Rhubarb Strawberry Spiced Sourdough Bread is an easy breakfast Sourdough bread made using a combination of Rhubarb and strawberry. It is lightly sweetened with raisins and jaggery. Fennel adds a wonderful taste and aroma to the bread and walnuts give it a crunch.
All in all this Sourdough bread is perfect as is or top it up with butter and you are sorted for breakfast or your meals. The bread comes out quite good. It is moist, chunky and had that typical sourdough taste. The bread was smelling fennel and I could taste it. It had the nutty texture from walnuts with tiny specs of rhubarb and strawberries and a hint of spice from the ginger.
This sourdough bread is an easy peasy recipe. I have not done any stretching and folding except in the last hour when I wanted to shape the bread. All I did was mixed the flour, sourdough starter along with the chutney or jam I made using rhubarb, strawberries, spices and water.
I just mixed everything along, with tap water and let the dough ferment for 20-24 hours. The next day I shaped the bread and baked it in a preheated oven.
Nowadays, I am using a lot of Rhubarb in my day to day food. Love to use what I get locally and from my organic farm. As it was spring Rhubarb was in abundance and I am finding new recipes to make with it. I recently tried this Celery Rhubarb Pico de Gallo and it was one healthy and delicious salad.
So this time I thought to try this in baking. And with my sourdough experiments, I thought of adding it to sourdough bread. When I googled I found a few recipes using rhubarb and I was like okay I am crazy :-).
Chutney or Jam to add in Sourdough Bread
So I gave it a go and threw the ingredients as I liked. I made this chutney or jam with Rhubarb, strawberries, jaggery, and raisins. For the spice or to give it a kick, I added some ginger and fennel seeds. I let the mixture cook until the rhubarb was softened and have a soft chunky consistency. I let this then cooled down and added it to my flour along with sourdough starter and walnuts.
For the flour, I have used a combination of Spelt flour and whole wheat flour. One can use either Spelt or Either whole Wheat flour too. Spelt flour adds a wonderful taste to the bread. Spelt flour is similar to whole wheat flour. My first ever sourdough bread was also made using a combination of Spelt and Rye Flour. You can find the recipe for Spelt and Rye Breakfast Sourdough Bread here.
Few More Sourdough Bread Recipes
- Spelt and Rye Breakfast Sourdough Bread
- Spinach Spiced Sourdough Discard Bread
- Vegan Sourdough Burger Buns
- Swirl Sourdough Whole Wheat Bread (Chocolate, Garlic and Herbs)
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Rhubarb Strawberry Spiced Sourdough Bread
To make the Chutney or Jam
- 2 Stalks – 280 grams of Rhubarb – Around 1 Cup when chopped
- 4 Big -75 grams – Strawberries – Around ½ Cup when chopped
- 2 tablespoon raisin
- 1 tablespoon – 20 grams – jaggery – can be replaced with sugar
- 1 tablespoon fennel
- ½ inch ginger sliced
- 500- grams Spelt & Whole Wheat flour – half and half- spelt (250 grams + Wholewheat (250 grams) – Total 3 cups
- 335 ml water – 1.5 Cups
- 100 grams – 1 Cup Active Sourdough starter
- 12 grams Salt
- ½ Cup walnuts
- Extra dough for dusting
To make the Chutney or Jam
- Clean and rinse the Rhubarb and strawberries.
- Chop them roughly into small pieces.
- In a heavy bottom pot, add the rhubarb, strawberries, raisins, jaggery, fennel and ginger.
- Let this cook on slow to medium stirring and pressing the fruits in between.
- Cook until the rhubarb is soft and done.
- Let this cool completely.
Making of Bread Dough
- In a wide bowl add in the flour, active sourdough starter, salt, prepared chutney and walnuts.
- Give it a nice mix.
- Now add the water slowly reserving ¼ cup.
- Add the ¼ cup only if required. I added all, but my dough was a bit wet to handle.
- Mix everything and keep it covered for 16-24 hours for fermentation. If you are in a hot environment, the fermentation time may reduce too.
- I have kept the dough outside only, but one can refrigerate it too.
- My dough had risen nicely after 20 hours, and it was quite active, as you can see from the bubbles.
Shaping the dough
- Now stretch and fold the dough 2 times in the interval of 30 minutes.
- Stretch and fold means that you stretch the dough all the way up, and then fold it. Repeat this in all 4 directions and then let it rest.
- Dust your working area with some flour.
- Remove the dough on it and roughly shape it into a boule.
- For the boule, I have used a normal round bowl. Ideally one uses a proofing basket.
- Dust a clean kitchen towel with some flour and added the shaped boule into it.
- Let it rest for 1 hour
Baking the Boule
- After 1 hour, Preheat the oven to 240 Deg C. One can use a baking stone or baking steel for baking. I am using my Cast Iron Dutch Oven for this.
- While preheating keep your dutch oven in the oven covered as shown in the pic.
- This will help the dutch oven preheat too.
- Once the oven has preheated, Flip the boule on parchment paper, with a chopping board or a pizza peel below.
- Score the dough using a Bread Lame. I am using a sharp knife for this.
- Now remove the dutch oven, and place the bread. Be careful the oven and the dutch oven is quite hot.
- Cover the dutch oven.
- Let this bake for 20 minutes initially at 240 Deg C.
- Now remove the cover of the dutch oven. Be careful the oven and the dutch oven is quite hot.
- Now bake for additional 30 minutes at 240 Deg C. I lowered the temperature to 220 Deg C, as my top was getting too brown.
- After 30 minutes your boulle is done. Remove it from the oven.
- The bread is done. I also check the internal temperature of the bread after it is done. It should register above 98 Deg C.
- Let the bread cool completely for 1-2 hours.
- Slice and serve.
- Standard US Cup Size used
- Chutney ingredients ratio can vary as per taste
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.