The Fruit and Nut Sourdough Loaf Recipe Raisins and walnuts are a great addition to a tangy sourdough loaf. Once you’ve learned how to combine fruit and nuts into the dough, try experimenting with your own favorite combinations.
Rising and proofing time:
2–2 1⁄2 hrs
1 quantity starter and sponge
For the dough:
2 tsp dried yeast
1 1⁄3 cups bread flour, plus extra for dusting
3⁄4 cup rye flour
1 tbsp salt
1⁄4 cup raisins
1⁄2 cup walnuts, chopped
vegetable oil, for greasing
polenta, for dusting
1 Dissolve the yeast in 4 tablespoons lukewarm water. Leave for 5 minutes until frothy, then mix into the sponge. Combine the 2 types of flour and stir half the flour mix and all the salt into the sponge, mixing well to combine. Gradually add the remaining flour, mixing well, until the dough forms a soft, slightly sticky ball. Knead for 8–10 minutes, until very smooth and elastic. Flatten the dough into a rectangle, scatter over the raisins and walnuts, and bring together, kneading briefly to mix.
2 Place the dough in a large oiled bowl, cover with a damp kitchen towel, and let rise in a warm place until doubled in size; about 1–1½ hours. Line 2 x 8in (20cm) bowls with pieces of cloth, and sprinkle with flour. Knock back the dough on a floured surface, cut in half, and shape each half into a ball. Place in the bowls, cover with dry kitchen towels, and let rise in a warm place until the bowls are full; about 1 hour.
3 Preheat the oven to 400°F (200°C) and place a roasting pan on the oven floor to heat up. Sprinkle 2 baking sheets with polenta. Turn the loaves, seam-side down, on to the sheets. With a sharp knife, make criss-cross slashes in the top of each loaf.
4 Put the loaves in the oven. Drop ice cubes into the hot roasting pan and return to the oven, then bake the bread for 20 minutes Reduce the temperature to 375°F (190°C) and bake for another 20–25 minutes, until well browned. Transfer to a wire rack.
The loaves will keep for 2–3 days, tightly wrapped in paper.
|Fruit and Nut Sourdough Loaf|