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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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