Tuesday, August 09, 2011

Apple Hazelnut Sourdough


Remember how I told you I won a sourdough bread baking contest? Well, it wasn't with this bread, but this was one of the breads I tried out during that time. I didn't submit it because I was pretty sure they'd never want to produce anything with nuts due to so many people having allergies, but the bread came out great, and I love it. I hope you'll try it! It DOES take a long time, but if you plan ahead, it's pretty effortless.

The dough is pretty sticky, which is why I opted to make loaves using a tin - but feel free to shape it into rolls, just be prepared to use a bit of flour.

You can leave out the yeast if you have a REALLY active sourdough, but I personally prefer to use a bit of yeast to make sure the bread rises well.

Apple Hazelnut Sourdough

Step 1:
150 g bubbly, active sourdough starter
500 ml water
200 g rye flour
200 - 250 g bread flour
350 g "rågsikt", a Swedish mixture with about 60% wheat, 40% rye
10 g fresh yeast

Lightly mix all the ingredients into a dough, and leave to rest for two hours.

Step 2:
The dough from step 1
15 g salt
150 g grated apple
150 g toasted hazelnuts

Mix into the dough, and knead really well - at least ten minutes using a stand mixer, and longer by hand. Place the dough in a lightly oiled bowl or box, cover wth a lid or plastic, and leave to rise overnight in the fridge, for 12-16 hours.

Step 3:
Take the dough out of the fridge, and shape it. You can make one large free-form loaf, rolls, or simply bake it in a lightly oiled tin.

Leave to rise at room temperature for two hours.

Step 4:
Heat the oven to 250°C. Put your bread in, and lower the heat to 200°C. The time will vary depending on how large you made your bread, but check the inside with a thermometer. The bread should have a core temperature of 98°C. Let the bread cool completely before slicing.

Recipe in Swedish:
Surdeg med äpple och hasselnötter


Soaps said...

This looks and sounds very tasty I am defiantly going to give it ago sometime this week
wish me luck :)

Silvia said...

This looks great! If you use rye flour the dough will always be sticky, but if you rub your hands with cooking oil before kneading, then the dough won't stick to them.

John K said...

This looks really good. I love sourdough. Have never tried making bread... this recipe tempts me to try.