How To Make Blueberry And Poppyseed Sourdough – Sweet And Healthy Treat

This is another sweet yet healthy bread recipe worth trying. Perfect for breakfast or between-meal snacks.

Lately, I have been making sweet sourdough using different dried fruits. The options are limitless. Blueberries are one of my favorites, fresh or dried. Since I found I can get my hands on dried blueberries in the local supermarket and they are easily affordable, I can’t stop eating them.

As a sourdough addict, I use whatever ingredients I can find in the pantry to create different sourdough flavors. Those delicious treats end up in my sourdough. Today I’m sharing what I have been working on for the past two weeks.

Blueberry, poppyseed and mixed nuts sourdough recipe

weight	ingredients	baker’s percentage
450g	baker’s flour (12.5% protein)	90%
50g	wholemeal flour (12.1%)	10%
425g	water	85%
125g	starter	25%
10g	salt	2%
100g	dried blueberries	20%
10g	blackcurrent powder*	2%
10g	poppyseed	2%
50g	mixed nuts (or any preferred nuts)	10%
total 1240g

Workflow

Night before	Feed Starter
Day 1
09:00	Hand mix method. In a mixing bowl, add water first then followed by the starter. Mix them properly until both are combined. Add flour and salt to the mixture and use chopsticks or a plastic scraper to mix until a dough is formed. Cover the mixing bowl with a tea towel.
09:20	Bulk Fermentation starts. Perform stretch and fold (S&F) twice with 15 mins intervals.
	Prepare inclusions*: – dried blueberries: mixed with blackcurrant powder – nuts: roughly chopped to the desired size
10:00	Add inclusions: Oil spray the container and sprinkle half of the inclusions inside. Move the dough into the same container and sprinkle the rest inclusions on the top. Perform coil fold twice with 30 minutes in between the folds. Set aside and continue bulk fermentation.
16:20	Divide and pre-shape: 620g x 2 Rest for 30 minutes.
16:55	Final shape: batard (oval), into proofing baskets Rest for another 30 minutes
17:30	Stitch the dough. Coldproof in the fridge overnight.
Day 2
11:00	Preheat oven and baking steel to max temperature setting.
12:00	Prepare boiling water for steam. Score the bread and bake. 250 degrees, 20 minutes, with steam 230 degrees, 25 minutes, without steam.
	Cool down for at least 1 hour before cutting.

Notes

* Prepare inclusions:

• nuts: use any nuts you prefer or leave them out. I used mixed nuts here. Roughly chop them to the desired size. Last time I used sliver almonds and they worked just fine.

• Blackcurrant powder: I have a sample bag of blackcurrant powder, which is great for providing a vibrant and natural color in the bread. Feel free to use alternatives like blueberry powder/ beetroot powder etc. I simply mix the powder and dried blueberries (unsoaked) together and add to the dough after two sets of stretch and fold.

* Add inclusions:

Like the last post (pistachio and cranberries sourdough), I oil sprayed the container first and sprinkled half inclusions at the bottom of the container. Then transferred the dough from the mixing bowl to the container and sprinkled the rest inclusions on top. Did a set of coil fold to incorporate inclusions.

I have tried different approaches to make the marble effect inside the bread. I found this method simple and does the job for me. By simply folding the dough with color powder, the bread achieved that beautiful vibrant color.

At the end

Developing new sourdough recipes is fun. I have so many ideas in my mind and I can’t wait to share them with you! How do you like this blueberry sourdough recipe? Let me know in the comments.