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Writer's pictureLeigh

Use Your Sourdough Discard Two Ways: Pineapple-Raisin Bread and Simple 5-Grain Bread (Low Sugar, Diabetic Friendly)

If you need to feed your starter and don't want to be eating the same bread all week, try these easy recipes that are made from the same basic starter dough. Each different dough makes a 6-inch loaf of bread, which I make in the air fryer (it's in the upper 90s with high humidity here in northern Virginia this week! Too hot for the oven! But I'll give you the oven temperature/time, if you'd like to bake the breads.) One bread is "no knead" and the other requires kneading. You include in the starter dough a small amount of 5-grain cereal as well as white whole-wheat flour, which increases the fiber and nutrition of the loaves. I use "Bob's Red Mill 5-Grain," but other versions are available. The pineapple bread is just a bit sweet and gets that sweetness from fruit, not refined sugar or artificial sweeteners. In moderation, a slice of either whole-grain bread is acceptable if you're on a diabetic diet. Both breads are soft and moist inside and have slightly crunchy crusts. We like the breads for breakfasts and dinners, and the plain bread also makes good sandwiches. Enjoy!

Use Your Sourdough Discard Two Ways:  Pineapple-Raisin Bread and Simple 5-Grain Bread (Low Sugar, Diabetic Friendly)

Sourdough Bread Two Ways -- Pineapple-Raisin Bread and Simple 5-Grain Bread -- Makes 2 Loaves


Basic Dough


1/3 cup of 5-grain cereal

1 cup of water

1 cup of sourdough starter/discard

1 large egg

1/3 cup of canola oil

3/4 cup of white whole-wheat flour


In a small bowl or measure mix the 5-grain cereal and water and microwave them together for 60-90 seconds or until hot/boiling. Stir the mixture and set it aside to cool to lukewarm or room temperature. In a large bowl mix together the sourdough starter/discard, egg, oil, and cooled 5-grain cereal mixture until everything is well combined. Stir in the white whole-wheat flour until completely incorporated. Loosely cover the mixture and let it sit for at least an hour. I usually let my mixture sit for 3-5 hours while I do other things, and it's fine. When you're ready, divide the dough mixture into two parts (each about 1 1/2 cups).


Pineapple-Raisin Bread


To one half of the dough mixture add:


1 teaspoon of vanilla

1 teaspoon of grated orange zest

1 cup of crushed pineapple with juice

1/4 cup of raisins (I use golden)

3/4 cup of chopped walnuts

1/4 teaspoon of ground ginger

1/4 teaspoon of ground cinnamon

1/2 teaspoon of salt

2 teaspoons of baking powder

1/4 cup of date puree (see the blog posting on the site for how to make it--it's easy)

1/2 cup of quick oats

1 cup of white whole-wheat flour


Stir all of the ingredients together to make a wet dough. You won't knead it. Just stir it together well. Coat a six-inch round cake pan with non-stick cooking spray. I usually line the pan with baking parchment or aluminum foil for easy bread removal. Pour/spoon the bread mixture into the prepared pan and smooth it out a bit. Let the bread sit for an hour or two if you want a more pronounced sourdough flavor (or you have other things to do). The bread may rise a bit but not much. Air fry the bread at 320 degrees for about 30 minutes or until a pick inserted in the loaf comes out with no wet dough attached (or an internal temperature of about 200 degrees) and the bread has a deep golden-brown crust.  Alternatively, you can bake the bread in a regular oven. Preheat the oven to 350 degrees and bake the bread for 40-45 minutes or until it has a deep golden-brown crust and a pick inserted in the loaf comes out with no wet dough attached (or an internal temperature of about 200 degrees). Let the bread cool in its pan for about 10 minutes before removing it to cool completely. The bread will slice more easily once it has cooled.

Use Your Sourdough Discard Two Ways:  Pineapple-Raisin Bread and Simple 5-Grain Bread (Low Sugar, Diabetic Friendly)

Simple 5-Grain Bread


To one half of the dough mixture add:


1 cup of white whole-wheat flour

1 1/2 teaspoons of salt


Stir the flour and salt into the dough mixture and then knead in another 1/4 cup or so of flour, kneading the dough for 3-5 minutes until it is soft, smooth, and not very sticky. Form the dough into a ball and place it in a 6-inch cake pan that you have sprayed with non-stick cooking spray. I usually line the pan with baking parchment or aluminum foil for easy bread removal later. Let the bread rise until it increases in volume by about a third. You can score the top of the bread if you'd like (I usually make a slight "X", but it's not essential. Air fry the bread at 320 degrees for about 30 minutes. Alternatively, you can bake the bread in a regular oven. Preheat the oven to 350 degrees and bake the bread for 40-45 minutes or until it is a light golden brown and reaches an internal temperature of about 195 degrees. Let the bread cool in its pan for about 10 minutes before removing it to cool completely. The bread will slice easily once it has cooled.

Use Your Sourdough Discard Two Ways:  Pineapple-Raisin Bread and Simple 5-Grain Bread (Low Sugar, Diabetic Friendly)

Use Your Sourdough Discard Two Ways:  Pineapple-Raisin Bread and Simple 5-Grain Bread (Low Sugar, Diabetic Friendly)

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