Grape Rosemary Sourdough Bread
Use fresh, seasonal grapes and fresh rosemary to make this delicious sourdough bread. Grate sea salt over the top for a tangy, crusty finish.
Ingredients
- 3 Cups Organic White Flour
- 1 tsp. Sea Salt
- 1 1/2 Cups Water
- 1/2 Cup Sourdough Starter
- 2 Tbsp. Honey
- 1 Tbsp. Olive Oil
- 1 Cup Quartered or Minced Grapes
- 2-3 Tbsp. Fresh Rosemary Leaves, Chopped
Instructions
- Mix 3 cups of flour, 1 teaspoon of sea salt, and 2-3 tablespoons of chopped fresh rosemary in a medium sized bowl.
- In another bowl, mix 1 1/2 cups of water, 1/2 cup of sourdough starter, 2 tablespoons of honey, and 1 tablespoon of olive oil.
- Add the sourdough mixture to the flour mixture and combine until integrated and the dough begins to pull away from the sides of the bowl. Cover and set aside for 30 minutes.
- Remove the cover and perform one or two stretch and fold cycles. Recover and let sit for 30 more minutes. Do that 2 more times. Cover and set aside to proof (ferment) for at least 6 hours.
- Remove the dough from the bowl and roll it out into a flat rectangle. Sprinkle the minced grapes and chopped rosemary over the dough. Don't forget the edges! Then, roll it up as if you're making cinnamon rolls being sure to tuck in the grapes as you roll so they don't bunch up.
- Pull one end of the log up and over the body of the log. Pull the other end of the log up and over the body of the log. You've formed two layers.
- Using your hands, flatten the dough with finesse, not force. You don't want to pulverize the grapes or make holes in your dough. this process is called laminating the inclusion, which is a fancy way of saying incorporating the the additions to the dough.
- Gently roll the dough into a log again, tuck the ends, and place into a parchment paper lined bread pan. Cover that with an upside down loaf pan that's been greased lightly. Set it aside to rise until doubled, which in a warm room will take about and hour or two.
- Remove the upside down pan and cut a simple pattern into the top - I usually jut cut three slashes into the dough. Sprinkle with sea salt. Return the upside down bread pan and place it into the oven.
- Turn the oven on to 425F/218C and bake for 25 minutes. Remove the baking pan from the top, reduce the oven temperature to 400F/204C. Bake for another 30 mintues. Watch for burning and cover with foil if the top is getting too dark.
- Check the internal temperature of the loaf; if it's between 205F and 200F (96C - 93C), it's done. If not, return to the oven for another five minutes.
- Remove from the pan and place on a baker's rack to cook completely. This can take hours.
Notes
With grapes, it's necessary to cut them by hand. If I'm in a hurry, I'll simply quarter them. If I have time, I cut each quarter in half again to get the pieces as small as I realistically can. This just makes the bread easier to slice, so you don't have grapes bits falling all over the place.
If you're grapes are seeded, pop them out as your quarter the grapes and put them in your compost or chicken bucket.
You might want to grind fresh sea salt over the top of the dough before you place it in the oven for extra contrast between the salty and sweet.
Tried this recipe?Let us know how it was!