Sourdough Raisin Walnut Bread

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Modified version of Sourdough Raisin Walnut Bread

  • 2 cups proofed sourdough starter
  • 1/4 cup honey
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1.5 cups whole wheat flour
  • 2 cups white bread flour
  • 1 cup raisins
  • 1 cup walnuts

  1. Measure the honey, milk, and butter into the same 1-cup measure. Heat in the microwave for 30 seconds to melt the butter.
  2. Combine these liquid ingredients with the starter, salt, and flours in the mixer bowl.
  3. Mix on speed 1 for a minute or two until it forms a ball, then for 4 more minutes on speed 2.
  4. Stop the mixer, add the raisins and walnuts, and mix again for 5 minutes or until they are well incorporated.
  5. Remove from the bowl, spray the bowl with PAM and return the ball to the bowl. Cover with waxed paper and allow to rise for several hours or over night.
  6. Punch down and shape the ball and place on baking sheet sprayed with PAM. Allow to rise 3 hours or more.
  7. Bake in 325 convection oven for 32 minutes.

The original was too sticky with only 1 cup of WW flour and I hate what cornmeal does to the bottom of the loaf.