Sourdough Bread with Apricots and Hazelnuts
Marie Skogström- 4
- 30 min
- 17 hours
A super-delicious bread that’s perfect on its own, with just a little butter. If, by any chance, there are any leftovers, slice them thinly, toast them lightly to make crackers, and serve them with aged cheeses… oh la la!
3.14/5
276 VotesHere's how:
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1
Day 1
Combine all the ingredients for the polish/pre-dough. Let it rest at room temperature for about 1 hour, then refrigerate for at least 12 hours.
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2
Day 2
Dissolve the yeast in the water, then add the yeast mixture and the flour. Knead the dough for 10 minutes on low speed. Add the salt, apricots, hazelnuts, and rosemary. Knead for another 5 minutes. Double the time if you’re kneading by hand.
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3
Let the dough rest in an oiled container for 2 hours.
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4
Divide the dough into 4 portions, shape them, place them in pans, and let them rise for 60–75 minutes.
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5
Preheat the oven to 250 °C. Place the bread in the oven for about 10 minutes, then lower the temperature to 220 °C and bake for another 20 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1 – Polish/Pre-dough
- 150 g (1 bag) KronJäst Rye Sourdough Starter, fresh
- 130 g (about 2.5 dl) fine rye flour
- 100 g (about 2 dl) all-purpose flour
- 100 g (about 1 dl) water
- 40 g (about 2 tbsp) honey
Day 2 – Atonement
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 500 g (about 5 dl) cold water
- 820 g (about 13.5 dl) all-purpose flour
- 24 g (about 3 tsp) sea salt
- 260 g (about 4 dl) hazelnuts
- 3 dl apricots, soaked and chopped
- 4 tbsp fresh, chopped rosemary
The recipe comes from
kronjast.se
