Slightly Soused Seeded Sourdough
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Slightly Soused Seeded Sourdough calories by ingredient
Introduction
Whole grain cereal, sunflower seeds and dried fruit get a tad tipsy on Grand Marnier before being kneaded into a whole wheat and rye sourdough and baked to crispy perfection! Raisin bread just won't seem the same anymore.I was inspired by a Wild Yeast recipe I saw http://www.wildyeastblog.com/2009/12/06/fr
uit-and-nut/ for a fruit and nut studded sourdough loaf taken from the book "Bread Matters". Since I had a ton of random ingredients to use up and a starter to refresh anyway, I modified Susan's ingredients but kept her basic method to create this delicious, hearty loaf.
Makes 1 large loaf, 20 slices Whole grain cereal, sunflower seeds and dried fruit get a tad tipsy on Grand Marnier before being kneaded into a whole wheat and rye sourdough and baked to crispy perfection! Raisin bread just won't seem the same anymore.
I was inspired by a Wild Yeast recipe I saw http://www.wildyeastblog.com/2009/12/06/fr
uit-and-nut/ for a fruit and nut studded sourdough loaf taken from the book "Bread Matters". Since I had a ton of random ingredients to use up and a starter to refresh anyway, I modified Susan's ingredients but kept her basic method to create this delicious, hearty loaf.
Makes 1 large loaf, 20 slices
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 seeds
140 g chopped prunes
56 g dried cranberries
56 g raisins
56 g diced dates
118 mL Grand Marnier
130 g "old" starter
80 g rye flour
55 mL warm water
250 g flour
93 g whole wheat flour
20 g gluten flour
5 g fine salt
25 g brown sugar
290 mL warm water
Directions
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.
