Rustic Walnut Raisin Sourdough

🕒 Prep: 10 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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If you’re a fan of homemade bread with a twist, this Rustic Walnut Raisin Sourdough is a must-try. It's the perfect blend of nutty and sweet flavors, making it a great addition to any meal or snack. With the magic of sourdough, every bite has a delightful tang that sets it apart from other breads.

Ingredients for Rustic Walnut Raisin Sourdough

All-purpose flour and whole wheat flour provide the base, with the whole wheat adding a slightly nutty taste and extra texture. Warm water helps activate the yeast in the sourdough starter. The active sourdough starter is key for fermentation, giving the bread its unique tangy flavor. Salt enhances the overall flavor, balancing the sweetness from the raisins. Chopped walnuts add a delightful crunch and depth, while raisins offer natural sweetness that pairs beautifully with the sourdough's tang.

Tips & Tricks

  • Make sure your sourdough starter is active and bubbly before using.
  • If your dough is too sticky, lightly flour your hands and working surface.
  • For a more pronounced nutty flavor, toast the walnuts before adding.
  • Let the bread cool completely before slicing to maintain its structure.

Serving Suggestions

This bread is delightful when paired with a creamy brie or a sharp cheddar. For a sweet treat, try it with a spread of honey butter or cream cheese. It also makes excellent French toast or a base for a savory sandwich.

Frequently Asked Questions

Can I use all white flour instead of whole wheat?
Yes, but you might miss out on the nutty flavor and texture that whole wheat flour adds.
How do I know if my sourdough starter is active?
Your starter should be bubbly and have doubled in size after feeding. It should also have a pleasant, tangy smell.
Can I substitute another type of nut for the walnuts?
Absolutely! Pecans or almonds would work well, but keep in mind they will alter the flavor slightly.

Rustic Walnut Raisin Sourdough Recipe Walkthrough

First, grab a large mixing bowl. Combine your all-purpose flour, whole wheat flour, and salt. Give it a quick mix to ensure the salt is evenly dispersed. Next, make a well in the center and pour in the warm water and active sourdough starter. Now, mix until you have a rough, shaggy dough. It might look a bit messy, but that's okay!

Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. It's a good arm workout, but totally worth it for the texture of the final bread.

Once your dough is smooth, flatten it out a bit and sprinkle with chopped walnuts and raisins. Knead the dough gently to evenly distribute the add-ins. You’ll want to make sure every slice has a bit of both walnut and raisin.

Lightly oil a clean bowl, pop your dough in, and cover with a damp cloth. Let it rise in a warm place for around 4 hours. It should double in size and feel airy.

Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up – this is crucial for that perfect crust!

Once your dough has risen, shape it into a round loaf. Place it on a piece of parchment paper and carefully lower it into the preheated Dutch oven. Cover and bake for 30 minutes.

Remove the lid and let it bake for an additional 15 minutes until the crust is a beautiful golden brown. Let the bread cool on a wire rack before slicing. Patience is key here to ensure the best texture.

Why You'll Love This Recipe

  • Combines the earthy crunch of walnuts with the natural sweetness of raisins.
  • Uses an active sourdough starter for that authentic, tangy flavor.
  • Perfectly crusty on the outside and soft on the inside.
  • Great for breakfast, lunch, or a snack.

Ingredients

4 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups warm water
1/2 cup active sourdough starter
1 tbsp salt
1 cup chopped walnuts
1 cup raisins

Step-by-step Instructions

1. In a large bowl, mix the all-purpose flour, whole wheat flour, and salt.
2. Add the warm water and sourdough starter and mix until a rough dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth.
4. Flatten the dough and sprinkle with chopped walnuts and raisins, then knead until evenly distributed.
5. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let rise in a warm place for 4 hours.
6. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
7. Shape the dough into a round loaf and place it on parchment paper.
8. Carefully place the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
9. Remove the lid and bake for an additional 15 minutes until the crust is golden brown.
10. Allow the bread to cool on a wire rack before slicing.

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