This is yet another recipe from the Cheeseboard Recipe Book. I loved getting these small rolls, dubbed Wolverines, whenever I would go to cheeseboard. It was their normal suburban bread studded with fruit and nuts to give it a fantastic sweetness. If you're looking for the regular read recipe, you can find it here.
Sourdough - Suburban Bread
- 22.5 oz bread flour
- 3.25 oz whole wheat flour
- 2 Tbsp wheat bran
- 2 cups cool water
- 1 Tbsp and ½ tsp salt
- 1 cup (5 oz) sourdough starter
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1/4 cup broken pecan pieces
- 1/4 cup dried apricots (I used dried oranges this time)
- Sift together flours and bran. Add water and stir until moistened and combined.
- Let dough rest 10 minutes. Add salt and sourdough starter
- Knead for 15 minutes by hand or in stand mixer until bread pulls aways from the sides and is tacky but still springy and passes the window pain test.
- Flatten dough into a 1 inch thick round and fill with fruit. Knead until fruit is evenly distributed.
- Place in oiled bowl and let rise in warm place for 5 hours or until doubled in size.
- Divide dough into 12 pieces. Let rest for 10 minutes before shaping into rounds. Let rest 4 hours until increased in size by 1.5
- 45 minutes before baking, preheat oven with cast iron skillet in the bottom to 450 degrees.
- Just before baking bread mist the loaves with water. Pour 1 cup cold water in pan and quickly up bread in oven. Bake for 5 minutes and add another cup of water to pan
- Bake 15 more minutes and rotate pan
- Bake another 25 minutes for a total baking time of 45 minutes. Let cool before serving.
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