Happy Harvest Bread

A fall-inspired sourdough made with Zinfandel raisins and love

Some of the best traditions are born out of unexpected times. During shelter-in-place, we found ourselves swept into the baking craze—thanks in part to a little sourdough starter gifted to us by our friend Maria, affectionately named Señorita. From there, our household became a flour-dusted arena of friendly competition and frequent “bread-offs.”

But one loaf stood out and became a seasonal staple we return to year after year: our Happy Harvest Bread.

It’s hearty, full of texture, and celebrates the abundance of fall—grape harvest, changing leaves, and the warmth of home baking.

The Star Ingredient: Wine Raisins

We use Old Vine Zinfandel raisins sourced from Burnett Vineyard in Dry Creek Valley. These aren’t your average raisins—they’re often pulled straight from the vine during harvest or sorted off the crush pad. They bring deep flavor and natural yeast, which adds a gorgeous rise and subtle fruitiness to the loaf.

If you can’t source wine raisins locally, you can dehydrate red wine grapes in the oven. The natural yeast on the skins not only aids fermentation, but also adds earthy, wine-like complexity.

Supporting Cast: Fall Fruit & Nuts

Alongside the Zinfandel raisins, we mix in:

Dried apricots for tangy sweetness
Walnuts + pecans for warmth, crunch, and richness

It’s a bread that feels rustic, celebratory, and perfect for autumn.

Happy Harvest Bread Recipe

Yields: 1 large boule or batard
Proofing Time: ~12–14 hours (overnight)
Bake Temp: 475°F
Serving Ideas: Toast with butter, jam, or charcuterie

Instructions

Mix Wet Ingredients
– In a large mixing bowl, stir the sourdough starter into the water. Add the honey, raisins, apricots, and nuts.

Combine Dry Ingredients
– In a separate bowl, mix the flour and salt. Gradually stir the dry mixture into the wet until fully incorporated.

Rest and Fold
– Cover the dough and rest for 15 minutes.
– Mix briefly again, rest 15 more minutes.
– Mix one final time.
– Cover and let rise at room temperature for 12–14 hours (overnight).

Shape the Dough
– Stretch and fold the dough, then shape into a boule or batard. Let it rest for 15 minutes, then transfer to a proofing basket (or floured kitchen towel in a bowl).

Final Rise
– Cover and proof for 1–1½ hours.

Preheat Oven
– Preheat to 475°F at least 30 minutes before baking.

Score & Bake
– Score with a sharp knife or razor. Bake until internal temperature reaches 200°F.

Cool
– Let cool completely before slicing.

How to Serve It

Thickly sliced, toasted with butter or fruit preserves
Thin and crispy, served with cheese and charcuterie
Warmed, with a glass of Zinfandel or spiced red wine

This is the kind of bread that invites conversation and sharing—and always reminds us of the joy of harvest.

A Bread with a Story

Our Happy Harvest Bread is more than a recipe—it’s a family tradition, a celebration of the grapes we harvest, and a reminder that some of the best things in life come from slowing down and baking something from scratch.

We hope you try it and make it part of your fall table too.