u003cstrongu003eDo I have to use the malt syrup, powder and vitamin C powder?u003c/strongu003e

No, these are all optional. Though I would strongly encourage you to use at least one of the two malt flavor sources, as they give a stunning crust and aroma. If you can’t find malt syrup, use honey, molasses or even sugar. Molasses will make for a darker bread.u003cbr/u003e

u003cstrongu003eMy dough won’t riseu003c/strongu003e

This can have many reasons from an inactive starter over a too wet starter to a too cold room. Or your dough being overall too wet. It should be soft, but not to the point of sponge cake batter consistency. If it looks like that, add some flour. But beware, this is not an easy to handle dough that you can knead without getting sticky dough all over your hands. That’s working as intended.u003cbr/u003eu003cbr/u003eIf your room is too cold, may I suggest putting it to bed? Not kidding. Maybe even with a warm water bottle somewhere nearby (not too close) for about 2h, so it can get a nice start before the night in the fridge.u003cbr/u003eu003cbr/u003eLast solution, if the starter is super inactive, would be to add a teaspoon or two of active dry yeast, dissolved in a little water to the dough and then mix in a few more tablespoons of flour. But if your starter was reasonably bubbly to begin with, that shouldn’t be necessary.

u003cstrongu003eI want to use one of those pretty scoring patterns I saw, but the dough just drags with the knife.u003c/strongu003e

Freeze your dough for about 30 min or so before scoring. It’ll have formed a slightly firmer surface in that time, which can be easily scored.

u003cstrongu003eI don’t have buckwheat flour, what can I use instead?u003c/strongu003e

You could either use more of the whole wheat flour or maybe spelt or rye flour. Both adding a lovely flavor.

u003cstrongu003eHow to storeu003c/strongu003e?

I usually freeze at least half of the bread. It’ll last about 3 months in the freezer. The fresh one is kept in a bread box after cooling completely.u003cbr/u003eThis recipe makes either 1 very large loaf that fills pretty much my whole Dutch oven, or 2 smaller ones. In the pictures you see the 2 smaller ones.

Cranberry Buckwheat Sourdough Bread with Rosemary and Pumpkin Seeds

Name: Cranberry Buckwheat Sourdough Bread with Rosemary and Pumpkin Seeds
Prep time: 30 min
Cook time: 1 h
Total time: 13 h 30 min
Cuisine: American
Ingredients: 4.5 cups white bread flour; 2 cup whole wheat flour; 1.5 cup buckwheat flour (or more whole wheat); 3 tsp salt; 1 cup dried cranberries; 2 tbsp chopped rosemary; 6 tbsp pumpkin seeds plus extra for topping if desired; 1 tsp vitamin C powder (optional, helps with rise and adds crispy crunch to the crust); 1 cup sourdough starter (active); 2 ½ cups water; 2 tbsp malt syrup; 2 tsp diastatic malt extract (optional, gives a darker crust and a lovely malt flavor)

Description

Buckwheat Cranberry Sourdough Bread with Rosemary and Pumpkin seeds is an easy but impressive festive sourdough bread you can prepare quickly in the evening and put into the oven in the morning, being rewarded with a delicious loaf and a house smelling of fresh bread and rosemary. It’s perfect for breakfast or the breadbasket of your Christmas dinner.

Ingredients

Units Scale

4.5 cups white bread flour
2 cup whole wheat flour
1.5 cup buckwheat flour (or more whole wheat)
3 tsp salt
1 cup dried cranberries
2 tbsp chopped rosemary
6 tbsp pumpkin seeds plus extra for topping if desired
1 tsp vitamin C powder (optional, helps with rise and adds crispy crunch to the crust)
1 cup sourdough starter (active)
2 1/2 cups water
2 tbsp malt syrup
2 tsp diastatic malt extract (optional, gives a darker crust and a lovely malt flavor)

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Instructions

Feed the Starter:

Combine equal parts flour and water (about 125g each) with your sourdough starter to create 1.5 cups of bubbly, active starter.
Leave on the counter until active and bubbly, then refrigerate if needed, reviving with a small flour/water addition if baking is delayed.

Mix the Ingredients:

In a large mixing bowl, combine all the flours, salt, vitamin C powder (if using), cranberries, rosemary, and pumpkin seeds.
In a separate jug, mix the water, malt syrup, diastatic malt extract (if using), and sourdough starter.

Combine Wet and Dry:

Pour the wet ingredients into the dry mixture and stir until no dry flour remains.

First Fermentation:

Cover the dough with cling film and let it rest for 2 hours at room temperature until it starts to rise.
Optionally, perform three stretch-and-folds every 30 minutes during this time.

Refrigeration:

Transfer the covered bowl to the fridge and allow the dough to cold-ferment overnight.

Bring to Room Temperature:

Remove the dough from the fridge 2 hours before baking and let it come to room temperature for 1 hour.

Preheat the Oven:

Preheat your oven to 500°F (250°C) with a Dutch oven inside.

Shape the Dough:

Dust a piece of parchment paper with flour or semolina.
Gently tip the dough onto the parchment and perform three folds to create surface tension. Divide into 2 parts at this stage, if you’d like 2 smaller loafs.
Shape into a round loaf, place it seam side down on the parchment, or seam side up in a floured proofing basket.

Final Proofing:

Cover and let the dough rise for 1 hour until slightly puffy.

Prepare for Baking:

Remove the Dutch oven carefully. If using parchment, lift the dough and place it inside. Otherwise, add some semolina or flour to the pot and gently flip the loaf into the pot seam side down.
Score the dough with a knife or bread scorer, then sprinkle with extra pumpkin seeds if desired.

Bake:

Cover the pot and reduce oven temperature to 435°F (225°C).
For one large loaf, bake for 35 minutes with the lid on. For smaller loaves, bake for 25 minutes.
Remove the lid and bake for an additional 20–25 minutes until golden brown and crusty.

Cool:

Remove from the Dutch oven and let the bread cool completely on a wire rack before slicing.
Enjoy the nutty, fruity, and aromatic flavors of this delightful sourdough bread! Perfect with butter, cheese, or simply on its own.