There’s something utterly captivating about the scent of baking bread that intertwines the sweet notes of blackberries with the earthy aroma of rosemary. Each time I prepare this Sourdough Bread with Blackberry Rosemary Pomace, I’m reminded of an afternoon at a rustic bakery, where the air dances with warmth and flavor.
As I knead the dough, I can’t help but feel a sense of nostalgia; it’s almost like crafting a little piece of art. Whether it’s for a brunch with friends or a cozy dinner at home, this bread is not just a side dish—it’s a showstopper that elevates the simplest meal into something extraordinary.
The combination of tangy sourdough and the unique twist of berry-infused pomace creates a flavor profile that surprises and delights even the most seasoned palates. Plus, making this epic loaf from scratch is both a rewarding challenge and a delightful journey worth taking. If you’re ready to impress with a loaf that’s beautifully rustic and bursting with flavor, let’s dive into the art of baking this delicious bread together!
Why is Sourdough Bread with Blackberry Rosemary Pomace special?
Unique Flavor Fusion: The sweetness of blackberries mingles brilliantly with herbaceous rosemary, creating a rustic bread that’s truly one-of-a-kind.
Artisan Quality at Home: You’ll feel like a professional baker with this approachable recipe that elevates your skills and impresses guests.
Versatile Delight: Perfect as a side for any meal, this bread makes an excellent breakfast toast or sandwich base.
Nostalgic Baking Experience: Baking this sourdough brings a sense of warmth and comfort, reminiscent of cozy bakeries.
Healthier Choice: Using spelt flour gives this bread a nutritional boost, making it a wholesome alternative to store-bought options.
So grab your ingredients and get ready to create something truly special in your kitchen! You might also enjoy exploring more baking ideas like our delightful Banana Bread Recipe.
Sourdough Bread with Blackberry Rosemary Pomace Ingredients
Get ready to create a flavorful masterpiece!
For the Bread
• 500 g White spelt flour #630 – This flour lends a nutty taste and airy texture to your sourdough.
• 130 g Blackberry and rosemary pomace – Adds a delightful sweetness and herbal note, making your bread truly unique.
• 300 ml Water, at room-temperature – Essential for hydrating the flour and bringing your dough to life.
• 15 g Rye sourdough starter – Kickstarts the fermentation process, giving your bread that signature tang.
• 8 g Fine sea salt – Enhances flavor and strengthens the dough structure for perfect rising.
This Sourdough Bread with Blackberry Rosemary Pomace not only fills your kitchen with an enticing aroma but also transforms any meal into an unforgettable feast!
How to Make Sourdough Bread with Blackberry Rosemary Pomace
- Mix Ingredients: Combine all the ingredients in your stand mixer fitted with a dough hook. Mix until the dough pulls away from the bowl easily, about 10-12 minutes—this is where the magic begins!
- First Rise: Transfer the dough to a lightly oiled bowl and cover it with a damp cloth. Let it rest for 5 hours at room temperature, stretching and folding it every 2 hours for enhanced texture.
- Refrigerate: After the first rise, move the dough to the fridge for an additional proofing period of 12-14 hours. This allows the flavors to develop beautifully.
- Shape the Dough: On a floured work surface, gently turn out the dough and shape it into a batard or boule. Place it seam side down in a well-floured proofing basket and let it sit for 2-3 hours at room temperature.
- Preheat Oven: While your dough is rising, preheat the oven to 250°C (480°F). Place a baking stone inside and a tray at the bottom for steam—this creates the perfect crust!
- Bake: Carefully invert the dough onto parchment paper, seam side down, and score it. Transfer it directly to the baking stone, pouring 1 cup of water into the tray beneath. Bake for 15 minutes.
- Adjust Temperature: Open the oven door briefly to release steam and lower the temperature to 210°C (410°F). Continue baking for another 30-35 minutes until golden brown and crisp.
- Cool Down: Once baked, let your sourdough cool on a wire rack completely before slicing. This step is essential to achieve the perfect texture!
Optional: Enjoy with a spread of creamy butter or your favorite jam for an extra treat.
Exact quantities are listed in the recipe card below.
Expert Tips for Sourdough Bread
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Use Accurate Measurements: Weigh your ingredients precisely, especially the white spelt flour. Variations can affect dough consistency and final texture.
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Knead Properly: Ensure you knead the dough for the full 10-12 minutes until it pulls away from the bowl easily. Under-kneaded dough may not rise well.
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Perfect Proofing: Don’t rush the proofing stages! Allow the dough the full time to develop its unique flavors, especially during the refrigeration step.
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Steam is Key: Always pour water in the tray at the bottom of the oven for the first 15 minutes. This steam creates that beautiful crust we all love.
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Cooling Time Matters: Resist the temptation to slice too early! Let the loaf cool on a wire rack completely to avoid a gummy texture in your sourdough bread with blackberry rosemary pomace.
Sourdough Bread with Blackberry Rosemary Pomace Variations
Feel free to get creative and make this recipe your own with these delightful adaptations!
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Gluten-Free: Substitute the spelt flour with a gluten-free flour blend to enjoy this recipe without the gluten—just ensure your sourdough starter is gluten-free.
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Herb Infusion: Experiment by adding other herbs like basil or thyme along with the rosemary for a unique flavor twist that invites curiosity.
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Sweet Addition: Stir in a handful of chopped nuts or seeds for extra crunch and nutritional value—walnuts or sunflower seeds pair beautifully!
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Berry Blend: Swap out blackberries for raspberries or blueberries to create delightful variations that suit your fruit preferences. Each option brings its own flavor charm.
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Savory Surprise: Incorporate grated cheese, like cheddar or feta, into the dough before the first rise for a savory delight that complements your meals.
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Spice It Up: Add a pinch of crushed red pepper flakes for a subtle kick. This not only adds heat but also enhances the overall flavor profile.
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Vegan Twist: Replace the rye sourdough starter with a plant-based cultural starter to keep the recipe vegan while still capturing that beloved sourdough tang.
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Citrus Zest: Grate some lemon or orange zest into the dough for a refreshing hint of citrus that brightens each bite and awakens the taste buds.
Explore these variations and let your imagination guide you as you bake your Sourdough Bread with Blackberry Rosemary Pomace!
Storage Tips for Sourdough Bread with Blackberry Rosemary Pomace
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Room Temperature: Store your sourdough bread in a paper bag or a bread box for up to 3 days to maintain its crustiness and flavor. Avoid plastic, as it traps moisture and can lead to a soggy texture.
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Fridge: If you want to keep the bread longer, wrap it in plastic wrap and refrigerate for up to 1 week. Just remember to bring it back to room temperature before serving for the best taste.
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Freezer: For longer storage, slice the cooled bread and freeze it in an airtight container or freezer bag for up to 3 months. Thaw it at room temperature before toasting or reheating.
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Reheating: To revive its fresh-baked quality, spritz the thawed bread with water and heat it in the oven at 180°C (350°F) for about 10 minutes. This will help restore its crispy crust!
Make Ahead Options
These Sourdough Bread with Blackberry Rosemary Pomace loaves are perfect for meal prep, making busy days a breeze! You can mix the dough up to 24 hours ahead and refrigerate it after the first rise to enhance flavor and texture. Just cover it well to prevent drying out. The shaping step can also be done in advance; shape the dough and store it in a well-floured proofing basket for up to 3 days in the fridge. When you’re ready to bake, simply let it sit at room temperature for about 2-3 hours before preheating your oven and following the regular baking instructions. This way, you’ll have warm, artisan-quality sourdough ready for your family with minimal last-minute effort!
What to Serve with Sourdough Bread with Blackberry Rosemary Pomace?
This delightful loaf creates a flavor symphony that begs to be paired with the perfect accompaniments.
- Creamy Ricotta Cheese: The smooth texture and mild taste enhance the bread’s unique flavors, creating a balanced bite.
- Savory Charcuterie Board: A mix of cured meats and cheeses complements the sweet and herbaceous notes, making it a perfect charcuterie pairing.
- Honey Drizzle: Drizzling honey adds a touch of sweetness that harmonizes beautifully with the blackberry in the bread.
- Roasted Vegetable Medley: The earthiness of roasted veggies pairs splendidly with the tangy sourdough, creating a delightful rustic meal.
- Herbed Olive Oil: A simple olive oil infused with fresh herbs serves as a perfect dipping sauce that elevates your sourdough experience.
- Cheesy Garlic Butter Spread: This indulgently creamy blend will enhance the fragrant rosemary notes while adding a savory, comforting element.
- Fresh Green Salad: A crisp salad brightens the meal, providing a refreshing contrast to the dense, hearty bread.
- Fruit and Nut Chutney: The sweetness and texture of a homemade chutney bring out the flavors of the blackberries while adding complexity.
- Full-bodied Red Wine: A glass of rich red wine pairs perfectly for a cozy evening, elevating the artisanal experience of your meal.
Indulge in creating a meal that not only satisfies the palate but also warms the heart!
Sourdough Bread with Blackberry Rosemary Pomace Recipe FAQs
How do I know if my blackberries and rosemary are ripe enough to use?
Absolutely! For the best flavor, choose blackberries that are plump, dark purple to black in color, and slightly soft to the touch. Avoid berries with dark spots or mold. For rosemary, look for fresh sprigs that are vibrant green and fragrant—this ensures your bread will have that lovely herbal kick!
What’s the best way to store Sourdough Bread with Blackberry Rosemary Pomace?
I recommend storing your sourdough bread at room temperature in a paper bag or bread box for up to 3 days, keeping the crust lovely and crispy. If it’s not consumed within that time, wrap it in plastic and refrigerate for up to 1 week. Just remember to bring it back to room temperature before serving for the best flavor.
Can I freeze Sourdough Bread with Blackberry Rosemary Pomace? How do I do it?
Absolutely! Slice the cooled bread and place it in an airtight container or a freezer bag for up to 3 months. To freeze, lay the slices flat in a single layer until frozen, then transfer them into a container. When you’re ready to enjoy, simply thaw at room temperature, or for a just-baked taste, spritz the slices with a little water and heat them in the oven at 180°C (350°F) for about 10 minutes.
What if my dough doesn’t rise as expected?
Very! If your dough doesn’t rise, it could be the sourdough starter isn’t active enough; it should be bubbly and properly fed prior to mixing. Ensure your ingredients are at room temperature and that your kitchen is a warm environment. If everything seems fine but it still doesn’t rise, give it a little extra time during the final proofing stage, just be patient—good things take time!
Can I make this bread with gluten-free flour?
Of course! If you need a gluten-free option, consider using a gluten-free flour blend tailored for bread making. Just keep in mind that your texture may differ slightly—gluten-free flours typically require additional binding agents like psyllium husk or xanthan gum. Follow the package instructions for the best results, but I often find experimenting is part of the fun in baking!
Are there any dietary concerns with this recipe?
Definitely! This bread contains gluten due to the white spelt flour. If you have gluten allergies or sensitivities, I’d recommend using a gluten-free alternative as mentioned earlier. Additionally, while blackberries are delicious and healthy, if you’re serving guests, check for any berry allergies. Otherwise, this bread is a lovely option for most diets!
Sourdough Bread with Blackberry Rosemary Pomace Bliss
Ingredients
Equipment
Method
- Combine all the ingredients in your stand mixer fitted with a dough hook. Mix until the dough pulls away from the bowl easily, about 10-12 minutes.
- Transfer the dough to a lightly oiled bowl and cover it with a damp cloth. Let it rest for 5 hours at room temperature, stretching and folding it every 2 hours.
- After the first rise, move the dough to the fridge for an additional proofing period of 12-14 hours.
- On a floured work surface, gently turn out the dough and shape it into a batard or boule. Place it seam side down in a well-floured proofing basket and let it sit for 2-3 hours.
- Preheat the oven to 250°C (480°F). Place a baking stone inside and a tray at the bottom for steam.
- Carefully invert the dough onto parchment paper, seam side down, and score it. Transfer it directly to the baking stone, pouring 1 cup of water into the tray.
- Bake for 15 minutes, then lower the temperature to 210°C (410°F) and continue baking for another 30-35 minutes.
- Once baked, let your sourdough cool on a wire rack completely before slicing.