Walnut Raisin Sourdough Bread
Walnut Raisin Sourdough Bread
Walnut Raisin Sourdough Bread

Thus recipe requires an active sourdough starter.

The day before you want to make your bread, feed your starter:

  • 50gr sourdough starter
  • 200gr bread flour
  • 200 gr water

Mix well, cover, and leave out overnight.

For the bread:

Remove 50gr starter and save for next loaves.

Mix together:

  • remaining starter
  • 200gr bread flour
  • 150gr sprouted wheat flour
  • 50gr rye flour
  • 150gr water – more or less

Bring everything together to form a soft dough. It will be a bit sticky at this point. I usually use a mixer but this can easily be done by hand.

Cover, and let rise about an hour to an hour and a half.

Place dough on a lightly-floured board and pat out to a rough square. Sprinkle with 10gr salt and mix in

  • 150gr raisins
  • 150gr chopped walnuts

Knead until salt, nuts, and raisins are evenly distributed and dough begins to feel silky.

Form into a ball, place in lightly greased bowl, and let rise until doubled – about 1 1/2 hours.

Remove from bowl onto a lightly-floured board. Fold dough over itself several times – like folding a letter – and form into a loaf. Place on a cornmeal-lined peel or baking sheet.

Pre-heat oven with baking stone to 425°F. Place a pan under stones for adding boiling water.

When dough has doubled, make several slashes and place on baking stone. Add about 2 cups boiling water to pan to create steam.

Bake until loaf is completely cooked – about 30 minutes. Start checking at 25 and keep in oven until hollow sounding on bottom when tapped.

Let cool before slicing.