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Sourdough Raisin Walnut Bread


As an avid Sourdough baker, I am always looking for new and fresh ways to bake sourdough bread. This recipe for Sourdough Raisin Walnut Bread is so delicious and a wonderful loaf to serve as toast or french toast. Also, so great when eaten fresh with butter!

Sliced sourdough bread on cutting board

This particular recipe is for an artisan loaf and is crunchy on the exterior and chewy on the inside. It also has a bit of sweetness with the addition of honey.

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.

sourdough starter bubbling in a glass jar

As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter https://therosehomestead.com/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 loaf I am using a combination of freshly milled flour and all purpose Kamut. You could also use bread flour, all purpose, or all freshly milled flour.

sourdough bread sliced in half

What you will need for this recipe:

  1. Flour
  2. Water
  3. Sourdough starter
  4. Honey
  5. Olive oil
  6. Salt
  7. Walnuts
  8. Raisins

I made this from my easy same day artisan loaf recipe: Easiest Sourdough Artisan Bread EVER! – The Rose Homestead

I added the honey, olive oil, walnuts and raisins to this basic artisan loaf recipe.

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

Once it is mixed well, turn onto a very lightly floured surface and roll out into a rectangle shape. Add the walnuts and raisins. 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.

ball of dough with raisins and walnuts showing

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 and allow to rise for 4-8 hours. You will know it is ready to bake when an indention made with your finger stays in the dough. If it springs back, cover and allow to rise a little longer.

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.

bread sliced in half with raisins and walnuts

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 before slicing.

To store, placed cooled loaf in a bread bag and leave on the counter for up to 5-7 days.

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

Sourdough Walnut Raisin Bread

Sourdough Walnut Raisin Bread

Yield: 1 Loaf
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

A slightly sweet artisan loaf with walnuts and raisins.


  • 3 1/2-4 cups flour
  • 1 cup Water
  • 1 cup sourdough starter
  • 1 1/2 tsp salt
  • 1/8 cup olive oil
  • 1/8 cup honey
  • 1 cup chopped walnuts
  • 1 cup raisins


  1. In a large bowl, combine the water, oil, honey, salt, and sourdough starter. Mix well.
  2. Add 3 cups of flour and mix well. Continue adding flour 1/2 cup at a time until a soft shaggy dough forms.
  3. Turn onto a lightly floured work surface and roll out into a rectangular shape.
  4. Sprinkle in the walnuts and raisins.
  5. Turn the dough a few times to incorporate the mix ins completely.
  6. Prepare a banneton basket by sprinkling generously with flour.
  7. Roll the dough into a ball and pull on the countertop to build tension in the dough.
  8. Place smooth side down into the banneton basket.
  9. Stitch the seam tightly.
  10. Cover and allow to rise 4-8 hours.
  11. Preheat a dutch oven in the oven at 450 degrees F.
  12. Bake with lid on for 20 minutes.
  13. Remove lid and continue to bake for 15 minutes or until deeply golden brown.
  14. Allow to cool completely before slicing.
Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 361Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 148mgCarbohydrates 67gFiber 3gSugar 6gProtein 9g

Did you make this recipe?

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  1. It sounds like it will be delicious, I can’t wait to try it.
    I would very much like to have a recipe for sourdough rye bread, can you help me? Do have to use a starter made with rye flour or can I use the one I made from your instructions?
    Thank you.

  2. I have my dough proofing now. I had to substitute pecans for the walnuts since I was out of walnuts … hoping for a good bread to toast to go with a cup of coffee. I really enjoy your videos! Thanks for sharing them! 🙂

  3. Can’t wait to cut mine. You always make the recipes so easy to use. Thanks Mary for all your help and support.

  4. How would I long ferment this recipe?
    I have a family member who is gluten sensitive and needs to have the dough well fermented.

    I usually bulk ferment for 5-6 hours (or overnight in a cold room)and then cold ferment in the refrigerator for 12 to 24 hours so they don’t get any reactions.

    1. I would do the same procedure with this recipe. Do an extended fermentation. It will work just as well with the extended fermentation time.

  5. I used bread flour. It turned out beautiful and delicious! I used a 9” Banneton basket. Big loaf! I want to divide and use two 6.3 Banneton Baskets for two smaller loaves. Do I need to adjust baking times? This was my first loaf of sour dough bread that looked beautiful and tasted fantastic. Thank you! Love your recipe!

  6. Hey Mary, I’ve saved this recipe for awhile now and I ordered some spelt grains that just came in. Will this recipe work up ok with spelt or do you recommend a different flour? I’m just learning my flours😊😊Thank you Mary🥰

    1. Spelt will work just fine. I use spelt in a ton of my baking and it works very similarly to other wheat varieties.

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