Seeded Raisin Sourdough Bread

I recently made a post about adding seeds to a loaf of bread and thought I really should give you a recipe for a loaf of bread. This one went a little further on the health benefits scale. I added whole wheat flour and raisins to really kick up not only the healthy aspect but the flavor as well. Let me tell you, this bread is one of my best yet. I love it!

One of my friends was kind enough to taste some for me. (How can you turn down free homemade bread anyway?) We both enjoyed it and had a few pieces each! The soaker, the seeds mixture, was made the day before baking to make sure the seeds were soft enough to mix into the dough without tearing any gluten along with the starter.

I made a starter 12 hours before mixing the dough. This recipe does assume you already have a sourdough culture. If you do not have a sourdough culture, there is a great resource at GNOWFGLINS with a video showing steps how to make one.

OK, to get your starter ready you will need to prepare at least 12 hours and up to 18 before making the dough. In a mixing bowl spoon out 1 large tablespoon, about 1 1/2 ounces, then add 5 ounces of water. Mix the culture with the water until fluid. Add 5 ounces (approximately 1 cup) flour and combine. You want to see a mixture that is like a very thick batter.

Now is the time to make the seeded soaker. For that you will need 1/4 cup sunflower seeds, about 1/8 cup sesame seeds, 1/4 cup oatmeal and enough water to completely cover the seeds. Cover this with plastic and let sit for 12 hours.

As for mixing the seeds and raisins with the dough make sure the flour, water, and salt are mixed well before incorporating them.

If you have a baking stone this is a great bread to use on it or you can use a heavy cast iron pot with a lid. If you have neither the next best thing would be to bake on a baking sheet.

Follow the recipe below to finish a fantastic tasting loaf full of flavor and health benefits.

Seeded Raisin Sourdough Bread
 
Ingredients
Starter
  • 1 ounce (1 tablespoon) culture
  • 5 ounces water
  • 5 ounces (1 cup) flour
Dough
  • 12 ounces flour
  • 4 ounces wheat flour
  • 7 ounces water
  • 1 teaspoon salt
  • all of the starter from above
Soaker
  • ¼ cup sunflower seeds
  • ¼ cup oats
  • ⅛ cup sesame seed
  • enough water to cover all the seeds completely, about 1 cup
Instructions
  1. Make the starter and the soaker 12 hours before ready to make the final dough.
  2. For the starter mix culture and water first then add flour until it looks like a thick batter.
  3. To make the soaker add all the seeds and oatmeal then pour water and stir together.
  4. To make the dough start by mixing water and the starter together. Next, add flour and salt. Mix this until it starts to look like all the ingredients are coming together.
  5. Before the mixing and kneading are complete add the soaker and ½ cup raisins.
  6. Cover with plastic in a large bowl and let rest for 1¼ hours.
  7. After the first rest stretch and fold the dough onto itself a few times then replace the cover for another 1¼ hours or until the dough has just about doubled.
  8. When the final rest is complete turn the dough out onto a lightly floured surface for shaping. The dough can be shaped into a boule or an oblong shape. The choice is yours here. Let the dough proof for about an hour.
  9. While the dough is proving preheat the oven to 455 degrees. When the dough is ready to bake use a sharp knife to slash the top. Bake for 30-35 minutes until the crust is a dark brown color. It should sound hollow on the bottom if you tap it.

Submitted to YeastSpotting

 

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