An Amish Proverb reminds us that, “harvest comes not every day,” so why not use that harvest to make better bread.

The traditional harvest season brings vivid autumn hues of red, yellow, and orange and some people snuggle up with hot mugs of their favorite beverages, while others bake pumpkin pies. But for me, it means it is time to make bread!

Part of the Fall harvest bounty includes dried fruits and nuts. And since I love to bake bread, I am going to bring these together in a Harvest Sourdough Fruit and Nut Loaf that is packed with raisins, pears, currants, and dried cranberries, apricots, and cherries, and of course, walnuts or pecans.

Based on King Arthur Baking Company’s “No-knead Harvest Bread,” our recipe is adapted for sourdough. They suggest that you, “plan ahead for this easy bread — an overnight or all-day rise gives it terrific flavor. Packed with whole grains, dried fruit, and nuts, King Arthur Unbleached Bread Flour guarantees this loaf will rise nicely and offer satisfying chew. For the best crust, bake in a ceramic bread crock or a covered clay baker.” However, we chose to use Abigail’s Oven Premium White Whole Wheat Flour and our choice of fruit and nuts, instead of their Baker’s Fruit Blend.

HARVEST SOURDOUGH FRUIT AND NUT LOAF

Serving Size:
1 Loaf
Time:
25 min Prep
8+ hours Ferment
50–60 min Bake
Difficulty:
Moderate

Ingredients

  • 1 cup (227g) active sourdough starter
  • 3 cups+2 Tbsp (360g) Premium White Whole Wheat Flour
  • 2 teaspoons (12g) salt
  • 1 cups+3 Tbsp (285g) cool water
  • 1 1/4 cup (170g) dried fruit (raisins, pears, currants, and dried cranberries, apricots, and/or cherries)
  • 1 cup (113g) coarsely chopped pecans or walnuts

Directions

  1. Dissolve your sourdough starter in a cup of water.
  2. Weigh or measure your flour by spooning it into a cup, then sweeping off excess.
  3. Stir flour into the water/sourdough mixture; then using your hands, bring the dough together, making sure all of the flour is well incorporated.  Allow this to rest for 30 minutes.
  4. Then add the salt to 2 Tbsp water and the fruits and nuts. Stretch and fold the dough, taking care to mix in the salt, nuts, fruit, and water.
  5. Repeat step 4 every half hour during the following 2 hours, then cover the bowl and allow the dough to rest at room temperature overnight, or for at least 8 hours; this will likely double, so use a large bowl.
  6. Then turn the dough out onto a lightly floured or oiled surface, and form it into the shape of the container you will be baking it in. (We suggest a 10″ Dutch oven with a lid. )
  7. Place the dough in the lightly oiled pan, or well-floured brotform, smooth side up.
  8. Cover and let this rise at room temperature while the oven is preheating to 460°F (240°C). It should raise some, but will not double.
  9. Using a sharp knife or lame, score the bread. Place the lid on the pan, and put the bread into the oven.
  10. After 20 minutes, remove the lid and continue to bake.  
  11. Bake the bread for 45–50 minutes or until a digital thermometer inserted into the center registers about 205°F (96°C). Your harvest loaf should have a deep brown-colored crust.
  12. Remove the bread from the oven, and cool it on a rack completely before slicing.
  13. If you need to store the bread, keep it well wrapped, at room temperature (NOT in the fridge) for several days or freeze it sliced for longer storage.