Peanut Butter & Jelly Sourdough Bread
This Peanut Butter and Jelly Sourdough Bread is a beginner-friendly swirled loaf that tastes just like a classic PB&J sandwich. It’s made with peanut butter powder and jelly dough, then packed with peanut butter chips and freeze-dried strawberries for a fun, kid-friendly sourdough.
Servings 12 slices
Calories 225kcal
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
Ingredients
Peanut Butter Dough
- ¾ cup + 2 tablespoons (210 grams) water
- ¼ cup (50 grams) active sourdough starter
- ¼ cup (30 grams) peanut butter powder like PB2 powder
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon or measure by weight if using Morton's brand or table salt
- ½ cup (85 grams) peanut butter chips
Jelly Dough
- ½ cup + 2 tablespoons (150 grams) water
- ¼ cup (50 grams) active sourdough starter
- 2 tablespoons (40 grams) strawberry jelly or jam
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon or measure by weight if using Morton's brand or table salt
- ½ cup (12 grams) freeze-dried strawberries
Other Ingredients
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it is bubbly, active, and ready to use. In cooler kitchens (60–65°F), this may take closer to 12 hours. In warmer kitchens (around 75°F), it may be ready in as little as 6 hours.
- Make the peanut butter dough: In a medium bowl, whisk together the water, active sourdough starter, and peanut butter powder. Add the bread flour and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.¾ cup + 2 tablespoons (210 grams) water, ¼ cup (50 grams) active sourdough starter, ¼ cup (30 grams) peanut butter powder, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Make the jelly dough: In a second medium bowl, whisk together the water, active sourdough starter, and jelly. Add the bread flour and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.½ cup + 2 tablespoons (150 grams) water, ¼ cup (50 grams) active sourdough starter, 2 tablespoons (40 grams) strawberry jelly or jam, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Add the peanut butter chips and perform the stretch and folds: Lightly wet your hands and sprinkle one-quarter of the peanut butter chips over the peanut butter dough. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn, sprinkle on another quarter of the peanut butter chips, and repeat until all four sides have been folded and all of the chips have been incorporated. Gather the dough into a loose ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, resting 15 minutes between each round, for a total of 4 sets.½ cup (85 grams) peanut butter chips
- Add the freeze-dried strawberries and perform the stretch and folds: Repeat the same process with the jelly dough, using the freeze-dried strawberries in place of the peanut butter chips.½ cup (12 grams) freeze-dried strawberries
- After the final set of stretch and folds, transfer both doughs to a large straight-sided container, stacking them so one dough sits on top of the other. Do not knead or mix them together. The layers will naturally adhere as they ferment. Cover and let bulk ferment until the dough is puffy, bubbly, and roughly doubled in size. Depending on the temperature of your kitchen and the strength of your starter, this can take anywhere from 4–12 hours.
- Lightly flour your work surface and gently turn out the dough. Carefully stretch it into a rectangle. Fold one short side toward the center, then fold the opposite short side over the top. Fold both long sides toward the center in the same manner. Turn the dough seam-side down and gently shape it into a round by cupping your hands around the dough and pulling it toward you.
- Dust a proofing basket or towel-lined bowl generously with rice flour. Place the dough inside seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
- Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
A straight-sided container makes it much easier to see when the dough has doubled.
Place a baking sheet on the rack below the Dutch oven to prevent the bottom from burning.
Notes
- Note: The peanut butter dough uses more water than the jelly dough because peanut butter powder absorbs a significant amount of moisture. As a result, the peanut butter dough may still feel slightly firmer than the jelly dough, which is completely normal.
- Storage: Store whole or sliced loaf in an airtight container for up to 2 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 225kcal | Carbohydrates: 40g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Sodium: 366mg | Potassium: 123mg | Fiber: 2g | Sugar: 6g | Vitamin C: 4.5mg | Calcium: 17mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
