Sourdough Nut Batter Bread

"No kneading is required for this bread. Beat either by hand or with an electric mixer."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
2hrs 45mins
Ingredients:
10
Yields:
1 loaf
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ingredients

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directions

  • Measure the starter into a large mixing bowl.
  • Melt butter; add milk and warm to 85 degrees F.
  • Add the salt and sugar and stir until dissolved.
  • Add this mixture to the starter and mix well.
  • Stir in nuts, raisins, and spices.
  • Add the flour, 1 cup at a time, mixing vigorously for 1 minute or so between cups.
  • Grease a 4 1/2 x 8 1/2-inch loaf pan and spoon batter into pan.
  • Proof, covered, at 85 degrees F for 1 to 2 hours, or until dough rises 1/2 inch above the edge of the pan.
  • Preheat oven to 350 degrees F.
  • Bake for about 45 minutes.
  • Remove loaf from pan and cool on wire rack.

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Reviews

  1. Michelle M.
    I needed to use up some sourdough starter, so I thought I would give this a try. It rose beautifully, but I was not fond of the taste. I like a sweeter raisin bread, I may try to make again, adding a lot more cinnamon and sugar. Will update when I do.
     
  2. Tea Jenny
    this was the first fruit sourdough bread i have made made and i think it was excellent every one that had some thought it was bril i liked the nuts it gave it a nice crunch wil certainly make it again what was great is it's all sourdough and no commercial yeast in site good flavour
     
  3. AKillian24
    This was great. I was not paying attention and actually added the ingredients in a slightly different order- putting the milk with the starter, but it turned out great. Fantastic whole wheat morning bread
     
  4. justsaymo
    Have made this bread several times now and it is very good. I made it as directed the first time, but have since omitted the nuts. Was out of raisins the last time I made it so I used chopped dried apricots and a bit of orange zest. It was wonderful as well. This is a great recipe to use starter when you are in a pinch for time. I did start baking it in the 9 X 5 loaf pan as it ran over with the smaller one. Thanks again, Donna!
     
  5. PaulaG
    This was my first attempt at making bread with just the starter to rise. Up until now I had always added extra yeast and I choose this recipe to test my starter after a small accident. It worked! I was so happy. This bread is dense and is excellent lightly toasted, spread with peanut butter it makes a nice breakfast alternative to muffins. Thanks Donna!
     
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