Peanut Butter and Jelly Stuffed Sourdough 🍞🥜🍓

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I was thinking the other day... sourdough would be so good for a PB&J. Then I thought, why not put the PB&J INSIDE the loaf?! This peanut butter and jelly stuffed sourdough is actually like the full thing in a slice. If you grew up on PB&J's & still love them into adulthood, this is the recipe for you. It's packed with crunchy peanuts, peanut butter, sweet honey, and gooey fruit jam. I'm drooling again writing this.

Watch this bread come to life on my Instagram!

Peanut Butter and Jelly Stuffed Sourdough Ingredients:

• 110g sourdough starter, active and bubbly

• 300g water

• 275g bread flour

• 150g whole wheat flour (I mill my own - read more here!)

• 10g salt
  

Peanut Butter Filling:

• 3/4 cup (100g) crushed peanuts

• 2 tbsp (42g) honey

• 4 tbsp (60g) peanut butter
  

Jam:

• 5 tbsp (90g) berry jam (I like Crofter's Premium Organic Jam)
  

Instructions:

1. Prepare the Dough: In a large mixing bowl, mix the sourdough starter, water, bread flour, whole wheat flour, and salt together until it forms a shaggy dough. Let it rest for 30 minutes.

2. Perform Stretch and Folds: Perform the first set of stretch and folds: lift a corner of the dough up and fold it onto itself, turn the bowl 90 degrees and repeat the motion. Continue until you've done this 4 times. Wait another 30 minutes and perform another set of stretch and folds. Repeat this process 2 more times, allowing the dough to rest 30 minutes between each set.

3. Bulk Fermentation: Allow the dough to bulk ferment for 6-12 hours at room temperature, until it has doubled in size. The time it takes will depend on the warmth and humidity of your home.

4. Shape and Stuff the Dough: Once the dough has risen, turn it out onto a floured surface and stretch it into a large rectangle. Drop bits of the peanut butter mixture and the jam onto the rectangle, evenly distributed. Fold one side of the rectangle over itself, then drop more of the fillings onto the empty dough. Fold the opposite side over, creating a 3-way envelope fold. Drop the rest of the fillings onto this long, skinny rectangle. Roll from the bottom up, pinching in the sides to make sure the inclusions don't fall out too much. It's okay if they do a little.

5. Cold Proof: Flour a banneton and set your loaf inside seam-side up. Cover and place in the fridge to cold proof for 8-24 hours, depending on how sour/flavorful you want your bread.

6. Bake: Preheat the oven to 450°F (230°C) with a Dutch oven inside. While the Dutch oven is preheating for 45 minutes, take your dough out of the fridge and turn the banneton upside down so your loaf falls onto a sheet of parchment paper. Pat the dough with flour and score as desired. Place ice cubes around the outside of the parchment paper to create steam. Bake for 25 minutes covered, then remove the lid and bake for 15 more minutes, or until golden brown on top.

7. Cool and Serve: Remove from the Dutch oven and allow it to cool on a wire rack for at least an hour. Slice and serve!

STORAGE: This bread should be stored in the fridge.

This peanut butter and jelly stuffed sourdough brings together the best of both worlds—the tangy goodness of sourdough and the classic flavors of PB&J. Perfect for breakfast, snacks, or just a delicious treat. I hope you enjoy making and devouring this stuffed sourdough! 🍞🥜🍓