Trail Mix Sourdough Bread
Elevate your sourdough baking game with this irresistible Trail Mix Sourdough Bread, a hearty and wholesome twist on a classic loaf. Packed with the sweet-tart chew of dried cranberries and raisins, the nutty crunch of chopped walnuts and almonds, and the toasty flavors of sunflower and pumpkin seeds, this bread is a true crowd-pleaser. Perfect for breakfast, snacking, or pairing with your favorite spreads, this recipe combines artisan bread techniques like stretch-and-folds and cold fermentation to deliver a perfectly airy crumb and crispy crust. Whether you're a sourdough novice or seasoned baker, this nutrient-packed bread will become a staple in your kitchen.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 100 grams Active sourdough starter (fed and bubbly)
- 450 grams Bread flour
- 50 grams Whole wheat flour
- 350 milliliters Water (room temperature)
- 10 grams Salt
- 50 grams Dried cranberries
- 50 grams Raisins
- 50 grams Chopped walnuts
- 50 grams Chopped almonds
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
Instructions
In a large mixing bowl, combine the sourdough starter, bread flour, whole wheat flour, and water. Mix until just incorporated into a shaggy dough. Cover with a damp cloth and let rest for 30 minutes (this is the autolyse stage).
After the rest, sprinkle the salt evenly over the dough. Mix it in by pinching and folding the dough until the salt is fully incorporated.
Perform 4 sets of stretch-and-folds over the next 2 hours. Every 30 minutes, gently stretch one side of the dough and fold it over the center, rotating the bowl and repeating on each side.
After the second stretch-and-fold, add the dried cranberries, raisins, walnuts, almonds, sunflower seeds, and pumpkin seeds. Gently incorporate them into the dough by folding and pressing them in until evenly distributed.
After completing the stretch-and-folds, cover the dough and let it bulk ferment at room temperature for 4-6 hours, or until it has nearly doubled in size.
Lightly flour your work surface and turn out the dough. Shape it into a boule or batard by folding the edges into the center and rolling it tight. Place the shaped dough into a floured proofing basket or a bowl lined with a floured kitchen towel.
Cover and proof the dough in the refrigerator overnight (8-12 hours) for a slow, cold fermentation.
The next day, preheat your oven to 475°F (245°C). Place a Dutch oven inside while preheating.
Carefully transfer the dough onto a piece of parchment paper. Gently score the top with a sharp knife or bread lame to allow for expansion during baking.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, transfer the dough into the Dutch oven. Cover and bake for 25 minutes.
After 25 minutes, remove the lid and continue baking for another 20 minutes or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 172% | |
| Total Carbohydrate | 509.6 g | 185% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 76.0 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
