Delicious fresh blueberry sourdough. A fruity delight and you can have them with cream cheese or your favorite spread
Why fruit sourdough?
I personally like fruits in sourdough bread because it adds a nice subtle sweetness to the bread. Earlier I have tried apple in sourdough bread. You can see lots of dry fruits in sourdough bread recipes. I think if you use dry fruit that give better structure to the bread. While using the fresh fruit you need to watch out for water content. Yes, I added fresh peach and it turns out that I needed to reduce the hydration of the bread. I think pear, apple, peach, even mango would work well if I can figure out the correct formula.
How to make blueberry rye sourdough?
Once you have active starter in hand, make a leaven with starter, flour and rye. At the same time autolysis, the flour too. I found that autolyzing the flour longer than 2-3 hours enable to get open crumb. Use fresh blueberries as frozen tend to have more water content. Touch of cinnamon will be good you can skip that if you don’t want.
Best part is that I spread some cream cheese and served it for breakfast. This loaf looks good but taste delicious too. I think I have become a fan of this blueberry loaf, maybe I need to increase the number of berries little more to extra fruity flavor.
Here comes the blueberry sourdough loaf. Get ready for more adventure with fruity sourdough bread.
Blueberry Rye Sourdough Bread
Ingredients
- For Leaven
- 25 g Bread flour
- 5 g Rye flour
- 25 g active sourdough starter
- 30 g water
- For the dough
- 420 g bread flour
- 30 g rye flour
- Entire leaven
- 125 g blueberries
- 337 g water
- 9 g salt
- 1 lemon zest
Instructions
- Prepare Leaven
- Mix all the ingredients for leaven and set aside for about 6 hours.
- Autolysis
- In another bowl bread flour, rye flour and water and mix well and 6 hours.
- Bread dough
- When leaven is ready mix with autolyzed flour mix to form as shaggy dough. Set aside for 30 minutes before adding salt.
- After adding salt, and set aside for another 30 minutes then fold in blueberries to the dough and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 475 F score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
- Enjoy
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Amy Liu Dong says
This is so pretty and looks really delicious!
I will def try this at home.
Magali says
This is so succulent. Thanks for sharing the recipe.
Melissa says
Wow, what a great way to make rye sourdough bread interesting! Will be trying this, it looks great!
Lathiya says
This looks like a gorgeous bake. The blueberry sourdough looks spectacular.
Lavanda Michelle says
This looks truly delicious. I love blueberries and I would love to try this out.
Bhawana says
what a fabulous recipe I came across today. Love this flavorful sourdough bread. thanks for sharing this recipe.
Molly Kumar says
This came out so pretty n delicious! Loved how easy it was to make
Echo says
This sounds incredible! I love sourdough bread, but have never tried it with fruit inside it!
Sophia says
O Mg!! this looks so yummy and Delicious. i must try this recipe this weekend. thanks for sharing the recipe.
Candace Hampton says
OMG! Makes me want it so bad lol I will definitely try this one. I love blueberries! I always incorporate them in my pancakes and smoothies.
Chelsea Messina says
This looks adorable!! What a perfect delicious fall treat to make. The leaf print makes it just that much more tempting haha
Lyosha says
I am not a big fan of bread and I rarely eat it but it does looks appetizing. Nice recipe
Healing Tomato says
I love homemade bread. I am bookmarking your recipe to make this weekend. Looks so delicious.
Ola says
I’m definitely going to try my hand at making bread. I keep saying that, but I really am going to make it a goal. Making bread just seems so intimidating to me. But I should at least try it Once.
Chad says
I love sourdough bread and i bake it almost every week but i never tried blueberry rye sourdough. I will give it a try.
Kelli A says
I would totally buy this if I had ever seen something like it in the store! Never would have thought to put the two together, but i love rye toast with blueberry jam. I have to try this recipe.
Heather @ US Japan Fam says
This sounds amazing! Though, I'm not a fan of rye, do you think I could leave it out or substitute something else for it?
Tara Pittman says
I like this bread concept. I know blueberries work great in muffins so I bet they are awesome in a sour dough bread.
Heidi says
This looks so good! I love the pretty designs you added on top. I've never seen that before. It looks very professional.