Easiest Sourdough Bread

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.

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.

Related

Looking for other recipes like this? Try these:

Print Recipe

5 from 157 votes

Easiest Sourdough Bread

Easiest sourdough bread with cranberries, raisins and almonds . Simple to makeand at the same time it is tasty too.

Prep Time3 hours hrs

Cook Time45 minutes mins

overnight proof8 hours hrs

Course: Appetizer, Breakfast, Brunch

Cuisine: American

Keyword: almonds, Cranberry recipes, Easiest sourdough bread, raisins

Servings: 12 servings

Calories: 174kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

• Pyrex bowl
• kitchen scale
• Dutch oven
• Dough whisk

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

Calories: 174kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 60mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.5mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

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.