Sun-Dried Tomato Basil Kefir Sourdough Bread (Savory, Summery & Naturally Fermented)

I made my first version of this loaf in the middle of summer, when my basil plant was completely out of control and I had a half-used jar of sun-dried tomatoes sitting in the fridge that needed a purpose. Using kefir in the dough felt natural at that point, I was already reaching for it in almost everything I baked and the tang turned out to be a perfect match for the sweetness of the tomatoes.

This sun-dried tomato basil kefir sourdough bread has that unmistakable caprese-adjacent flavor: sweet, slightly tangy tomatoes, fresh herbal basil, and a chewy, tangy crumb underneath it all. It is one of those loaves that makes the whole kitchen smell like an Italian restaurant while it bakes, and it disappears fast whenever I serve it alongside a simple bowl of pasta or a plate of good olive oil for dipping.

Why This Recipe Works

• Kefir adds gentle tang. The natural sourness in kefir complements the sweet, concentrated flavor of the sun-dried tomatoes.
• Fresh basil brightens every bite. Folding basil into the dough, not just using it as a garnish, keeps the flavor consistent through every slice.
• Naturally fermented. No commercial yeast, just a slow rise that builds real sourdough flavor and an open, chewy crumb.
• A whole-meal loaf. This bread is savory enough to serve as a side dish, not just a snack, which makes it more versatile than most flavored sourdoughs.

Basic Equipment You’ll Need

• Kitchen scale – for accurate flour, kefir, and water measurements
• Large mixing bowl – for mixing and bulk fermentation
• Dutch oven – traps steam for a crisp, golden crust
• Banneton or bowl lined with a towel – holds the loaf’s shape while it rests
• Bench scraper – helps handle and shape the dough
• Lame or sharp razor blade – for scoring the top of the loaf
• Parchment paper – makes it easy to lower the dough into the hot Dutch oven
• Wire cooling rack – lets air flow under the loaf as it cools

Sun-Dried Tomato Basil Kefir Sourdough Bread

5 from 1 vote

A naturally fermented sourdough loaf made with real kefir, packed with sweet-tangy sun-dried tomatoes and fresh basil. Tastes like summer in every slice.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

17 hours hrs

Total Time 17 hours hrs

Servings: 12 Serving

Course: Bread, Breakfast, Snack, Sourdough

Cuisine: American, French, Italian, Mediterranean, Spanish

Calories: 172

Ingredients Equipment Method Notes

Ingredients

  

• 500 grams bread flour
• 150 grams plain whole milk kefir
• 180 grams water
• 100 grams active sourdough starter
• 9 grams fine sea salt
• 80 grams sun-dried tomatoes oil-packed, drained and chopped
• 3 tablespoons tbsp fresh basil chopped
• 1 tablespoons extra flour for tossing add-ins

Equipment

• Dutch oven traps steam for a crisp, golden crust
• Bench scraper helps handle and shape the dough
• Lame or sharp razor blade for scoring the top of the loaf
• Parchment paper makes it easy to lower the dough into the hot Dutch oven
• Wire cooling rack lets air flow under the loaf as it cools

Method

 

1. Mix the dough: In a large bowl, whisk 150 grams plain whole milk kefir, 180 grams water, and 100 grams active sourdough starter together. Add 500 grams bread flour. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
2. Add salt: Sprinkle 9 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
3. Stretch and fold: Do 2 sets of stretch and folds, 60 minutes apart.
4. Add sun-dried tomatoes and basil: Toss 80 grams sun-dried tomatoes (oil-packed), drained and chopped and 3 tablespoons tbsp fresh basil, chopped in 1 tablespoons extra flour for tossing add-ins. Press the dough into a rectangle, scatter on the tomatoes and basil, then fold and do one more stretch and fold to distribute evenly.
5. Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes, depending on how warm your kitchen is.
6. Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
7. Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
8. Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade.
9. Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
10. Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.

Notes

Drain the sun-dried tomatoes well and pat them dry with a paper towel before adding them, since extra oil can make the dough greasy and harder to shape. If your tomatoes are dry-packed instead of oil-packed, soak them in warm water for 10 minutes first, then drain. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.

Recipe Details

Why Use Kefir Instead of Water

Kefir adds moisture and a gentle tang that plain water cannot. It works alongside your sourdough starter, not in place of it — the starter is still what makes the bread rise. Use plain, unsweetened whole milk kefir for the best balance with the sweet tomatoes.

Choosing Your Sun-Dried Tomatoes

Oil-packed sun-dried tomatoes are softer and more flavorful, but they need to be drained and patted dry before going into the dough, or the extra oil will make the dough greasy and harder to shape. If you only have dry-packed tomatoes, soak them in warm water for about 10 minutes first to soften them.

Working With Fresh Basil

Chop the basil just before adding it to the dough, since it browns quickly once cut. A rough chop works fine; you don’t need to be precise, as the basil will soften and blend into the dough during fermentation.

Why the Dough Rests So Long

Sourdough relies on wild yeast in your starter, which works much slower than store-bought yeast. This slow rise, combined with the natural tang from the kefir, is what gives this bread its deep, savory flavor. Do not rush the process, even on a warm day.

Storing Your Loaf

• Room temperature: Keep in a paper bag or bread box for up to 2 days.
• Fridge: Wrap tightly and store up to 5 days, though the crust will soften.
• Freezer: Slice first, then freeze in a sealed bag for up to 3 months. Toast slices straight from frozen.

Ways to Serve It

This loaf is made for dipping in good olive oil and balsamic vinegar. It also makes an excellent grilled cheese with fresh mozzarella, or a simple side to a bowl of tomato soup or pasta.

Recipe Notes

• Use plain, unsweetened whole milk kefir for the best flavor balance with the sweet tomatoes.
• Drain oil-packed sun-dried tomatoes well and pat them dry before adding them to the dough.
• If using dry-packed tomatoes, soak them in warm water for 10 minutes first, then drain.
• Chop basil just before using so it doesn’t brown or lose flavor.
• Make sure your sourdough starter is active and bubbly before you begin. It should double in size within 4 to 6 hours of feeding.
• Let the loaf cool for at least 1 hour before slicing so the inside doesn’t turn gummy.

Nutrition Facts

Per slice (based on 12 slices per loaf). Values are estimates.

Frequently Asked Questions

Can I use dried basil instead of fresh?
Fresh basil gives the best flavor and color, but if using dried, use about 1 tablespoon in place of the 3 tablespoons of fresh basil called for.

Why did my dough turn out greasy?
This usually happens when the oil from oil-packed sun-dried tomatoes isn’t drained well enough. Pat the tomatoes dry with a paper towel before adding them to the dough.

Can I use plain yogurt instead of kefir in this recipe?
Kefir is thinner than yogurt and gives the dough a different hydration level and flavor. If you only have yogurt, thin it with a little water first, though the tang will be milder.

Do I need a Dutch oven to bake this bread?
A Dutch oven traps steam and gives the best crust, but you can also bake on a hot baking sheet with a pan of water in the oven to create steam.

Why is my sourdough bread dense instead of airy?
Dense bread is often a sign of an underfed or weak starter, or not enough bulk fermentation time. Make sure your starter doubles in size before you start, and let the dough rise until it looks puffy and full of air pockets.

How do I know when bulk fermentation is done?
The dough should look about 50% bigger, feel light and jiggly when you shake the bowl, and show small bubbles on the surface. Watch the dough, not the clock, since timing changes with kitchen temperature.

More Sourdough Recipes to Try

If you enjoyed this loaf, keep the sourdough baking going with these flavor variations:

• Blueberry Lemon Sourdough Bread
• Cinnamon Raisin Sourdough Bread
• Jalapeño Cheddar Kefir Sourdough Bread
• Chocolate Chip Kefir Sourdough Bread
• Cranberry Walnut Kefir Sourdough Bread
• Garlic Herb Kefir Sourdough Bread
• Everything Bagel Kefir Sourdough Bread
• Honey Oat Kefir Sourdough Bread

You may also like our Sourdough Kefir Bread recipe, and our guide on What Is Kefir? to learn more about the health benefits behind the tang in this loaf. New to sourdough? Start with our complete guide: How to Make a Sourdough Starter With Kefir.

Natalia Smith

Hi, I’m Natalia Smith, a kefir enthusiast and content writer dedicated to making fermented dairy approachable and enjoyable. My journey with kefir began in my own kitchen, experimenting with recipes and sharing the health benefits I discovered. Through hands-on experience and continuous learning, I aim to provide clear, trustworthy information that helps others embrace the goodness of kefir in their daily lives.