Apple Cider & Apple Butter Swirl Sourdough Bread

Total Time: 16–20 hours (includes overnight rise)
Prep Time: 30 minutes
Cook Time: 45 minutes
Rise Time: 12–16 hours
Chill Time (Apple Butter): 1 hour
Servings: 1 large loaf

A cozy fall-inspired sourdough bread infused with North Coast Organic Apple Cider and swirled with homemade apple butter. The result? A soft, golden loaf that’s slightly sweet, perfectly tangy, and bursting with warm apple and cinnamon aroma.

Ingredients

For the Sourdough Bread

500 g all-purpose flour
285 g North Coast Organic Apple Cider
150 g active sourdough starter
9 g sea salt

For the Homemade Apple Butter Swirl

3 apples, peeled and chopped (any variety)
½ cup North Coast Organic Apple Sauce
⅓ cup apple cider
1 teaspoon ground cinnamon
⅓ cup sugar

Step 1: Make the Homemade Apple Butter

In a small saucepan over medium heat, combine chopped apples, apple sauce, apple cider, cinnamon, and sugar.
Simmer for 8–10 minutes, stirring occasionally, until the apples soften and the mixture thickens into a rich, jammy texture.
When most of the liquid has evaporated, remove from heat.
Let it cool completely in the refrigerator for at least 1 hour.

This homemade apple butter adds the perfect natural sweetness to sourdough bread and is delicious spread on toast or pancakes.

Step 2: Prepare and Feed Your Sourdough Starter

In a clean jar, feed your starter with ½ cup flour and ½ cup water.
Stir well, cover loosely with a towel, and let it rest at room temperature for 3–24 hours.
The starter is ready when it’s bubbly and airy. You can test it by dropping a small spoonful in water—if it floats, it’s active and ready to use.

Starter Care Tips:

Store in the fridge between bakes and feed once a month.
Label your jar with the last feeding date for easy tracking.
Before baking, bring to room temperature and feed it again.

Step 3: Make the Apple Cider Sourdough Dough

In a large mixing bowl, combine:
- 500 g all-purpose flour
- 285 g North Coast Organic Apple Cider
- 150 g active sourdough starter
- 9 g sea salt
Stir with a spatula until a sticky dough forms.
Knead gently for 1 minute (and yes—tell your dough how loved and beautiful it is).
Cover with plastic wrap and a towel. Rest for 30 minutes.
Knead again briefly, flip the dough, and cover.
Let it rise overnight (12–16 hours) at room temperature until doubled in size.

Letting your sourdough rise overnight develops that signature tang and chewy, bakery-quality texture.

Step 4: Shape and Swirl the Apple Butter

Preheat your oven to 425°F (220°C) and place your Dutch oven inside to heat.
Transfer the dough onto floured parchment paper.
Gently flatten into a rectangle shape.
Spread a thin, even layer of apple butter across the surface.
Fold the dough from left to right like a pamphlet, then spread more apple butter on top.
Fold from right to left again and repeat with another layer of apple butter.
Fold the top and bottom toward the center to form a rough ball.
Dust with flour and gently shape into a round loaf, tucking in the sides.
Flip the dough seam-side down and score the top with a sharp knife or razor.

Don’t worry if the dough gets messy—those apple butter layers will bake into beautiful caramelized swirls inside your loaf.

Step 5: Bake the Sourdough Bread

Carefully place the parchment with your dough into the preheated Dutch oven.
Cover and bake for 25 minutes.
Remove the lid and bake for another 20 minutes, or until the crust is deep golden brown.
Transfer the bread to a cooling rack and let it cool completely before slicing.

🍂 Step 6: Slice, Smell & Savor

Enjoy your apple cider sourdough bread with apple butter swirl warm or toasted. Each slice is slightly sweet, subtly tart, and full of fall flavor. Perfect with butter, honey, or sharp cheddar cheese.