On the forum we are doing a baking challenge which includes any sourdough bread made using blueberries as one of the ingredients. I love berries of all kinds, strawberries, blackberries, blueberries, etc. I missed out on being able to pick local blueberries this year because I was traveling, so when I got back here to Washington, I just wanted to eat blueberries( I love to eat them fresh). Of course I had to go to the market to get some and I won’t be doing that too often. I paid 4.00 for 4 oz of blueberries!
I already knew what I wanted to bake for the challenge. I had in mind a light rye bread with walnuts and blueberries, which I think is a great combination. The bread is really fun to make and looks very showy. It also turned out to be very delicious… but a warning here for those who like things sweet- the blueberries baked this way are tart- if you like to taste sweet with blueberries, make up some Honey-Cinnamon Butter to spread on it. I cannot bring myself to recommend adding sugar to a light rye bread.
Blueberry Walnut Rye Sourdough (I started this dough at 1:00 pm)
- Vigorous Starter @ 100% hydration (use a whole wheat or rye starter if possible)- 9 oz/255g
- Water- 16 oz/453g (adjust water temperature so your dough temp is around 78F)
- Sea Salt- .6 oz/17g
- Rye Flour (mine was freshly ground) – 10 oz/283g
- Bread Flour-16 oz/453g
Add all the ingredients in the order shown ( there is no autolyse period) to a mixing bowl or dough folding container. Mix the ingredients until the dough comes together and you have a sticky mass.
Allow the dough to ferment for five hours at room temperature. If you keep a lid on your dough container your dough will keep a nice warm temperature if you started out with it warm. Fold the dough once each hour. After the dough is done fermenting, fold it down once more and put the container in the refrigerator for two hours.
Once your dough has chilled down for two hours, take it out and divide it in half. This formula makes 3lbs 3 oz/1462g of dough at 67% hydration. The pieces might look small but you will be adding another 8 oz of ingredients to each loaf.
Allow your dough to rest for ten minutes and then stretch it out into a rectangle. Put 4 oz (about one cup) of walnut pieces on the dough and work the pieces in by folding the dough and kneading it. After you have incorporated the walnuts, let the dough rest for twenty minutes and then stretch it out again into a rectangle. Pour 4 oz of fresh blueberries on the dough and then roll up the dough into a loaf shape.
Tuck the ends and pinch the roll shut along the seam. Place the dough into a floured (semolina or rice flour) long banneton, seam side up. Shape both loaves and then place into a plastic bag and refrigerate overnight.
Next morning take out your loaves one at a time staggered at least 35 minutes apart. Let them warm up and final proof. If you have a proofing box place them in your proofing box. It can take 2 – 3 hours depending upon how warm your proofing area is and how cold your dough is.
Once the dough is proofed, slash and then place on a hot preheated baking stone in your preheated oven at 450F. Use a roasting lid and spray the loaf once all over just before placing on the lid. Bake for 20 minutes with the lid on and then remove the lid and bake for 15 – 20 minutes longer at 425F.
The blueberries will make a mess on your stone so use a baking parchment if you have one. Allow the dough to cool and then butter liberally and eat! Yum! This bread is so good spread with cream cheese with your morning coffee.
If you like baking with blueberries and sourdough- try out the Blueberry Baking Challenge at the sourdough forum, you could win two 100% linen proofing cloths!
This recipe is submitted to Yeastspotting – go see for yourself!
Happy Baking everyone!