Cranberry-Huckleberry Batter Bread

Huckleberries are out. So what do we do with them? Make sourdough bread! Check out this recipe!

Basic Sourdough Batter
(Makes about 5 cups batter)

2 cups cold liquid culture
3 plus cups white flour
1/2 cup cold water
1 teaspoon salt
2 tablespoons sugar
... 2 tablespoons butter, melted
1/2 cup milk

Mix the liquid culture with 2 cups of the flour and the water. Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.

Add the salt, sugar, and butter to the milk and mix. Add to the dough and mix well. Add the remaining 1 cup flour and mix vigorously. The yield is approximately 3 1/2 cups of basic sourdough batter.

Cranberry-Huckleberry Batter Bread
(Makes 2 Loaves)

Basic Sourdough Batter (from recipe above)
1/2 cup sweetened dried cranberries
1/2 cup frozen or fresh huckleberries
flour

Combine sourdough batter, cranberries, and huckleberries in a large mixing bowl and mix well. Add more flour as needed for proper thickness of consistency.

Spoon the batter into two 8 1/2 by 4 1/2 by 2 1/2-inch pans. Cover lightly with plastic wrap and proof 3 hours at room temperature or 1 to 2 hours in a proofing box at 85°, or until the dough rises 1/2 inch above the pan tops.

Bake in a preheated oven at 350° for 45 minutes. Remove from the pans and cool on wire racks.

Hope you enjoy this recipe!