If you are looking for an easy sourdough bread, then try this sourdough bread with dry fruits and nuts. Simple to make and at the same time it is tasty too..
This is basically an overnight bread, you need to mix everything and forget it, next morning just shape and bake it.
Jump to:
- Is hybrid vs sourdough being good?
- How to make this easy sourdough bread?
- How to make this easiest sourdough bread ?
- Variations to this bread
- Tips to make this easiest sourdough bread?
- Storage
- Timeline for making this bread
- Other cranberry sourdough bread recipes you make like
- Related
- Easiest Sourdough Bread
Is hybrid vs sourdough being good?
Of course, if you are looking for a less time bread. Then add both sourdough starter and commercial yeast which is called hybrid sourdough.
However it won’t get any goodness of sourdough in your bread as the main work is done by commercial yeast. If you are sourdough purist like me, then try with only the sourdough starter. It will take more time, however the flavor and taste which it gives is unmatchable by any commercial yeast combination
How to make this easy sourdough bread?
You need following ingredients to make this bread.
Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combo.
Artisan bread flour: It give body to the bread if you are using nuts and dry fruits.
Rye flour: It adds nuttiness to the sourdough bread.
Salt: Adds flavor to the bread as well as it controls the fermentation
Raisins: I used black raisins. You can use golden raisins too make sure to soak them before adding to the dough.
Cranberries: Gives tart and sweet taste to bread.
Almonds: I used blanched ones; you can use sliced ones with skin too.
Water: I used 80% hydration you can increase up to 83%.
See recipe card for quantities.
How to make this easiest sourdough bread ?
First mix bread flour, rye flour and water and set aside for 30 minutes. Next add sourdough starter and mix once again.
Bread flour
Rye flour
Dough before overnight fermentation
Laminated dough with dry fruits and nuts
After 30 minutes add salt. Then set aside for overnight.
Next morning add raisins and cranberries and almonds.
Shape. After shaping keep it in refrigerator while oven is pre-heat.
When you are ready to bake, score the dough and bake.
Variations to this bread
If you want to make it as one day bread, you can mix everything in the morning and bake bread in the evening.
You need at least 5-6 hours needed if you are not adding yeast. If you are adding yeast, it will be done within
2-3 hours.
You can add your favorite dried fruits to it, instead of dried strawberries, blueberries, peach, apricot, and apple. Pecan cashews can be used instead of almonds .
Tips to make this easiest sourdough bread?
If you are using dry fruits like raisins, please soak them before adding it to the dough.
For rest of dry fruits increase the hydrations of the dough about 3-4% so that your dough will not be too dry as they tend to absorb the water.
It is always better to add the dry fruits during lamination or before the shaping as they contain sugar which can affect the fermentation rate of the sourdough.
Storage
Store this bread upto 3-4 days at room tempeature. If you want long time storage freeze the bread upto 3 months. When you are ready to serve thaw and toast and serve warm.
Timeline for making this bread
8.30 PM mix the flour and make the dough
9.00 Mix the starter.
9.30 mix the salt, soak the raisins.
Next morning
6.30 AM Add cranberries, raisins and almonds and shape the dough.
7. 00 AM score and bake the bread.
Other cranberry sourdough bread recipes you make like
Related
Looking for other recipes like this? Try these:
Easiest Sourdough Bread
Ingredients
- 3 ¼ cup /400 g Bread flour
- ¾ cup + 2 tablespoon /50 g Rye flour
- ¾ cup /95 g Sourdough starter
- 1 ½ cup / 398 g water
- 1 ½ teaspoon /9 g salt
- ½ cup /50 g cranberries
- ¼ cup/ 50g raisins
- ¼ cup/20g almonds
Instructions
- Autolyse the dough
- When you are ready to make the dough. Mix all the flours in 280g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes.
- Make Dough
- After 30 minutes incorporate starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside at room temperature for overnight or 8 hours ( at 74 F)
- Laminate the dough.
- Then do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
- Shaping the dough
- Then transfer the dough workspace with water and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- While you are pre-heating the oven keep the dough in refrigerator, this will help to score the dough better. ( You can keep the dough upto 30 min-1 hour)
- Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Transfer the scored dough to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 475°F/246.1°C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy
Video
Nutrition
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.
Anonymous says
Anonymous says
JC says
This was delicious! We will be making this again and again.
Nora says
Love the added nuts and dried fruits! Simply divine!
Elizabeth says
The almonds and cranberries make this bread! Amazing flavor and SO easy to make!
Alex says
This is the PERFECT recipe for sourdough bread, I started making sourdough bread as a hobby and have been testing different methods but you absolutely nailed the ingredient measurements!!! Thank you
Amy says
This worked exactly as written, thanks!
nancy says
This easy sourdough bread looks so tasty! I love that you can add nuts and fruits to it. I can't wait to make this on the weekend!
Anonymous says
Anonymous says
This worked exactly as written, thanks!
Anonymous says
Swathi says
This worked exactly as written, thanks!
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Anonymous says
Amy Liu Dong says
My family loved this!
Anonymous says
Anonymous says
Thank you for sharing this recipe
Anonymous says
Cpg says
I love sourdough bread- and this one is easy and delicious.
Melinda says
Great step-by-step instructions! I used golden raisins and it was delicious but next time I might try dried cranberries for some extra tartness. Thank you for sharing!
Lucy says
I've always wanted to make my own sourdough but always thought it would be too difficult. Your instructions were so clear and easy to follow. I'll never buy shop bought sourdough again, thank you.
Nora says
I have not yet dared to make sourdough, but thanks to your recipe, I will be making this bread at home more often! Wonderful! Thank you so much!
Gloria says
When I have time, I like to bake bread. The family is always thrilled with the aroma. This looks and sounds delicious. I will give it a try next time I am baking.
Elizabeth says
Love the added in raisins, cranberries, and almonds! Thanks for the recipe!
Foodiva says
How will it be with plain all purpose flour. I have an active starter.
Swathi says
it will work too.
Amy Liu Dong says
I love how easy and tasty this bread is. I will definitely make this bread again!