Raspberry white chocolate sourdough bread is delicious and is a unique twist on traditional sourdough bread. This variation incorporates the sweet and tangy flavors of raspberries and the creamy sweetness of white chocolate into the classic sourdough loaf.
Raspberry white chocolate is a delightful flavor combination that can be used in various culinary creations such as desserts, baked goods, beverages, and more. Here are a few popular ways to enjoy the pairing of raspberry and white chocolate.
Here are few raspberries recipe you can check here, sourdough Raspberry coconut muffins, Spooky Raspberry Lemonade cocktail , Cashew Rosewater Raspberry Smoothie Bowl , Raspberry Rhubarb Muffins #Muffinmonday Mango Raspberry Rose Galette,Marble Chocolate Raspberry Cake, Coconut, Almond and Raspberry cake
Health benefits of Raspberry
Raspberries are not only delicious but also offer a range of health benefits due to their nutritional content. Here are some of the potential health benefits of consuming raspberries: They are rich in antioxidants, good for the heart, digestive health. Also good for blood sugar control and reduces inflammation.
It is important to note that while raspberries can be a nutritious addition to your diet, they are most beneficial when part of a balanced and varied eating plan.
Jump to:
- Health benefits of Raspberry
- Ingredients for making raspberry white chocolate sourdough bread?
- How to make Raspberry white chocolate sourdough bread
- Variation of this raspberry white chocolate sourdough bread ?
- Tips for making Raspberry white chocolate sourdough bread?
- Storage
- BAKER’S % FORMULA
- FAQ
- Related
- Raspberry white chocolate sourdough bread
Ingredients for making raspberry white chocolate sourdough bread?
You need the following ingredients to make this bread .
- Bread flour: You can use any bread flour.
- Rye flour : I used dark rye flour.
- Spelt flour: I used organic spelt flour .
- Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combo. If you don’t have one in hand, make one use this recipe.
- Salt: Will add flavor to the dough and it controls the rate of fermentation well.
- Raspberry: I used fresh raspberry. You can use frozen raspberries.
- White chocolate chips: You can use semi-sweet chocolate chips also if you want.
- See recipe card for quantities.
How to make Raspberry white chocolate sourdough bread
To make this sourdough bread, you need an active sourdough starter or levain. One your starter or leavain is ready you can start making this bread.
Dry ingredients bread flour, spelt flour and rye flour
Sourdough starter
Dough
Raspberries and white chocolate chips.
First autolyse the flour and then incorporate starter into the dough and starter.
Around half of the bulk fermentation laminates the dough. That time incorporate raspberry and white chocolate chips.
After that, shape the sourdough bread and refrigerate overnight for a second proofing.
Next morning, score and bake the bread.
Variation of this raspberry white chocolate sourdough bread ?
I have used fresh raspberry. You can use frozen raspberries too, make sure not to thaw the dough.
You can use any berries for this recipe.
Tips for making Raspberry white chocolate sourdough bread?
Raspberries are composed of at least 85 percent water.
So, while making the dough uses 65-70 percent hydration that way you will be able to control the hydration of dough and easier for shaping the dough.
Once baked, the white chocolate chips look pale yellow and not white, do not get alarmed by that.
If you are going to use raspberry puree it will lightly pink color when you bake the bread.
If you want to add spices you can add cinnamon, vanilla or cardamon, as they will go well with it.
Storage
This bread will stay fresh for about 3-4 days at room temperature, not more than that, as it contains fresh fruits.
For long term use freeze the bread in slices and enjoy as toast.
BAKER’S % FORMULA
Ingredients | Bakers % |
Artisan bread flour | 80 |
Rye flour | 5 |
Spelt flour | 15 |
Salt | 2 |
Water | 75 |
Sourdough Starter | 20 |
White Chocolate Chunks | 17.4 |
Raspberries | 24 |
.
BAKING SCHEDULE
6.30 PM: Mix the flour (bread flour , rye flour and spelt flour ) water and set aside.
7.00 PM: Mix the starter into bread , spelt + rye flour mix.
7.30 PM: Mix the salt.
8.00 PM: Stretch and fold the dough.
9.00 PM. Do a second stretch and fold the dough!
9..30 PM: Laminate the dough and incorporate raspberries and white chocolate chips
10.30 PM: Then shape dough and refrigerator overnight.
Next morning
7. 00 AM: Score and bake the bread.
FAQ
Can I use frozen raspberries instead of raspberries in this recipe? Yes you can
Related
Looking for other recipes like this? Try these:
Raspberry white chocolate sourdough bread
Ingredients
- 3.15 cups / 400g Artisan bread flour
- ½ cups /75g Spelt flour.
- ¼ cup /25g Rye flour
- 1 ¾ teaspoon /10g salt
- 1 ½ cup / 375g Water
- ½ cup /87g White chocolate chips
- 1 cup /120g Raspberries
- ½ cup / 100 g Sourdough starter
Instructions
- First make active sourdough starter
- Make Dough
- In a bowl, add bread flour , spelt and rye flour and add the rest of water and mix well and autolyse 30 minutes.
- Then Incorporate the sourdough starter with flour.
- Mix starter with the flour mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
- Then after 30 minutes add salt. Mix well and cover the dough again and set aside.
- Stretch and fold.
- Then stretch and fold the dough every 1 hour for 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- Laminate the dough.
- Incorporate Raspberries and white chocolate chips during the lamination of the dough.
- Shaping the dough
- After one hour , transfer the dough to a lightly floured workspace and shape it 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 the left side 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.
- 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 450°F and cook for 25 minutes.
- After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.
- 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 slices and enjoy with some butter.
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.
Jessica says
Can I use just bread flour (not rye or spelt) in the recipe?
Swathi says
Yes you can both
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Sonja says
I absolutely loved this bread! I made it for a white chocolate-raspberry loving friend, who got super excited about it. So obviously I had to make it again for myself. So yummy!
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Anonymous says
This worked exactly as written, thanks!
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Amy Liu Dong says
My family loved this!
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Mina says
I love this for breakfast! The combination of flavors is superb!
Lindsay Howerton-Hastings says
This was SO good and I can't wait to make it again for the holidays!
Gloria says
Now this bread is calling my name. Home-baked bread is the best. I love the combination of white chocolate and raspberries too.