Do you need to feed your sourdough starter, but don’t want to throw out the extra? If you don’t want to make a full loaf of bread, this is a quick, easy, and small recipe perfect to use up that extra starter. It is also delicious. It was great with just some virgin coconut oil on it, and it paired well with pure organic chunky peanut butter. Cinnamon and apples are my favorite flavor combination. Give it a try.
Ingredients
- 200g sourdough starter (100% hydration)
- 100g water; room temperature
- 25g unsalted butter
- 25g raw honey
- 350g whole wheat four
- 5g salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 150g apple; cubed
- 75g shelled walnuts; coarsely chopped
Procedure
- Put butter and honey together in a very small sauce pot and melt together over a low heat. Set aside to cool.
- Mix the starter and the water together in a large glass bowl.
- Add the butter and honey to the mixture.
- Add half of the flour and stir in.
- Add the salt, spices, apple, and walnuts and mix together.
- Add the rest of the four a little at a time until you cannot work it in with a spoon. Then, gently knead in the rest of the flour in the glass bowl, cover, and set aside for at least ten minutes.
- Gently knead the dough in the bowl for a couple of minutes more and then let rise overnight.
- In the morning, place the dough on a lightly floured surface, punch it down, and knead in a little extra whole wheat flour if necessary.
- Place it in a small nonstick bread pan and let rise till it’s almost doubled.
- Preheat the oven to 175℃(350℉) and bake it for 60 minutes.
- Test the interior temperature for doneness. If it is over 90℃(190℉) it is done. You can also tap on the bottom to check. If it sounds hollow, it is certainly done.
