Baked a loaf of Nutty Fruity Sourdough today – one of our favorite breads. The original recipe is from King Arthur’s Flour. I use white whole wheat flour instead of the all-purpose they suggest. And I let the bread machine do the mixing, then do a final knead myself and shape it to bake in the oven.
Nutty Fruity Sourdough with cranberries, raisins, apricots, walnuts
1 cup (about 8 ounces) sourdough starter
1 cup water
3/4 cup dark rye flour
2 1/2 cups (10 3/4 ounces) white whole wheat flour
1 1/2 tsp salt
2 tsp active dry yeast
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1/2 cup raisins
1 cup walnuts, chopped
1. Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine till you’ve created a smooth, elastic dough. Because the consistency of sourdough starters vary, you may need to add a bit of extra flour or water; the dough should be medium-soft but not sticky. Add the dried fruit and nuts, kneading until they’re evenly incorporated. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours.
2. Turn the dough onto a lightly greased or floured surface, and form it into a fat log. Place the log into an Italian stoneware baker that’s been greased on the bottom, or onto a lightly greased or parchment-lined baking sheet. Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.
3. If you’re baking in a covered stoneware baker, place the bread into a cold oven, set the oven to 400°F, and bake for 40 minutes. Check the bread, and bake for a bit longer, if necessary; the internal temperature should be about 195°F when measured on an instant-read thermometer. If you’re baking on a sheet pan, preheat the oven to 375°F, and bake for 28 to 32 minutes, until the bread is brown. Remove the bread from the oven, and cool it on a rack.
Servings: 24 2 oz. slices
Total Fat 3.61g
Saturated Fat 0.32g
Total Carbohydrates 24.57g