This weekend was really busy as our home getting a painting on the outside. It has been almost 8 years since we bought the house. So paint had begun to fade, and the house looked dull in certain areas, so we decided to do a makeover, and finally after 4 days of working it got finished today. So going out was not easy as painting guys kept all the paints in the driveway for doing their work. Our grocery shopping has also not got yet finished. I thought that why don’t I use the time wisely, and made this Light Rye Sourdough with cranberry and Pine Nuts. I used my trusted rye sourdough starter for this. Because they work really amazing, without any complaint.
This is beautiful bread, it has balance of sweetness from the sweetened cranberries and nuttiness from the pine nuts, off course the sourdough brings out delicious altogether. I saw this recipe in fresh loaf for the first time, and started drooling. So I decided to try with my rye sourdough. Original recipe tried with goji berries, but I did not have Goji berries in my hand, also they are more expensive with the cost for 8 oz. being at least $12.99. Also I am not sure my little ones will eat Goji berries, so I tried with their favorite sweetened cranberries. I had got pine nuts from my friend Suja of Kitchencorner Try It, so I decided to open that packet finally.
It is relatively easy recipe, and you need to make the leavin on day 1, before baking the bread. Next morning mix everything including cranberries, pine nuts, leavin, bread flour, medium rye and salt. Do bulk fermentation up to 5 hours or more depending upon your sourdough, mine took about 6 hours. After final shape and proofing, bake at 430 °F for 30 minutes.
This Light Rye Sourdough with cranberry and Pine Nuts bread is not only beautiful but also delicious and kids friendly. My 2 year old and 5 year old both loved it and enjoyed it without any additional peanut butter or jam as they usually do for their bread. So give it a try you will love it. I love sourdough bread more than yeast bread; I love the sour taste of sourdough bread. Also a large portion of the glucose is eaten up by the fermentation process, so sourdough doesn’t cause a spike in blood sugars like processed white and wheat breads often do. The long process also breaks down many of the gluten proteins into amino acids, possibly making sourdough bread tolerable for those who are sensitive to gluten.
So next time give a try to sourdough bread. You will love it. It is both tasty and healthy. Here comes the recipe.
Serves: 730g round loaf
- 136g Dark rye
- 110g Water
- 7g Rye starter (100%)
- 130g Bread flour
- 165g White whole wheat flour
- 23g Dark rye
- 207g Water
- 8.5g Salt
- 245g Levain
- 57g Sweetened cranberries soaked in water for 20min then drained
- 57g Pine nuts
- Mix all the ingredients for leavin and leave at room temperature for 12 hours.
- Soak the sweetened cranberries in water for 20 minutes and then drain and set aside.
- Mix together whole wheat, bread and rye flour, water, and levain, autolyse for 60minutes, add salt,
- Knead for 5 min until gluten starts to develop.
- Add cranberries and pine nuts, and mix at slow speed until evenly distributed.
- Bulk rise at room temp (~75F) for about 2.5hrs. Stretch and fold at 30, 60, 90min.
- When it is double in size make it into boule.
- Proof seam side up in a basket until the dough spings back slowly when pressed, about 90min in my case.
- Bake at 450F with steam for the first 15min, lower the temperature to 430F, keep baking for 30 min
- until it register and internal temperature of 200F.
- Cool it wire rack.
- Serve with your favorite spread.
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