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Pistachio Raisin Sourdough Bread

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Have you ever thought of having pistachio in bread, I tried pistachio raisin rye bread. Normally we find pistachio raisin combination in dessert not in bread. Actually I was planning to use walnut instead of pistachio, but I was out of walnuts. So I checked my pantry, and only found pistachio. As I had already prepared sourdough and did not want to waste it, I decided to use pistachio.

This is the first bread I made after making sourdough. As I was not sure about the ability of sourdough I added a little bit of commercial yeast also. I used this recipe from my favorite bread baking forum “Fresh loaf”. However I had to modify the original recipe as I had 100% hydration starter not the stiff one. Further I want to add some corn flour to the bread and also exchanged walnut for pistachio. Whenever I am skeptical about the fan base of the bread, I try to add some raisins; they make it more flavorful and tasty. This bread has little tanginess from the sourdough, sweetness from raisin, chewiness from corn flour and the nuttiness from rye and whole white wheat flour. 
Addition of extra instant yeast may help to reduce the doubling time or rising. Sourdough usually takes long hours to double. We loved this bread, next time I will again experiment with different nuts and dry fruits. Entire house was filled with beautiful aroma while this bread was being baked in the oven. To my surprise this bread finished within 2 days even my little one was enjoying little bites of the bread. Thus I got another wonderful combo. Here goes the recipe. 
One year ago: Chimichuri buns

Print recipe from here

What you need

For levain

Whole wheat flour: 77g ( I used King Arthur whole wheat flour)
Rye flour: 9 g
Water: 40g
100% hydration starter: 80g

Final dough

Whole white wheat flour: 133g (I used King Arthur flour)
Bread flour: 213g (I used unbleached King Arthur flour)
Corn flour: 35g
Rye flour: 42g
Salt: 9 g
All of the leavin
Pistachio: 66g
Raisins: 106g
Yeast: 2g (I used instant yeast)
Water: 1 cup

How I made

Day before baking mixes all the ingredients for levain in a bowl and set aside for 12 hours at room temperature. 
On the day of baking in a bowl of kitchen aid stand mixer fitted with paddle attachment add all the flours for the dough, yeast and the water to form a shaggy mass. Cover with plastic wrap and set aside for autolyse for 20-60 minutes.
In between toast the pistachios in a small pan on stove top.  You can  toast them in a preheated oven for 15 minutes at 325ºF also. 
In a small bowl add raisins and 1cup of water and bring to boil. Once they start boiling switch off the flame drain them using a strainer and dry it in kitchen towel. Set aside the water used to soak the raisins. 
Add the salt and the levain to dough (kept for autolyse) attached with a dough hook and mix everything at Speed 1 until well incorporated (about 2 minutes). Gradually increase the speed to get moderate gluten development (about 8 minutes) or until dough pas the window pan test. 
Add the nuts and raisins (well-drained) and mix at Speed 1 until they are well-distributed in the dough.
Transfer dough into a lightly floured board and knead well for a few times if necessary to better distribute the nuts and raisins. Shape them into a ball and transfer dough to a well oiled bowl and also coat them with oil. Cover with plastic wrap and set aside for first rising or until they double in size. It took about 3 hours. 
Divide the dough into two equal pieces. Shape the dough pieces into bâtards or boules and place, seam side up. Cover well. Proof for about 1.5 to 2 hours.
By the end of the second proofing preheat the oven to 450 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
When you are ready to bake, score the bread and dust them with flour, reduce the oven temperature to 425F. Bake for about 25 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the baking sheet/stone at 180 degrees in between around 10 minutes of baking.

When the boule is finished baking, turn off the oven but leave the loaves on the baking stone with the oven door ajar for another 8-10 minutes.
Transfer the loaves to a cooling rack.

Cool completely before slicing.

Enjoy as much as you wish.

Preparation time: 12 hours for leavin+ 5 hours for fermenting + 25 minutes for baking.
Yield: 2 boules
Verdict: Yummy
Will you make it again: Yes I will

Sending  this beautiful bread to   Yeast spotting 
Bread baking day 37: Bread with preferment/sponge hosted by champa of versatile kitchen originally started by Zorra of Kochtopf

BYOB

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Comments

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  1. Tia the Baker says

    what a wonderful flavor combo.

    Reply

  2. SheenaBabu says

    healthy Bread nice presentation

    Reply

  3. honeybeecooksjackfruit says

    Another fantastic bread Swathi! Love the pistachio and raisins together.

    Reply

  4. Faith says

    Adding pistachio to bread is really a wonderful idea! I bet this was delicious!

    Reply

  5. G.Pavani says

    delicious n tempting bread dear..

    Reply

  6. MaryMoh says

    Mmmm....beautiful loaf...healthy and looks very delicious. Hope you have a wonderful day.

    Reply

  7. Abhilash Pillai says

    good one swathi. I would love to buy from shop... baking is not in my hands... I need to try it...

    Reply

  8. garlutti says

    That delight bread, fantastic photos .. greetings MARIMI

    Reply

  9. RAKS KITCHEN says

    Nice looking bread,loved the recipe!

    Reply

  10. Miriam says

    I've just been studying about sourdough bread, what beautiful loaves you make!! Great idea with the nuts and raisins too! Miriam@Meatless Meals For Meat Eaters

    Reply

  11. sharada says

    Such a beautifully baked bread...the pics speak a lot...luv 'em.
    Happy to follow you dear:)

    Reply

  12. Kairali sisters says

    Perfect looking bread, i loved its texture swathi...

    Reply

  13. Priya Sreeram says

    swathi yet to make sourdough breads- this recipe is for keeps

    Reply

  14. ♥Sugar♥Plum♥Fairy♥ says

    I have only read and heard about sourdough but never tried it!
    For a first timer u have done beautifully and i soo love the addition of pistas in there!

    Reply

  15. Usha says

    Very unique combination in this bread ! It looks fantastic...

    Reply

  16. Preety says

    homemade bread ..always a fav..looks tooo goood

    Reply

  17. SpicyTasty says

    looks so soft and tempting..

    Reply

  18. Now Serving says

    Swathi, come by my blog - couple of things await you congrats dear 🙂

    Reply

  19. Suja Sugathan says

    Perfect bread dear,love the flavors combined.

    Reply

  20. Vimitha Anand says

    They look perfect and would make a great toast..

    Reply

  21. Priya's Feast says

    Luvly combo and u r queen of breads..

    Reply

  22. Reeni says

    What a lovely combination with pistachio and raisins Swathi! I would not be able to keep my hands from it - so delicious!

    Reply

  23. girlichef says

    Such beautiful loaves...and they sound delicious. Love the pistachio and raisin combo!

    Reply

  24. Joanne says

    I LOVE the sound of this bread! I like pistachios more than walnuts anyway, so this is perfect for me!

    Reply

  25. Priti says

    Looks so gud ...adding pista is wonderful and love the clicks

    Reply

  26. Curry Leaf says

    Beautiful Bread Swathi. You try out lots of excellent bread. Never tried with pista.GREAT it is

    Reply

  27. notyet100 says

    wow the bread looks so good,.

    Reply

  28. Shama Nagarajan says

    delicious bread

    Reply

  29. Pari says

    What an amazing bread dear and hats off to ur patience with that.

    you can also send ur breads to my event cooking with bread which ends on the 28th.

    FOODELICIOUS

    Reply

  30. Ameya says

    Simply delectable breakfast bread-I love all things pistachio and all things raisin!! 🙂

    Reply

  31. Kalpana Sareesh says

    wow bread looks amazing..

    Reply

  32. Rachu says

    excellent... in a way walnuts scarcity has helped you create yet another awesome dish...bread looks fab..

    ammaandbaby.blogspot.com/

    Reply

  34. Ellie (Almost Bourdain) says

    The bread looks amazing! Love the additions of raisins and pistachio.

    Reply

  35. Malar Gandhi says

    Oh boy thats lot of hard work, but worth toiling I guess, it looks absolutely hearty-comforting..perfect bread.

    Reply

  36. Soumya says

    adipoli bread...very perfectly done as always...

    Reply

  37. Sangi says

    pistachio and raisin in bread should be a great combo.. love your pictorial and the bread looks so perfect..

    Reply

  38. Sensible Vegetarian says

    Swathi, this looks so good. Lot of patience and work but the end result looks awesome.

    Reply

  39. Sanyukta Gour(Bayes) says

    droooooooling and mouthwatering recipe with amazing pics.perfect ...very professional..yummmm

    Reply

  40. savitha ramesh says

    Very healhy and tasty.great looking bread.thanks for sharing

    Reply

  41. sinfullyspicy.com says

    You are a expert in bread making Swathi, I am amazed at how pro your loaves look..love pistachios peeking out here n there.

    Reply

  42. Hema Mahen says

    looks so delicious and nice pics of bread...

    Reply

  43. Priya (Yallapantula) Mitharwal says

    wow, you have done so well, so professional.

    Reply

  44. Now Serving says

    Swathi, that looks like a work of art and you are a fine artisan 🙂 Lovely bread

    Reply

  45. Sushma Mallya says

    wow I love pistachios ur bread looks gorgeous!

    Reply

  46. Peggy says

    You always come up with great flavor combinations in your breads!

    Reply

  47. Kamakshi Prasanna says

    wow..nicely shown in pictures!!

    Reply

  48. Priya says

    U always come up with beautiful bread Swathi, really amazing sourdough bread, feel like grabbing some slices and having rite now..

    Reply

  49. Suman Singh says

    oh wow, that bread look amazing.

    Reply

  50. Elisabeth says

    Swathi dear-Your bread are always "to die for"...this particular one really, really, amazes me, and with your step-by-step directions, I still will not be able to get the same results...sigh!...(but one day, I will get the courage to try out this bread)...Superb!!!

    Reply

  51. Shanavi says

    wow..it must be a delight to see the perfectly turned bread rt..good going gal

    Reply

  52. divya says

    Yumm, very tempting and mouthwatering ...

    Reply

  53. alison says

    OMG,looks so delicious,a queen of breads!

    Reply

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