Super Sunny Dutch Oven Sourdough
From jo_jo_ba 8 years ago
- 1 day to make
- Serves 24
Inspired by my Dutch Oven Sunchoke Sourdough from years ago, I added even more "sunflower" elements (Jerusalem artichokes / sunchokes are a relative of the sunflower! Read more ) with ground and whole seeds, sunflower oil and sunflower milk. A sunny pop of colour came through with diced dried apricots and the crusty bread was baked in the Dutch oven for an artisan feel! See less
Ingredients
- 1 lb Jerusalem artichokes, scrubbed and cut into large chunks shopping list
- ½ cup milk (I used sunflower but soy works well too), warmed shopping list
- 2 tbsp sunflower oil shopping list
- 1 tsp salt shopping list
- ½ tsp cardamom shopping list
- 3 tbsp brown sugar shopping list
- 1 ½ cups flour shopping list
- 2 cups whole wheat bread flour shopping list
- 1 cup spelt flour shopping list
- ½ cup sunflower seed flour shopping list
- ½ cup psyllium husks shopping list
- ¼ cup 7 grain hot cereal shopping list
- ½ tbsp instant yeast shopping list
- 1 cup active sourdough starter shopping list
- ½ cup warm water shopping list
- ⅓ cup toasted sunflower seeds shopping list
- 5 dried apricots, diced shopping list
How to make it
- Preheat the oven to 425F, line a cookie sheet with parchment.
- Place chopped sunchokes on the sheet and roast for 30 minutes, stirring / shaking the pan to redistribute the slices halfway through.
- Transfer to the bowl of a food processor and add milk, oil, salt, cardamom and sugar. Puree smooth and set aside.
- In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, cereal and yeast.
- Add the mashed mixture, sourdough starter and warm water.
- Continue mixing for 10-12 minutes, until fairly elastic.
- If kneading by hand, turn out onto a lightly floured surface, add the sunflower seeds and apricots and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
- Cover and let rest 30 minutes.
- Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
- Cover and let rise until doubled, about 1 hour.
- 45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
- Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
- Bake, covered, for 25 minutes.
- Remove the lid, and continue baking 15 minutes.
- Cool on a wire rack for a minimum of one hour before cutting
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