Tuesday, March 17, 2015

St. Patty's Sourdough

Another winning St. Patrick's Day recipe! This one adds sourdough to the soda bread, and raisins (or currants) and walnuts to the traditional caraway seeds. I also added sunflower seeds, which sometimes turn a little green during the baking process. I found this recipe on a sourdough blog compilation. 
This is fantastic as a toasted breakfast bread, served on the side of soup, or just as a snack with some tea.


2 ½ cups flour (I used half white/half wheat)
1 tsp baking soda
1/2 tsp salt
1 cup raisins or currants
1 cup roughly chopped walnuts
¼ cup sunflower seeds
1 tbsp caraway seeds
1 cup fed sourdough starter
1/2 cup warm water
4 tbsp honey


Preheat oven to 400°F and grease a baking sheet.
Whisk the baking soda and salt into the flour, then toss through the currants and walnuts, making sure the currants are coated in flour – this will ensure they stay evenly distributed through the loaf.
In a separate bowl, whisk together the starter, water and honey. Pour the wet ingredients into the dry and mix until combined. Add a dash more water if needed for the dough to come together.
Turn dough out onto a floured surface and knead together lightly, pushing back in any currants or nuts that come out.
Form dough into a ball and place on baking sheet. Using a sharp knife, cut a 1/2″ deep cross in the top.
Bake in center of the oven for about 30 – 35 minutes, until deep golden and the loaf sounds hollow when tapped underneath. Cool on a wire rack.​

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