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Boule cut into 2 and laid one above other

Rhubarb Strawberry Spiced Sourdough Bread

Rhubarb Strawberry Spiced Sourdough Bread is an easy breakfast bread made using Rhubarb and strawberry and spiced with fennel and ginger.
5 from 2 votes
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Course: Breakfast, Main Course
Keyword: Bread, Breakfast, Rhubarb, Sourdough, Spices, Strawberry, Vegan
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Fermenting Time: 20 hours
Servings: 1 Boule
Author: Renu Agrawal-Dongre

Ingredients

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

Bread Mix

  • 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

Instructions

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.
    Chutney Ingredients
  • Let this cook on slow to medium stirring and pressing the fruits in between.
    The prepared Chutney using Rhubarb an strawberry
  • 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.
    Adding all the ingredients in dough
  • Give it a nice mix.
  • Now add the water slowly reserving ¼ cup.
    Adding Water in Dough
  • Add the ¼ cup only if required. I added all, but my dough was a bit wet to handle.
    Mixed Sourdough
  • 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.
    Fermented Sourdough

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.
    Close up look of fermente and stretched dough
  • Dust your working area with some flour.
  • Remove the dough on it and roughly shape it into a boule.
    Shaping the dough
  • 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.
    Boule getting shaped
  • 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.
    Dough ready to be baked, on a parchment paper
  • 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.
    Dough ready to be baked, on a parchment paper
  • 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.
    Removing up of the top lid
  • 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.
    Close up look of baked sourdough bread in a boule
  • Let the bread cool completely for 1-2 hours.
  • Slice and serve.

Notes

  • Standard US Cup Size used
  • Chutney ingredients ratio can vary as per taste
 
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