Sourdough Oatmeal Bread with Craisins and Pecans

Sponge
1 cup water, warm
1 cup sourdough starter, well fed
1 1/2 cups bread flour
Dough
1 1/2 – 2 cups bread flour
1 cup oats, old fashioned or quick
1/2 cup baker’s dried milk
2 tablespoons unsalted butter, melted
3 tablespoons honey
2 teaspoons instant yeast
2 teaspoons bakers salt, or 1 1/2 teaspoons of regular salt
1 cup dried cranberries (craisins)
1 cup pecans, gently broken

1. Sponge To make the sponge, begin the day before by feeding the sourdough culture (I usually do so around noon) then sometime around dinnertime, mix the ...

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