Slightly Soused Seeded Sourdough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
170 g "Sunrise Blend" cereal (or other whole grain, long cooking cereal like steel cut oats)85 g raw sunflower seeds140 g chopped prunes56 g dried cranberries56 g raisins56 g diced dates118 mL Grand Marnier130 g "old" starter80 g rye flour55 mL warm water250 g flour93 g whole wheat flour20 g gluten flour5 g fine salt25 g brown sugar290 mL warm water
In a medium bowl, combine cereal, sunflower seeds, prunes, cranberries, raisins and dates.
Pour Grand Marnier over the mixture and stir gently to cover the mixture.
Cover loosely and let stand overnight.
In a large bowl, combine starter, rye flour and 55 mL warm water. Let stand 4 hours.
In another bowl combine flour, whole wheat flour, gluten flour, salt and sugar, whisking well.
Add the flour mixture and remaining water to the starter mixture, adding water if necessary.
Mix well to form a pliable, slightly soft dough.
Turn out onto a floured board and knead (or use a dough hook) for 12-15 minutes, until elastic and smooth.
Place into an oiled bowl, cover and allow to rest 2 hours.
Turn dough out onto a floured board and pat into a flat rectangle.
Drain any remaining liqueur (there shouldn't be any) from the soaked mixture and discard.
Spread the soaked mixture evenly over the dough and fold in (using letter/book-type folding like for puff pastry) until evenly incorporated. It will take quite a bit of work as there's almost as much stuff as dough, but work at it!
Shape dough into a squat oval. Place on parchment or silicone-lined baking sheets, cover loosely and allow to rise 3-4 hours, until puffed.
Preheat the oven to 425F and place a pan of hot water on the lowest rack or floor of the oven.
Place in the oven and immediately reduce the temperature to 400F.
Bake 10 minutes, then remove the pan of water and continue baking for 25 further minutes.
Turn oven off, crack the door and allow to sit inside 10 minutes before removing to a wire rack and cooling completely.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Pour Grand Marnier over the mixture and stir gently to cover the mixture.
Cover loosely and let stand overnight.
In a large bowl, combine starter, rye flour and 55 mL warm water. Let stand 4 hours.
In another bowl combine flour, whole wheat flour, gluten flour, salt and sugar, whisking well.
Add the flour mixture and remaining water to the starter mixture, adding water if necessary.
Mix well to form a pliable, slightly soft dough.
Turn out onto a floured board and knead (or use a dough hook) for 12-15 minutes, until elastic and smooth.
Place into an oiled bowl, cover and allow to rest 2 hours.
Turn dough out onto a floured board and pat into a flat rectangle.
Drain any remaining liqueur (there shouldn't be any) from the soaked mixture and discard.
Spread the soaked mixture evenly over the dough and fold in (using letter/book-type folding like for puff pastry) until evenly incorporated. It will take quite a bit of work as there's almost as much stuff as dough, but work at it!
Shape dough into a squat oval. Place on parchment or silicone-lined baking sheets, cover loosely and allow to rise 3-4 hours, until puffed.
Preheat the oven to 425F and place a pan of hot water on the lowest rack or floor of the oven.
Place in the oven and immediately reduce the temperature to 400F.
Bake 10 minutes, then remove the pan of water and continue baking for 25 further minutes.
Turn oven off, crack the door and allow to sit inside 10 minutes before removing to a wire rack and cooling completely.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 212.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 33.3 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 4.7 g
- Protein: 6.5 g
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