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Cranberry Pecan Sourdough Bread

Prep Time15 minutes
Cook Time40 minutes
Course: Sourdough Bread
Servings: 1 loaf
Author: Valeria - Beets 'n Bones blog

Ingredients

  • 2.5 cups warm water
  • 2 tablespoons active sourdough starter I use rye starter
  • 3 cups whole grain spelt flour I like VitaSpelt brand
  • 1 cup whole grain rye flour or whole grain oat flour or a combination of both
  • 2 tablespoons flax seeds ground in a coffee grinder right before use
  • 1 teaspoon whole coriander seeds ground right before use (combine them with flax seeds when grinding)
  • 2 teaspoons salt
  • Zest and juice of one orange
  • 1 - 1.5 cups dried cranberries
  • 1/2 cup pecans chopped

Instructions

  • Whisk 2.5 cups water and 2 tablespoons starter until starter is dissolved.
  • Sift the flours into water/starter mixture.
  • Add the rest of the ingredients, except for cranberries and pecans. Mix well with a large spoon, or wet hand.
  • Add cranberries and pecans, knead to incorporate. Again, you can use a spoon or your hand dipping it often in water. The dough will be sticky but pleasant to handle (not a sticky mess!).
  • Cover and leave at room temperature for 6-10 hours. Look for a good (not huge) rise and softening.
  • I can't give you an exact time since it will vary with ambient temperature, strength of your starter, etc. You don't want to ferment it too long and get bread that's very sour, so try not to go over 12 hours unless. Generally, look for the dough to rise, and use it before it drops. If I make the dough in the morning, I bake in the late afternoon; if I start dough at night, I bake in the morning.
  • When ready to bake, place a large Dutch oven with lid in the oven, and turn the oven to 450ºF. Set timer for 20 minutes.
  • Transfer the dough without trying to disturb it too much onto a piece of parchment paper. Use wet hands to tighten it on the sides.
  • When Dutch oven is preheated, remove it from oven and place the dough with parchment paper into the Dutch oven. Sprinkle generously with water.
  • Close the lid. Bake for 20 minutes.
  • Remove the lid, reduce temperature to 400ºF. Bake for 20-25 more minutes.
  • Cool Cranberry Pecan Sourdough Bread on wire rack.

Notes

  • It is not necessary to use parchment paper during baking. If your Dutch oven is good quality, you can just transfer the dough from the bowl into the hot pot. Mine started sticking eventually so I pretty much have to use parchment every time.