Why You’ll Love This Trail Mix Sourdough Bread Recipe
You’ll absolutely love this Trail Mix Sourdough Bread recipe for its delightful blend of flavors and textures.
Imagine the warm, crusty exterior giving way to a soft, chewy interior filled with sweet cranberries, crunchy pumpkin seeds, and aromatic rosemary. Each bite feels like a celebration!
It’s not just bread; it’s an experience. Plus, the process of making sourdough is incredibly rewarding. You’ll enjoy the wonderful aroma wafting through your kitchen as it bakes.
This bread pairs perfectly with soups, salads, or even as a standalone snack. Trust me, once you try it, you’ll be hooked!
Ingredients of Trail Mix Sourdough Bread
If you’re ready to whip up some delicious Trail Mix Sourdough Bread, you’re in for a treat! This recipe isn’t only packed with flavor but also a fun way to get your hands a little floury.
You’ll be using some everyday ingredients, plus a few delightful extras to give your bread that unique twist. So, grab your apron and let’s explore what you’ll need to get started.
Ingredients:
- 1/2 cup sourdough starter
- 2 cups warm water
- 1/3 cup sugar
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 1/2 tablespoons vegetable oil
- 6 cups bread flour
- 2 teaspoons rosemary, chopped
- 1/4 cup dried cranberries, packed
- 1/4 cup pumpkin seeds
- 1 large green onion, thinly sliced
- 3 tablespoons pimientos, jarred and roughly chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Now, before you start tossing these ingredients together, let’s chat about a few things to ponder.
First off, your sourdough starter is the star of the show here, so make sure it’s bubbly and active. If it’s been sitting in the fridge for a while, give it a feeding and let it come to life before using it.
Also, the mix-ins—like the cranberries and pumpkin seeds—can be swapped out for your favorites. Feel free to get creative! Maybe you have some leftover nuts or seeds hanging around.
Just think of this as your bread canvas, and you’re the artist. And don’t worry if your dough gets a little messy; that’s half the fun of baking, isn’t it?
How to Make Trail Mix Sourdough Bread
Making Trail Mix Sourdough Bread is a delightful adventure that will fill your kitchen with the smell of freshly baked goodness. So, let’s roll up our sleeves and get started!
First things first, you’ll need to grab your 1/2 cup of sourdough starter and make sure it’s nice and bubbly—this is the magic that makes your bread rise. In your trusty KitchenAid mixer fitted with the dough hook attachment, you’ll want to combine that bubbly starter with 2 cups of warm water, 1/3 cup of sugar, 1 tablespoon of salt, 1 tablespoon of olive oil, and 1 1/2 tablespoons of vegetable oil. Mix it all together until everything is blended nicely.
Now here comes the fun part: flour. You’ll gradually add in 6 cups of bread flour, two cups at a time. It’s almost like a dance—mixing and watching the dough come together. You want it to be a little sticky but manageable. If it’s sticking too much to your fingers, don’t panic, just add a tiny bit more flour and keep mixing.
After about 8 minutes of kneading with that dough hook, you should have a lovely ball of dough that’s ready for its first rise. Lightly grease a large bowl and place your dough inside, making sure it gets a nice coat of grease all around. Cover it up and let it rise until it’s doubled in size—this usually takes about 2 hours, so you might want to kick back with a good book or a cup of coffee.
Once your dough has risen beautifully, it’s time to mix in the fun stuff. In a separate bowl, combine your filling ingredients: 1/4 cup of packed dried cranberries, 1/4 cup of pumpkin seeds, 1 large thinly sliced green onion, 3 tablespoons of roughly chopped jarred pimientos, 2 teaspoons of chopped rosemary, 1/4 teaspoon of black pepper, and another 1/4 teaspoon of salt.
Once everything is mixed, pour that filling over your risen dough. Time to get your hands messy! Punch down the dough and fold in the filling, ensuring everything is well combined. You might be wondering if you’ve just created a glorious bread or a chaotic mess—don’t worry, it’s all part of the process.
After kneading the dough about 12 times on a well-floured surface, cut it in half and shape each piece into a round loaf. Place them on a lightly greased baking sheet, cover, and let them rise again for about 30 minutes. Preheat your oven to 350°F, and once the loaves have puffed up nicely, pop them in for about 30 minutes.
If you crave a crispy crust, crank the heat up to 400°F for an additional 10 minutes. And just like that, you’ll have homemade Trail Mix Sourdough Bread that’s absolutely worth the wait. Enjoy the delightful crunch and flavor with every slice.
Trail Mix Sourdough Bread Substitutions & Variations
After whipping up that delicious Trail Mix Sourdough Bread, it’s exciting to think about how you can customize it to suit your taste or what you have on hand.
For instance, swap out dried cranberries for raisins or chopped apricots. You can also use walnuts or pecans instead of pumpkin seeds for added crunch.
If you’re feeling adventurous, try adding spices like cinnamon or nutmeg to the dough. You could even experiment with different herbs, like thyme or sage.
The possibilities are endless, so don’t hesitate to get creative and make this bread uniquely yours!
Additional Tips & Notes
While baking the Trail Mix Sourdough Bread, I found that a few extra tips can make the process even smoother.
First, make certain your sourdough starter is active and bubbly; this guarantees better rise and flavor.
When kneading, don’t be afraid to add more flour if the dough is too sticky—it should be tacky but manageable.
Also, I recommend measuring ingredients by weight for accuracy.
If you want a rich flavor, let the dough rise longer in a cooler place.
Finally, try experimenting with different nuts or dried fruits; they can really elevate the bread’s taste and texture!