Cranberry Pecan Sourdough Bread

The book of seasons is turning another page, and I find myself craving comfort and warmth of baking more than ever. As much I as I love a bowl of yogurt and granola, there is something magical about toasting a piece of homemade whole grain bread on a dark and windy autumn morning. Slather it with real butter and a drizzle of honey – and there is nothing else I will need until well into the lunch hour.

WHY WHOLE GRAIN?

Whole grains milled into flour, and otherwise not processed, contain a tremendous amount of vitamins, antioxidants, fiber and protein. For thousands of years, stone milling was the only way to turn grains into flour, with bread being a staple food of virtually every world culture.

The process of refining grain to strip off its nutritional components became main stream only in the last hundred years. Those hundred years have also seen a huge increase in chronic disease world-wide. Even if that fact is only one of multiple contributing factors, it’s hardly a coincidence.

WHOLE GRAIN AND ANTI-NUTRIENTS

Anti-nutrients are a part of essentially every plant food. Anti nutrients in grains in particular have received a lot of press in the recent years. But it’s worth noting that nuts, seeds, beans and even fruit and vegetables contain them too.

Anti-nutrients, also known as enzyme inhibitors, interfere with mineral absorption and digestion. They include phytic acid, lectins, and some other compounds.

Fermentation, or leavening whole grain bread with sourdough cultures, drastically reduces the amount of anti-nutrients (source).

SPELT FLOUR IS A HEALTHIER ALTERNATIVE TO MODERN WHEAT

Along with fermenting this bread to increase nutritional benefits and digestibility, I use whole grain spelt flour. Spelt is one of the oldest varieties of wheat. It hasn’t been modified to increase its gluten content, and is a lot more gentle on the digestive system than modern wheat.

MY CRANBERRY PECAN SOURDOUGH BREAD RECIPE

This is probably the easiest version of sourdough you can make. I don’t autolyse here, don’t delay salt addition, and don’t do stretch-and-folds. I just toss everything together and let lactic bacteria do its magic.

This recipe emerged from my other favorite – Whole Grain Rye Spelt Sourdough, which I almost accidentally put together in a hurry one day. I didn’t think I was going to have much success since I skipped all the ‘traditional’ bakers techniques. But it came out so good, and was so simple to make that it became one of our regular bakes.

HOW TO MAKE CRANBERRY PECAN SOURDOUGH BREAD

Ingredients
2.5 cups warm water
2 tablespoons active sourdough starter (I use rye starter)
3 cups whole grain spelt flour (I like VitaSpelt brand)
1 cup whole grain rye flour or whole grain oat flour, or a combination of both
2 tablespoons flax seeds, ground in a coffee grinder right before use
1 teaspoon whole coriander seeds, ground right before use (combine them with flax seeds when grinding)
2 teaspoons salt
Zest and juice of one orange
1 – 1.5 cups dried cranberries
1/2 cup pecans, chopped

Equipment
Large bowl with a lid
Large Dutch oven with lid (mine is Lodge 6 quart)
Good quality parchment paper
Large spoon

Instructions
Whisk 2.5 cups water and 2 tablespoons starter until starter is dissolved.
Sift the flours into water/starter mixture.
Add the rest of the ingredients, except for cranberries and pecans. Mix well with a large spoon, or wet hand.
Add cranberries and pecans, knead to incorporate. Again, you can use a spoon or your hand dipping it often in water. The dough will be sticky but pleasant to handle (not a sticky mess!).

Cover and leave at room temperature for 6-10 hours. Look for a good (not huge) rise and softening.

I can’t give you an exact time since it will vary with ambient temperature, strength of your starter, etc. You don’t want to ferment it too long and get bread that’s very sour, so try not to go over 12 hours unless. Generally, look for the dough to rise, and use it before it drops. If I make the dough in the morning, I bake in the late afternoon; if I start dough at night, I bake in the morning.
When ready to bake, place a large Dutch oven with lid in the oven, and turn the oven to 450ºF. Set timer for 20 minutes.
Transfer the dough without trying to disturb it too much onto a piece of parchment paper. Use wet hands to tighten it on the sides.

When Dutch oven is preheated, remove it from oven and place the dough with parchment paper into the Dutch oven. Sprinkle generously with water.

Close the lid. Bake for 20 minutes.
Remove the lid, reduce temperature to 400ºF. Bake for 20-25 more minutes.
Cool Cranberry Pecan Sourdough Bread on wire rack.

Print Recipe

Cranberry Pecan Sourdough Bread

Prep Time15 minutes mins

Cook Time40 minutes mins

Course: Sourdough Bread

Servings: 1 loaf

Author: Valeria - Beets 'n Bones blog

Ingredients

• 2.5 cups warm water
• 2 tablespoons active sourdough starter I use rye starter
• 3 cups whole grain spelt flour I like VitaSpelt brand
• 1 cup whole grain rye flour or whole grain oat flour or a combination of both
• 2 tablespoons flax seeds ground in a coffee grinder right before use
• 1 teaspoon whole coriander seeds ground right before use (combine them with flax seeds when grinding)
• 2 teaspoons salt
• Zest and juice of one orange
• 1 - 1.5 cups dried cranberries
• 1/2 cup pecans chopped

Instructions

• Whisk 2.5 cups water and 2 tablespoons starter until starter is dissolved.
• Sift the flours into water/starter mixture.
• Add the rest of the ingredients, except for cranberries and pecans. Mix well with a large spoon, or wet hand.
• Add cranberries and pecans, knead to incorporate. Again, you can use a spoon or your hand dipping it often in water. The dough will be sticky but pleasant to handle (not a sticky mess!).
• Cover and leave at room temperature for 6-10 hours. Look for a good (not huge) rise and softening.
• I can't give you an exact time since it will vary with ambient temperature, strength of your starter, etc. You don't want to ferment it too long and get bread that's very sour, so try not to go over 12 hours unless. Generally, look for the dough to rise, and use it before it drops. If I make the dough in the morning, I bake in the late afternoon; if I start dough at night, I bake in the morning.
• When ready to bake, place a large Dutch oven with lid in the oven, and turn the oven to 450ºF. Set timer for 20 minutes.
• Transfer the dough without trying to disturb it too much onto a piece of parchment paper. Use wet hands to tighten it on the sides.
• When Dutch oven is preheated, remove it from oven and place the dough with parchment paper into the Dutch oven. Sprinkle generously with water.
• Close the lid. Bake for 20 minutes.
• Remove the lid, reduce temperature to 400ºF. Bake for 20-25 more minutes.
• Cool Cranberry Pecan Sourdough Bread on wire rack.

Notes

• It is not necessary to use parchment paper during baking. If your Dutch oven is good quality, you can just transfer the dough from the bowl into the hot pot. Mine started sticking eventually so I pretty much have to use parchment every time.

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