Go Back
soft honey sourdough bread with milk

Milk and Honey Sourdough Bread

Milk and honey sourdough bread is a soft, lightly sweetened loaf made with whole milk and honey, resulting in a tender crumb and rich flavor. This naturally leavened bread combines classic sourdough tang with a subtle sweetness, making it perfect for toast, sandwiches, or simply warm with butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Bulk Ferment 12 hours
Course Bread
Cuisine American
Servings 12

Equipment

  • 1 stand mixer with dough hook or
  • 1 large mixing bowl
  • Food scale
  • 1 Dutch oven
  • 1 proofing basket or
  • 1 medium-sized bowl (for second rise)

Ingredients
  

  • 350 grams room temperature milk
  • 600 grams flour
  • 30 grams honey
  • 15 grams salt
  • 200 grams sourdough starter, active and bubbly
  • Olive oil or avocado oil for greasing

Instructions
 

  • In a large bowl, combine room temperature milk, sourdough starter, and honey.
  • Add flour and salt.
  • If using a stand mixer, mix the dough for 5 minutes on low speed until the dough pulls away from the sides of the bowl (see note). If kneading by hand, knead for 8-10 minutes until the dough passes the window pane test (see note). Dough should be smooth and easily stretchable.
  • Transfer your dough to a large, greased bowl and cover it with plastic wrap or a damp dish towel.
  • Bulk ferment. Allow the dough to rise for 8 to 12 hours, or until it has doubled in size (see note).
  • When the dough has doubled in size, punch it down and turn it out onto a clean, lightly floured surface.
  • Shape the dough by turning the corners inward and smoothing into a uniform circle.
  • Place the shaped loaf, seam-side down, into a proofing basket or a medium-sized bowl lined with parchment paper.
  • Second rise. Allow the dough to rise for 1 to 2 hours, until it has doubled in size.
  • Preheat oven to 500°F.
  • After the dough has doubled in size, place it in a covered Dutch oven and bake for 10 minutes.
  • Reduce the oven temperature to 400°F and bake for 25 minutes.
  • Uncover the Dutch oven and continue baking for an additional 10-15 minutes.
  • Remove the bread from the oven and allow it to cool for 1-2 hours before slicing.

Notes

1. If your dough doesn't pull away from the sides of the bowl, add flour one tablespoon at a time until the dough comes together. If it's too shaggy, add water or milk one tablespoon at a time until the dough comes together.
2. The windowpane test is a simple way to check if your dough’s gluten is well-developed. Pinch off a small piece of dough and gently stretch it thin between your fingers. If it stretches into a thin, translucent “window” without tearing, the gluten is strong and the dough is ready for the next step. If it tears easily, it needs more kneading.
3. If your bread is slow to rise, the problem could be the temperature of your house. Try placing your bread on a heating pad set to low if you don't have a warm enough place.
Keyword beginner sourdough recipe, sourdough bread