Why You’ll Love This Sourdough Nut Batter Bread Recipe
There’s something truly delightful about the aroma of freshly baked bread wafting through your kitchen.
This sourdough nut batter bread is a game-changer. It’s rich, moist, and bursting with flavor, making it perfect for breakfast or a cozy afternoon snack.
I love how the nuts and raisins add texture, while the spices infuse warmth into each bite. Plus, the tangy sourdough starter elevates the taste, creating a unique twist on traditional bread.
You’ll find yourself coming back for seconds, or even thirds! Trust me, once you try it, you’ll wonder how you ever lived without this recipe in your life.
Ingredients of Sourdough Nut Batter Bread
When it comes to baking bread, the ingredients you use can make all the difference. For this Sourdough Nut Batter Bread, you’ll be mixing a few simple components that come together to create something truly special. This isn’t just any ordinary bread; it’s packed with flavor and texture, thanks to the addition of nuts and raisins. Are you ready to gather what you need? Let’s plunge into the list!
Ingredients for Sourdough Nut Batter Bread:
- 2 cups proofed sourdough starter
- 2 tablespoons butter
- 1/2 cup milk
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup raisins
- 1/2 cup chopped nuts (your choice: walnuts, pecans, or almonds work great)
- 3 cups bread flour
Now, let’s chat about these ingredients for a moment. The sourdough starter is the star of the show, providing that tangy flavor and incredible texture we all love. If you happen to have a starter that’s been bubbling away for a while, you’re in for a treat.
And don’t skimp on the butter; it adds richness that’ll make your bread taste like it’s straight from a bakery. You can choose any nuts you fancy—just think about what you enjoy munching on. I once tried this with hazelnuts, and oh boy, was it a game changer.
And don’t forget, spices are key here. The cinnamon and nutmeg will transport you to cozy fall days, even if it’s a hot summer afternoon. So, gather your ingredients, and let’s get ready to bake something amazing!
How to Make Sourdough Nut Batter Bread
Making Sourdough Nut Batter Bread is a delightful process that combines a bit of science with a lot of heart. To kick things off, you’ll want to gather your ingredients, specifically the star of the show: 2 cups of proofed sourdough starter. That bubbly, tangy goodness is what gives this bread its unique flavor.
In a large mixing bowl, measure out that starter, and then let’s get to melting some butter. You’ll need 2 tablespoons of butter—melt it down and mix it with 1/2 cup of milk warmed to about 85 degrees Fahrenheit. This step is essential because we’re aiming for a cozy environment for our yeast buddies to do their thing. Add in 1 teaspoon of salt and 2 tablespoons of sugar, stirring until everything is nicely dissolved. It’s like giving your starter a warm hug.
Once that’s all mixed up, it’s time to combine it with the starter. Stir it in until you have a lovely, smooth mixture. Now, the fun part! Toss in 1 cup of raisins, 1/2 cup of your favorite chopped nuts (I often go for walnuts or pecans, but hey, get creative), and 1 teaspoon each of ground cinnamon and nutmeg. It’s starting to smell like a bakery in here, isn’t it?
Now, let’s add in the flour. You’ll need 3 cups of bread flour, but do it in increments: one cup at a time, mixing vigorously for about a minute between each addition. I sometimes pretend I’m in a cooking competition, whisking like my life depends on it. It’s a great workout for your arms, too.
Once your batter is all mixed and ready, grease a 4 1/2 x 8 1/2-inch loaf pan—trust me, you don’t want your beautiful creation to stick. Spoon that thick batter into the pan and cover it.
Now comes the waiting game: proof it at 85 degrees Fahrenheit for about 1 to 2 hours, or until the dough rises about 1/2 inch above the edge of the pan. I find this is a good time to clean up the kitchen or binge-watch a show.
Preheat your oven to 350 degrees Fahrenheit, and when the dough is ready, pop it in for about 45 minutes. The smell of baking bread will fill your home, and you might find yourself pacing the kitchen like a parent waiting for a kid to come home.
Once it’s done, let it cool on a wire rack. And there you have it—a warm, nutty, and oh-so-delicious Sourdough Nut Batter Bread. Enjoy!
Sourdough Nut Batter Bread Substitutions & Variations
While I love the classic flavor of Sourdough Nut Batter Bread, experimenting with substitutions and variations can lead to delightful surprises.
For instance, try swapping out raisins for dried cranberries or chopped dates for a different sweetness. You can also use almond or coconut milk instead of regular milk for a dairy-free version.
If you prefer different nuts, walnuts or pecans work beautifully. For a touch of zest, add orange or lemon zest to the batter.
Finally, feel free to adjust spices—add more cinnamon or even a hint of cardamom to create a unique flavor profile.
Happy baking!
Additional Tips & Notes
Experimenting with substitutions can enhance your Sourdough Nut Batter Bread, but a few additional tips can elevate your baking experience even further.
First, make sure your sourdough starter is active and bubbly for the best rise. If you’re short on time, you can proof the dough in a warm spot, but avoid letting it get too hot.
For added flavor, consider folding in some citrus zest.
Finally, let the bread cool completely on a wire rack before slicing; this helps maintain its texture.
Trust me, these small adjustments can make a big difference in your final product! Enjoy your baking!