Seeded Sourdough Cranberry Spelt Loaves

These Seeded Sourdough Cranberry Spelt Loaves, made with whole grain spelt, filled with cranberries, and wrapped in sunflower seeds, are my interpretation of the spelt rolls Ralph N. shared as the BOM for the Artisan Bread Bakers several months ago.

I’ve been in testing mode this year so I made this bread a few times before landing on a combination I liked.  I started by scaling the recipe to make two loaves instead of a big batch of rolls.  The first time, I made a plain version with no additions, the second time I added cranberries, and the third time I added seeds but omitted the cranberries.

The fourth time, I incorporated cranberries and sunflower seeds. I was going to use walnuts or pumpkin seeds but didn’t have any of either so I went with sunflower seeds instead.  I enjoyed the crunchy and nutty flavor the seeds impart throughout the dough and the slightly sweet/tartness of the cranberries.

This was my favorite version and I think it makes a lovely presentation.  It’s dense with a nice chew and goes well with soup, served plain, toasted with butter, or with cheese. It’s also good for snacking.

Seeded Sourdough Cranberry Spelt Loaves

Ingredients:

• 500 grams whole grain spelt flour
• 380-425 grams water, divided
• 100 grams sourdough starter, 100% hydration, active
• 10 grams fine sea salt
• 75 grams [1/2 cup] dried cranberries
• 75 grams [1/2 cup] toasted sunflower seed

Method:

Feed your sourdough starter 8 hours before you plan to make this bread.

Final Dough:

Place the flour and 380 grams of water in a large mixing bowl and stir to incorporate.  Let it mingle for 40 minutes.

After 40 minutes, add the starter and salt and mix thoroughly using a Danish dough whisk or wooden spoon.

Knead the dough in the bowl for 5 minutes or so. Add 50 grams of water if the dough is too stiff. Pay attention to the feel of the dough.

Remove the dough to a lightly floured counter and add in the cranberries and sunflower seeds.

Knead the dough for another 5 minutes or so until the cranberries and nuts are thoroughly incorporated and the dough comes together.

Scrape down the bowl, form the dough into a ball, and place it in the bowl.  Cover with plastic wrap or a kitchen towel.

Bulk Ferment:

Let it bulk ferment in the bowl at room temperature for 80 minutes. Perform 2 stretch-and-folds at the 40-minute mark and again at 80 minutes.

After the 2nd fold, cover the bowl tightly and place it in the refrigerator for 12 hours or longer.

Note regarding the cold ferment: the longer you plan to allow your dough to ferment in the refrigerator, the less starter is necessary.  If you plan to let it cold ferment in the refrigerator for 24 hours, reduce the amount of starter used to 50 grams.

After the cold fermentation, divide the dough in half and shape the loaves into batards. Begin by shaping them into rounds, cover and let them rest for 20 minutes. Then continue shaping into batards. Place the shaped loaves onto parchment.

Final Rise:

Let the batards proof for 2 to 3 hours depending on the temperature in your kitchen.

Preheat the oven to 450 degrees F. for an hour with a baking stone on the bottom rack and a steam pan on the top shelf.  I used an iron skillet for the steam pan.

Bake:

Score the loaves in the pattern of your choice, then slide the loaves (on the parchment paper) onto the baking stone using the back of a baking sheet or a baking/pizza peel.

Bake the loaves for 25 to 35 minutes. Remove to a wire rack to cool completely before slicing.

 

 

Happy Baking!

Cathy