Friday, December 2, 2011

Sourdough Cranberry Walnut Bread

This is a no Knead Bread, easy to make and my husband's favorite breakfast bread. I have my own starter that I keep in the fridge. There are a couple of sites that I like for recipes and instructions. and You should be able to find instructions there about the stretch and fold method and starting your own starter.
This third picture is of the dough after it has raised the 1st time. I use a stoneware bowl that I cover with a large plastic bag. After the 2nd stretch and fold I cut the dough in half , putting each half in a parchment paper lined proofing basket. In this 2nd picture you can see the proofing basket and the clay baking pot that I soak in water while the oven is heating up. I then pick up the bread by the parchment paper and put in the clay baker. You can see the parchment paper still in the baking pot. I found this to be much easier for me as I did not like cleaning up with out the parchment paper.
Here is a close up of the baking pot with the loaf of bread now removed
from the parchment.

My Recipe
3 cups of whole wheat flour
2 cups of whole grain spelt flour
2 cups of water when using spelt without the spelt and using other flour only use 1 1/2 cups of water
3 Tablespoons of Honey
1 1/2 teaspoons of salt
1 1/2 teaspoon of yeast
1/4 cup starter
1/2 cup cranraisins and 1/2 cup chopped walnuts. (I'm guessing here on the fruit and nuts, as I don't measure, adjust to your taste)
Bake at 450 for 35 minutes with the lid on then another 10 minutes without the lid.

Add and stir all wet ingredients first then mix salt with flour and add to wet ingredients. Mix well. You should now have a wet, shaggy dough. Cover with a plastic bag and set in a warm, draft free area for 1 hour.

After 1 hour you are ready to do your first stretch and fold. To do this, separate dough from bowl with a dough scraper, add a little olive oil around the bowl so that dough does not stick to bowl, Then think of the dough having 4 sides. Grab the first side and pull up stretching the dough then fold it over to the other side of the bowl. Now rotate the bowl 1/4 turn and do the same maneuver until you have done all 4 sides. Now dust hands and bread with flour then cover again with the plastic bag. Do this a total of 3 times always recovering.
The last time divide dough and put into parchment covered proofing baskets. I only have one proofing basket so I found a corning ware dish about the same size of my other clay baking pot (not shown) and I use it as a proofing basket and it seems to work just fine.

Bake at 450 degrees in a preheated oven for a total of 45 minutes. 35 minutes with the lid on and 10 minutes without the lid.

After it has completely cooled on a wire rack, I store the bread in a ziplock bag with the parchment paper. Since we keep our bread in the refrigerator the paper seems to keep extra moisture from forming.

This recipe was adapted to fit our tastes. You would not normally add yeast to sourdough as the starter is your fermenting agent. The bread is very dense and moist. The cranberries add just the right amount of sweetness and the walnuts give it a lovely crunch. You can of course substitute fruit and nuts of your choice.

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