For one 500g loaf of bread:
Ingredients
400g H20 at 78-80 degrees*
100-200g leaven
200g rye flour
300g bread flour
½ tsp anise seed
½ tsp caraway seed
10g salt
1 cup craisins
½ tsp caraway seed
¼ tsp anise seed
Rind of one orange, zested
Dewar’s or other bottom-shelf scotch
Method
Adapt your favorite basic sourdough recipe thusly:
- When you combine your flour-rye mix and leaven, add also the seeds. Mix by hand until no dry flour remains. Let rest for autolyse.
- In the meantime, combine craisins, seeds, and orange rind in a small saucepan and enough Dewar’s to cover. Heat to boil. Then remove from heat. Let sit until cool and remaining alcohol is absorbed.
- After 40-minute autolyze (Step 1), dissolve salt in water and add to dough. Add craisin mixture to dough, pinching it into the loaf.
- Develop dough as per your usual method.
*Hydration ratio is based on the Tartine method; adapt for your usual ratio.
Evan Fackler is an MFA candidate at UNCG. He has served as editor-in-chief of Oxford Magazine and as a fiction editor at The Greensboro Review. His reviews and interviews can be found online at Entropy Magazine and storySouth.