Cinnamon Pecan Sourdough Bread
This is one of my favorite breakfast breads. I love a slice toasted with a cup of kefir and coffee. The nuts and fruit make this not only a great morning bread but you can even turn it into french toast. I love to make bread with a 5-Quart Dutch Oven – a roaster pan or deep casserole dish with a lid will work too. You'll also need a Kitchen Scale for measuring all ingredients. I found that my cup of flour and your cup of flour can vary greatly, and will affect the outcome. I promise you this bread will be worth it. You'll feel like you've accomplished something great and your next loaf will be a breeze!
Servings: 1 loaf
- You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
Making the dough
- After 30 minutes, gently knead the nuts and raisins to the dough and knead for about a minute adding a little flour if the dough feels too sticky. Place the dough back in the bowl and cover with plastic wrap. Let it rise overnight for 8-10 hours (around 70 degrees F) or until the dough will have risen in the bowl and look puffier.
Making and Baking the Bread
- Use your spatula and gently pull the dough from the bowl onto a lightly floured work surface and let it rest for 10-15 minutes. Line a 10-inch proofing bowl with a towel and dust generously with flour.