No-Knead Peanut Butter Sourdough Bread
This peanut butter sourdough bread is a soft, slightly nutty loaf that comes together with almost no hands-on work. You stir a few things together, let time do the heavy lifting, and end up with a bread that smells incredible and tastes even better.
The no-knead method means you won’t be stuck babysitting a mixer or working a dough for ages. The peanut butter adds a gentle richness that makes every slice a little more interesting than plain sourdough, perfect for toast, sandwiches, or just breaking off a warm piece.
Why This Sourdough Loaf Stays in the Rotation
The crumb is tender and moist, with a thin, crisp crust that shatters when you press into it. The peanut butter flavor is gentle, not dessert-sweet, so the bread still works for savory sandwiches but has enough character to shine on its own with just a smear of butter.
It’s my go-to when I want fresh bread without fuss. I mix everything in the evening, shape it the next morning, and bake. The dough forgives a lot, which makes it perfect for a busy week when you still want something homemade.
Ingredients
- 100 g active sourdough starter, fed and bubbly: make sure it passes the float test for the best rise
- 350 g lukewarm water: around 80°F to 85°F (27°C to 29°C)
- 120 g creamy peanut butter: unsweetened, not the natural kind that separates unless you stir it very well
- 20 g honey or granulated sugar: optional, for a hint of sweetness and deeper browning
- 500 g bread flour: all-purpose works in a pinch, but bread flour gives a chewier crumb
- 10 g salt: fine sea salt or table salt
Variations / Substitutions
- Crunchy peanut butter: adds little bits of peanut throughout the loaf for extra texture
- Whole wheat flour: swap up to 25% of the bread flour for whole wheat; the dough may need a tablespoon or two more water
- Cinnamon swirl: after shaping, flatten the dough slightly, sprinkle with cinnamon sugar, then roll up and proceed
- Chocolate chip: fold in 100 g semisweet chocolate chips when you mix the dough for a sweet treat
- Dairy-free: this bread is naturally dairy-free
Panera Potato Soup Recipe makes a comforting soup to pair with this bread.
How to Make Peanut Butter Sourdough Bread
Step 1: Mix the Dough
In a large bowl, whisk together the 100 g active sourdough starter, 350 g lukewarm water, and 120 g creamy peanut butter until the peanut butter breaks down into small streaks (it won’t fully dissolve). Stir in the 20 g honey if using, then add the 500 g bread flour and 10 g salt. Mix with a wooden spoon or your hand until no dry flour remains. The dough will look shaggy and feel a little tacky. Cover the bowl with a plate or plastic wrap and let it rest at room temperature for 30 minutes.
Step 2: Bulk Ferment the Dough
Cover the bowl tightly and let the dough ferment at a warm room temperature (around 70°F to 75°F / 21°C to 24°C) for 8 to 12 hours. It’s ready when it has nearly doubled in size and the surface shows a web of small bubbles. In a cooler kitchen, the longer end of that range is normal.
Step 3: Shape the Loaf
Lightly flour a work surface and turn the dough out. Shape it into a round boule by gently pulling the edges toward the center, one after another, then flip it seam side down. Let it rest uncovered for 20 minutes. Dust the top with flour and flip it over again. Perform a final shape: fold the sides into the center, then tighten the loaf by rotating it on the counter with cupped hands. Place it seam side up in a floured banneton or a bowl lined with a floured kitchen towel.
Step 4: Proof the Shaped Loaf
Cover the banneton loosely and let the dough proof at room temperature for 1 to 2 hours, until it looks puffy and a finger poke springs back slowly. For a stronger sourdough tang, you can proof it overnight in the fridge instead; just take it out 30 minutes before baking.
Step 5: Bake and Cool
At least 30 minutes before you’re ready to bake, put a Dutch oven (with its lid) on the middle rack of your oven and preheat to 450°F (230°C). Once the oven is hot, carefully invert the banneton onto a piece of parchment paper. Score the top of the loaf with a sharp knife or lame. Lift the parchment and lower the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking 15 to 20 minutes more, until the crust is deep golden brown and an instant-read thermometer pushed into the center reads 205°F to 210°F (96°C to 99°C). Let the loaf cool completely on a wire rack before slicing, then slice thick and serve.
Tips for the Best Peanut Butter Sourdough Loaf
- Check your starter: It should be active, doubled in size, and pass the float test before you begin. A sluggish starter means a dense loaf.
- Sticky dough fix: If the peanut butter makes the dough hard to handle, lightly wet your hands instead of adding more flour while shaping.
- A taller loaf: A few stretch and folds during the bulk ferment (pull one side up and fold it over, turn the bowl, repeat) will build strength and give you more oven spring.
- Crackling crust: Spritz the top of the loaf with water right before covering the Dutch oven, or toss an ice cube inside the pot for extra steam.
Storing Leftover Bread
Keep the loaf at room temperature wrapped in a clean kitchen towel or inside a bread bag for up to 3 days. To freeze, slice it first and stack the slices in a freezer bag; they keep for up to 3 months and can go straight into the toaster.
What To Serve With Peanut Butter Sourdough
Toast a slice and spread it with raspberry jam for a PB&J riff that feels way more special than the sandwich version. Layer it with sliced banana and a drizzle of honey for an open-faced breakfast, or use it as the base for a grilled chicken sandwich with a swipe of Thai peanut sauce. It also stands up beautifully next to a bowl of tomato soup.
Frequently Asked Questions
Can I use whole wheat flour?
Yes. Replace up to 25% of the bread flour with whole wheat flour, and expect to add a tablespoon or two more water since whole wheat absorbs more liquid.
Can I use sourdough discard?
Discard alone won’t give the loaf a good rise. You need an active, fed starter, but one that’s slightly past its peak still works if it’s bubbly.
Why didn’t my bread rise well?
A weak starter or overproofing are the usual suspects. Make sure your starter doubles reliably in 4 to 6 hours, and watch the proofed loaf for a slow spring back rather than a collapse.
How do I make it sweeter?
Stir in an extra tablespoon of honey or maple syrup with the wet ingredients, or add a cinnamon sugar swirl when shaping.
Can I bake this without a Dutch oven?
Yes. Place the loaf on a preheated baking stone and toss a handful of ice cubes onto a tray on the oven floor for steam. The crust won’t be quite as shattery, but it still works.
Peanut Butter Sourdough Bread Recipe
Ingredients
Method
- In a large bowl, whisk the starter, water, and peanut butter until mostly combined. Stir in the honey if using, then add the flour and salt. Mix until no dry flour remains. Cover and rest 30 minutes.
- Cover the bowl tightly and let ferment at room temperature for 8 to 12 hours, until doubled and bubbly.
- Turn the dough onto a lightly floured surface and shape into a round. Rest 20 minutes, then do a final shape and place seam side up in a floured banneton.
- Cover and proof at room temperature for 1 to 2 hours, until puffy and a poke springs back slowly. Or refrigerate overnight, then bring out 30 minutes before baking.
- Preheat a Dutch oven in a 450°F (230°C) oven for at least 30 minutes. Invert the dough onto parchment, score the top, and lower into the hot pot. Bake covered 30 minutes, then uncovered 15 to 20 minutes until deep golden brown and the center reads 205°F to 210°F (96°C to 99°C). Cool completely on a wire rack before slicing.
Notes
