Blueberry Rye Sourdough

Posted on February 23, 2011 by cityhippyfarmgirl

using fresh blueberries

Jamie Oliver has a recipe called Sexy Swedish Buns. They look tasty, and I would probably quite enjoy them, but they also looked rather messy to make. I must have been missing the sexy part. There were two key ingredients though in the buns that caught my attention. Blueberries and Cardamom.

Still on the hunt for new sourdoughs to concoct, I mused awhile on those two ingredients. Blueberries are subtle and as long as I didn’t go overboard with the cardamom it should work for a sourdough… But, then I was thinking rye. Rye and cardamom…

using dried blueberries

Both ingredients, to me taste of the earth. Not in the way that fresh beetroot does, but in a way that seems to feed the soul. It feels good going in. It feels right after you eat them. My belly seems to sigh a little sigh of contentment after eating either one of them. In the bread, the cardamom doesn’t overpower the rye, the two of them seem to hold hands. Lying entwined together, uncompromising of their own unique tastes.

At risk of sounding like a fluffy hippy who has had one too many snuffs of the patchouli, I have put some thought in to this. Mouthfuls have been mused on, the recipe tweaked, and then tweaked again. The blueberries, while not a strong flavour from the beginning, are just an extra subtle addition to the entwined lovers that be cardamom and rye. The three of them together, seem to make a loaf that’s subtle on the palate and easy on the belly.

Peace brothers and sisters.

Blueberry Rye Sourdough

200gms starter

1 1/2 cup strong bakers flour (150gms approx)

1 cup rye flour (150gms approx)

200mls water (approx)

1 tps cardamom

1/2 cup fresh blueberries (I’ve also used dried blueberries, which were just as good. Soak first.)

1 tps salt

Mix starter, flours, water together. Wait for 20 minutes. Add blueberries, cardamom and salt. Mix again. (Blueberries fall out a little but just keep sticking them in) Prove for an hour or two. Quick fold and shape, and then into the fridge overnight. Back out and bring it back to room temperature. Slash, and bake at 250C with steam.

This post submitted to Yeastspotting.

33 thoughts on “Blueberry Rye Sourdough”

Celia @ Fig Jam and Lime Cordial on February 23, 2011 at 7:59 pm said:

Wow, look at those slashes, Brydie! They’re sculpted into the loaf! 🙂

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- cityhippyfarmgirl on February 24, 2011 at 6:09 am said:
  
  It’s always a hold your breath moment around here to see if they worked or not 🙂
  
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Rita on February 23, 2011 at 8:00 pm said:

Wow, that’s really tasty and simple. I’m not that great at baking these kinds of bread: I’m always afraid they turn out a disaster… What if I use cranberry instead of blueberry?

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- cityhippyfarmgirl on February 24, 2011 at 6:12 am said:
  
  Don’t be afraid of disasters, I’ve had plenty!
  I’ve never used cranberry but I think it would work in the same way and it would be tasty.
  
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Yvette on February 23, 2011 at 9:06 pm said:

started my day with a blueberry smoothie this morning, a slice of this rye sourdough would have gone down nicely, thankyou! xx

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- cityhippyfarmgirl on February 24, 2011 at 6:13 am said:
  
  A blueberry smoothie would be just the thing to start the day Yvette. Are you back in Italy yet?
  
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Pam on February 23, 2011 at 9:23 pm said:

I’m definitely going to have to try this one Brydie. Thanks for the recipe. Haven’t tried my hand at making sour dough yet, but have wanted to for an age. I usually just buy Sol Bread instead when I can get it. But cardamom is one of my most fav spices, and I even made soap using the oil once. Tasty smell indeed! 🙂

Had to chuckle at the comment about patchouli snuffing! The perfume evokes a heap of memories for me.

Thought you might be interested in the following link, because strangely enuf it comes after your blog link on my blog at the mo, and you said above you’re on the hunt for new sour dough to concoct! There might be something there you’d like.http://tipnut.com/sourdough-bread/
It’s quite a handy site actually.

How did you go with the research into Cleo’s milk? Successful I hope. Even though a lot of the info at those links was probably a bit old, from what I’ve been told it’s still quite relevant. x

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- cityhippyfarmgirl on February 24, 2011 at 6:16 am said:
  
  Thanks for that link Pam. There are some lovely sounding sourdoughs listed there.
  Sourdough is a wonderful beast, I’ll bet you’ll never look back if you start making it.
  Cleo’s milk I did find! So thank you for that too.
  
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dixiebelle on February 23, 2011 at 9:43 pm said:

Oh, my… that looks amazing, what a combination, and a menage a trois thrown in for good measure! Love it!

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- cityhippyfarmgirl on February 24, 2011 at 6:18 am said:
  
  Thanks Dixiebelle 🙂
  
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Anna Johnston on February 23, 2011 at 11:16 pm said:

It does look awesome, I think that’s a pretty dam sexy loaf if you ask me kid 🙂

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- cityhippyfarmgirl on February 24, 2011 at 6:19 am said:
  
  Sexy? Nahh. I was given a new sourdough book on the weekend, and there are some hot loaves in there!
  
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bagnidilucca on February 24, 2011 at 12:41 am said:

Cardomom and rye is an excellent combination. You often find it in Finland, where the bread is excellent. Blueberries are always welcome.

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- cityhippyfarmgirl on February 24, 2011 at 6:20 am said:
  
  I think it’s definitely a scandinavian flavour combo…I’d love to go to Finland one day.
  
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heidi on February 24, 2011 at 1:16 am said:

The bread looks scrumptious.
And really, the idea of cardamom and Rye lying together entwined was a little sexy all on its own! (blush.)
You are quite good as a matchmaker with flavors!

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- cityhippyfarmgirl on February 24, 2011 at 6:22 am said:
  
  🙂 Thanks Heidi. They do entwine well together.
  
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Citysister on February 24, 2011 at 1:52 am said:

I’m about to start my first sourdough in the last 12 years…I can’t wait…I have 20 pounds of blueberries in my freezer…Thanks!

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- cityhippyfarmgirl on February 24, 2011 at 6:22 am said:
  
  Ohhh, that’s exciting. May your starter be bubbly and strong!
  
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Alisa Fleming on February 24, 2011 at 3:09 am said:

I can only imagine the flavor you speak of … it sounds wonderful. I am still timid with both rye and sourdough, but this the blueberries and cardamom, it sounds like an interesting combo.

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- cityhippyfarmgirl on February 24, 2011 at 6:24 am said:
  
  I’m not sure I would have thought of the two flavours together if I hadn’t seen the Jamie Oliver recipe. Cardamom is great in anything though.
  
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Karen Joyce on February 24, 2011 at 4:38 am said:

Yum! Why do I find all the good recipes while I’m at wok?!?! LOL
Maybe I can do some baking tonight?

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- cityhippyfarmgirl on February 24, 2011 at 6:25 am said:
  
  Bake away 🙂
  
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Choclette on February 24, 2011 at 6:39 am said:

Fantastic looking loaf. Will have to try cardamom with my sourdough. I still haven’t done much (any if truth be told) experimenting with my sourdough, but you keep tempting me.

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- cityhippyfarmgirl on February 24, 2011 at 4:41 pm said:
  
  Go on, I dare you…
  
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Christine on February 24, 2011 at 7:04 am said:

Sounds (and looks!) aMaZiNg!! You certainly have the knack for coming up with winning combinations 🙂

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- cityhippyfarmgirl on February 24, 2011 at 4:41 pm said:
  
  Not always Christine. I just post the ones that work 😉
  
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Katie on February 24, 2011 at 8:21 am said:

yum that looks so good! Will have to give that one a try I think. Local blueberry farm near me & we have picked and frozen 10kgs of them. yum yum!

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- cityhippyfarmgirl on February 24, 2011 at 4:40 pm said:
  
  10kgs! Wow…Lucky thing. Blueberries a plenty.
  
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shayray on February 25, 2011 at 5:12 am said:

I should not read your blog before I eat breakfast. That bread looks so good. I love blueberries in anything.

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Joanna @ Zeb Bakes on February 25, 2011 at 7:15 am said:

Do you think you were Scandinavian in a former life my hippy friend? I can practically smell that gorgeous loaf from here, snowy Stockholm streets, and sweet spices and little blue berries…. very lovely indeed 🙂

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- cityhippyfarmgirl on February 25, 2011 at 10:24 am said:
  
  Ahh, I’ve wished it so on many occasions. I always joke with Mr Chocolate about my strong German heritage, (which could be Scandinavian). Despite the fact that I have to go back about 300 years before it is so 🙂
  
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drfugawe on February 25, 2011 at 10:04 am said:

Nice to see you being ‘creative’ with your sourdough things – good attitude. There’s a theory among many chefs that foods of a locale are naturally complementary, and if that’s true, the combo of cardamom and rye outta be a natural. since they have come to us from the same part of the world. (although I don’t think cardamom grows in Scandinavia, it just became their favorite imported spice – well, guilt by association then!)

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