Sourdough Fruit & Nut Bread
Sourdough fruit and nut bread is the perfect picnic loaf or breakfast choice. Great with butter and jam! Choose favourite fruits and nuts.
Ingredients
Levain:
- 30 grams all-purpose flour or bread flour
- 30 grams freshly milled whole wheat flour
- 60 grams water
- 30 grams active sourdough starter
Dough:
- 820 grams all-purpose flour or bread flour
- 66 grams freshly milled whole wheat flour
- 750 grams water
- 18 grams salt
- 150 grams levain from above, OR active sourdough culture
- 6 dried figs chopped
- 6 slices dried mango chopped
- ½ cup dried cranberries chopped
- ½ cup walnuts chopped (optional)
Instructions
- If Making Levain: Mill wheat berries, and mix levain ingredients in a small container, leaving for 5 hours at 25°C/77°F (so a warm room).
- Mix 820 grams bread flour, 66 grams whole wheat flour, and 650 grams of water, mixing with hands until no dry bit are left. Cover for 2 hours (time it for the last 2 hours of levain, if using) with plastic or damp tea towel.
- Chop dried fruit and nuts into small chunks and set aside.
- When levain is ready, or after dough has autolysed, add salt, dried fruit, and levain or sourdough starter. Add remaining water (about 100 g) but slowly as it may not all be needed.
- Mix all ingredients together by hand, pinching and folding, until well incorporated. Cover.
- During bulk fermentation (4 hours) give the dough 6 sets of stretch and folds, the first 3 in 15 minute intervals and the last 3 in 30 minute intervals.
- Lightly flour your working surface and pour out the dough. Cut dough in half with knife.
- Shape each half into a rough round shape and leave for half an hour uncovered.
- Shape dough into round or oval shape an put into floured proofing baskets.
- Cover with large plastic bags, seal and refrigerate overnight.
- In the morning take out your loaves and set oven to 450°F.
- Line loaf pans with parchment paper and carefully transfer dough over into pans.
- Bake loaves for 45-50 minutes until loafs are a golden hue. You can also check for an internal temperature of at least 190°F.
- Cool on rack for 30 minutes.
Notes
- A levain is the traditional way of making sourdough. You can either make that up ahead of time, OR simply proceed with strong and healthy starter in the dough.
- The dough is quite forgiving - you can use pretty much any mix of flours and have a great loaf! I think the tangy sourdough is a great way to add whole grains in your diet because the flavours all blend together.
- Use any type of dried fruit you like.
Nutrition
Calories: 173kcalCarbohydrates: 34gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 294mgPotassium: 78mgFiber: 2gSugar: 3gVitamin A: 27IUVitamin C: 0.1mgCalcium: 14mgIron: 2mg
Tried this recipe?Let us know how it was!