A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Nutty-Fruity sourdough

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Nutty-Fruity sourdough Recipe Nutty-Fruity sourdough Recipe

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!

Connect with us

At a glance

Prep
Bake
Total
Yield
1 loaf

Ingredients

Choose your measure:

Instructions

  1. Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine until 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.
  2. 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.
  3. 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.
  4. Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.
  5. 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. Remove the bread from the oven, and cool it on a rack.
  6. 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.