Delicious Eggnog Sourdough Bread made with sourdough starter, eggnog, nutmeg, and cinnamon. This bread has a hint of sweetness.
What is eggnog?
Eggnog has a rich and fascinating history that dates back centuries, blending European traditions with American ingenuity to create the holiday favorite we know today.
Eggnog traces its roots to a medieval British drink called "posset," a warm ale punch made with milk, sugar, and spices. It also included figs or other flavors, giving the drink its rich, custard-like texture.
Eggnog made its way to America in the 18th century. Addition, of rum instead of brandy make it affordable to eggnog. This adaptation made eggnog more accessible and helped solidify its place in American culture.
Eggnog became associated with Christmas in the United States and Canada due to its warm, festive flavors and the availability of eggs and dairy during the winter months.
The other recipes with eggnog are here, Eggnog Sourdough Muffins, Eggnog Snickerdoodle cookies, and Homemade eggnog.
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How to make this eggnog sourdough bread?
You need the following ingredients to make this eggnog sourdough bread.
- Sourdough starter: Used 100% hydration starter
- Eggnog: I used store-bought eggnog. You can use homemade also.
- Bread flour: Artisan bread flour
- Spelt flour: Adds nuttiness to the dough.
- Rye flour: Adds whole grain goodness to the dough.
- Water: 70% hydration is used here.
- Salt: Control the fermentation and add flavor to the bread
- Spices: Add cinnamon and nutmeg as spices to the eggnog bread
- See the recipe card for quantities.
Instructions to make eggnog sourdough bread?
In a large bowl add eggnog, bread flour, rye flour, spelt flour, and water and mix well to form a dough set aside
After 30 minutes, add sourdough starter and salt once it is fermented well. Shape the dough, but before shaping incorporate spices like cinnamon and nutmeg.
Then shape and refrigerate overnight for proofing the dough.
The next morning score and bake the bread.
- Step 1: Combine bread flour, spelt flour, rye flour, eggnog, and water.
- Step 2: Add sourdough starter
- Step 3: Once the dough is made and set aside
- Step 4: Once the dough is doubled incorporate the spices like cinnamon and nutmeg.
Finally, score the dough and bake.
Variations
If you are not fond of nutmeg and cinnamon you can add vanilla extract and rum extract.
Storage
This sourdough bread contains eggnog. It is best consumed within 2-3 days. For long-term storage freeze them as individual slices.
| Ingredients | Bakers% |
| Artisan bread flour | 75 |
| Rye flour | 8 |
| Spelt flour | 17 |
| Salt | 2 |
| Water | 20 |
| Sourdough Starter | 12 |
| Eggnog | 50 |
| Nutmeg | 0.05 |
| Cinnamon | 0.05 |
Baking Schedule
6.30 PM: Mix the flour (bread flour, rye flour, spelt flour ) with eggnog and water. Set it aside.
7.00 PM. Add sourdough starter and mix well and set aside.
7.30 PM: Add salt then add water and set aside.
8.00 PM: Stretch and fold the dough.
10.00 PM. Do a second stretch and fold the dough!
11.00 PM: Shape the dough mix in cinnamon and nutmeg.
10.30 PM: Then shape dough and refrigerator overnight.
Next morning
8.00 AM: Score and bake the bread.
Top Tip
This Sourdough Eggnog bread tastes rich brioche type even without adding extra sugar.
FAQ
Can I add any nuts to this sourdough eggnog bread, yes you can almonds or pistachios will be good.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Eggnog Sourdough Bread
Ingredients
- 3 cups 375g Bread flour
- ¼ cup 85g Spelt flour
- ⅓ cup 40g Rye flour
- ¼ cup 60g Sourdough Starter
- 1 ¾ teaspoon 10g salt
- 1 cup /250g Eggnog
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅔ cup/ 217g water
Instructions
- First make active sourdough starter
- Make Dough
- In a bowl, add bread flour , spelt and rye flour, eggnog and water (divided 102g water) add and mix .Mix starter with the our mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
- Then add the sourdough starter to mix and combine everything and mix well for 30 minutes.
- Then add salt. Mix well and cover the dough again and set aside for an hour
- Stretch and fold.
- Then stretch and fold the dough after 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- Shaping the dough
- After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. To this add nutmeg and cinnamon and mix in everything.
- Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- Cold proof
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
- Score and Bake
- When you are ready to bake preheat oven to 475°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Bake the bread at 475°F for 15 minutes.
- Turn the heat down to 450°F and cook for 15 minutes.
- After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven enjoy with some butter
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Criss says
This worked exactly as written, thanks!
Marie says
My family loved this! We ll make it again and again! So moist yet crunchy crust!
Liz says
Such a tasty, festive loaf of sourdough!! We loved the sweetness from the eggnog.