Super Sunny Dutch Oven Sourdough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 lb Jerusalem artichokes, scrubbed and cut into large chunks½ cup milk (I used sunflower but soy works well too), warmed2 tbsp sunflower oil1 tsp salt½ tsp cardamom3 tbsp brown sugar1 ½ cups flour2 cups whole wheat bread flour1 cup spelt flour½ cup sunflower seed flour½ cup psyllium husks¼ cup 7 grain hot cereal½ tbsp instant yeast1 cup active sourdough starter½ cup warm water⅓ cup toasted sunflower seeds5 dried apricots, diced
Preheat the oven to 425F, line a cookie sheet with parchment.
Place chopped sunchokes on the sheet and roast for 30 minutes, stirring / shaking the pan to redistribute the slices halfway through.
Transfer to the bowl of a food processor and add milk, oil, salt, cardamom and sugar. Puree smooth and set aside.
In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, cereal and yeast.
Add the mashed mixture, sourdough starter and warm water.
Continue mixing for 10-12 minutes, until fairly elastic.
If kneading by hand, turn out onto a lightly floured surface, add the sunflower seeds and apricots and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
Cover and let rest 30 minutes.
Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
Cover and let rise until doubled, about 1 hour.
45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
Bake, covered, for 25 minutes.
Remove the lid, and continue baking 15 minutes.
Cool on a wire rack for a minimum of one hour before cutting
Serving Size: Makes 1 large loaf, 24 slices
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Place chopped sunchokes on the sheet and roast for 30 minutes, stirring / shaking the pan to redistribute the slices halfway through.
Transfer to the bowl of a food processor and add milk, oil, salt, cardamom and sugar. Puree smooth and set aside.
In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, cereal and yeast.
Add the mashed mixture, sourdough starter and warm water.
Continue mixing for 10-12 minutes, until fairly elastic.
If kneading by hand, turn out onto a lightly floured surface, add the sunflower seeds and apricots and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
Cover and let rest 30 minutes.
Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
Cover and let rise until doubled, about 1 hour.
45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
Bake, covered, for 25 minutes.
Remove the lid, and continue baking 15 minutes.
Cool on a wire rack for a minimum of one hour before cutting
Serving Size: Makes 1 large loaf, 24 slices
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 121.4
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.5 g
- Protein: 4.3 g
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