Breakfast and Bread
Artisan Sourdough Cashew Bread with Rosemary
This sourdough cashew bread combines the tangy complexity of a long-fermented starter with the buttery crunch of dry-roasted cashews. Infused with a touch of seasonal honey and fresh rosemary, it creates a deeply fragrant loaf that anchors any table with warmth and texture.
- Prep
- 45 min
- Cook
- 45 min
- Serves
- 10
- Level
- Intermediate
- Per serving
- 265 kcal
Method
In a large ceramic bowl, whisk together the active sourdough starter, lukewarm water, and honey until the starter is mostly dissolved.
Add the stoneground bread flour and salt. Mix by hand until a shaggy dough forms and no dry flour remains. Cover with a damp cloth and let rest for 45 minutes (autolyse).
Perform your first set of stretch and folds by grabbing the edge of the dough, pulling it up, and folding it over itself. Rotate the bowl and repeat four times.
During the second set of stretch and folds, evenly sprinkle the chopped cashews and minced rosemary over the dough, folding them into the center as you work. Repeat for two more sets of folds every 30 minutes.
Allow the dough to bulk ferment at room temperature until it has increased in volume by about 50% and shows small bubbles on the surface.
Gently turn the dough onto a lightly floured surface. Shape into a tight round boule, creating tension on the outer skin.
Place the dough upside down into a floured banneton basket. Cover and proof in the refrigerator for 12 to 15 hours for a deep flavor profile.
Preheat a Dutch oven in a 450°F (230°C) oven for 30 minutes. Turn the cold dough onto parchment paper, score the top with a sharp blade, and carefully lower it into the pot.
Bake with the lid on for 20 minutes. Remove the lid and continue baking for 20-25 minutes until the crust is deeply golden and the internal temperature reaches 208°F (98°C).
Cool completely on a wire rack before slicing to allow the crumb to set.
Notes
For a grain-free variation, replace the bread flour with a blend of 400g cashew flour and 100g tapioca starch, adding 20g of psyllium husk powder to provide the structural integrity normally found in gluten.
Toast your cashews in a pan for 3-4 minutes before adding them to the dough; this releases essential oils and prevents the nuts from softening too much during the bake.
Use filtered water to ensure chlorine doesn't inhibit your wild yeast activity.
If your kitchen is cold, ferment the dough inside an oven that is turned off but has the light on.
