Fruit and Walnut Sourdough Rye Bread Recipe

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Fruit and Walnut Sourdough Rye Bread
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Ingredients
11
Count
Nutrition
2617
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. A standing mixer is almost necessary.
  2. Night before ingredients:
  3. Cup sourdough starter
  4. Cup water
  5. /2 cup bread flour
  6. /2 cup rye flour
  7. Day of Baking Ingredients:
  8. Cups bread flour
  9. /4 cup gluten flour
  10. /4 tsp salt
  11. /4 cup dried cranberries
  12. /4 dried cherries
  13. /4 cup dried chopped dates
  14. /2 cup walnuts (roasted)
  15. Optional:
  16. /4 tsp yeast
  17. Night Before: mix together the night before ingredients. Let sit out overnight. In the summer, let it sit out 4 hours or so and then transfer to the fridge overnight. The idea is to let it turn into a sponge.
  18. Next morning, add in the bread flour, gluten flour and salt. If you want to add in the 1/4 tsp yeast, do it here. (in the winter, I usually add the extra yeast, and in the summer I don't.)
  19. Mix well. Let it sit out for 1/2 hour. It will still be soupy at this point.
  20. Take your dough (still soupy) and start kneading it with the standing mixer. After approx. 5 minutes you will notice that your dough is becoming less and less soupy and is pulling away from the sides. If it won't ball, your starter was likely soupy itself, so add extra bread flour and keep kneading. You cannot really over-knead this bread. I've added as much as 1 cup of bread flour at different times to get it to ball up - remember: Its supposed to be wet - just barely a ball.
  21. Once it has started forming, add in the fruits and nuts. Knead for another 5 minutes, or until the dough balls up where it pretty-well stops sticking to the side of the bowl. It is still a wet ball.
  22. Use some flour on your hands to put the dough in an oiled bowl.
  23. Let rise for 1/2 hour, then knead for 1 minute.
  24. Let rise again for 1/2 hour, knead again for 1 min.
  25. Let rise till doubled (3 hrs+/-).
  26. Shape the dough and let rise for another hour.
  27. Pre-heat oven to 425. Put a bowl with water in the oven when you put in the bread (keeps the bread moist whilst baking). Bake for 25-30 minutes.
  28. Cool before cutting! Enjoy! ...and they freeze beautifully.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2617.12 Kcal (10957 kJ)
Calories from fat 405.22 Kcal
% Daily Value*
Total Fat 45.02g 69%
Sodium 1868.03mg 78%
Potassium 1398.58mg 30%
Total Carbs 474.71g 158%
Sugars 78.63g 315%
Dietary Fiber 21.88g 88%
Protein 90.31g 181%
Vitamin C 3mg 5%
Iron 24.7mg 137%
Calcium 292.8mg 29%
Amount Per 100 g
Calories 246.58 Kcal (1032 kJ)
Calories from fat 38.18 Kcal
% Daily Value*
Total Fat 4.24g 69%
Sodium 176mg 78%
Potassium 131.77mg 30%
Total Carbs 44.73g 158%
Sugars 7.41g 315%
Dietary Fiber 2.06g 88%
Protein 8.51g 181%
Vitamin C 0.3mg 5%
Iron 2.3mg 137%
Calcium 27.6mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 55.3
    Points
  • 70
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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