Sunday, May 10, 2015

Super Sunny Dutch Oven Sourdough #SundaySupper

I have one of the best moms in the world. I mean, everybody says that about their mother - and I don't doubt for a second that every single maternal figure out there is beyond worthy of adoration - but looking back at what mine has put up with over the last 10 years or so I can't believe that she would still want to associate with me, let alone put me up with room, board, food and transportation. On top of that, Mom has essentially dedicated the whole last school year to "my" cause (getting me through my first year teaching), re-adding "craft b*tch", "chauffeur" and "substitute teacher" to her resume and maintaining her position as chief taste tester for almost everything you see on the blog. Of course with this last "job title", I do my best to choose things with a reasonably high chance of approval (i.e. no okra or non-traditional meat (Mom's skeeved out by game meat and even bison), but on occasion introducing something totally foreign like tofu in a flavour-packed, well executed way has created cravings for a world outside of the local grocery store.

"Super - Sunny" Dutch Oven Sourdough

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:

Celebratory Sips  
Starters and Salads
 
Hearty Mains
 
Treats and Sweets
Sunday Supper Movement 
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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
  1. Preheat the oven to 425F, line a cookie sheet with parchment.
  2. Place chopped Jerusalem artichokes on the sheet and roast for 30 minutes, stirring / shaking the pan to redistribute the slices halfway through.
  3. Transfer to the bowl of a food processor and add milk, oil, salt, cardamom and sugar. Puree smooth and set aside.
  4. In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, cereal and yeast.
  5. Add the mashed mixture, sourdough starter and warm water.
  6. Continue mixing for 10-12 minutes, until fairly elastic.
  7. 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.
  8. Cover and let rest 30 minutes.
  9. 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.
  10. Cover and let rise until doubled, about 1 hour.
  11. 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.
  12. 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.
  13. Bake, covered, for 25 minutes.
  14. Remove the lid, and continue baking 15 minutes.
  15. Cool on a wire rack for a minimum of one hour before cutting.
Amount Per Serving
Calories: 121.4
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