The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough discard loaves with dried fruit and seeds

Sourdough discard loaves with dried fruit and seeds

ChrisTheHuman's picture


I've made quite a few loaves using the sourdough discard that I've amassed in the fridge, and found that they're delicious smeared in honey. The sweetness seems to balance the sour taste of the bread really well, so I thought I'd try making a discard loaf with sweet stuff added to the dough.

I baked these loaves this morning and I'm really happy with the results!

The quantities in the recipe were driven by the amount of starter I had, so I've included the baker's percentages too. My starter is equal parts whole wheat flour and water, so I've treated the total amount of flour (from the discard, active starter and the added rye flour) as 100%.

IngredientWeight (g)%
Light rye flour20033.8
Active starter508.4
Sultanas 7512.7
Cinnamon 20.3
Total flour593100
Total water44375


Small loaves
SourceI used the sourdough discard loaf recipe from The Bread Code as the basis for this, and adapted it to suit.
Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes


735 g
Discard (124.%)
200 g
Light rye flour (34%)
50 g
water (8%)
50 g
Active starter (8%)
12 g
salt (2%)
100 g
Mixed seeds (17%)
50 g
Treacle (molasses) (8%)
75 g
Sultanas (13%)
25 g
Dried apricots, chopped (4%)
50 g
Dried figs, chopped (8%)
Ground Cinnamon (Guessed, probably about 1 tbsp)
Oatmeal (For coating the loaves before baking)


  1. Mix all of the ingredients (other than the oatmeal) together in a bowl until everything is fully incorporated. It will be quite sticky.
  2. Cover the bowl with a teatowel or something similar,  then leave out overnight. My kitchen temperature is about 18 degrees C.
  3. In the morning, pre-heat the oven to 230 degrees C then scrape the dough onto the worktop and divide into however many loaves are required.
  4. Roughly shape the loaves and then coat / roll in the oatmeal.
  5. Place the loaves into lightly oiled loaf tins and then leave out to rest while the oven heats up.
  6. After half an hour or so, place the tins in the centre of the oven and bake (covered, with steam if possible) for 20 minutes. I have a pizza stone, so I put them straight onto this, and covered with an upturned roasting dish. I also put a ramekin of boiling water under the dish to generate some steam.
  7. Turn the oven down to 190 degrees C, uncover / remove water and bake for 15 minutes.
  8. Take the loaves out of the oven and remove from the tins.
  9. Place back in the oven (I put mine straight onto the pizza stone) and bake for about another 15 minutes, or until you think they're cooked through.
  10. Cool on a wire rack.
  11. Devour in a single sitting.