Cranberry Walnut Whole Wheat Sourdough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Leaven: 1/2 cup whole wheat flour 1/4 cup lukewarm water 1 T starter 1-cup whole wheat flour 1 cup unbleached white flour1/2 cup rye bread flour 1 T honey 1 t salt3/4 cup dried cranberries1/2 cup walnuts
Mix flour, water, and starter. Cover.
Sit at room temp. for 8 hours.
Heat 1 cup water to boiling; add 3/4 cup dried cranberries; cover and let sit until ready to use.
To leaven, add 1 cup cooled water from the cranberries; let sit 10 min.
Add leaven/water to flours and mix gently; cover; rest for 20 min.
Start mixer on low; add 1 T honey and 1 t salt, slowly.
Mix on low until incorporated; mix on speed 2 for 2 min; Cover.
Sit for 30 min.
Flatten dough out into a rectangle on a lightly floured counter. Sprinkle cranberries on top; fold in thirds; flatten again and sprinkle 1/2 cup walnuts on top; fold in thirds.
Let sit 30 min; fold in thirds twice; place in lightly oiled bowl; cover.
Keep in fridge overnight.
Remove from fridge. Let sit 1 hour and 40 min.
Pour onto floured counter and rest for 5 min.
Flour a bowl; shape dough into a boule and place top-side down into bowl.
Rise 3 hours.
Heat oven to 450 degrees 30 min. before baking.
Dump dough onto semolina-dusted parchment.
Put into oven on baking stone; mist with water 4x in first 5 min.
Bake 15 min; turn oven down to 400; bake another 15 min.
makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user RAIN_SIS.
Sit at room temp. for 8 hours.
Heat 1 cup water to boiling; add 3/4 cup dried cranberries; cover and let sit until ready to use.
To leaven, add 1 cup cooled water from the cranberries; let sit 10 min.
Add leaven/water to flours and mix gently; cover; rest for 20 min.
Start mixer on low; add 1 T honey and 1 t salt, slowly.
Mix on low until incorporated; mix on speed 2 for 2 min; Cover.
Sit for 30 min.
Flatten dough out into a rectangle on a lightly floured counter. Sprinkle cranberries on top; fold in thirds; flatten again and sprinkle 1/2 cup walnuts on top; fold in thirds.
Let sit 30 min; fold in thirds twice; place in lightly oiled bowl; cover.
Keep in fridge overnight.
Remove from fridge. Let sit 1 hour and 40 min.
Pour onto floured counter and rest for 5 min.
Flour a bowl; shape dough into a boule and place top-side down into bowl.
Rise 3 hours.
Heat oven to 450 degrees 30 min. before baking.
Dump dough onto semolina-dusted parchment.
Put into oven on baking stone; mist with water 4x in first 5 min.
Bake 15 min; turn oven down to 400; bake another 15 min.
makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user RAIN_SIS.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 194.0 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.8 g
- Protein: 4.1 g
Member Reviews
-
DONNANG
I was at first very skeptical about trying this recipe as I wondered about the 1T of starter used in the leaven. I did not use the recommended rye bread but added more whole wheat flour; substituted honey for maple syrup. I mixed the leaven/water and flours by hand and needed to add 2 Tb of water. - 6/10/15