Trail Mix Sourdough Bread

Ingredients

BREAD

• 1/2 cup sourdough starter
• 2 cups warm water
• 1/3 cup sugar
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 1/2 tablespoons vegetable oil
• 6 cups bread flour

FILLING

• 2 teaspoons rosemary, chopped
• 1/4 cup dried cranberries, packed
• 1/4 cup pumpkin seeds
• 1 large green onion, thinly sliced
• 3 tablespoons pimientos, jarred, roughly chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Directions

1. 1

   In your kitchenaide mixer fitted with the dough hook attachment, mix together all of the bread ingedients, except the flour, until blended. Add the flour 2 cups at a time until the dough comes together and you can touch it without it completely sticking to your fingers. A little sticky is ok as long as you can pick it up in one ball.

2. 2

   Knead with the dough hook for 8 minutes. Then remove and place the dough in a large greased bowl, making sure all the dough has been lightly coated with grease. Cover and let rise until double in size, this took about 2 hours for me.

3. 3

   While the dough is rising, mix together the filling ingrdients and set aside in the refrigerator.

4. 4

   Once the dough has doubled pour the filling over the dough and punch down, mixing the filling into the dough as you fold dough over itself.

5. 5

   Turn the dough out onto a very well floured surface. Knead the dough about 12 times to get the filling well combined int he dough. Mixing the filling in will get kind of messy so use lots of flour to help!

6. 6

   Cut the dough half and shape each peice into a large round loaf. Place on a lightly greased baking sheet and let rise a second time. This will take about 30 minutes, or until the loafs have almost doubled(about 1.5 times bigger).

7. 7

   Bake at 350 for 30 minutes, then if you like a crispy crust turn heat to 400 and bake for 10 more minutes.

8. 8

   I turned my second loaf into crutons, which were really really good!