Savory Breads are a delightful addition to your menu. This savory bread has both cheese and Italian sausage swirled in the loaf. You can use spicy or mild sausage but Italian is our favorite.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

I made this loaf two different ways, braided loaf or a rolled up l oaf like a jelly roll. Both of these are very tasty. It doesn’t matter which way you do it: I guarantee they wont last long!

This savory bread would be delicious served for any meal. It cold be served with eggs and fruit for breakfast/brunch, served with soup for lunch or dinner.

Braiding this loaf is easier that you think. I have done a few different kinds of braids. They are so attractive to serve and are a wonderful addition to a buffet table.

Here are a few braided loaves that I enjoy making:

When I saw a recipe of a Stuffed Breakfast Braid on King Arthur Baking Company; I just had to try the recipe. The Sourdough Foodie that I am, I had to convert the bread dough into sourdough.

Pumpkin Cream Cheese Sourdough Braid

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today. To me, there is something special about taking flour and water and turning it into a bubbling starter.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Stuffed Sausage and Cheese Sourdough Bread, THM XO

• Dough:
• 1 cup water
• 1 cup active sourdough starter
• 1 tablespoon olive oil
• 2 1/4 cups White Whole Wheat Flour
• 1 tablespoon vital wheat gluten
• 3/4 cup grated Parmesan Cheese, divided
• 1 1/2 teaspoons mineral salt
• 1/2 teaspoon garlic powder
• 1/4 cup shredded cheese
• Filling:
• 1 pound bulk Italian Sausage, browned and drained
• 2 cups shredded Cheddar Cheese, or cheese of your choice
• Butter Garlic Glaze:
• 1 tablespoon butter, melted
• 1 garlic clove, minced
• Bread Dough: In a mixing bowl, combine water, sourdough starter, oil, White Whole Wheat Flour, vital wheat gluten, and 1/2 cup Parmesan Cheese. I use my Danish Dough Whisk to mix the dough. Allow the dough to rest for 15 minutes. Add salt and garlic powder. Mix the dough again. Cover the dough and allow it to rest on the counter for one hour. Uncover. Do a set of stretch and folds. Repeat three times. After the last stretch and fold; you can place the dough into the fridge for 10-12 hours. Cold dough is much easier to handle.
•  Assembling the braid or loaf: Below is a video showing how I assembled this loaf. Braid: Dust your working surface with brown rice flour or sprouted flour. Sprinkle 2 tablespoons cheese over the sprouted flour. Divided the dough into 2 pieces. Roll out one dough piece into an 8 inch by 14 inch rectangle. Spread the sausage in a 3-inch wide band across the 14 inch length, leaving 1 inch of dough at either end uncovered. Sprinkle one cup of cheese over the sausage. With your bench knife make 1-inch cuts in the dough. Fold in the end. Start braiding by bringing one strip of dough over the loaf, repeat with a strip from the other side. Repeat with the remaining strips until the entire loaf is braided. Transfer braided loaf to a parchment lined baking pan. Allow braid to rest for 45 minutes or cover with plastic wrap and refrigerate for up to 2 hours. Loaf: Roll out one dough piece into an 8 inch by 14 inch rectangle. Spread the sausage over the dough. Sprinkle with cheese. Roll the dough starting at the long side, like a jelly roll. Seal the edges and ends. Transfer roll to a parchment covered baking sheet. Allow the stuffed roll to rest for 45 minutes or cover with plastic wrap and refrigerate for up to 2 hours.
• Baking: Preheat oven to 375 degrees F. Combine butter and garlic together. Brush over the loaves. Bake for 28-30 minutes or until the loaf is golden brown and at 200 degrees F. . Remove from the oven. Allow it to rest for 10-12 minutes before cutting. 2 loaves
• Fermenting variations: To be on-plan for THM the dough needs to have 7 hours room temp or 24 hours fridge temp fermenting. I do a combination of the two often. The guide I use is 1 hour room temp equals 3.5 hours fridge temperature. If you want to mix the dough and make it the same day you can. I recommend placing the dough in the fridge for 1 hour to get it cold so that it is easier to handle.

Sprinkle 2 tablespoons Parmesan cheese over the sprouted flour. Lay on piece of dough on top of the cheese. Roll out one dough piece into an 8 inch by 14 inch rectangle.

Spread the sausage in a 3-inch wide band across the 14 inch length, leaving 1 inch of dough at either end uncovered. Sprinkle one cup of cheese over the sausage. The video below will show you how to braid this loaf.

This is what my loaf looked like when it was completely braided.

If you would prefer to just roll the loaf like a jelly roll you can do that, too. Here I have all the fillings layered over the dough. Roll the dough starting with the long side and rolling down.

Here is the completed roll. I rucked the in ends in and sealed all the seams.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

AMAZON

White Whole Wheat Flour is a 100% percent whole grain flour made from hard white spring wheat. It is lighter in color and taste than the traditional whole grain flour.

King Arthur Flours can be found in many supermarkets across United States. These flours are a very high quality since they are never bleached or bromated. This company sources their wheat from US farms.

Vital Wheat Gluten is a very important ingredients in whole grain baking. It is much harder to develop the gluten in whole grain bread dough. Adding Vital Wheat Gluten ensures that you will get the gluten structure that is needed for adequate rise in your whole grin breads.

I love my Danish Dough Whisk. It is used when I feed my starter and when I mix and kind of sourdough breads.

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Parchment paper is a baker’s friend. I keep a box here at all times.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Savory Sausage Sourdough Braid, THM XO

Prep Time 45 minutes

Cook Time 28 minutes

fermenting time 7 hours

Servings 8

Author Glenda Groff

Ingredients

• Dough:
• 1 cup water
• 1 cup active sourdough starter
• 1 tablespoon olive oil
• 2 1/4 cups White Whole Wheat Flour
• 1 tablespoon vital wheat gluten
• 3/4 cup grated Parmesan Cheese divided
• 1 1/2 teaspoons mineral salt
• 1/2 teaspoon garlic powder
• 1/4 cup shredded cheese
• Filling:
• 1 pound bulk Italian Sausage browned and drained
• 2 cups shredded Cheddar Cheese or cheese of your choice
• Butter Garlic Glaze:
• 1 tablespoon butter melted
• 1 garlic clove minced

Instructions

1. Bread Dough: In a mixing bowl, combine water, sourdough starter, oil, White Whole Wheat Flour, vital wheat gluten, and 1/2 cup Parmesan Cheese. I use my Danish Dough Whisk to mix the dough. Allow the dough to rest for 15 minutes. Add salt and garlic powder. Mix the dough again. Cover the dough and allow it to rest on the counter for one hour. Uncover. Do a set of stretch and folds. Repeat three times. After the last stretch and fold; you can place the dough into the fridge for 10-12 hours. Cold dough is much easier to handle.
2. Assembling the braid or loaf: Below is a video showing how I assembled this loaf. Braid: Dust your working surface with brown rice flour or sprouted flour. Sprinkle 2 tablespoons cheese over the sprouted flour. Divided the dough into 2 pieces. Roll out one dough piece into an 8 inch by 14 inch rectangle. Spread the sausage in a 3-inch wide band across the 14 inch length, leaving 1 inch of dough at either end uncovered. Sprinkle one cup of cheese over the sausage. With your bench knife make 1-inch cuts in the dough. Fold in the end. Start braiding by bringing one strip of dough over the loaf, repeat with a strip from the other side. Repeat with the remaining strips until the entire loaf is braided. Transfer braided loaf to a parchment lined baking pan. Allow braid to rest for 45 minutes or cover with plastic wrap and refrigerate for up to 2 hours. Loaf: Roll out one dough piece into an 8 inch by 14 inch rectangle. Spread the sausage over the dough. Sprinkle with cheese. Roll the dough starting at the long side, like a jelly roll. Seal the edges and ends. Transfer roll to a parchment covered baking sheet. Allow the stuffed roll to rest for 45 minutes or cover with plastic wrap and refrigerate for up to 2 hours.
3. Baking: Preheat oven to 375 degrees F. Combine butter and garlic together. Brush over the loaves. Bake for 28-30 minutes or until the loaf is golden brown and at 200 degrees F. . Remove from the oven. Allow it to rest for 10-12 minutes before cutting. 2 loaves
4. Fermenting variations: To be on-plan for THM the dough needs to have 7 hours room temp or 24 hours fridge temp fermenting. I do a combination of the two often. The guide I use is 1 hour room temp equals 3.5 hours fridge temperature. If you want to mix the dough and make it the same day you can. I recommend placing the dough in the fridge for 1 hour to get it cold so that it is easier to handle.

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.