The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Raisin, Craisin, Pecan Sourdough

ZD's picture

Raisin, Craisin, Pecan Sourdough

Raisin, Craisin, Pecan Sourdough bread.

Getting back into bread making.

Floydm's picture


pmccool's picture

Lovely breads, ZD.


ehanner's picture

Bold return ZD. The combination looks wonderful.


wayne on FLUKE's picture
wayne on FLUKE

Can you point me to the recipe for this or provide it. Love to try it.


Paddyscake's picture

Beautiful loaves and pics!


LeeYong's picture

Beautiful loaf!!! Love the crumb!

Happy baking

Mini Oven's picture
Mini Oven

What do you say about me breezing by for breakfast, ZD? 

ZD's picture

 Thanks for all the kind words!



Craisin/Raisin/Pecan Bread    2 Long Loaves


Turkey, Bolted Flour     700 g

King Arthur Bread Flour         350 g

Water                                      710 g

Sourdough starter                   210 g

Salt                                  16 g

Butter                                        60 g

Pecans Halves                200 g

Cinnamon                          8 g

White Raisins                150 g

Craisins                         250 g


Bolted Turkey Flour comes from Heartland Mills   Comments

♦Cover dried fruit with water and heat in Microwave until hot, not boiling. Drain well. Use their soaking water as part of the total water.

♦Starter is 100% hydration.

♦Baked in 2 stone sandwich cloches.

♦25 min autolyse, hand kneaded very little over a long time,1.5 hours.

♦Bake 390F for 35 min, remove cover temp to 360F for 25 min. 

Franchiello's picture

That looks so good!!  Another recipe to try.

Paddyscake's picture

You list, Turkey, Bolted flour. Is "bolted" just part of the name or is it an adjective?

If so, what does bolted mean?



ZD's picture

Hi Betty,

I think the bolted or boulted name comes from the fact that it was historically sifted through a bolt or piece of cloth. Now it is typically sifted through a metal or plastic screen.

 The modern name is high extraction flour. The higher the percentage the closer to whole grain flour it is. The total flour out of the sifter divided be the total grain in to the mill multiplied by 100 would give you the extraction percentage.

 I don't know the extraction percentage of the Turkey bolted flour, as I couldn't find it on the Heartland Mill web site.

 I am grinding Wheat at home and bolting it myself to get the best of both worlds, fresh ground and bolted. I just started so lots of room for more testing.

 I love the flavor of bolted flours. They typically contain almost all of the germ, and the softer parts of the bran.


 History of Flour Bolting

amauer's picture

After making it with my wheat sourdough starter, and loved it, but it did make 3 loaves in a regular loaf pan, and they all disappeared. I haven't got good cloches or bannetons yet. I have tried quite a few recipes recently to find one I really liked, and yours was the winner for a sourdough, wheat version. Now, I went for it again in a sweeter version and reduced size.  

Makes two standard loaf pans.

140 grams sourdough starter

470 grams whole wheat flour (I ground mine at a local supermarket)

240 grams KA bread flour

2 tsp active dry yeast to speed the rise, if so desired.

470 grams water (include raisin water for flavor)

11 grams salt

40 grams butter soft or melted

170 grams molasses

73 grams brown sugar

5 grams cinnamon (and 2 of nutmeg if you wish)

270 grams mixed dried cherries, raisins, or raisin, and cut up mixed dried fruits

130 grams walnuts or other baking nuts

I did add some milled flax seed or wheat bran for a coarser texture. You have a lot of license with the type of flours used for the flavor.

Last week I made some and accidentally used rye instead of wheat (yes, I was in a hurry), don't bother, that went to the birds (literally). Roasted soybeans also tend to rehydrate and are soggy.

Thanks again for the great recipe! Andrea