Maple Raisin & Walnut Sourdough
A naturally sweetened sourdough loaded with raisins, walnuts, and maple syrup. The raisins provide quick natural sugars while the walnuts add ALA, a plant-based omega-3 fatty acid. Worth noting that walnuts, like chia and flax, provide ALA rather than the EPA and DHA found in fatty fish — the body converts very little ALA to those active forms, so walnuts support your overall diet but are not a substitute for fish-based omega-3s. The maple syrup caramelizes during baking, giving each slice a subtle warmth. Built on the same base dough as the Sourdough Bread recipe with mix-ins folded in during bulk fermentation.
Carbs
~40g
Proteins
~5g
Dough
Mix-ins
Toast a thick slice with a bit of butter 2-3 hours before a long run for sustained energy. Add the raisins and walnuts on the second set of stretch and folds so they distribute evenly without tearing the dough early on. Keeps well for 3-4 days wrapped in a tea towel, or slice and freeze.
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Mix the flours and water in a large bowl until no dry spots remain. Cover and let rest 30 minutes (autolyse).
Add the starter, salt, and maple syrup. Squeeze and fold through the dough until fully incorporated, about 2-3 minutes.
Over the next 4 hours, perform 4 sets of stretch and folds, spaced 30-45 minutes apart. On the second set of folds, scatter the raisins and walnuts over the dough and fold them in. They will distribute more evenly over the remaining folds.
After the last fold, let the dough bulk ferment undisturbed until it has risen about 50% and feels airy and jiggly, roughly 1-2 more hours depending on your kitchen temperature.
Turn the dough onto a lightly floured surface. Shape into a round boule or oval batard. Be firm but gentle - you want surface tension without degassing it completely.
Place seam-side up in a floured banneton or a bowl lined with a floured tea towel. Cover tightly and refrigerate overnight (8-14 hours).
Preheat your oven to 500F (260C) with a Dutch oven inside for at least 45 minutes.
Turn the cold dough onto parchment paper. Score the top with a sharp blade or razor.
Lower into the Dutch oven, cover with the lid. Bake 20 minutes covered.
Remove the lid, reduce heat to 450F (230C), and bake another 20-25 minutes until deep golden brown and the bottom sounds hollow when tapped.
Cool on a wire rack for at least 1 hour before slicing.
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