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Bake-a-thon 2014: Day 14

Bake of the Day: Fruited Sourdough Bread

It has been a busy Christmas weekend. We drove to Chicago to see my cousins. It was a really long drive (about 800 miles) and thankfully it went really well, though we are still recovering from the after effects. I had all the last weeks posts scheduled ahead of time and planned on baking couple of cookies for the last 2 days of bake-a-thon.

But unfortunately the hectic weekend is taking a toll on me. I can’t seem to keep myself awake, so I looked through my drafts and found 2 bread recipes that I baked a while back. After the eggless ricotta loaf, here’s another loaf bread using sourdough starter and fruits like apple & raisins.

This soft sourdough bread is studded with sweet raisins and tangy apple pieces. It tastes great toasted with some butter or as a grilled cheese sandwich with apple and arugula. All in all, this is a very versatile bread that tastes good any which way.
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Fruited Sourdough Sandwich Bread Yum
Soft sourdough bread studded with sweet raisins and tangy apple pieces. It tastes great toasted with some butter or as a grilled cheese sandwich with apple and arugula. All in all, this is a very versatile bread that tastes good any which way.
Fruited Sourdough Sandwich Bread
Course bread
Cuisine american
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 180 minutes
Servings
x
Ingredients
  • cups All purpose Flour
  • 1 cup Wholewheat flour - (or use 2¼cups of all purpose )
  • ¼ cup Potato Flour -  (or use ½cup instant mashed potato flakes)
  • 1/3 cup Oats Rolled
  • 2 tsp Yeast Instant
  • 2/3 cup Sourdough Starter
  • 2/3 ~ ¾ cups Water Lukewarm
  • 1 tbsp Olive oil vegetable oil or
  • 1 ~ 4 tbsps Sugar - adjust per taste (I added 2tbsp)
  • tsps Salt
  • 1 Granny Smith Apple small
  • 1 cup Raisins
Course bread
Cuisine american
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 180 minutes
Servings
x
Ingredients
  • cups All purpose Flour
  • 1 cup Wholewheat flour - (or use 2¼cups of all purpose )
  • ¼ cup Potato Flour -  (or use ½cup instant mashed potato flakes)
  • 1/3 cup Oats Rolled
  • 2 tsp Yeast Instant
  • 2/3 cup Sourdough Starter
  • 2/3 ~ ¾ cups Water Lukewarm
  • 1 tbsp Olive oil vegetable oil or
  • 1 ~ 4 tbsps Sugar - adjust per taste (I added 2tbsp)
  • tsps Salt
  • 1 Granny Smith Apple small
  • 1 cup Raisins
Fruited Sourdough Sandwich Bread
Instructions
  1. Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead to form a smooth yet sticky dough. Keep your hands well greased if kneading by hand.
  2. Lightly grease a bowl and transfer the dough. Cover and let rise for about 90 minutes. Dough will be quite puffy, though it may not double in volume.
  3. Lightly grease a 8½"x4½" loaf pan.
  4. Gently deflate the risen dough and shape it into a log. Place it in the pan, cover it lightly and allow to rise for 60~90 minutes or until the dough crests at least 1" over the rim of the pan.
  5. Towards the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 40~45 minutes. Tent it with a foil after 15~20 minutes if the top is browning too quickly. When the bread is done, it should be golden brown and should register 190°F on an instant read thermometer inserted into the center.
  7. Remove the bread from the oven and after a couple of minutes turn it over onto a wire rack to cool. Let the bread cool completely before slicing.
Recipe Notes

Linking this to this year's Bake-a-thon event.

Bake-a-thon 2014

An InLinkz Link-up

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8 thoughts on “Fruited Sourdough Sandwich Bread”

  1. Pavani, all your bakes look so stunning and effortless, it’s a big motivation for others…I am surprised you even have breads in your draft, great management there..:)..I enjoyed all your posts and bookmarked so many of your breads…

  2. That was a long drive! I can imagine how fatigued you must be and good that you found couple of bakes in your drafts. You have baked anther beautiful bread. I loved all the your bakes for this bakeathon and specially the breads.

  3. Lovely bread pavani, looks very festive with all those apples and raisins!!! Sourdough is my to-do in 2015, hopefully will start before our April BM!!

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