Daddy’S Sourdough Apricot Walnut Bread

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Servings: 1 Difficulty: Advanced
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A rustic, tangy loaf studded with sweet dried apricots and crunchy walnuts.
Daddy's Sourdough Apricot Walnut Bread recipe image

This hearty sourdough bread is a comforting blend of tangy fermentation and sweet fruitiness. The dough is enriched with oil and sugar, creating a tender crumb that contrasts beautifully with the chewy texture of dried apricots and the crunch of coarsely chopped walnuts. It’s perfect for slicing thick for toast, making sandwich bread, or simply enjoying with a smear of butter. The combination of whole wheat and bromated bread flour gives it a robust structure and deep flavor. Ideal for weekend baking when you have time for the long rise, this loaf brings a homemade warmth to any breakfast or snack time.

Daddy's Sourdough Apricot Walnut Bread recipe image
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Daddy’S Sourdough Apricot Walnut Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1753.8

Description

This hearty sourdough bread is a comforting blend of tangy fermentation and sweet fruitiness. The dough is enriched with oil and sugar, creating a tender crumb that contrasts beautifully with the chewy texture of dried apricots and the crunch of coarsely chopped walnuts. It&# 226;ÂÂs perfect for slicing thick for toast, making sandwich bread, or simply enjoying with a smear of butter. The combination of whole wheat and bromated bread flour gives it a robust structure and deep flavor. Ideal for weekend baking when you have time for the long rise, this loaf brings a homemade warmth to any breakfast or snack time.

Ingredients

Directions

  1. Ensure your sourdough starter is active and bubbly; if needed, feed it with sugar, water, and potato flakes 8-10 hours prior.
  2. In a large mixing bowl, combine 1 cup of active starter, 1 1/2 cups water, 1/2 cup oil, 1/2 cup sugar, and the diced dried apricots.
  3. Mix the wet ingredients and apricots well until the sugar is mostly dissolved.
  4. Add the coarsely chopped walnuts and 2 cups of whole wheat flour to the bowl.
  5. Blend the mixture vigorously with a whisk or sturdy spoon until the flour is incorporated.
  6. Add 2 cups of the bread flour and mix until combined.
  7. Stir in the remaining 2 cups of bread flour mixed with 1 teaspoon of salt.
  8. Knead the dough briefly until it becomes sticky, stiff, and smooth; it should be quite elastic.
  9. Place the dough into a large bowl greased with oil or non-stick spray.
  10. Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled in bulk, approximately 2-3 hours.
  11. Punch down the risen dough to release air bubbles.
  12. Divide the dough into three equal pieces.
  13. Shape each piece and place them into three separate greased loaf pans.
  14. Cover the pans loosely and let the loaves rise again until they reach the tops of the pans, about 1-2 hours.
  15. Preheat oven to 350ðF (175ðC).
  16. Bake the loaves for 30 minutes, or until they are golden brown and pulling away from the sides of the pans.
  17. Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1753.8kcal
% Daily Value *
Total Fat 45.1g70%
Saturated Fat 6.1g31%
Cholesterol 0.0mg0%
Sodium 4887.6mg204%
Total Carbohydrate 300.9g101%
Dietary Fiber 18.8g76%
Sugars 31.5g
Protein 49.1g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sourdough, bread, apricot, walnut, whole wheat, vegan, fruits, nuts, homemade, rustic, tangy, sweet, hearty, breakfast, snack, fermented, loaf, baking, starter, flour
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