Blueberry Sourdough with Sunflower Seeds

If my last bread was something you can put together at last minute, this one sure isn't. Sourdough takes time, and even though I'm cheating a little bit here and adding some yeast, it's still a very slow process. I add a few grams of fresh yeast when I'm feeling insecure about how active my sourdough starter is. For this one, I had to use a specific starter - this was entered in a sourdough contest, and it wasn't the liveliest. (I won, by the way.)

It's a delicious bread - it gets some sweetness from the blueberries and apples, but it's still firmly in the bread, not pastry, camp. I like this with salted butter and a flavorful cheese. You can use any bread tins you like - I made mine in muffin tins for ease of transport, really. I had to travel across town with my half-risen dough somehow, and as it's VERY sticky due to all the rye, I didn't dare to go free-form. But if you're at home, feel free!

Blueberry Sourdough with Sunflower Seeds
makes two loaves, or about 20 "muffins"

Step 1:
140 g dried blueberries
Hot water

Place the blueberries in a bowl and cover with hot water. Soak until completely soft.

Step 2:
150 g bubbly, active sourdough starter
500 ml water
200 g rye flour
200 - 250 g strong bread flour
350 g "rågsikt" (it's about 60% wheat, 40% rye. Feel free to substitute as you see fit)
10 g fresh yeast

Mix into a dough, don't knead. Leave to rest for two hours.

Step 3:
the dough from step 2
15 g salt
100 g grated apples
150 g toasted sunflower seeds
the soaked blueberries from step 1

Mix everything together and knead very well - at least 10 minutes in a stand mixer, or longer if using your hands. Place the dough in a lightly oiled plastic box (or a very large bowl with a tight-fitting lid), and place in the fridge to rise slowly, for 12-16 hours.

Step 4:
Take the dough out of the fridge. Lightly oil your chose bread tins, and divide the dough between them. Using wet hands, smooth out the top of the dough. Top with some more sunflower seeds if you'd like - but use raw ones this time, NOT toasted. (They'll toast in the oven.)

Leave to rise at room temperature for about two hours.

Step 5:
Preheat the oven to 250°C. Place the bread in the oven, and immediately lower the temperature to 200 °C. Time will depend on your chosen tins - my muffin-shaped ones took about 20 minutes. (Loaf tins will take a LOT longer.) Use a thermometer to check the core temperature, which should be 98°C. Let the bread cool completely before slicing.

Recipe in Swedish:
Blåbärsbröd med äpple och solrosfrön