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Cashew & Raisins Sourdough Loaf

cook:

20 h

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Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread. My wife Zikki loves sourdough bread and I’m just trying to keep it always exciting for her with fun add-ins. Today’s loaf is with cashews, raisins, sesame, halva and rose petals. Delicious like you have no idea!

1 loaf

US

original

metric

Picture for Cashew & Raisins Sourdough Loaf

1 loaf

US

original

metric

Ingredients

bread flour

450 gr bread flour

whole wheat flour

50 gr whole wheat flour

water

400 gr water

sourdough starter

100 gr sourdough starter

cashews (soaked for 30 min, then drained)

75 gr cashews (soaked for 30 min, then drained)

raisins (soaked for 30 min, then drained)

25 gr raisins (soaked for 30 min, then drained)

salt

15 gr salt

halva, rose and sesame mix

15 gr halva, rose and sesame mix

Directions

Step 1

Start with hydrating the cashews and the raisins. We soak them in water because otherwise they will drink the water from the dough. If using salted cashews just change the salt amount to 2.5%. Soak the cashews and the raisins for 30 min, then drain the water.

cashews (soaked for 30 min, then drained)

75 gr cashews (soaked for 30 min, then drained)

raisins (soaked for 30 min, then drained)

25 gr raisins (soaked for 30 min, then drained)

Step 2

In a bowl add flour & water and mix until incorporated, and let it sit for 45 min. That step is called “Autolyse”.

bread flour

450 gr bread flour

whole wheat flour

50 gr whole wheat flour

water

400 gr water

Step 3

Add the starter. Mix until incorporated. 30 min rest.

sourdough starter

100 gr sourdough starter

Step 4

Add salt and a sip of water. Mix until incorporated.

salt

15 gr salt

Step 5

Perform 3 folds, 30 min rest in between.

Step 6

Then, on a wet surface, transfer the dough and stretch it to a big rectangle as thin as you can. This is our way to also check the gluten development.

Step 7

Add cashews and raisins, sprinkle the halva, sesame & rose petals mix, and fold them in the dough.

cashews (soaked for 30 min, then drained)

75 gr cashews (soaked for 30 min, then drained)

raisins (soaked for 30 min, then drained)

25 gr raisins (soaked for 30 min, then drained)

Step 8

Let the dough rest for 45 min.

Step 9

Perform another 2 folds, 30 min rest in between.

Step 10

After the last fold (5+fold in add-ins=6), give the dough another hour of rest.

Step 11

Then preshape. Let it rest for 30 min.

Step 12

Shape and place it in a proofing basket and leave at room temperature for an hour.

Step 13

Proof in the fridge till the following morning.

Step 14

Score and bake in a preheated Dutch oven at 480F or 250C, with the lid on. 30 min.

Step 15

Remove the lid. Bake until the desired crust’s color, I did here 20 min without the lid.

Step 16

Cool for an hour.

Step 17

Slice and eat it all with your lovers!

Step 18

YASSS!

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