Blueberry Cream Sourdough Twist
12
american
bread
Perfect summertime bread.
Ingredients
3 c all purpose flour
1 c sprouted wheat
2 tsp salt
1 2/3 + ½ c luke warm water
⅓ c. sourdough starter
4 oz cream cheese
1 c. fresh blueberries
optional cane sugar to sprinkle on top
Directions
Measure 1st 5 ingredients
Mix in a standing mixer for 4 min
Place in a oiled bowl and it proof at room temp, with 1 fold at 30 min. Let it proof for 5 hr total.
Turn onto floured surface
Cut dough in ½ and spread into rectangle shape
Place on parchment paper , add berries and cream cheese.
Cut down the middle of each and twist .
Refrigerate overnight
Place cookie sheet in oven while preheating oven to 475 F. Bake for 25-30 min. Brush with melted butter
Top with cane sugar.
Blueberry Cream Sourdough Twist
Made with 25% sprouted sourdough and 50% sprouted whole wheat flour.
