. Sourdough starter – Use active sourdough starter.
3. Water – For best results, use filtered water.
4. Salt
5. Honey – May substitute with brown sugar, white sugar, or maple syrup.
6. Olive oil
7. Apples – Use any variety of apple you want. I prefer a sweeter apple for this recipe. I like pink lady apples. Keep in mind that granny smith apples or tart apples won’t be quite as sweet if using.
8. Nutmeg
9. Cinnamon

For the apple filling, chop 2 medium apples into small chunks. Preheat a skillet over low-medium heat and add 2 tablespoons of butter. If you want, you can add 1-2 tbsp of lemon juice to this mixture.

Note: I use fresh apples, however you could use canned apples if available and put them directly in the bread dough.

Add the apples, cinnamon, and nutmeg. Cook this apple mixture slowly until the apples are softened but not mushy. This should take approximately 6-8 minutes.

Looking for more sourdough recipes? Click here!

How to make Apple Pie Sourdough Bread

Mix the dough

The morning you want to make this, add the water, oil, honey, salt, and starter to a large bowl. Mix well. Start adding flour. Add 3 cups first.

I use fresh milled hard white wheat that I milled in my Nutrimill Grain Mill

Mix well and add 1/2 cup of flour at a time until it develops into a soft ball of dough.

Make note to not add so much flour that it is dry. It should be a shaggy dough and soft but workable. The dough should clean the sides of the bowl, but not be dry.

Knead the dough

Knead the dough until it is soft and smooth, about 6-8 minutes.

You can use a Stand Mixer on speed 2 to knead the dough. Simply mix the dough in the bowl of a stand mixer and add just enough flour to clean the sides of the mixing bowl before kneading.

Turn onto a very lightly floured surface and roll out into a rectangle shape.

Add the apples and fold the dough a few times to incorporate them throughout the dough. Roll the ball around the surface to tighten the seam and build some tension.

Shape the dough and Rise

Take your banneton basket or medium colander and line it with a tea towel. Generously flour the towel.

Add the ball of dough, seam side up, to the colander or banneton basket.

Cover with plastic wrap and let the dough rise for 4-8 hours at room temperature. You will know it is ready to bake when an indention made with your finger into the side of the dough stays put or springs back very slowly.

If it springs back quickly, cover and allow to rise a little longer.

Bake the bread

Preheat your oven with the dutch oven inside to 450 degrees F.

Take a piece of parchment paper and turn the dough, seam side down on the paper. Take a sharp knife or razor blade and slice the top of the dough.

You can get fancy with this or just one slice into the dough will work fine.

Place very carefully into the dutch oven, place the lid on and bake for 20 minutes.

Take the lid off and continue to bake for 10-15 minutes or until golden brown.

Allow to cool completely on a wire rack before slicing.

Storage

Store in a bread bag or airtight container for 3-4 days.

Alternatively, you can placed the cooled sliced loaf in a bread bag and place in the freezer for up to 3 months. Take out the night before you want to use it.