Nutty-Fruity Sourdough

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Nutty-Fruity Sourdough

star rating (22) rate this recipe »
Published prior to 2008

This dense, moist, gently tangy bread makes wonderful breakfast toast. Or slice it very thin, and spread it with cream cheese or butter—what a treat!

1 cup (about 8 ounces) fed sourdough starter
1 cup water
3/4 cup pumpernickel flour
2 1/2 cups (10 3/4 ounces) King Arthur All-Purpose Flour
1 1/2 teaspoons salt
1 teaspoon instant yeast
1 1/2 cups Fruitcake Blend or the dried fruits of your choice
1 cup chopped nuts (pecans, walnuts, or almonds)

Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine till you've created a smooth, elastic dough. Because the consistency of sourdough starters vary, you may need to add a bit of extra flour or water; the dough should be medium-soft but not sticky. Add the dried fruit and nuts, kneading until they're evenly incorporated. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours.

Turn the dough onto a lightly greased or floured surface, and form it into a fat log. Place the log into an Italian stoneware baker that's been greased on the bottom, or onto a lightly greased or parchment-lined baking sheet. Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.

If you're baking in a covered stoneware baker, place the bread into a cold oven, set the oven to 400°F, and bake for 40 minutes. Check the bread, and bake for a bit longer, if necessary; the internal temperature should be about 190°F when measured on an instant-read thermometer. If you're baking on a sheet pan, preheat the oven to 375°F, and bake for 28 to 32 minutes, until the bread is brown. Remove the bread from the oven, and cool it on a rack. Yield: 1 loaf.

Tip: Need some sourdough starter to get started? See our step-by-step directions for creating your own sourdough starter from scratch. Or, if you’re looking for a head-start, check out our classic fresh sourdough starter, a simpler path to fresh, ready-to-use sourdough starter.


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  • star rating 03/31/2015
  • member-kdcbelle1 from KAF Community
  • Delicious! I followed the directions pretty much as written, using the pumpernickel flour and the KA Fruitcake Fruit Blend and chopped almonds. I added about 1/2 tsp. cinnamon and 1 TBL vital wheat gluten. It didn't rise as much as it spread but it is definitely very tasty and I'll definitely make it again and again.
  • star rating 03/11/2015
  • unewsuzy from KAF Community
  • Made this yesterday and followed the suggestions making two loaves. In addition to the pumpernickel I used 50% whole wheat and 50% AP added 1 c dates, 1/2c dried cherries and a cup of. walnuts. Used my Kitchen Aid to mix it and then baked it at 400 degrees for 25 min on my baking stone to 190 degrees. Used the cup of water in a cast iron frying pan to provide steam. The bread had good oven spring, flavor is mildly sweet and moist. I love the pumpernickel flavor. It has a nice chewy crust. Woke up this morning and half a loaf is gone, guess my husband really likes it too.
  • star rating 10/01/2014
  • June from Oregon
  • We love this bread. It's our go to breakfast bread. I bake in in a covered stone baker. My dried fruit choice is usually cranraisins; but if I'm out or short I use raisins. Bread that is a meal in itself... I love it. Happy baking! Laurie@KAF
  • star rating 09/24/2014
  • Linda from E. Greenbush, NY
  • This is a very easy recipe and great tasting. I used 1 c. whole wheat PASTRY flour and 2 1/4 c. AP flour with great results. I didn't have enough fruitcake blend so I also used golden raisins. This recipe is a keeper.
  • star rating 10/08/2013
  • angelaball from KAF Community
  • Great recipe! I brushed on a glaze made from one egg yolk and one teaspoon heavy whipping cream plus a pinch of salt. Beat lightly together and poured through a strainer before brushing on top of the risen loaf (about to go into cold oven inside a cast-iron pot). Very impressed. Used walnuts and black raisins. Regular rye flour (what I had). Subbed WW flour for most of the white flour. Wonderful.
  • star rating 04/30/2013
  • raydee8 from KAF Community
  • Made this with a combo of golden raisins, dates, dried cherries and cranberries along with the pecans. So good and toasted further enhances the flavor. Got my sourdough starter from KAF and have had so much fun with it!
  • star rating 04/15/2013
  • Jenny from Waltham, MA
  • Excellent recipe! I used dried figs and toasted pecan. My husband thought it was one of the best bread I've ever made. I used the no knead method after I mixed the fed sourdough starter along with the rest of the ingredients. I let it rest overnight, had the second rise the next day and baked it in a cast iron dutch oven. It came out beautifully, with nice crust and moist interior. Can't wait to make another loaf with other fruits and nuts combination.
  • star rating 04/14/2013
  • Karen in Cambridge MA from KAF Community
  • I've made this twice now (and am making a third loaf as we speak!). This is my favorite KAF sourdough recipe yet. First time I made it, it turned out a bit too dense, but the flavor was great. Second time, I let it rise a bit longer and raised the temp on the proofing box -- it came out beautifully. I used a combination of cherries, blueberries and candied (not crystallized) ginger; fabulous. There will always be a loaf of this in the house!
  • star rating 03/11/2013
  • Ginny from Colorado
  • Delicious at 7000'. Used equal amounts bread flour , WWW, medium rye. What about this recipe causes a light crust? No added fat?
    The fat is part, but it really comes down to the amount of liquid in the dough: the bit of extra hydration provides enough moisture to "steam" the top of the dough as it bakes. The moisture mixes with the starches and the sugars caramelize the exterior, resulting in a crisp crust. If you had misted the dough with water prior to baking, the crust would be even thicker (so it's best to watch how much water you add--if too much water is added to the dough, the bread will bake up flat and slightly dense with a chewy crust. It's important to bake the bread until it registers 190-200F and isn't so wet inside. Any moisture that remains in the bread once it gets pulled from the oven will slowly evaporate and turn the crisp crust chewy like leather! Kim@KAF

  • star rating 03/14/2012
  • michwel from KAF Community
  • I used golden raisins and chopped walnuts, and substituted medium rye flour for the pumpernickel. The bread was moist and sweet, makes excellent toast. For lunch I'll try it with a turkey sandwich as another reviewer mentioned. I used my brotform instead of shaping into a log. I think next time I would probably reduce the raisins from 1 1/2 cups to 1 cup just to cut down on the sweetness a little.
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