Pineapple Coconut Sourdough Bread

Pineapple and coconut sourdough bread contains naturally sweet tropical fruits , flour, water, salt and sourdough starter.

Pineapple and coconut make a wonderful combination. Both tropical fruits go well together, make best naturally leavened sourdough bread without even any added sugars.

This combination is well experimented in the cakes, muffins, and cookies, however in the sourdough bread it is hard to incorporate as pineapple contains an enzyme called Bromelain.

Bromelain in pineapple is a type of enzyme known as a protease, which breaks other proteins apart by cutting the chains of amino acids. Even more specifically, bromelain is a cysteine protease, meaning that it breaks apart proteins wherever they have a cysteine amino acid.

Always you need to incorporate the cooked pineapple into the sourdough bread. It can break the beautiful gluten which is the ultimate work of natural microorganisms.

Health benefits of Pineapple and Desiccated Coconut

Pineapple has excellent health benefits that makes it a healthy dessert, side dish or anytime snack. One-cup serving (165 grams) offers just 75 calories and 0% of your recommended daily value (DV) of cholesterol, sodium, and fat.

It is rich in vitamin C and manganese (yes 1 cup of pineapple has 100% manganese of daily Value (DV).

Bromelain helps to reduce the pain in people with osteoarthritis

Even though they are high in sugars (carbohydrates), with a glycemic index of 59, it contains on average 86% water, the glycemic load as a whole fruit for a standard 120 gram serving size is 6, which is low.

Higher presence of potassium  in pineapple juice benefits  people with hypertension as it contains low sodium. 

Desiccated coconut  : contains  healthy fat  and  also minerals like selenium, fiber, copper, and manganese, an ounce of desiccated coconut contains approximate  80% of saturated fat.

Selenium helps the immune system and thyroid functions. 

A single ounce of desiccated coconut provides 25% of the daily recommended serving of copper.

Desiccation reduces the moisture content of coconut from 19% to 3 %. They are also rich in fiber and MCTs. 

Coconut also contains two important fatty acids, Lauric acid and Capric acid which have anti-viral, antibacterial  and antimicrobial components. 

How to make Pineapple Coconut Sourdough Bread ?

You need following ingredients to make this bread

Leavain: I used both bread flour and spelt flour, one with 100% sourdough starter. 

Bread flour: use high gluten bread about 13- 14 %

Rye flour: dark rye flour gives more nutty taste   (around  8.8% to dough )

Spelt flour: adds extra flavor to sourdough bread. (Around 8.8% of the dough)

Pineapple: use fresh pineapple to prevent sugar content (50% of total dough)

Desiccated coconut: I used fine ones you can use grated ones too  (6.3% of the dough)

Salt: Not only adds flavor to the bread but also controls the fermentation process. (2% of the dough

Water: if you are drinking tap water then use bottled water as the tap water contains chlorine  ( 75% of the dough)

See recipe card for quantities.

Instructions to make this pineapple coconut sourdough

First autolyse the flour and make smooth dough

After 30 minutes of starter addition add salt. Stretch and fold the dough for few times at 1 hour interval for two times. Then laminate the dough with pineapple and coconut.

After 6 hours of bulk fermentation at 73F. Shape and retard in the fridge for 12 hours.

Next morning score and bake the dough

Variations

If you do not like coconut,  you can incorporate  nuts like almond, hazelnut, pecan, pistachio, and walnuts. It goes well with any nuts. 

You can add cinnamon,  cardamom or nutmeg or vanilla extract along with pineapple .

If you like lightly sweet sourdough  add brown sugar or sugar to the dough. 

Points to remember making this pineapple coconut sourdough bread

If you are using fresh pineapple, make sure to cook in the microwave for at least  1 ½ minutes or until it registers   200°F /93 °C otherwise enzymes  present in the pineapple can destroy proteins of flour. 

Also incorporate pineapple and coconut during lamination or shaping otherwise it can affect the rate of fermentation. 

If you are using canned pineapple use rings and cut it into ¼ inch pieces and drain all the water content before incorporating it into the dough. 

Equipment

You need a dough whisk to mix the dough. banneton basket and dough scrapper to shape the dough. To bake you need cheap Dutch oven.

Storage

Since this pineapple coconut sourdough bread contains fresh fruit it will remain fresh for 3 days at room temperature. For long time use slice them individually and freeze it.

Baking Schedule

Make leavain/ Leaven around 8. A .M

Autolyse the Flours with  water 12.30 A.M

Incorporate into the dough 1. 00 PM

Add salt into dough around 1.30 P.M

After 1 hour stretch and fold the dough around 2.30 P.M

Then around 3.30 P.M stretch and fold and dough for second time.

Around 4.30 P.M laminate the dough. Incorporate pineapple and desiccated coconut

First coil fold 5.30 P.M Coil fold the dough.

second coil fold at 6.00 P.M

Pre-shape at 7.00 P.M.

Shape the dough 7.15 P.M

Cold Retard/ Refrigerator Overnight up to 14 hours

Score and bake at  7.00 A.M

Print Recipe

5 from 145 votes

Pineapple coconut sourdough bread

Pineapple coconut sourdough bread contains naturally sweet tropical fruits , flour, water, salt and sourdough starter.

Prep Time5 hours hrs

Cook Time50 minutes mins

8 hours hrs

Total Time13 hours hrs 50 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: #pineapplerecipes, #sourdoughbread, Pineapple coconut sourdough bread

Servings: 12 servings

Calories: 165kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

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

Ingredients

Leavain/ Leaven

• 19 g sourdough starter I used 100% hydration 50: 50 all-purpose flours : whole wheat flour
• 40 bread flour
• 10 g spelt flour
• 50 g water

Dough

• 325 g Artisan bread flour
• 35 g Rye flour
• 35 g Spelt flour
• 296.3 g water
• 80 g Leavain
• 8.4 g salt
• 200 g Pineapple chopped into ¼ inch and microwaved 1 ½ minutes
• 25 g Desiccated coconut

Instructions

MAKE LEAVEN

• In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.

AUTOLYSE THE DOUGH

• Around 4 hours of Levain making, Mix all the flours in 320 g 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

• When levain is ready incorporate the levain into the autolyzed dough
• Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside

STRETCH AND FOLD

• Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.

LAMINATION

• One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle pineapple and desiccated coconut on the top and fold them into a letter fold.

COIL FOLD

• If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.

SHAPING THE DOUGH

• Then transfer the dough lightly floured workspace 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.
• Work this into a round shape, and place seam side up in a proofing basket lined well with flour.

COLD PROOF

• After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

SCORE AND BAKE

• When you are ready to bake preheat oven to 475°F/ 246°C.
• Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
• Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
• 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 with some butter

Video

Nutrition

Calories: 165kcal | Carbohydrates: 31g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 275mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg

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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.