Sourdough apple cinnamon spice country bread is a great way to add mix-in ingredients to customize your basic sourdough country bread or boule.

I’m using the formula and concepts from my basic sourdough country bread to make this bread recipe.

The flavor and aroma is so warm and comforting. It is perfect for fall and winter when many people crave apples and spices. Learn how to make it and keys for success in this post.

Ingredients to make Sourdough Apple Cinnamon Spice Country Bread

Here is the basic formula to make this delicious bread:

360-370 mL/g water (hold some back to incorporate after autolyse)
100-125 g (approx. 2/3 c.) active starter (If measuring by volume, see this post on tips for measuring starter by cups)
400g (approx. 2 2/3 c.) white flour (all-purpose or bread flour)
100 g (approx. heaping ¾ c. or scant c.) whole wheat flour
360-370 g/mL (water (hold some back to incorporate after autolyse)
10 g (1 1/2 t.) sea salt
75 g (1 large) green apples, peeled and diced
15 g (1 T.) brown sugar, sucanat, or maple sugar granules
1 T. Pumpkin spice mix (or 2 t. cinnamon, 1/2 t. ground ginger, 1/4 t. ground nutmeg, 1/4 t. ground clove or allspice)

*Ingredient Notes: You can use all white flour in place of the whole wheat flour, however the dough will be more sticky. If using all white flour, I highly recommend choosing bread flour rather than all-purpose for better dough development and less stickiness.

Tools needed to make Sourdough Apple Cinnamon Spice Country Bread

Some recommended equipment to make the process easier:

Large Bowl or stand mixer
Rounded plastic dough scraper
Bench Knife also known as a Bench Scraper
4-qt Cambro container for bulk fermentation
Banneton or Proofing Bowl/Basket
Flour duster shaker: very optional but easy to use for shaping to get just right coverage and not too much flour
Bread Lame or bread knife for scoring the dough before baking
Dutch Oven or see my post on baking with manual steam
Silicone Oven Mitts
Cooling Rack
Bread Knife for safe and efficient slicing. My favorites are Wusthof bread knife and the Shun bread knife

See the full list of my recommended essentials here: Amazon idea list of Sourdough Essentials (see affiliate disclosure)

Have a limited budget? This post outlines the absolute essentials so you don’t have to break the bank to get started plus some hacks to get along without all the “right tools”: Beginners’ Guide to Sourdough Bread Baking Tools on a Budget

Steps to Making Your Rustic Apple Spice Sourdough Bread

Prepare the Sourdough Starter

In order to make this recipe, you’ll need 100-125 grams of active sourdough starter.

So 6-12 hours (at least 6-8 hours in warmer months, 10-12 in cooler months) before you make your dough, mix together 60 grams of all-purpose flour (7 T.) and 60 grams of water (1/4 cup) with 20 grams of sourdough starter (about 1 T.) in a glass jar or clean container.

Let this sit at room temperature to become active for 6-12 hours.

Once it is more than doubled in volume, bubbly, and has these signs of readiness, you can make your dough.

For more information on sourdough starters, see these posts:

Mixing the Dough for the Sourdough Country Bread

There are three parts of the dough mixing process: Scaling, Initial Mix, Autolyse, Final Mix

Scaling: Start by adding 350 grams of water to a large bowl or the bowl of a stand mixer. Follow the water with the active sourdough starter and flour. Hold off on other ingredients.
Initial Mix: Mix the water, starter, and flour together using a spoon or a dough hook attachment, if using a stand mixer. Do not overmix. Be sure to check under the dough and the sides of the dough for dry flour, mix the rest in by hand.
Autolyse: Cover the bowl of dough with plastic wrap or a cloth and let the dough rest for 20-60 minutes to help the dough strengthen and develop better elasticity.
Final Mix: After the dough autolyse time is complete, add the salt and the 10g* reserved water to the dough. Knead and fold the salt and water into the dough until it is completely incorporated. Let the dough rest for 30 minutes before adding the inclusions during the first stretch and fold.

Adding the Apple Cinnamon Spice Mixture

During the autolyse, prepare the apple cinnamon spice mixture.

The size of the apple pieces is a matter of preference. A finer dice will allow them to mix in more evenly. Chunks of apple will create some larger juicy bites in the bread.

Personally, I like to cut the apple pieces until they are the size of blueberries, about 1/4-inch squares.

Mix the apples, sugar, and spices together in a small bowl.

Add the apple cinnamon mixture to the center of the dough.

Then, take the sides of the dough and pull it up and over the top of the dough. Keep stretching and folding the dough over itself until the apples and spices are evenly incorporated.

Recover the dough or transfer to a dough bin.

Suggested step: After 30 minutes, do a second stretch and fold series.

Bulk Fermentation

The time of the bulk fermentation (or first rise) begins as soon as the starter is added to the dough, which happened at the time of the initial mix.

It will take 5 to 7 hours at room temperature to complete the bulk.

To do a cold ferment, place dough in the fridge. The cold bulk ferment will take 24 to 72 hours.

It’s important to note that the added sugar from the apple cinnamon spice mixture will slightly speed up the rate of fermentation during bulk and proofing.

To evaluate when the bulk fermentation is complete, see this post: How to tell when sourdough is done with bulk fermentation

For easy fill-in-the-blank time planning, check out my free sourdough time planning worksheet.

Shaping

Once the dough has doubled in volume and has a smooth appearance, it’s time to shape it.

Similar to mixing, shaping has three parts: Pre-shape, Bench Rest, Final Shape

Pre-Shape

Transfer the dough to an unfloured surface. Use a dough scraper or bench knife to take one end of the dough and fold it over the top of the rest of the dough. Then, rotate the dough on the unfloured surface or tuck the ends of the dough under the whole to create a smoother, round shape.

Bench Rest

Let the rounded dough rest for 20 to 30 minutes. Prepare the proofing bowl (banneton) with a dusting of rice flour or all purpose flour, set aside.

Final Shape

After the bench rest lightly flour the rounded top of the dough and gently rub the flour over the top until there is no sticky dough exposed on top. Then complete the following series of folds:

Take the bench knife or straight edge of a dough scraper and zig zag it under the dough to pick it up then flip it over with the flour side down.
Gently pick up the edges and stretch the dough by jiggling until it’s about 7 to 8 inches wide.
Take each side (right and left) of the dough and fold them into the center and press to seal.
Then, take the narrow bottom end of the folded dough (nearest you) and roll the dough onto itself into a spiral. The seam should be inside the rolled up dough with the smooth floured side facing up.
Use the bench knife or straight edge of the dough scraper to tighten the ball of dough by rotating the dough and tucking the edges of the dough under itself until the ball of dough is tight and smooth.
Use the bench knife or straight edge of the dough scraper to pick up the ball of dough then flip it smooth floured side down into the prepared proofing bowl. Cover with plastic wrap.

Proofing

Let the shaped dough sit at room temperature for 1 to 2 hours or place in the fridge for a cold proof for 8 to 12 hours.

Monitor the proof (also known as second rise) until the dough is 1.5 to 2 times larger in volume and has risen to the top of the proofing bowl.

Near the end of the proof, preheat the oven with the Dutch oven to 500 degrees F.

See these posts for more information on proofing:

Baking

Once the oven is preheated, take a long piece of parchment paper and place it over the top of the proofing bowl.

Hold the parchment over the edges of the bowl then quickly flip the bowl upside down so that the smooth top is facing up.

Use a bread lame or serrated bread knife to score the top of the dough so there’s a 1/8 to 1/4-inch deep cut across the top.

Pick up the edges of the parchment and lift the scored bread dough into the preheated Dutch oven.

Place the lid snugly on top to seal the dough inside then carefully place in hot oven.

Reduce oven temperature to 450 degrees F and bake for 20 minutes.

After 20 minutes, remove the bread from the Dutch oven (or remove manual steam element) and place directly on the oven rack to complete baking for 15-20 minutes until its a nice deep brown.

Cooling

Once your loaf is baked, place it on a cooling rack to cool down.

Let the bread cool for one hour.

Cooling helps the bread solidify its structure for easier slicing and helps the bread store better.

You can cut the bread earlier, but if it hasn’t cooled sufficiently it will lose moisture as the steam escapes and slices will not be even.

Tips for the Best Apple Cinnamon Sourdough Country Bread

Use fresh spices for the best flavor. Ground spices only last 1-2 years.
Don’t overmix your dough! Once there is only a little bit of dry flour and dough is mostly come together, use a rounded plastic dough scraper to scrape the sides of the bowl and finish mixing the last bits of dry flour into the bread dough.
Cooling the bread sufficiently will allow it to store more easily, however, due to the presence of the apples in the bread I would recommend storing it in the fridge in a plastic bag.
You can also made this into a sandwich loaf shape by placing it into a loaf pan. See this post on sandwich loaves for more help: How to Shape a Sourdough Sandwich Loaf and Bake with Steam
The size of apple pieces will affect the texture of the bread and flavor. Finer pieces will add more moisture into the bread overall for a more chewy texture. Larger pieces will create juicy bites of apple more sporadically spread throughout the sourdough bread.
Apple choice will also impact the bread flavor and texture. Opt for apples that are best for cooking and baking. Green granny smiths are perfect for this since they don’t break down too much and add a sweet and tart flavor! Fujis will keep a nice shape and texture and add more sweetness.
During shaping, don’t use too much flour. Too much flour can change the flavor of the bread and it can make it difficult to create tension. Dust just enough on top of the preshaped dough that when you gently rub it over the top that your hand doesn’t feel any stickiness.

Variations

Swap chocolate chips for the apples for a chocolate and spice version
White chocolate chips for extra sweetness
Experiment with different spices to create a warm flavor
Love cinnamon and apple? Try some of the other quick bread and enriched sourdough bread recipes below!

More Apple Cinnamon Sourdough Bread Recipes

Whether you want apple pie’s bread cousin or a quick bread that tastes like apple fritters, here are some to try:

Savor Sourdough Fall Flavors

Serving Suggestions for Apple Cinnamon Sourdough Country Bread

This bread is one of my favorite breakfast recipes that is sweet but not too sugary.

It tastes delicious fresh baked or cooled and served with softened butter.

If you want a unique savory and sweet grilled cheese, try this bread!

The leftovers work well as the base for French toast.

Share the Goodness

I can’t wait to hear how you enjoy this recipe!

Share the recipe with a friend who loves sourdough and fall recipes.

After you try it, send me a note, leave a review comment, or tag me on facebook or instagram @livingbreadbaker

Just getting started with sourdough?

A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!

Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.

Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

Living Bread Baker posts mentioned

What is a sourdough starter?

How to Know When your Sourdough Starter is Ready (8 signs)

When is sourdough bulk fermentation finished?

When is sourdough finished proofing?

What does overproofed sourdough bread (or dough) look like?

Pumpkin Spice Scones made with Sourdough Discard

Sourdough Pumpkin Shaped Boules

Pumpkin Rolls (Sourdough)

Sourdough Kanelbullar (Swedish Cinnamon Cardamom Knots)

Easy Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)

Right Away Sourdough Discard Pumpkin Spice Waffles

Shop this post

4-qt Cambro container

Food scale

Parchment baking sheets

FREE Sourdough Quick Start Guide

Sourdough Time Planning Workbook & Baking Journal

My Intro. to Sourdough online course

My sourdough starter

Breadtopia live starter

Cultures for Health starter

This post contains affiliate links. Read my policy here.

Print Recipe

Sourdough Apple Cinnamon Spice Country Bread (Boule)

Author: Jenny Prior

Equipment

Large Bowl or stand mixer
Rounded plastic dough scraper
Bench Knife also known as a Bench Scraper
4-qt Cambro container for bulk fermentation
Banneton or Proofing Bowl/Basket
Flour duster shaker: very optional but easy to use for shaping to get just right coverage and not too much flour
Bread Lame or bread knife for scoring the dough before baking
Dutch Oven
Silicone Oven Mitts
Cooling Rack
Bread Knife for safe and efficient slicing. My favorites are Wusthof bread knife and the Shun bread knife

Ingredients

360-370 mL/g water hold some back to incorporate after autolyse
100-125 g approx. 2/3 c. active starter
400 g approx. 2 2/3 c. white flour (all-purpose or bread flour)
100 g approx. heaping ¾ c. or scant c. whole wheat flour
360-370 g/mL water (hold some back to incorporate after autolyse
10 g 1 1/2 t. sea salt
75 g 1 large green apples, peeled and diced
15 g 1 T. brown sugar, sucanat, or maple sugar granules
1 T. Pumpkin spice mix or 2 t. cinnamon, 1/2 t. ground ginger, 1/4 t. ground nutmeg, 1/4 t. ground clove or allspice

Instructions

Make the starter

Make the starter: 6-12 hours (at least 6-8 hours in warmer months, 10-12 in cooler months) before you make your dough, mix together 60 grams of all-purpose flour (7 T.) and 60 grams of water (1/4 cup) with 20 grams of sourdough starter (about 1 T.) in a glass jar or clean container. Let this sit at room temperature to become active for 6-12 hours until it is more than doubled in volume and bubbly.

Mixing the Dough

Scaling: Start by adding 350 grams of water to a large bowl or the bowl of a stand mixer. Follow the water with the active sourdough starter and flour. Hold off on other ingredients.
Initial Mix: Mix the water, starter, and flour together using a spoon or a dough hook attachment, if using a stand mixer. Tip: Do not overmix! Once there is only a little bit of dry flour and dough is mostly come together, use a rounded plastic dough scraper to scrape the sides of the bowl and finish mixing the last bits of dry flour into the bread dough. Be sure to check under the dough and the sides of the dough for dry flour.
Autolyse: Cover the bowl of dough with plastic wrap or a cloth and let the dough rest for 20-60 minutes to help the dough strengthen and develop better elasticity.
Final Mix: After the dough autolyse time is complete, add the salt and the 10g* reserved water to the dough. Knead and fold the salt and water into the dough until it is completely incorporated. Let the dough rest for 30 minutes before adding the inclusions during the first stretch and fold.
During the autolyse, prepare the apple cinnamon spice mixture. The size of the apple pieces is a matter of preference. A finer dice will allow them to mix in more evenly. Chunks of apple will create some larger juicy bites in the bread.Personally, I like to cut the apple pieces until they are the size of blueberries, about 1/4-inch squares. Mix the apples, sugar, and spices together in a small bowl.
Add the apple cinnamon mixture to the center of the dough.
Then, take the sides of the dough and pull it up and over the top of the dough. Keep stretching and folding the dough over itself until the apples and spices are evenly incorporated. Recover the dough or transfer to a dough bin.
Suggested step: After 30 minutes, do a second stretch and fold series.

Bulk Ferment (first rise)

Leave the covered dough for 5 to 7 hours at room temperature to complete the bulk fermentation until it doubles in volume and has a smooth, shiny appearance (see links in post for help with evaluating)