Sourdough Plum Almond Bread is a delicious, naturally fermented artisan loaf that perfectly balances a tangy sourdough base with the sweetness of juicy, fresh plums and the satisfying crunch of toasted almonds. This rustic bread offers a complex flavor profile and delightful texture, making it an ideal choice for a sophisticated breakfast, brunch, or a wholesome afternoon snack.
Why You'll Love This Sourdough Plum Almond Bread
Because it is made with
Naturally leavened with active sourdough starter
Soft, moist crumb packed with fresh fruit
Delicious balance of sweet, tart, and nutty flavors
Perfect for breakfast, brunch, or dessert
Wonderful way to use summer plums
If you're looking for more ways to use fresh plums, check out my recipes for Plum Cake with Ginger and Cardamom as well as these Cherry Plum Muffins.
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Ingredients
This Sourdough Plum almond bread is made with following ingredients
- Unbleached bread flour
- Rye flour
- Splet flour
- Sourdough starter( 100% hydration
- Fresh plum ( not overly ripe )
- Almonds
- Salt
- Water
- Cinnamon
See recipe card for quantities.
Instructions for sourdough plum almond bread
In a large mixing bowl, whisk together the sourdough starter and water. Add the bread flour, spelt flour, and rye flour, mixing until a shaggy dough forms. Let it rest for 30 minutes. Sprinkle the salt over the dough and incorporate it thoroughly. Cover and let the dough ferment at room temperature for 4 hours. During the final stage of fermentation, gently fold in the fresh plums, cinnamon, and toasted almonds using the lamination technique. Let the dough rest for another hour, then shape it into your desired loaf and refrigerate overnight for the final proof.
- Step 1: Sourdough Starter with water
- Step 2: Bread flour, Spelt and Rye flour
- Step 3: Dough Ready for Laminating with fresh plum, cinnamon, and almonds
- Step 4: Fresh Plums with almonds
Next morning score and the bake dough
Substitutions
You can easily customize this Sourdough Plum Almond Bread with a few simple substitutions based on what you have in your pantry.
Fruit Swaps: Instead of plums, feel free to use peaches, nectarines, apricots, cherries, or firm apples and pears. These fruits offer a similar balance of sweetness and moisture without making the dough too wet.
Crunch & Texture: For added texture, swap the almonds for walnuts, pecans, hazelnuts, pistachios, or even pumpkin and sunflower seeds. These work beautifully, especially if lightly toasted first.
Flour & Sweetener Alternatives: You can substitute a portion of the bread flour with whole wheat, spelt, or all-purpose flour to experiment with different textures and flavors. If you prefer a different sweetener, replace the honey with maple syrup, agave, brown sugar, or coconut sugar—or omit it entirely if your fruit is naturally sweet enough.
Richness & Flavor Boosters: For a richer result, try incorporating a small amount of melted butter, olive oil, or Greek yogurt to soften the crumb. You can also experiment with flavor enhancers like cardamom, vanilla, or fresh citrus zest.
The key to success is maintaining the balance of fruit so the dough remains workable and retains the structure of a classic sourdough loaf.
Storage
Store the bread in a paper bag or bread box for up to 3 days. For longer storage, slice and freeze individual portions for up to 3 months.
Top Tip
Use Firm Ripe Plums
Overripe plums can release excess moisture and make the dough difficult to manage. Choose plums that are ripe but still firm.
Toast the Almonds
Lightly toasting the almonds before adding them enhances their nutty flavor.
Manage Gently
Fruit-filled dough can be delicate. Use gentle folds to avoid tearing the gluten structure.
FAQ
Yes. Chopped dried plums (prunes) work well and create a sweeter loaf with a chewier texture.
Absolutely. Pecans, walnuts, or hazelnuts are excellent alternatives to almonds.
Yes. Replace up to 25% of the bread flour with whole wheat flour for extra nutrition and flavor.
Dense bread is often caused by under-fermentation, an inactive sourdough starter, or adding an excessive amount of fruit. To achieve the perfect texture, ensure your starter is vigorous and bubbly before you begin mixing your dough.
This bread pairs wonderfully with butter, cream cheese, mascarpone, honey, fruit preserves, or a cup of coffee or tea.
I made this sourdough plum almond bread as part of breakfast bread event of Breadbaker's this month
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Pairing
These are my favorite dishes to serve with [this recipe]:
Sourdough Plum Almond Bread
Ingredients
- For the Dough
- 425 g bread flour 3cup + 2tbsp
- 25 g rye flour ¼ cup
- 50 g spelt flour ⅓ cup
- 370 g water 1.5 cup + 1 tablespoon
- 100 g active sourdough starter ½ cup
- 9 g salt 1.5 teaspoon
- 240 g fresh plums 2 plums diced
- 140 g sliced or chopped almonds 1 cup
- 1 teaspoon cinnamon
Instructions
- How to Make Sourdough Plum Almond Bread
- Step 1: Mix the Dough
- In a large bowl add sourdough starter and water (350g) and then combine bread flour, rye flour and spelt flour Mix until fully incorporated.
- Then after 30 minutes incorporate salt and 20g water and set aside.
- Step 2: Bulk Fermentation
- Allow the dough to ferment for 4 hours at room temperature. Perform 1 to 2 of stretch and folds every hour during the first 2 hours.
- Step 3: Add Plums and Almonds
- Laminate the dough and gently incorporate diced plums mixed with cinnamon and almonds into the dough. Be careful not to crush the fruit excessively. Fold the dough into a letter shape and set aside for 1 hour.
- Step 4: Shape the Dough
- Then shape the dough into round or oval and transfer to banneton and set aside for overnight for rest of proofing.
- Step 5: Cold Proof
- Refrigerate overnight for 8 to 12 hours. This slow fermentation develops deeper flavor and improves dough handling.
- Step 6: Bake
- Preheat your Dutch oven to 475°F (245°C).
- Transfer the dough prepared pre heated Dutch oven .
- Bake covered for 20 minutes at 450℉ (235℃) . Remove the lid and continue baking for another 20 to 25 minutes until golden brown and the internal temperature reaches 205°F (96°C).
- Allow the bread to cool completely before slicing.
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.
Did you make this recipe? Let me know!