Dried Fruit & Nut Sourdough Bread!
Have you ever wanted to make amazing sourdough bread? Something a little bit different than the rest? This Dried Fruit & Nut Bread is for you!
1
 Start by adding 200g of foamy (active) sourdough starter to 700g of warm spring water.
2
Next, in a separate bowl, mix 900g of unbleached bread flour and 100g of whole wheat flour. Add to the water & starter mixture.
3
Using your hands or a bench scraper, mix the liquids and the dry ingredients together to form a basic dough. 
4
Make sure to scrape the sides as you go, to incorporate all of the flour.
5
Let sit covered, for 30 minutes to rest. Then, add 20g of fine sea salt and 50g of warm spring water. Mix thoroughly with your hands.
6
Transfer your dough to a large mixing bowl. Cover & let sit for 30 minutes. While the dough rests, roughly chop your dried fruits.
7
128g of golden raisins 128g of mixed dried fruits (apricots, cherries, & dates). Add 96g of brewed strong black tea in a large bowl. Let rehydrate.
8
After 30 minutes, pour the fruits into a sieve and drain out the extra tea. Be sure to press the fruit to drain completely. Reserve.
9
Add the fruits, plus 128g of slivered almonds, to your dough. Working in 5 to 6 increments of 30 minutes each, we will fold the dough to add air.
10
Every 30 mins, take one side of the dough & fold over to the other. Do this 3 times per session. This allows the dough to rise. Keep covered & warm
11
Next, on a floured board dump your dough out. Use a bench scraper & equally portion into two loaves. Sprinkle flour on top & flip. Fold....
12
Right side to left, left to right, bottom to top, and top to bottom. Flip & gently round with your hands until a boule is formed. Cover & rest 20 min
13
Add a clean tea towel to 2 mixing bowls. Sprinkle generously with flour. Transfer the loaves to the bowls & cover. Let sit overnight in the fridge.
14
Preheat your oven to 450F, & heat your Dutch oven inside too. Once at temperature, invert the dough onto a cutting board with parchment. Score.
15
Add the bread to the heated pot & bake for 30 mins covered. Uncover & bake 20 mins. With the oven ajar, bake another 10 mins to harden the crust.
16
Carefully transfer the pot to a trivet. Retrieve the bread & let cool completely before eating! Enjoy with soft butter & jam or with goat cheese!
17
What you'll need
200 g
Sourdough starter
700 g +50 g
Springwater
900 g
Unbleached bread flour
100 g
Whole Wheat Flour
20 g
Fine sea salt
128 g
Golden raisins
128 g
Mixed dried fruits
128 g
Slivered Almonds
96 g
Brewed Black Tea
All Purpose Flour
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