I'm not a stranger to cooking and baking with Jerusalem artichokes (aka sunchokes), since I not only grow them in the backyard but supplement my harvests with farmer's market purchases throughout the Fall months. For Mother's Day, I revisited my Dutch Oven Sunchoke Sourdough from years ago - a crusty, hearty, whole grain loaf with a slightly sweet, earthy crumb - and added even more "sunflower" elements. Why sunflower elements? Well, as I learned when I first started growing these tubers, Jerusalem artichokes are actually a relative of the sunflower, not the traditional artichoke! In total, both ground and whole sunflower seeds, plus sunflower oil and sunflower milk, made their way into the soft dough, finished off with an extra sunny pop of colour from diced dried apricots. Artisan crustiness formed in the Dutch oven's makeshift cloche environment, resulting in a deeply browned, hearty bite without ever going near a toaster. Luckily, the recipe makes a decent amount of bread, since it was devoured with even greater passion than it's predecessor - especially with a smear of sunflower seed butter and dark honey on top.
What do you have cooking for Mom on Mother’s Day? Breakfast in bed? A special dinner? Maybe a cookie jar full of her favorite cookies? This week, our Sunday Supper team is celebrating those special mother figures in our lives with gifts from the kitchen. Camilla Mann (of Culinary Cam) is our host this week... thanks Camilla!
Here's what's cooking up:
- Ginger Shandy by Nosh My Way
- La Vie en Rose by Culinary Adventures with Camilla
- Momma's Mimosa by Our Good Life
Starters and Salads
- Cheese Bread by Ninja Baker
- Classic Basil Pesto Crostini by Cooking Chat
- Fennel and Radish Citrus Salad by Tasting Page
- Healthy Ham Salad Minis by Momma's Meals
- Pate with Spiced Pears by The Joyful Foodie
- Pesto Pasta Salad by Peanut Butter and Peppers
- Super Sunny Dutch Oven Sourdough by What Smells So Good?
- Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
- Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
- Chicken and Pepper Rice with Fried Egg by Family Foodie
- Chicken Tajine with Prunes and Almonds by The Petit Gourmet
- Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
- Dutch Baby Pancake by Curious Cuisiniere
- Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
- Mimosa Waffles by Sew You Think You Can Cook
- Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
- Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
- Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family
Treats and Sweets
- 5 Favorite Pancake Toppings by Sunday Supper
- Angel Food Cakes in a Jar by Hezzi-D's Books and Cooks
- Black Cow Cupcakes by Cindy's Recipes and Writings
- Blueberry Breakfast Cake by Noshing With The Nolands
- Bourbon Peach Frozen Yogurt by Food Lust People Love
- Cherry Cheesecake Pastry Braid by The Redhead Baker
- Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
- Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
- Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
- Lemon Blackberry Mini Tarts by Life Tastes Good
- Lemon Brownies by Pies and Plots
- Lower Fat Peach Cheesecake by Food Done Light
- Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
- Mini Lemon Almond Cupcakes by Caroline's Cooking
- Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
- Pavlova by The Freshman Cook
- Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
- Raspberry Mascarpone Mini Tarts by Palatable Pastime
- Rose Apple Custard Tart by Jane's Adventures in Dinner
- Soft-Baked Lemon Coconut Cookies by One Sweet Mess
- Steamed Strawberry Coconut Poke Cake by Wallflour Girl
- Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
- Triple Chocolate Layer Cake by Take A Bite Out of Boca
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Super Sunny Dutch Oven Sourdough
Makes 1 large loaf, 24 slices
1 lb Jerusalem artichokes (sunchokes), scrubbed and cut into large chunks
½ cup milk (I used unsweetened sunflower but unsweetened soy works well too), warmed
2 tbsp sunflower oil
1 tsp salt
½ tsp cardamom
3 tbsp brown sugar
1 ½ cups flour
2 cups whole wheat bread flour
1 cup spelt flour
½ cup sunflower seed flour
½ cup psyllium husks
¼ cup 7 grain hot cereal
½ tbsp instant yeast
1 cup active sourdough starter
½ cup warm water
⅓ cup toasted sunflower seeds
5 dried apricots, diced
- Preheat the oven to 425F, line a cookie sheet with parchment.
- Place chopped Jerusalem artichokes on the sheet and roast for 30 minutes, stirring / shaking the pan to redistribute the slices halfway through.
- Transfer to the bowl of a food processor and add milk, oil, salt, cardamom and sugar. Puree smooth and set aside.
- In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, cereal and yeast.
- Add the mashed mixture, sourdough starter and warm water.
- Continue mixing for 10-12 minutes, until fairly elastic.
- If kneading by hand, turn out onto a lightly floured surface, add the sunflower seeds and apricots and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
- Cover and let rest 30 minutes.
- Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
- Cover and let rise until doubled, about 1 hour.
- 45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
- Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
- Bake, covered, for 25 minutes.
- Remove the lid, and continue baking 15 minutes.
- Cool on a wire rack for a minimum of one hour before cutting.
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 5.3 mg
Total Carbs: 21.2 g
Dietary Fiber: 3.5 g
Protein: 4.3 g