Recipe: Quick(er) Sourdough Nut Bread

January 21, 2015

Nutty Sourdough 2

Some weeks I'm lazy and don't want to feed my sourdough starter, because I've accumulated too much or I don't have 8 hours to make bread. Here's a recipe that takes about 3 hours from start to finish, and uses unfed starter. It's a good way to use up extra starter, plus it's packed with nutty flavour.

Nutty Sourdough 1

Quick(er) Sourdough Nut Bread
makes 2 loaves

  • 227 g unfed sourdough starter (1 cup)
  • 340 g lukewarm water
  • 2 teaspoons instant yeast
  • 14 g sugar
  • 2 teaspoons salt
  • 300 g unbleached all-purpose flour
  • 300 g spelt flour or whole wheat flour
  • 1/2 cup sunflower seeds
  • 1/2 cup flax seeds

  1. Mix sourdough starter, sugar, instant yeast, and water. 
  2. Add flours and nuts.
  3. Add salt.
  4. Knead on lightly floured surface until you get a smooth dough ball.
  5. Let rise in a covered, oiled, container for 2 hours, or until the dough has doubled.
  6. Cut into two and shape as desired. 
  7. Cover with plastic wrap and let rise 1 hour.
  8. Slash the bread loaves.
  9. Bake for 35 minutes at 400 degrees F, or until golden brown on the outside.

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