Walnut and Raisin Porridge Bread is a hearty and flavorful sourdough bread made with a mixture of whole grains, nuts, and dried fruit. It's perfect for breakfast or as a snack any time of the day.
prep time: 30 minutes & cook time: 45 minutes
total time: 1 day 10 hours - yield: 1 loaf
Nutritional Information (per serving): 190 Calories, 7g Fats, 27g Net Carbs, 4g Fiber, 6g Protein.
ingredients
1 cup active sourdough starter
1 1/2 cups lukewarm water
2 cups bread flour
1/2 cup whole wheat flour
1/2 cup cooked oatmeal, cooled
1/2 cup chopped walnuts
1/2 cup raisins
1 1/2 teaspoons salt
instructions
In a large mixing bowl, combine the sourdough starter, water, cooked oatmeal, chopped walnuts, and raisins.
Add the bread flour, whole wheat flour, and salt. Stir until a shaggy dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
After 30 minutes, perform a series of stretch and folds every 30 minutes for 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Repeat with the other three sides.
After the final stretch and fold, cover the bowl and let the dough rise at room temperature for 4-6 hours, or until doubled in size.
Once doubled, shape the dough into a round loaf and place it in a lightly floured proofing basket. Cover with a kitchen towel and let it rise for 1-2 hours, or until puffy.
Preheat your oven to 450°F (230°C). Place a Dutch oven with the lid on in the oven to preheat.
Carefully transfer the risen dough to the preheated Dutch oven. Score the top of the dough with a sharp knife.
Cover the Dutch oven with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes, or until the crust is golden brown.
Allow the bread to cool completely on a wire rack before slicing and serving.
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