Strawberry Rhubarb Sourdough Bread
This week’s CSA included 2 quarts of strawberries and I had some leftover rhubarb from last week’s share. I had recently been playing with my mix-ins for sourdough, and figured why not attempt a strawberry rhubarb sourdough. My son and daughter both loved it. They toast it for breakfast with some chocolate hazelnut spread, and extra strawberries. This recipe is for people who already have a sourdough recipe, but if you don’t have one, you could mix this into any bread recipe you regularly use before the final proofing.
Ingredients:
Sourdough recipe: I use The Food Nanny – Rustic White Kamut Flour Sourdough Bread.
2 cups strawberries
2 stalks rhubarb
1/3 cup sugar
2 tbsp. balsamic vinegar
1/3 cup flour (I used Kamut, same as my sourdough recipe)
Slice strawberries to desired thickness and lay on a paper towel to dry slightly.
Slice rhubarb into 1 inch chunks, and mix with sugar and balsamic vinegar to macerate, if you start this when you start your bread, it will turn into a beautiful syrup by the time you plan to use it.
When your bread is ready for it’s last coil fold, pour out the syrup from the rhubarb (if you save it, it would be great for cocktails), rinse, and pat dry. Toss the strawberries and the rhubarb in the flour to coat, this helps manage the moisture in the bread. Incorporate the fruit into your sourdough, with the final coil fold, this will keep the fruit in the dough better when you laminate and shape your bread.
Bake as instructed in your regular recipe.
