Hazelnut & Raisin Sourdough

Ok. So I actually thought I had already posted about this, long ago. Apparently not? or have I? Anyway, it's a bread well worth making, if you like sourdough baking!

I like to make individual rolls that I slice and put in the freezer. That way I can just defrost them overnight and pop in the toasted for breakfast. You can certainly make loaves instead, but they need more time in the oven.

Hazelnut & Raisin Sourdough
about 20 bread rolls

day 1:
100 g active, bubbling rye sourdough starter
300 tepid water
180 g rye flour

Mix in a bowl, cover with a towel and leave at room temperature over night.

day 2:
the mixture from yesterday
400 g water
450 g bread flour (wheat)
300 g "rågsikt" (it's about 60% wheat, 40% rye. Feel free to substitute as you see fit)
20 g salt
200 g raisins
200 g whole, toasted hazelnuts (skinned if you have the patience)

Mix everything except for raisins and nuts and work into a dough - about five minutes in a stand mixer. Add raisins and hazelnuts and mix for five more minutes. (Or twice that time, if you're kneading by hand.)

Cover the bowl with plastic and let the dough double in size. It can take 2-4 hours, or more - depending on how active your sourdough is.

Turn the dough out on a lightly floured surface, and shape rolls - each weighing about 100 grams. It will be pretty sticky so a good way to shape them is to keep folding the edges inwards, underneath - that'll give a nice shape in the end. Place smoothest side up on a lined baking sheet.

Cover with a towel and leave to rise for about 90 minutes.

Heat your oven to 250°C. Bake the rolls for ten minutes. Lower the heat to 200° and bake for ten more minutes.

Recipe in Swedish:
Surdegsbröd med hasselnötter & russin