Fruited Sourdough Sandwich Bread

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, about 12 to 16 servings

Recipe photo

This soft sourdough loaf is studded with sweet raisins and tangy apple pieces. We like it served simply toasted with melting butter; or as a grilled cheese sandwich with apples and arugula.

Fruited Sourdough Sandwich Bread

star rating (28) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, about 12 to 16 servings
Published: 06/26/2012


  • 2/3 cup sourdough starter, fed or unfed
  • 2/3 to 3/4 cup lukewarm water*
  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon to 4 tablespoons sugar, to taste
  • 1 1/4 teaspoons salt
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup potato flour or 1/2 cup instant potato flakes
  • 1/3 cup rolled oats, traditional or quick
  • 2 teaspoons instant yeast
  • 1 cup chopped Granny Smith apple (about 1 small apple), peeled or not
  • 1 cup raisins, golden or dark
  • *In summer, or during hot/humid weather, reduce the water by 1 tablespoon.

Tips from our bakers


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1) Combine all of the ingredients in a bowl, the bowl of an electric mixer, or the pan of your bread machine, and mix and knead to form a smooth yet sticky dough. If you're kneading by hand, you'll want to keep your hands well greased.

2) Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes. The dough will become puffy, though it may not double in bulk.

3) Lightly grease an 8 1/2" x 4 1/2" loaf pan.

4) Gently deflate the risen dough, and shape it into a log. Place it in the pan, cover it lightly, and allow it to rise until it crests at least 1" over the rim of the pan, 60 to 90 minutes.

5) Towards the end of the rising time, preheat the oven to 350°F.

6) Bake the bread for 40 to 45 minutes, tenting it with foil after 15 to 20 minutes; it will continue to brown slowly. When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the center.

7) Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool.

Yield: 1 loaf, about 12 to 16 servings.


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  • star rating 04/14/2015
  • Perfetto from Brooklyn, Ny
  • I made this bread with a Cortland apple which is sweeter than a Granny Smith. I would make it again. The flavor and fragrance are sweet and the color of the loaf is gold like honey, which made it very tempting.
  • star rating 03/14/2015
  • swilliamson1951 from KAF Community
  • SO very good! I made this today with my unfed starter, used one cup of AP flour and one cup of white whole wheat, and 1/4 cup of KAF almond flour. I made it with the apple and golden raisins as per the recipe but then added some sliced almonds to complement the almond flour. Before baking, I sprinkled the crust with sparkling sugar and a little cinnamon. This is a wonderful recipe and I will bake it often. Thanks, KAF!
  • star rating 01/17/2015
  • Nancy Foster from Clemson, SC
  • This is a house breakfast/snack staple. I've now made it with dried cranberries and dried cherries substituted for the raisins. Both worked very well.
  • star rating 10/29/2014
  • joecek from KAF Community
  • This was my very first sourdough baking experience and the dough couldn't have behaved better. I made this on impulse with the cup of "throw away" starter after I fed my crock. I used golden raisins and full amount of sugar. The bread is pleasantly chewy, and delicious toasted and spread with a bit of cream cheese.
  • star rating 08/18/2014
  • SRusk from Modesto, CA
  • An absolute special bread staple in our house. Fantastic when prepared just exactly as written, and amazing when making the KA special grilled cheese with this bread. Also really spoiling neighbors with this bread too.
  • star rating 08/11/2014
  • jane from west bend wi
  • I made this for the 1st but not the last time - it was great and so easy to make. We toasted it for breakfast - excellent. I didn't plan to make it right away, but had so much starter left over from the tangy sourdough bread so thought I'd try this new recipe and so glad I did.
  • star rating 08/10/2014
  • tpel_91 from KAF Community
  • I've never had a loaf of bread turn out so soft. Wonderful results. Makes very good toast. I think if I made any tweaks I would slightly cut back on the raisins and also chop them. The raisins as they are rather overpowered the apple. Of course I did not use golden raisins.
  • star rating 05/25/2014
  • Mrs. Nadalin from Dayton, Nevada
  • Love this bread. Made it without the fruit for regular sandwich bread. My son loves peanut butter and Nutella on sourdough. I doubled the recipe because of time issues...I'm a full time mom, student and nurse - if I'm going to make bread (which I do every two weeks) it's going to be at least two loaves! Anyway, so easy! Great taste and lovely, chewy texture. This will be my "go to" sandwich bread from now on.
  • star rating 04/20/2014
  • Cindy from Edmond, OK
  • I've made this delicious bread several times - I always double the recipe! Today, I made one loaf and made rolls out of the remaining dough - they were a huge hit!
  • 02/05/2014
  • Lucy from White Plains, NY
  • I have baked this bread several times now and it's a favorite with my young granddaughter who said it's "dawichious". I just found out that the leftover bits make a wonderful apple brown betty topping.
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