Sourdough Easter Bread Recipe – Citrus & Whole Wheat Loaf

Last Updated on 2 months by Neha Deshmukh

Sourdough Easter Bread Recipe – Citrus & Whole Wheat Loaf

Hey everyone! Easter is just around the corner, and I’ve been busy in the kitchen perfecting this gorgeous Sourdough Easter Bread. It’s a bit of a project, I won’t lie, but the aroma filling the house as it bakes is so worth it. This isn’t your average sweet bread; the sourdough tang, combined with bright citrus notes and a hearty blend of flours, makes it truly special. I first made this a few years ago, inspired by traditional European Easter breads, and it’s become a family favourite ever since. Let’s get baking!

Why You’ll Love This Recipe

This Sourdough Easter Bread is more than just a pretty loaf. It’s a celebration of flavour and texture! The sourdough process gives it a depth you just can’t get with commercial yeast. Plus, the combination of bread flour, whole wheat, and rye creates a wonderfully complex crumb. And the citrus? Oh, the citrus! It just screams springtime and Easter joy. It’s perfect for sharing with loved ones (or enjoying all by yourself – no judgement here!).

Ingredients

Here’s what you’ll need to create this beautiful loaf:

• 60g bread flour
• 60g whole wheat flour
• 30g active sourdough starter
• 5g rye flour
• 125g water
• 110g leaven
• 2 large eggs
• ½ cup sugar (approximately 100g)
• ½ cup whole milk (approximately 120ml)
• ½ teaspoon salt
• 3 tbsp butter (approximately 45g)
• 3 tbsp oil (approximately 45ml)
• 1 lemon zest
• ½ teaspoon vanilla extract
• 1 orange zest
• 3 cups unbleached all-purpose flour (approximately 360g)

Ingredient Notes

Let’s talk ingredients! Using a good quality sourdough starter is key here. It should be bubbly and active – think of it as the heart of this bread. I feed mine regularly, but if you’ve just taken it out of the fridge, give it a boost before starting.

The blend of flours – bread, whole wheat, and rye – adds so much character. Bread flour gives structure, whole wheat adds a nutty flavour and texture, and rye contributes a subtle tang. Don’t skip the rye!

And finally, the citrus zests! Lemon and orange are classic Easter flavours, and they brighten up the whole loaf. Make sure to zest only the coloured part of the peel, avoiding the white pith which can be bitter. Trust me, it makes a difference.

Step-By-Step Instructions

Alright, let’s get down to baking!

1. Prepare the leaven: In a bowl, mix together the bread flour, whole wheat flour, rye flour, water, and sourdough starter. Cover and let ferment for about 6 hours. This is where the magic begins!
2. Combine wet ingredients: In a large bowl, combine the prepared leaven with the milk, melted butter, oil, lemon zest, orange zest, eggs, vanilla extract, sugar, and salt. Give it a good mix.
3. Add flour gradually: Slowly add the all-purpose flour, mixing until a dough starts to form. It will be a bit shaggy at first, that’s okay!
4. First rise & folds: Transfer the dough to a lightly greased bowl. Over the next 2 hours, perform folds every 30 minutes. This develops the gluten and gives the bread its structure.
5. Bulk ferment: After the folds, let the dough bulk ferment for 5-6 hours, or until it has doubled in size. Patience is key here!
6. Cold fermentation: Refrigerate the dough for a 12-hour cold fermentation. This develops flavour and makes the dough easier to handle.
7. Shape the loaf: Divide the dough into 330g, 180g, and 75g portions. Shape the largest portion into a round and place it in a greased 8-inch pan.
8. Decorate! Create twisted ropes from the 180g portion and arrange them around the base of the round loaf. Use the 75g portion for any other decorative elements you like – get creative!
9. Proof & bake: Let the decorated dough proof for 45 minutes. Preheat your oven to 375°F (190°C). Brush the loaf with an egg yolk for a beautiful golden shine. Bake the main loaf for 25-30 minutes and the decorations for 10-15 minutes, or until golden brown.
10. Cool & enjoy: Let the bread cool completely before slicing and serving.

Expert Tips

• Don’t rush the fermentation: Sourdough takes time. Don’t try to speed up the process, or you’ll sacrifice flavour and texture.
• Use a kitchen scale: For the most accurate results, weigh your ingredients instead of using volume measurements.
• Warm environment: A slightly warm environment helps with proofing, but avoid excessive heat.
• Gentle handling: Be gentle with the dough, especially after the cold fermentation.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk and butter alternatives, and an egg replacer (like flaxseed meal) in place of the eggs.
• Gluten-Free Adaptation: Use a high-quality gluten-free flour blend designed for bread baking. You may need to adjust the liquid slightly.
• Spice Level: N/A – This recipe focuses on citrus flavours.
• Festival Adaptations: For other spring festivals, you could add different flavourings like cardamom or rosewater. My friend, Priya, loves adding a pinch of saffron for a beautiful colour and flavour during Holi!

Serving Suggestions

This Sourdough Easter Bread is delicious on its own, but it’s also wonderful served with:

• A simple smear of butter and a sprinkle of sugar.
• A cup of hot coffee or tea.
• As part of an Easter brunch spread with eggs, bacon, and fruit.
• Alongside a cheese board for a savoury treat.

Storage Instructions

Store leftover Easter bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage – just wrap it tightly in plastic wrap and then in foil.

FAQs

What is the role of the sourdough starter in this recipe?

The sourdough starter provides the leavening, flavour, and texture to the bread. It’s what makes it unique!

Can I use a different type of flour for the leaven?

You can experiment with different flours, but the combination of bread, whole wheat, and rye works best for this recipe.

How can I tell when the dough is properly proofed?

The dough should have doubled in size and feel light and airy. Gently poke it with your finger – if the indentation slowly springs back, it’s ready to bake.

What is the best way to store leftover Easter bread?

Store it in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.

Can this dough be made ahead of time and frozen?

Absolutely! You can freeze the dough after the cold fermentation. Thaw it overnight in the refrigerator before shaping and baking.