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Cinnamon Raisin Sourdough Loaf

Hello everyone and welcome back to Wicked Quail and Pork Homestead- the blog. Be sure to follow us on Instagram and Facebook! We are a small family farm operating on a 3rd generation property. Prior to us purchasing the property from my grandfather, it was a beef farm. However, with 4 other beef farms nearby, and my strong opinion on chasing cattle and fixing fences.. we have changed it around a bit.

We have been raising swine for 8 years, we mentor anyone looking to get into the pork and piggo industry. Recently we switched to registered Idaho Pasture Pigs. We also have poultry, turkeys, ducks, and quail. I think we may start leaning more towards the birds on the business end of things.

I am happy to say we have our meat rabbits back, that's one of my favorites due to sustainability and cost. We also recently brought in dairy sheep! Yum!

We are a small family with 2 kiddos, that love all things outdoors. We hope you enjoy all we have to offer, and we'd like to say.. Welcome, friend!





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Sourdough is the bread world's most famous influencer right now. It's trending everywhere, it's taking over Instagram, and its health benefits are being flaunted by every homesteader on social media.

Now don't get me wrong, sourdough deserves a seat at the super food table.. and we love it here on our homestead. The fermentation process of sourdough is what makes it so easy for your body to digest it. Plus bread is a great way to add whole grains to your family's plates and stretch a meal. I love to have fresh sourdough coming out of the oven on Saturday mornings to go with our bacon and eggs. I also love to serve sourdough focaccia on Sunday afternoons in front of a NASCAR race or football game. We use yeast breads just as often for convenience but something about the security of a sourdough starter in your fridge is enough to keep my tinfoil hat alter-ego happy.


This recipe may seem large, that's because typically I try to knock out at least two loaves at a time so I don't have to bake every day. This will make two rye loaves and you will be amazed at how simple it is. I think this boule would also pair well with chocolate chips, maybe some pumpkin? I'll play with it and get back to you guys on that.

I am to the point in my sourdough journey where I can play with it, add different ingredients in, and still come out successful from time to time. This recipe is exactly that.. an experiment gone perfectly right. So let us get into it.





Sourdough Cinnamon Raisin Bread


Ingredients

-200 grams active sourdough starter

-750 grams water

-60 grams honey

-250 grams rye flour

-750 grams unbleached all-purpose flour

Salt to your preference, I always add at least 20 grams

-Raisins, measure with your heart

-Cinnamon


sourdough bread


Instructions

-Add all ingredients to a bowl EXCEPT the raisins and cinnamon. Note that an "active" starter means it was recently fed. Typically between 12-24 hours prior. Stir ingredients until you have a shaggy dough, it doesn't need to be perfect, the sourdough will work its self-mixing magic over time.


-Cover with a towel and let sit for 30 minutes to an hour. You'll find that my sourdough recipes aren't as intense and precise as most others. That's because I have found that you don't need to be in order to have success.


-Now stretch and fold the dough. I recommend doing it 5-7 times because rye flour seems to need more folds to build structure than if we were just using all purpose flour. Repeat the stretch and fold every half hour for 2 hours.


-Pour your dough out onto a floured surface and split in half. Now you are going to shape your loaves and get them into a floured baneton. When you stretch them out to shape them, sprinkle a thick layer of cinnamon and your raisins right on top of the dough. This might be confusing, considering most folks do a bulk ferment before shaping but guess what... YOU DON'T HAVE TO. Isn't that amazing?


-Cover your loaves and let them sit for 8-12 hours in a medium cool space. I use my pantry because it's cool enough to keep it from overproofing but it's not so cold that it halts the process. Here you could also put them in the fridge to do a long ferment and then take them out to rise later on if you wanted to. I do this recipe in the evening so I can throw them in the oven the next morning for breakfast.


-The next morning I take them out of the pantry and pre-heat my oven to 415 and dutch ovens. Once everything is preheated, I put the bread on a piece of parchment paper and score it. Then the bread, parchment and all, goes in the dutch oven with the lid on and into the oven it all goes.


-After about 25-30 minutes I take the lid off of the dutch oven so the loaves can brown nicely as they finish. Typically sourdough takes 40-45 minutes, I don't time it, I just watch for it to nicely brown on top.




Freshly sliced bread



Look at you go! You made sourdough for your family! If you don't want cinnamon/raisin you can leave those out and just have a nice rye boule for your table. When I split the dough into two pieces I often leave one plain and flavor the other. I hope this inspired someone to try making sourdough, I know it can be intimidating so my goal is to provide recipes that are simple and fun.

Leave a comment and let me know how it goes if you give it a try! Happy Homesteading!



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