Sweet & Savory Artisan Loaf

There’s something especially satisfying about a loaf of sourdough that feels a little unexpected. This Gruyère Apricot Sourdough Bread is exactly that — cozy, comforting, and just different enough to make people pause after the first bite and say, “Wow… what’s in this?”

I’ve baked plenty of Gruyère loaves over the years. I’ve done a straight Gruyère sourdough, and I’ve made a Gruyère caramelized onion version that’s always a hit. But this time, I had a thought: What if I added something just a little sweet?

That’s where the apricots came in — and let me tell you, this combo works.

Nutty, melty Gruyère paired with soft, slightly tangy apricots creates a beautiful sweet-and-savory balance that feels elegant but still very homey. It’s the kind of bread that disappears quickly, whether it’s served at a dinner party or sliced up on a quiet afternoon.

Why You’ll Love This Bread

  • Sweet & savory perfection – Gruyère brings depth, apricots add brightness
  • Perfect for sharing – Ideal for dinners, gatherings, or gifting
  • Versatile – Delicious with meals or simply slathered with butter
  • Naturally leavened – Long-fermented sourdough for flavor and digestibility

This is one of those loaves that feels special without being complicated — exactly the kind of sourdough I love to make for friends.

Ingredients

Dough

  • 300 g warm water (88–90°F if your kitchen is cold)
  • 200 g active bubbly sourdough starter
  • 450 g organic unbleached all-purpose flour
  • 50 g organic whole wheat flour
  • 10 g sea salt
  • 20 g honey or sugar (optional but delicious with the apricots)

Mix-Ins

  • 120 g chopped dried apricots
  • 120 g shredded Gruyere cheese
  • 100 g toasted pecans (optional)
  • 1 - 2 tsp fresh thyme (optional)

🥣 Instructions

1. Autolyse — 30 minutes

Mix:

  • 300 g warm water
  • 450 g all-purpose flour
  • 50 g whole wheat flour
  • 200 g active sourdough starter
  • 20 g honey
  • 10 g sea salt.

Combine until well mixed. Cover 30 minutes.

Stretch & Folds (2 hours)

Perform 4 rounds of stretch & folds, 30 minutes apart.

💫 Add mix-ins on Fold #3:

  • 120 g chopped apricots
  • 120 g shredded Gruyere
    Fold gently to distribute without tearing the dough.

Bulk Fermentation

Allow dough to rise 4–6 hours, depending on kitchen temp.
It’s ready when:
✔ puffed
✔ jiggly
✔ slightly domed

6. Shape

Turn dough onto a lightly floured surface, shape into a round or oval, and place seam-side up into a floured banneton.

7. Overnight Cold Ferment

Cover and refrigerate 10–16 hours. This keeps the brie intact and develops gorgeous flavor.

8. Bake

Preheat Dutch oven to 450°F for 45 minutes.

Bake:

  • 30 minutes covered
  • 15–20 minutes uncovered until deep golden brown

Allow to cool at least 1 hour so the cheese pockets can set.

Cheese Variation Options

Use 120 g cheese for each variation.

• White Cheddar (Bold & Savory)

Melty, sharp, and beautifully balanced with cranberries.

• Asiago (Sharp & Aromatic)

A more savory, punchy loaf.

• Havarti (Soft & Creamy)

Smooth and mild for a gentle, creamy crumb.

• Goat Cheese (Tangy & Dreamy)

Freeze briefly; crumbly ribbons add bright tang.

• Triple-Crème Brie or Camembert (Ultra-Decadent)

For when you want the richest, most luxurious loaf.

Best Ways to Serve Gruyère Apricot Sourdough

This bread shines in so many settings:

  • Alongside pork, chicken, turkey or ham
  • As part of a cheese board
  • Lightly toasted with butter or honey butter
  • Served with soups or simple salads
  • Sliced thin for sandwiches with ham or prosciutto

It’s also a wonderful bring-along bread — the kind that feels thoughtful and homemade without needing an explanation.

Can I Swap the Apricots?

Absolutely.

If you’re baking this during the fall or winter months, dried cranberries are a fantastic substitute. They give a slightly more tart contrast that’s especially nice around the holidays.

You can also experiment with:

  • Golden raisins
  • Chopped dried figs
  • A mix of apricots and cranberries

Just keep the add-ins balanced so the bread stays savory at heart.

Baker’s Notes from the Sourdough Sorcery Kitchen

  • Use real Gruyère, not pre-shredded cheese, for the best melt and flavor.
  • Chop apricots fairly small so they distribute evenly through the loaf.
  • This bread benefits from a cold overnight proof — the flavor really develops.
  • Let the loaf cool completely before slicing (hard, but worth it!).

A Cozy Bread Made for Sharing

I originally baked this loaf as a test run before taking it to a friend’s house for Christmas Eve dinner — and after smelling it fresh from the oven, I knew it was going to be really, really good.

This is the kind of sourdough that brings people into the kitchen, draws compliments, and quietly becomes “that bread” everyone asks about later.

DOWNLOAD the Recipe HERE

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Want More Seasonal Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Pumpkin Pie Sourdough with Brown Sugar Pecan Filling

Maple Pecan Swirl Sourdough

Savory Sage & Cheddar Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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