25+ Easy Stuffed Sourdough Bread Recipes to Satisfy Your Cravings

Sourdough bread has long been a beloved staple in many kitchens, celebrated for its tangy flavor and chewy texture.

But why stop at enjoying it plain when you can take it to the next level by stuffing it with delicious fillings?

Stuffed sourdough bread offers a delightful twist that transforms this classic loaf into a flavorful centerpiece for any meal.

From savory combinations like cheese and ham to gourmet blends of vegetables and spices, the possibilities are endless.

In this article, we’ll explore over 25 mouthwatering stuffed sourdough bread recipes that will inspire you to get creative in your kitchen.

Whether you’re planning a family dinner, a casual gathering with friends, or just want to treat yourself, these recipes are sure to impress.

Get ready to knead, fill, and bake your way to a delightful loaf of stuffed sourdough bread!

25+ Easy Stuffed Sourdough Bread Recipes to Satisfy Your Cravings

Incorporating stuffed fillings into sourdough bread not only enhances the flavor but also elevates your baking game.

With over 25 unique recipes to choose from, you can cater to a variety of tastes and occasions.

Whether you opt for a classic ham and cheese or venture into more adventurous territory with Mediterranean or spicy blends, each stuffed sourdough loaf offers a delightful experience that will have everyone coming back for more.

As you explore these recipes, remember that the joy of baking lies in experimentation—feel free to mix and match your favorite ingredients to create the perfect stuffed sourdough bread for your palate.

Stuffed Sourdough Bread with Spinach and Feta

This stuffed sourdough bread combines the tangy flavor of sourdough with a savory filling of sautéed spinach, creamy feta cheese, and aromatic garlic. It’s a perfect appetizer or a side dish that pairs beautifully with soups and salads. The crusty exterior contrasts wonderfully with the rich, melted filling, creating a delightful culinary experience.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup sourdough starter (active and bubbly)
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the filling:
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour and salt. Add the sourdough starter and warm water, mixing until a shaggy dough forms.
   • Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and mix in feta cheese, red pepper flakes, salt, and pepper. Set aside to cool.
3. Assemble the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle about ½ inch thick.
   • Spread the spinach and feta filling evenly over the dough, leaving a small border. Roll the dough tightly, starting from one of the long edges, to form a log. Pinch the seams to seal.
4. Bake the Bread:
   • Place the rolled bread seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes.
   • Bake for 25-30 minutes or until golden brown. Let it cool slightly before slicing.

This stuffed sourdough bread with spinach and feta is not just a feast for the eyes but a burst of flavor in every bite. The balance of creamy feta and sautéed spinach inside the tangy sourdough creates an irresistible combination that will have your guests coming back for more. Whether served as a starter or alongside a hearty meal, this bread is sure to impress.

Cheesy Stuffed Sourdough Bread with Garlic and Herbs

Indulge in the comforting flavors of melted cheese infused with garlic and herbs, all encased in a crusty sourdough loaf. This cheesy stuffed sourdough bread makes for an excellent party food or an easy weeknight treat. The aroma of garlic and herbs wafting through your kitchen will entice everyone to gather around the table.

Ingredients:

• For the bread:
  • 3 cups bread flour
  • 1 cup active sourdough starter
  • 1 ½ cups warm water
  • 1 teaspoon salt
• For the cheesy filling:
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon dried oregano
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

Instructions:

1. Prepare the Dough:
   • In a large bowl, mix the bread flour and salt. Add the sourdough starter and warm water. Stir until a dough forms. Knead on a floured surface for about 10 minutes until smooth.
   • Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours until doubled in size.
2. Prepare the Filling:
   • In a bowl, combine the mozzarella, cheddar, minced garlic, parsley, oregano, black pepper, and olive oil. Mix well and set aside.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle about ½ inch thick.
   • Spread the cheese mixture evenly over the dough, then roll it up tightly from one long side. Pinch the ends to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a knife and let it rest for 30 minutes.
   • Bake for 25-30 minutes until golden brown and the cheese is bubbly. Let cool for a few minutes before slicing.

This cheesy stuffed sourdough bread is a celebration of comfort food at its finest. The combination of gooey cheese, aromatic garlic, and fragrant herbs enveloped in a crispy sourdough crust makes it a favorite for gatherings and family dinners alike. Serve it warm, and watch as everyone digs in, savoring every gooey bite!

Stuffed Sourdough Bread with Sausage and Peppers

This savory stuffed sourdough bread features a robust filling of Italian sausage, sweet bell peppers, and onions, creating a hearty and satisfying dish. Ideal for lunch or as a main course, this recipe combines the rustic charm of homemade sourdough with the rich flavors of the filling, making it a wonderful addition to any meal.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the filling:
  • 1 pound Italian sausage, casings removed
  • 1 bell pepper (red or yellow), diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup shredded provolone cheese

Instructions:

1. Make the Dough:
   • In a bowl, combine the flour and salt. Mix in the sourdough starter and warm water until a rough dough forms. Knead for about 10 minutes on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise for 4-6 hours or until doubled.
2. Prepare the Filling:
   • In a skillet over medium heat, cook the sausage, breaking it apart until browned. Add the diced bell pepper, onion, and minced garlic. Cook until the vegetables are tender. Stir in Italian seasoning, salt, and pepper. Let the mixture cool, then fold in the provolone cheese.
3. Shape the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about ½ inch thick. Spread the sausage filling evenly over the dough.
4. Bake the Stuffed Bread:
   • Roll the dough tightly from one long side to the other, pinching the seams to seal. Place the loaf seam-side down on a parchment-lined baking sheet. Score the top with a knife and allow it to rest for 30 minutes.
   • Bake for 25-30 minutes until golden brown. Let it cool slightly before slicing.

This stuffed sourdough bread with sausage and peppers is a fantastic way to enjoy the flavors of a hearty meal in a portable format. The rich, savory filling contrasts beautifully with the tangy sourdough, creating a satisfying dish that’s perfect for sharing. Whether you serve it at a gathering or as a comforting dinner, this stuffed bread is sure to be a hit!

Stuffed Sourdough Bread with Caprese Salad Filling

This stuffed sourdough bread takes inspiration from the classic Caprese salad, featuring fresh mozzarella, tomatoes, basil, and a drizzle of balsamic glaze. It’s a vibrant and refreshing option that works well as a warm appetizer or a light lunch. The combination of flavors makes this dish a standout, offering a delightful twist on traditional sourdough bread.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup active sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the Caprese filling:
  • 1 cup fresh mozzarella cheese, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour and salt. Add the sourdough starter and warm water, mixing until a shaggy dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a bowl, mix together the diced mozzarella, halved cherry tomatoes, chopped basil, balsamic glaze, salt, and pepper. Set aside to allow the flavors to meld.
3. Assemble the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about ½ inch thick.
   • Spread the Caprese filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log, pinching the seams to seal.
4. Bake the Bread:
   • Place the rolled bread seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes.
   • Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This stuffed sourdough bread with Caprese salad filling is a bright and flavorful dish that captures the essence of summer in every bite. The freshness of the tomatoes and basil combined with the creamy mozzarella creates a delightful experience that pairs perfectly with a side salad or as part of a picnic spread. It’s a fantastic way to enjoy the flavors of Italy in a comforting bread form.

Stuffed Sourdough Bread with Bacon and Cheddar

Indulge in the savory goodness of this stuffed sourdough bread filled with crispy bacon, sharp cheddar cheese, and green onions. Perfect for brunch or as a hearty snack, this recipe brings together rich flavors that are sure to satisfy any craving. The crispy exterior and gooey cheese filling create a mouthwatering combination that is hard to resist.

Ingredients:

• For the bread:
  • 3 cups bread flour
  • 1 cup sourdough starter
  • 1 ½ cups warm water
  • 1 teaspoon salt
• For the filling:
  • 8 slices of bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • ½ cup green onions, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a mixing bowl, combine the bread flour and salt. Add the sourdough starter and warm water, mixing until a shaggy dough forms. Knead for about 10 minutes on a floured surface until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
2. Prepare the Filling:
   • In a large bowl, combine the crumbled bacon, shredded cheddar cheese, chopped green onions, garlic powder, salt, and pepper. Mix well and set aside.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick.
   • Spread the bacon and cheese filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log and pinch the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top and let it rest for 30 minutes.
   • Bake for 25-30 minutes or until golden brown. Let cool for a few minutes before slicing.

This stuffed sourdough bread with bacon and cheddar is a crowd-pleaser that combines the irresistible flavors of crispy bacon and gooey cheese in every slice. It’s perfect for a brunch gathering, game day snack, or as a comforting treat during chilly evenings. Serve it warm, and watch it disappear as friends and family enjoy its savory deliciousness!

Stuffed Sourdough Bread with Mushroom and Gruyère

This gourmet stuffed sourdough bread features a rich and earthy filling of sautéed mushrooms and nutty Gruyère cheese. It’s an elegant option for dinner parties or special occasions, providing a comforting yet sophisticated dish that showcases the robust flavors of its ingredients. The combination of mushrooms and cheese is elevated by the tangy sourdough, making every bite a delight.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the filling:
  • 2 cups mushrooms, sliced (cremini or button)
  • 1 cup Gruyère cheese, shredded
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour and salt. Mix in the sourdough starter and warm water until a rough dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
2. Make the Filling:
   • In a skillet over medium heat, melt the butter and sauté the onions until translucent. Add the sliced mushrooms, garlic, thyme, salt, and pepper, cooking until the mushrooms are browned and any liquid has evaporated. Remove from heat and mix in the Gruyère cheese.
3. Assemble the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick.
   • Spread the mushroom and Gruyère mixture evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log, pinching the seams to seal.
4. Bake the Bread:
   • Place the rolled bread seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes.
   • Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This stuffed sourdough bread with mushroom and Gruyère is a sophisticated yet comforting dish that’s perfect for any occasion. The earthy mushrooms combined with the nutty flavor of Gruyère create a luxurious filling that enhances the tang of the sourdough crust. Serve it warm as an appetizer or as a delightful accompaniment to a rich soup or salad for a complete meal experience.

Stuffed Sourdough Bread with Spinach and Feta

This stuffed sourdough bread features a delightful combination of fresh spinach, tangy feta cheese, and herbs, creating a Mediterranean-inspired treat. The bright flavors and vibrant colors of the filling not only make this bread visually appealing but also add a burst of nutrition. It’s perfect as an appetizer, side dish, or even as a main course paired with a light salad.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup active sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the spinach filling:
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • ¼ cup sun-dried tomatoes, chopped (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano

Instructions:

1. Prepare the Dough:
   • In a large bowl, combine the flour and salt. Add the sourdough starter and warm water, mixing until a shaggy dough forms. Knead on a floured surface for about 10 minutes until smooth. Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a skillet, heat the olive oil over medium heat. Sauté the garlic until fragrant, then add the chopped spinach and cook until wilted. Remove from heat and let cool slightly. In a bowl, combine the spinach mixture, feta cheese, sun-dried tomatoes (if using), oregano, salt, and pepper.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the spinach and feta filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log, pinching the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes or until golden brown. Allow to cool slightly before slicing.

This spinach and feta stuffed sourdough bread is a flavorful and nutritious option that brings a taste of the Mediterranean to your table. The savory filling pairs wonderfully with the tangy sourdough crust, making it an excellent choice for any meal or occasion. Whether served warm as an appetizer or sliced for lunch, it’s a dish that everyone will love.

Stuffed Sourdough Bread with Sweet Potato and Sage

This comforting stuffed sourdough bread features a sweet potato and sage filling, bringing together earthy and sweet flavors in a warm and hearty loaf. It’s a fantastic option for autumn gatherings or cozy dinners, and the combination of the tender sweet potato with fragrant sage creates a filling that is both satisfying and delightful. This recipe is sure to impress your guests and make them feel right at home.

Ingredients:

• For the bread:
  • 3 cups whole wheat flour
  • 1 cup active sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the sweet potato filling:
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • ½ teaspoon nutmeg
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a mixing bowl, combine the whole wheat flour and salt. Add the sourdough starter and warm water, mixing until a rough dough forms. Knead for about 10 minutes on a floured surface until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
2. Make the Filling:
   • Steam or boil the diced sweet potato until tender, then mash and set aside. In a skillet, heat olive oil over medium heat and sauté the onion until translucent. Add the garlic, sage, nutmeg, salt, and pepper, cooking for another minute. Combine this mixture with the mashed sweet potato and mix well.
3. Assemble the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the sweet potato filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log and pinch the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This sweet potato and sage stuffed sourdough bread is a comforting and delicious dish perfect for any season, especially fall. The sweetness of the sweet potato combined with the aromatic sage creates a unique and flavorful filling that pairs wonderfully with the rustic sourdough crust. Serve it warm, and let the cozy flavors envelop you and your guests in warmth and comfort.

Stuffed Sourdough Bread with Pepperoni and Mozzarella

For a fun and savory twist, this stuffed sourdough bread features a classic combination of pepperoni and mozzarella cheese, reminiscent of pizza flavors. It’s an irresistible treat that’s perfect for parties, game days, or as a casual family meal. The gooey cheese and zesty pepperoni wrapped in a crusty sourdough bread create a delightful snack that everyone will love.

Ingredients:

• For the bread:
  • 3 cups bread flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the pepperoni filling:
  • 1 cup sliced pepperoni
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup pizza sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes (optional)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the bread flour and salt. Add the sourdough starter and warm water, mixing until a shaggy dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a bowl, mix together the sliced pepperoni, shredded mozzarella, pizza sauce, Italian seasoning, and crushed red pepper flakes (if using).
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the pepperoni filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log, pinching the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This pepperoni and mozzarella stuffed sourdough bread is a fun and delicious option that will appeal to both kids and adults alike. With its cheesy, spicy filling wrapped in a crusty sourdough shell, it’s a perfect snack or meal that pairs well with a side of marinara for dipping. Whether you’re hosting a party or simply craving a pizza-inspired treat, this bread is sure to be a hit!

Stuffed Sourdough Bread with Bacon, Cheddar, and Chives

This mouthwatering stuffed sourdough bread combines crispy bacon, sharp cheddar cheese, and fresh chives for a flavor explosion in every bite. Perfect for breakfast or brunch, this savory treat is sure to please anyone who loves the classic combination of bacon and cheese. The rich filling wrapped in tangy sourdough creates a deliciously satisfying experience that pairs beautifully with a side salad or soup.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the bacon filling:
  • 6 slices of bacon, cooked until crispy and chopped
  • 1 ½ cups shredded sharp cheddar cheese
  • ¼ cup fresh chives, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a large bowl, combine the all-purpose flour and salt. Add the sourdough starter and warm water, mixing until a rough dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a mixing bowl, combine the chopped bacon, shredded cheddar cheese, chopped chives, garlic powder, salt, and pepper. Mix until well combined.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the bacon and cheese filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log and pinch the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This bacon, cheddar, and chive stuffed sourdough bread is a decadent option that will have everyone coming back for seconds. The combination of smoky bacon and tangy cheese creates a rich filling, while the freshness of the chives adds a burst of flavor. Enjoy it warm with your favorite dipping sauce or slice it up for a delicious breakfast sandwich!

Stuffed Sourdough Bread with Mushroom and Gruyère

This stuffed sourdough bread features a rich and earthy filling made with sautéed mushrooms and nutty Gruyère cheese. The combination of flavors creates a sophisticated dish that’s perfect for a cozy dinner or as a special appetizer for guests. The fragrant, savory filling encased in a crispy sourdough crust makes this bread an irresistible addition to any meal.

Ingredients:

• For the bread:
  • 3 cups bread flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the mushroom filling:
  • 2 cups mushrooms, sliced (such as cremini or button)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded Gruyère cheese
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the bread flour and salt. Add the sourdough starter and warm water, mixing until a shaggy dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a skillet, heat the olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute. Add the sliced mushrooms and thyme, cooking until the mushrooms are soft and browned. Season with salt and pepper, then remove from heat. Let cool slightly before adding the shredded Gruyère cheese.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the mushroom and Gruyère filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log and pinch the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This mushroom and Gruyère stuffed sourdough bread is a delightful option that combines earthy flavors with the creaminess of cheese. It’s perfect for elevating any meal or serving as a standout appetizer. Whether enjoyed on its own or alongside a rich soup, this bread is sure to impress and satisfy.

Stuffed Sourdough Bread with Pesto and Mozzarella

This vibrant stuffed sourdough bread features a flavorful pesto filling combined with creamy mozzarella cheese. The combination of basil, garlic, and nuts in the pesto creates a refreshing and aromatic flavor that pairs perfectly with the tangy sourdough. This bread is not only beautiful when baked but also makes for a fantastic appetizer or side dish for Italian meals.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the pesto filling:
  • 1 cup fresh basil leaves
  • ¼ cup pine nuts (or walnuts)
  • 2 cloves garlic
  • ½ cup olive oil
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 ½ cups shredded mozzarella cheese

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the all-purpose flour and salt. Add the sourdough starter and warm water, mixing until a rough dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
2. Make the Pesto Filling:
   • In a food processor, combine the basil, pine nuts, garlic, olive oil, Parmesan cheese, salt, and pepper. Blend until smooth. In a mixing bowl, combine the pesto with the shredded mozzarella cheese.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the pesto and mozzarella filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log and pinch the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This pesto and mozzarella stuffed sourdough bread is a bright and flavorful option that brings a taste of Italy to your kitchen. The aromatic pesto pairs beautifully with the creamy mozzarella, making each bite a delightful experience. Whether served as an appetizer, a side dish, or a main course, this bread is sure to be a favorite at any gathering.

Stuffed Sourdough Bread with Spinach, Feta, and Sun-Dried Tomatoes

This vibrant stuffed sourdough bread combines fresh spinach, tangy feta cheese, and sweet sun-dried tomatoes for a delicious Mediterranean-inspired dish. The savory filling is encased in the hearty sourdough, making it an ideal accompaniment to salads or as a stand-alone snack. With its rich flavors and delightful texture, this bread will impress both family and guests alike.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the spinach filling:
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • ½ cup sun-dried tomatoes, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a large bowl, mix the all-purpose flour and salt. Add the sourdough starter and warm water, stirring until a rough dough forms. Knead on a floured surface for about 10 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the chopped spinach and cook until wilted. In a mixing bowl, combine the cooked spinach, crumbled feta, chopped sun-dried tomatoes, salt, and pepper.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the spinach filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log, pinching the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This spinach, feta, and sun-dried tomato stuffed sourdough bread is a flavorful way to enjoy the health benefits of spinach while savoring the tanginess of feta and the sweetness of sun-dried tomatoes. It’s a perfect addition to a picnic or a light lunch, making it a versatile recipe to keep on hand. Slice it up and serve warm for a delightful treat that will transport you to the Mediterranean with every bite!

Stuffed Sourdough Bread with Chicken, Pesto, and Roasted Peppers

This stuffed sourdough bread features tender chicken, zesty pesto, and sweet roasted red peppers, creating a delightful combination that is sure to please the palate. The hearty bread acts as the perfect vessel for this satisfying filling, making it a great option for lunch or dinner. With its bold flavors and satisfying texture, this stuffed bread can be served warm or cold.

Ingredients:

• For the bread:
  • 3 cups bread flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the chicken filling:
  • 2 cups cooked chicken, shredded
  • ½ cup pesto sauce
  • 1 cup roasted red peppers, sliced
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the bread flour and salt. Add the sourdough starter and warm water, mixing until a rough dough forms. Knead on a floured surface for about 10 minutes until smooth. Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a large mixing bowl, combine the shredded chicken, pesto sauce, sliced roasted peppers, shredded mozzarella, salt, and pepper. Mix well to combine.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the chicken filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log, pinching the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This chicken, pesto, and roasted pepper stuffed sourdough bread is a fantastic way to use leftover chicken while adding vibrant flavors to your meal. The combination of ingredients creates a mouthwatering filling that is both satisfying and delicious. Enjoy it fresh out of the oven for a warm, comforting dish, or serve it cold as a delightful sandwich on the go!

Stuffed Sourdough Bread with Ham, Swiss Cheese, and Mustard

This stuffed sourdough bread is a classic combination of ham and Swiss cheese, elevated by the addition of tangy mustard. The flavors meld beautifully in this hearty bread, making it a perfect choice for sandwiches or a savory snack. The rich, gooey cheese and savory ham create a satisfying filling, while the mustard adds a zesty kick that brings everything together.

Ingredients:

• For the bread:
  • 3 cups all-purpose flour
  • 1 cup sourdough starter
  • 1 ¼ cups warm water
  • 1 teaspoon salt
• For the ham filling:
  • 2 cups sliced ham
  • 1 ½ cups shredded Swiss cheese
  • ¼ cup yellow mustard (or Dijon for a spicier kick)
  • 1 tablespoon honey (optional for sweetness)
  • Freshly ground black pepper to taste

Instructions:

1. Prepare the Dough:
   • In a large bowl, combine the all-purpose flour and salt. Add the sourdough starter and warm water, mixing until a rough dough forms. Knead on a floured surface for about 10 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours or until doubled in size.
2. Make the Filling:
   • In a mixing bowl, combine the sliced ham, shredded Swiss cheese, mustard, honey (if using), and black pepper. Mix well to ensure the ingredients are evenly distributed.
3. Shape and Stuff the Bread:
   • Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the ham filling evenly over the dough, leaving a small border. Roll the dough tightly from one long side to form a log, pinching the seams to seal.
4. Bake the Bread:
   • Place the stuffed loaf seam-side down on a parchment-lined baking sheet. Score the top with a sharp knife and let it rest for 30 minutes. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing.

This ham, Swiss cheese, and mustard stuffed sourdough bread is a delightful treat that combines comforting flavors in a unique and delicious way. The savory ham and creamy cheese meld perfectly, while the mustard adds a refreshing tang. Perfect for picnics, lunchboxes, or casual gatherings, this stuffed bread will surely be a crowd-pleaser, leaving everyone asking for the recipe!

Note: More recipes are coming soon!