Introduction
If you’re a fan of hearty, wholesome, and flavorful bread, then you’re in for a treat. This Rustic Fruit & Nut Sourdough Loaf is everything you want in a bread: chewy, tangy, packed with dried fruits, and crunchy nuts. Whether you enjoy it as a breakfast toast, a component of a cheese board, or just slathered with butter, this loaf will become your new go-to recipe. Let’s dive into the origin of this delightful bread, the ingredients, and the step-by-step directions to make your very own Rustic Fruit & Nut Sourdough Loaf.
What is a Rustic Fruit & Nut Sourdough Loaf?
The Rustic Fruit & Nut Sourdough Loaf is a variation of traditional sourdough bread. While classic sourdough is known for its tangy flavor from the natural fermentation process, this recipe takes it up a notch by adding dried fruits and nuts, creating an even more complex flavor profile. The result is a loaf that has a balance of chewy, nutty, and sweet elements, making it an excellent choice for breakfast or any time of the day.
Origin of the Rustic Fruit & Nut Sourdough Loaf
Sourdough bread has a rich history, originating thousands of years ago in ancient Egypt. It was the earliest form of leavened bread, created by naturally occurring wild yeast. Over time, different cultures have developed their own variations of sourdough, adjusting the flavor and texture based on regional preferences. The Rustic Fruit & Nut Sourdough Loaf, however, is a modern twist on this age-old classic, inspired by the desire for a more hearty, flavorful bread that combines the richness of nuts and the natural sweetness of dried fruits.
Ingredients
To make your Rustic Fruit & Nut Sourdough Loaf, you’ll need the following ingredients:
For the Dough:
- 80g sourdough starter (active and bubbly)
- 200g all-purpose flour
- 200g whole wheat flour
- 260g water
- 8g salt
For the Add-ins:
- ⅓ cup dried figs, chopped
- ¼ cup raisins
- ¼ cup walnuts, chopped
- 2 tbsp pepitas (pumpkin seeds)
- 2 tbsp sunflower seeds
Step-by-Step Directions and Preparation Method
Now, let’s walk you through the steps for making this delicious loaf from scratch:
1. Prepare the Dough
Start by mixing the sourdough starter, flours, and water in a large bowl until there are no dry spots left. The dough should feel somewhat shaggy at this stage. Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes. This is called the autolyse stage, where the flour hydrates and the gluten begins to develop.
2. Add Salt & Knead
After the dough has rested, sprinkle in the salt and knead the dough for about 5 minutes. You’re looking for a smooth and elastic texture. If it feels too sticky, don’t hesitate to add a small sprinkle of flour. After 5 minutes, let the dough rest for another 5 minutes, then knead briefly again to ensure it’s fully incorporated.
3. Bulk Fermentation
Now, the dough enters the bulk fermentation stage. Every 30 minutes, for a total of 2 hours, you’ll need to perform a series of “stretch and folds” to help the dough develop strength and structure. During the first fold, you will add the dried figs, raisins, walnuts, pepitas, and sunflower seeds. This is where the bread gets its hearty, nutritious boost.
Once your dough has doubled in size (which usually takes about 2.5–3 hours), it’s ready for shaping.
4. Shape the Loaf
After the bulk fermentation is complete, turn your dough onto a floured surface. Gently shape it into a tight ball, making sure not to deflate it too much. If you prefer an extra touch of crunch, you can roll the top of the dough in more seeds. Next, place the dough seam-side up in a floured proofing basket or bowl. Cover it and let it rise at room temperature for about 3–4 hours, or you can refrigerate it overnight for a slower fermentation process.
5. Final Proof
The dough should be nearly doubled in size at this point. If you’re refrigerating overnight, ensure it is tightly covered to prevent it from drying out. When you’re ready to bake, preheat the oven to 450°F (230°C) and place a Dutch oven inside.
6. Bake
Carefully flip your dough onto a sheet of parchment paper. Score the top of the loaf to allow it to expand beautifully while baking. Carefully transfer the dough into the preheated Dutch oven. Bake the bread covered for 30 minutes, then uncover it and bake for another 20 minutes until it turns a deep golden brown.
7. Cool
Once the bread is baked to perfection, remove it from the oven and let it cool on a wire rack for at least an hour. This cooling period helps the structure of the bread set before you slice into it.
Tips & Variations
1. Substitute Fruits:
If you’re not a fan of figs or raisins, feel free to swap them out with other dried fruits such as apricots, cranberries, or dates. Each fruit will bring a different level of sweetness and texture to the bread.
2. Nutty Alternatives:
While walnuts are commonly used in this recipe, you can substitute them with other nuts like pecans, almonds, or even hazelnuts. Each nut will add a unique flavor and crunch.
3. Add Spices:
For a more festive twist, try adding a teaspoon of cinnamon or a zest of orange to the dough. This can elevate the flavor profile, making it perfect for special occasions like the holiday season.
FAQs About Rustic Fruit & Nut Sourdough Loaf
1. Can I make this without a sourdough starter?
Yes, you can use commercial yeast in place of the sourdough starter, but you will lose the distinctive tangy flavor that sourdough imparts. If you opt for yeast, use around 7g of dry yeast.
2. How long will the bread stay fresh?
This bread is best enjoyed within 2–3 days of baking. If you want to store it longer, freeze it in an airtight bag for up to 2 months.
3. Can I make this bread in a bread machine?
While this recipe requires some manual steps for shaping and proofing, you could use a bread machine to knead the dough. However, it’s recommended to complete the fermentation and shaping manually for the best results.
Conclusion
The Rustic Fruit & Nut Sourdough Loaf is not only a perfect addition to your breakfast table, but it’s also a great bread to showcase on cheese boards or serve alongside meals. With its chewy, tangy texture and delicious additions of dried fruits and nuts, this recipe is sure to impress anyone who tastes it. By following this step-by-step guide, you’ll create a delicious, wholesome loaf that’s as satisfying to make as it is to eat. Whether you’re a novice baker or a seasoned pro, this rustic bread will always be a hit!
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Rustic Fruit & Nut Sourdough Loaf: A Hearty, Wholesome Delight for Every Occasion
- Total Time: ~12–14 hours (including rising/proofing)
- Yield: 1 large loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
The Rustic Fruit & Nut Sourdough Loaf is a variation of traditional sourdough bread. While classic sourdough is known for its tangy flavor from the natural fermentation process, this recipe takes it up a notch by adding dried fruits and nuts, creating an even more complex flavor profile. The result is a loaf that has a balance of chewy, nutty, and sweet elements, making it an excellent choice for breakfast or any time of the day.
Ingredients
For the Dough:
- 80g sourdough starter (active and bubbly)
- 200g all-purpose flour
- 200g whole wheat flour
- 260g water
- 8g salt
Add-ins:
- ⅓ cup dried figs, chopped
- ¼ cup raisins
- ¼ cup walnuts, chopped
- 2 tbsp pepitas (pumpkin seeds)
- 2 tbsp sunflower seeds
Instructions
1. Prepare the Dough
- Mix starter, flours, and water in a large bowl until no dry spots remain.
- Cover and let rest for 30 minutes (autolyse).
2. Add Salt & Knead
- Sprinkle in salt and knead for 5 minutes until smooth and elastic.
- Let rest for 5 minutes, then knead again briefly.
3. Bulk Fermentation
- Stretch and fold the dough every 30 minutes for 2 hours.
- During the first fold, add figs, raisins, walnuts, and seeds.
- Cover and let rise until nearly doubled (2.5–3 hours).
4. Shape the Loaf
- Turn dough onto a floured surface and shape into a tight ball.
- Roll the top in extra seeds if desired.
- Place seam-side up in a floured proofing basket or bowl.
5. Final Proof
- Cover and let rise at room temp for 3–4 hours, or refrigerate overnight.
6. Bake
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Flip dough onto parchment, score the top, and place in Dutch oven.
- Bake covered for 30 minutes, then uncovered for 20 minutes until golden brown.
7. Cool
- Let cool on a wire rack for at least 1 hour before slicing.
Notes
This hearty sourdough loaf is packed with chewy dried fruits and crunchy nuts, making it perfect for breakfast with a smear of butter, paired with cheese, or enjoyed simply on its own. Its rustic flavor and texture make it a wholesome treat for both everyday meals and special gatherings
- Prep Time: 25 minutes (plus fermentation & proofing time)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan / European
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: None
Keywords: Fruit and Nut Sourdough Bread, Nutty Sourdough Loaf, Rustic Sourdough Bread
