coconut sourdough sandwich bread with a swirl

Coconut Macadamia Sourdough Sandwich Bread

coconut macadamia sourdough sandwich bread
coconut sourdough sandwich bread with a swirl
coconut and macadamia inside sourdough bread
a slice of coconut macadamia sourdough sandwich bread
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coconut sourdough sandwich bread with a swirl

Coconut Macadamia Sourdough Sandwich Bread

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  • Author: Jesha
  • Total Time: 0 hours
  • Yield: 1 Loaf 1x


This coconut macadamia sourdough sandwich bread is absolutely blissful, supports gut health, and is made with 7 clean, simple ingredients. It’s soft on the inside with the most delicious swirl of toasted coconut flakes and buttery macadamia nuts. Enjoy as a lux pb&j, top with almond butter and sliced bananas, or toast and slather with grass-fed butter. My recipe uses just a touch of honey to soften the dough so it’s not too sweet! Plus, the sandwich bread is sourdough and made with a natural fermentation so it’s gut healthy, easy to digest, and nutritious.


  • 340g Bread Flour*
  • 60g Whole Wheat Flour (15%)
  • 280g Water (70%)
  • 120g Sourdough Starter (30%)
  • 8g Salt (2%)
  • 15g Raw Honey (3%)
  • OPTIONAL: 12g Barley Malt* (3%)
  • 10g Olive Oil (2%)

Coconut Macadamia Swirl

  • 53g (1/3 Cup) coconut shreds
  • 45g (1/3 Cup) Chopped Macadamias
  • 1 TBSP Butter
  • 1 Egg (for egg wash)


Toasted Coconut and Macadamias

  1. Spread coconut in an even layer over a baking sheet and bake at 350 for 5-7 minutes. Stop to stir every 1-2 minutes. 
  2. Spread chopped macadamias in an even layer over a baking sheet and bake at 350 for 5-7 minutes. Stop to stir every 1-2 minutes. (I do steps 1 and 2 at the same time).

Coconut Macadamia Sourdough Sandwich Bread Recipe

  1. Feed Your Starter: You’ll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 120g of active, bubbly starter, it makes sense to feed at least 90 grams of water and 90g of flour the night before if you’re planning to mix the following morning. You’ll remove 120g the next day for this recipe, and you should have just enough on hand to refeed to maintain your starter. 
  2. Mix and Initial Stretch & Fold Set: Add flour, water, salt, sourdough starter, honey, barley malt, olive oil to a bowl and mix with your hands for a few minutes until all ingredients are incorporated. If using a dough mixer, you can mix the dough on low for 2 minutes. Let the dough rest for 30 minutes, and then perfect stretch and folds for 1-3 minutes or until the dough feels smooth and it becomes difficult to stretch out. This process helps your dough keep its form through the bulk fermentation.
  3. Bulk Fermentation: Bulk fermentation is simply the process of letting your dough ferment at room temperature until it nearly doubles in size. It usually takes about 4-7 hours depending on the temperature of your home and the strength of your starter. For this step, you’re going to perform 3-5 sets of stretch and folds every 1hr throughout the duration of the bulk fermentation. You do not need to be perfect with timing when it comes to stretch and folds! It’s most important to get a couple of sets in during the beginning of the bulk. I don’t bother timing stretch and folds anymore just aim for at least 4 sets of stretch and folds.
  4. Egg wash + Adding Filling:  Once bulk fermenation is done, place dough on a lightly floured work surface and with your hands, gently shape it into a 9×18-inch rectangle. Now using a brush, add a light layer of egg wash. Sprinkle coconut and chopped macadamias onto the dough (see TikTok video for how to do this). 
  5. Shape and Overnight Fermentation: Roll the dough up very tightly into a 9-inch log. Pinch the ends to seal. Place into prepared loaf pan bottom seam side down. Cover and place your dough in the fridge and let it hang out there for anywhere from 12 to 24 hours. 
  6. Final Rise: The next morning, take your dough out of the fridge. Now ferment on your counter (in the warmest spot in your home!) until it doubles in size. This step is critical for achieving a light and fluffy texture. The final fermentation can take anywhere from 1-3 hours.
  7. Preheat Oven: Now, preheat the oven to 360F. 
  8. Egg Wash and Bake: Lightly brush the top of your loaf with egg wash and bake for 37-45 minutes or until golden brown on top. Internal temperature should read 205f. 
  9. Butter and Cool: Lightly brush the top of your loaf with butter and cover it with a thick cloth. Cool for 10 minutes in the pan, then remove from the pan and cool completely on a wire rack. Continue to cover the loaf with a thick cloth during this process.
  10. Slice and Enjoy. Tightly cover and store leftovers at room temperature for 4 days or in the refrigerator for 1 week. This bread is delicious toasted too!


*If using high-extraction bread flour, not white bread flour, increase water to 75%

*I use this barley malt powder. Barley malt is not the same thing as malt syrup. Barley malt is a 100% whole grain flour made from sprouted barley. 

  • Fermentation Time: 18-20 hours
  • Cook Time: 45 Min

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