Hot Honey, Cheddar, and Jalapeño Soft Sourdough Sandwich Bread
Ingredients
- 150 gactive sourdough starter
- 335 gwarm filtered water
80 degrees f.
- 30 ghot honey
spicy
- 20 gavocado oil
can sub olive oil or cooled melted butter
- 450 gunbleached bread flour
- 50 grye flour
optional- can use all 500g bread flour if you don't have rye
- 10 gsea salt
- to tastefinely shredded cheddar cheese
- to taste- fresh or pickled work greatfinely chopped jalapeños
Directions
- 1
Mix the Dough: In a large bowl, mix 150 g active starter, 335g warm filtered water, 30g hot honey, and 20g avocado oil. Add the 450g unbleached bread flour and 50g of rye flour (or all 500g of unbleached flour) and 10g salt, mixing until fully combined. Cover and let the dough rest for 30 minutes to 1 hour.
- 2
Stretch and folds: Perform 4 sets of stretch-and-folds every 30 minutes. During the 2nd set, gradually incorporate the shredded cheddar cheese and chopped jalapeños by sprinkling a portion over the dough before each stretch-and-fold motion. Stretch, fold, add more cheese and jalapeños, and continue until they are evenly distributed in layers throughout the dough. Continue stretch and fold 3 and 4 gently trying not to rip the dough. The cheese and jalapenos should be inside the dough. Make sure to reserve cheese and jalapenos for the top of your loaf later on!
- 3
Bulk Fermentation: Cover the bowl and let the dough rise until it has doubled in size. This typically takes 4–6 hours but may vary based on temperature and climate. The dough should be almost doubled in size, bubbly, and jiggly when ready.
- 4
Shape and Proof: Shape the dough into a loaf and place it into a greased bread pan. Cover and proof for at least 2 hours at room temperature or overnight in the refrigerator. Before baking, I make sure it has puffed up a bit over the pan.
- 5
Score and Top: Before baking, score the dough and sprinkle additional jalapeños and cheddar cheese on top.
- 6
Bake: Preheat your oven to 400°F. Cover the bread pan with greased foil or an inverted bread pan and bake for 35 minutes. Uncover, reduce the temperature to 375°F, and bake for an additional 15 minutes.
- 7
Cool and Enjoy: Remove the bread from the pan immediately after baking to prevent sogginess. Let cool, slice, and enjoy!
Hot Honey, Cheddar, and Jalapeño Soft Sourdough Sandwich Bread
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About this Recipe
Hot Honey, Cheddar, and Jalapeño Soft Sourdough Sandwich Bread takes artisan bread to a whole new level with its perfect balance of spicy heat, sharp cheese, and sweet honey. This flavorful loaf is soft enough for sandwiches while delivering complex flavors that make every slice special.
This recipe combines the tangy depth of sourdough with the trending flavor combination of hot honey and jalapeños. The result is a bread that is slightly sweet from the spicy honey, savory from the sharp cheddar, and has just enough kick from the jalapeños to keep things interesting without overwhelming.
With a 12-hour total time that includes the long fermentation typical of sourdough, most of the work is hands-off. Just 10 minutes of active prep gets the dough started, then time and your sourdough starter do the heavy lifting to develop that characteristic tang and chewy texture.
The combination of bread flour and optional rye flour creates a sturdy yet soft crumb perfect for sandwiches. Whether you are making a gourmet grilled cheese, a loaded deli sandwich, or simply enjoying a slice with butter, this bread transforms ordinary meals into something extraordinary.