I came across this recipe at an advanced Sourdough Workshop run by expert baker Lesley at Lesleys Kitchen Breadschool!
This is one of my favourite sourdough recipes, for a few reasons! There is no lengthy stretching and folding involved, you can make the Pre ferment step in advance and you can do the final prove in the fridge for 24 to 48 hours, bringing a lot of flexibility to your sourdough baking, in addition to more digestible bread!
I quite often prepare 2 lots of Pre ferment, leave one at room temperature overnight to use the next day and the other one stays in the fridge for up to 72 hours.
This bread is delicious with a fairly close crumb, no big holes in this one but to be honest I’m not a fan of holey sourdough, all your filling falls through the holes!
The oats add extra fibre, the pre ferment uses wholemeal flour and you can use a mix of flour to make up the loaf. Malted grain flour or half spelt, half white is a good combination for flavour and crumb texture.
All you have to do is briefly knead the dough until it comes together then prove at room temperature for 2 hours, knock the air out of the dough, shape it and prove it in a banneton, either at room temperature or in the fridge. So this really is a simple but most delicious and nutritious sourdough! I hope you love it as much as I do!
You can do this step overnight or 12 hours at room temperature or up to 72 hours, if you keep it in the fridge. Mix together with a wooden spoon and cover.
Making the loaf, add
I've been making this delicious bread a lot recently! Cranberries, mixed spice, hazelnuts and orange are a divine combination, making this taste more like a cake than a loaf! Rye flour naturally fermented is highly digestible and packed with fibre and nutrition. The overnight fermentation adds a lovely sour tang which balances perfectly with the natural sweetness from the fruit! So this is a treat you can indulge in guilt free! Your gut and your taste buds will be very happy!
It's also delicious toasted and freezes really well, if you slice it first!
Sliced thinly and baked in the oven at 350 C for 15 to 20 minutes makes delicious crisp biscotti! Nothing ever goes to waste at Nourished by Nature!
You do need an active rye starter to make this loaf so if you don't have one then I'm afraid you can't make this !!
However I will be sharing how to make your own from scratch very soon!
Festive Fruit & Nut Sourdough
Makes one large loaf
Pre ferment for the night before
Tip the rye flour and salt into the wet mix and then add 150g hot water straight over the dry mixture.
Mix together quickly.
Add the chopped fruit and nuts, orange zest and mixed spice and fold in evenly.
Put the mixture into a lightly greased loaf tin, smooth the top and sprinkle with a light dusting of rye flour.
Cover with a shower cap or plastic bag and prove for a couple of hours at room temperature.
Bake at 220 C for 40 minutes.
Cool, remove from the tin and leave until completely cold before slicing, although it smells so good you will be tempted to eat it straight away!
🍃 Health educator🍃