Sourdough Walnut Swirl Bread Recipe (Slovenian Potica)

Potica brings again many reminiscences for me. And now I’m sharing with you my recipe for sourdough potica, aka sourdough walnut swirl bread.

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• 225 g white wheat flour
• 150 g lively white wheat flour sourdough starter
• 100 g walnut milk (or any milk of your selection)
• 1 tablespoon rum
• 1 tablespoon honey
• 35 g fats 
• 4 g nice sea salt
• 150 g floor walnuts
• 200 g apple sauce
• 1 tablespoon rum
• 1 tablespoon honey

1. The night time earlier than getting ready the walnut swirl bread, combine 75g of white wheat flour, 75 g of water and 1 tablespoon of your lively sourdough starter. Go away to ferment in a single day or till risen and bubbly on the floor
2. Within the morning, dissolve your entire starter in walnut milk. Add honey, rum, fats, salt and blend effectively. Add 225 g of flour and knead the dough till all substances come collectively. The dough might be fairly mushy. You might discover that the dough has a slight purple to gray tone – is it due to the tannins within the walnuts. Then knead the dough for five extra minutes till the dough turns into easy. Switch it to a clear and barely greased bowl and go away to rise till doubled in quantity. It took 4.5 hours for my dough to double. If you need to hurry up the fermentation, you’ll be able to place the bowl right into a barely heat oven.
3. Simply earlier than you see your dough getting doubled in quantity, put together the filling and your baking dish. For the filling: combine floor walnuts with heat or chilly apple sauce, honey and rum. Combine effectively till you get easy paste. If the filling feels dry add extra apple sauce to make it extra spreadable. To arrange a baking dish grease it with fats (butter, coconut oil) and sprinkle it with flour.
4. When the dough has doubled, use a plastic scraper to take it on a working floor and form it right into a ball. Go away it to relaxation for at the least 10 minutes so it is possible for you to to roll it simply because the dough won’t shrink again.
5. Roll the dough to be about half centimeter thick (or much less if you need to have extra swirls seen within the profile) and to be so long as the interior perimeter of your baking dish (use a chunk of string to measure it). Unfold the filling throughout to the perimeters however go away a 2 cm stripe at one longer aspect with out filling.
6. Begin rolling the dough tightly on the longer edge with filling. When performed, fastidiously switch it to a baking dish seam-side down and ensure you tuck the ends collectively.
7. Go away the dough to rise once more. It took my dough 1.5 hour to be absolutely proofed. How will you recognize the dough is able to be put within the oven? Make an indent together with your finger and observe the response – if the indent springs again shortly, go away it to rise just a little bit extra. If it comes again slowly, you’ll realize it’s able to be put within the oven.
8. No less than 10 minutes earlier than the bake, preheat your oven to 200°C (392°F) together with baking pan that you simply placed on the decrease rack.
9. When prepared, place the baking dish into oven, throw ice cubes on the baking pan and shut the door. Bake the roll for quarter-hour at 200°C (392°F), 20 minutes at 180°C (356°F) and for an additional hour at 160°C (320°F). The highest crust must be brown, however most significantly be sure that the underside can be baked. This time my oven performed methods on me, so I needed to take the roll out of the baking dish after one hour and bake it on a baking pan afterwards.

• Creator: Natasha Krajnc
• Prep Time: 18 Hours
• Prepare dinner Time: 35 Minutes
• Class: dessert
• Delicacies: European, American

Once I was youthful I’d usually ask my mother to make me a plum jam swirl bread. It was my final consolation food. I obtained misplaced within the velvety crumb texture and seductive scent of baked plums and crunchy crust burnt within the wood-fired range.

A few years later I do know that moving into consolation meals means overhearing my coronary heart’s whisper calls to actuality and avoiding questions on how I actually really feel. I understand how I really feel. It’s spring with all its mild, lightness and uncertainties that simply ask to be acknowledged. Nevertheless, not with meals, however with consciousness. On this means I can go away the baked items to only convey up all their hidden magnificence unburdened by my ideas. Similar to the candy sourdough walnut swirl bread, potica.

Potica [po-TEET-sah] is a typical Slovenian festive swirl bread eaten for Easter and Christmas. It is available in totally different shapes (spherical, lengthy) and totally different fillings (walnut, poppy seeds, tarragon, chocolate, coconut, cracklings, carob). Regardless the varieties, good potica is these days nonetheless thought-about because the pleasure of every housewife.

Sourdough Walnut Swirl Bread – potica [po-TEET-sah]

Baking Schedule for this Sourdough Walnut Swirl Bread

The dough for sourdough walnut roll was blended within the morning, left to rise for 4.5 hours, then rolled and left to rise for the second time for an additional 1.5 hour. Sourdough starter was blended an evening earlier than and left to rise in a single day.

If you need to make the roll through the week if you find yourself at work, combine the dough within the morning after which simply ensure you go away the dough to rise on the temperature to have the dough doubled in quantity once you come dwelling from work.

Substances for the Sourdough

Yields: 4 servings excellent for 4 folks having sourdough bread with a cup of tea within the afternoon

• 225 g white wheat flour
• 150 g lively white wheat flour sourdough starter
• 100 g walnut milk (or every other milk of your selection)
• 1 tablespoon rum
• 1 tablespoon honey (I used acacia honey which has fairly impartial style, you might additionally use floral honey)
• 35 g fats (I used 12 g of butter and a couple of tablespoons of lemon peel infused olive oil that tastes like a liquid lemon peel :D)
• 4 g nice sea salt

Substances for the Walnut Filling

• 150 g floor walnuts
• 200 g apple sauce
• 1 tablespoon rum
• 1 tablespoon honey

Different

• 10 ice cubes for steam through the bake

Directions on Learn how to Make The Sourdough Walnut Swirl Bread

• The night time earlier than getting ready the walnut swirl bread, combine 75g of white wheat flour, 75 g of water and 1 tablespoon of your lively sourdough starter. Go away to ferment in a single day or till risen and bubbly on the floor.
• Within the morning, dissolve your entire starter in walnut milk. Add honey, rum, fats, salt and blend effectively. Add 225 g of flour and knead the dough till all substances come collectively. The dough might be fairly mushy. You might discover that the dough has a slight purple to gray tone – is it due to the tannins within the walnuts. Then knead the dough for five extra minutes till the dough turns into easy. Switch it to a clear and barely greased bowl and go away to rise till doubled in quantity. It took 4.5 hours for my dough to double. If you need to hurry up the fermentation, you’ll be able to place the bowl right into a barely heat oven.

• Simply earlier than you see your dough getting doubled in quantity, put together the filling and your baking dish. For the filling: combine floor walnuts (not chopped walnuts) with heat or chilly apple sauce, honey and rum. Combine effectively till you get easy paste. If the filling feels dry add extra apple sauce to make it extra spreadable.  To arrange a baking dish grease it with fats (butter, coconut oil) and sprinkle it with flour.
• When the dough has doubled, use a plastic scraper to take it on a working floor and form it right into a ball. Go away it to relaxation for at the least 10 minutes so it is possible for you to to roll it simply because the dough won’t shrink again.
• Roll the dough to be about half centimeter thick (or much less if you need to have extra swirls seen within the profile) and to be so long as the interior perimeter of your baking dish (use a chunk of string to measure it). Add walnuts filling. Unfold the filling throughout to the perimeters however go away a 2 cm stripe at one longer aspect with out filling.

• Begin rolling the dough tightly on the longer edge with filling. When performed, fastidiously switch it to a baking dish seam-side down and ensure you tuck the ends collectively.
• Go away the dough to rise once more. It took my dough 1.5 hour to be absolutely proofed. How will you recognize the dough is able to be put within the oven? Make an indent together with your finger and observe the response – if the indent springs again shortly, go away it to rise just a little bit extra. If it comes again slowly, you’ll realize it’s able to be put within the oven.

• No less than 10 minutes earlier than the bake, preheat oven to 200°C (392°F) together with baking pan that you simply placed on the decrease rack.
• It’s time for baking sourdough. When prepared, place the baking dish into scorching oven, throw ice cubes on the baking pan and shut the door. Bake the roll for quarter-hour at 200°C (392°F), 20 minutes at 180°C (356°F) and for an additional hour at 160°C (320°F). The highest crust must be brown, however most significantly be sure that the underside can be baked. This time my oven performed methods on me, so I needed to take the roll out of the baking dish after one hour and bake it on a baking pan afterwards.

• When baked, let it cool for at the least an hour, then slice it and serve it with heat milk or tea. The crumb must be mushy and ethereal with small bubbles. 

If you happen to’re searching for different bread with incorporations of seeds, take a look at my pesto sourdough!

And in order for you extra season particular sourdough recipes, strive my Krampus Christmas sourdough recipe and my summer season solstice sourdough finger bread.

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