The present invention provides a method for manufacturing sweet red bean bread using a naturally fermented liquid starter. According to the present invention, the method for manufacturing sweet red bean bread using the naturally fermented liquid starter manufactures the naturally fermented liquid starter by mixing jujube and dried persimmon with raisins and ripening the same. So, the method for manufacturing sweet red bean bread using the naturally fermented liquid starter finally improves the flavor of the bread by adding the flavor from the dried persimmon and the jujube to the fermented liquid starter and keeps the flavor for long time. To achieve the purpose of the present invention, according to the present invention, the method for manufacturing sweet red bean bread comprises: a mixing process of mixing 300 parts by weight of the dried persimmon, 300 parts by weight of raisins, 150 parts by weight of the jujube, 60 parts by weight of honey, and 2700 parts by weight of water； a fermenting process of forming the starter by ripening the starter for 60 hours at the temperature of 20°C after placing a mixture mixed by the mixing process into a container and sealing the container； a mixing process of opening the container containing the mixture fermented by the fermenting process and stirring the mixture after 30 hours； and a process of refrigerating and storing the naturally fermented liquid starter manufactured by the mixing process by filtering the naturally fermented liquid starter from the container.본 발명은 건포도에 곶감과 대추를 같이 혼합한 상태에서 숙성시켜 발효액종을 제조토록 함으로서 곶감과 대추에서 발산되는 향을 발효액종에 첨가시켜 최종적인 빵의 향을 높이도록 함과 더불어 오랫 동안 향이 지속되도록 한 천연발효 액종 제조방법을 제공한다.이를 구현하기 위한 본 발명은 천연발효 액종 제조방법에 있어서, 곶감 300중량부, 건포도 300중량부, 대추 150중량부, 꿀 60중량부 및 물 2700중량부를 서로 섞어 혼합하는 혼합공정, 상기 혼합공정에서 혼합된 혼합물을 용기에 담아 밀폐시킨 후, 20℃의 온도에서 60시간 동안 숙성시켜 발효종을 만드는 발효공정, 상기 발효공정을 거쳐 발효된 혼합물이 담겨진 용기를 30시간 경과 후, 개봉하여 교반시키는 교반공정 및 상기 교반공정을 거쳐 제조된 천연발효 액종을 용기에서 걸러내 냉장 보관하는 공정으로 이루어짐을 특징으로 한다.
