A few weeks ago when we went to Charleston for Corp Day at The Citadel, we stayed with our friends, the Walters. As in the past, I came home with another delicious recipe. This time it was for a variation of the sour dough bread that I usually make on a weekly basis. This bread is just amazing! The whole family loves it!
Awhile ago I shared my recipe for making sour dough starter and bread. Here is the recipe for the starter again and the new recipe for the nut bread.
In a one-quart mason jar pour 1 c. hot tap water; 1/2 c. sugar; 3 tbsp. potato flakes; and 2 tsp. yeast. Stir well to dissolve most of the sugar. Screw on the lid and leave the jar sitting out for 12 hours. Refrigerate for a few days. Feed the starter a day or so before you want to make bread to increase your amount of starter. To feed, add 1 c. hot tap water; 1/2 c. sugar and 3 tbsp. potato flakes. Stir well and cover. Leave out on counter for 12 hours. Refrigerate or use to make bread. Once you get enough starter, you should be able to feed your starter after you have taken out what you need for your bread. Make sure to keep it in the fridge after the 12 hours on the counter! Many people say that you must feed your starter every 3-5 days whether you use it or not. I have found that not to be necessary. My starter seems to thrive on neglect! I just feed it when it is getting low!
RAISIN NUT BREAD
This recipe calls for three ‘standing’ times, so plan to make it a day or so before you actually want it. I followed this exactly the first time I made it, but cut back on the standing times the second time. The results were the same!
1-1/2 c. starter
1/2 c. oil
1-1/2 c. warm water
1/3 c. honey
2 c. bread flour
1 c. raisins and/or craisins
Mix all of the above ingredients well and let stand 4 to 24 hours.
After standing time, add:
1 tbsp. salt
2 c. bread flour
2 c. whole wheat flour
1 c. sunflower seeds or 1 c. chopped pecans (or a mix of both!)
Mix well and let stand 8-24 hours.
After standing time, knead bread. Divide into 2 large or 3 medium sprayed bread pans. Let rise 8-12 hours.
Bake at 350 degrees for 30 minutes.
*I used my standing mixer and just left it in the mixing bowl each standing time.
**I needed to cut back the time the second time I made this recipe, so I added 1-1/2 tsp. yeast to the first mixture and cut the standing time to 2 hours. This allowed the second standing time to be cut back to about 4 hours, and the 3rd rising time to about 4 hours. Of course, it isn’t a true sour dough if you add yeast, but it still tasted amazing!