Dragan Bread
- 30m Prep Time
- 35m Cook Time
- 1h 5mReady In
A hearty sourdough bread studded with prunes, walnuts, and aromatic spices like cardamom and cumin. This unique loaf balances sweet and savory flavors, perfect for toasting or enjoying with cheese.
Ingredients
- 500 g white bread flour
- 150 g white sourdough starter
- 350 g water
- 30 g honey
- 3 g fresh yeast
- 10 g fine/table salt
- 5 cardamom pods
- 200 g pitted prunes chopped
- 150 g walnuts quartered
- 9.86 ml ground cumin
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 273 mg
- Iron: 28 mg
- Magnesium: 390 mg
- Phosphorus: 1033 mg
- Potassium: 1307 mg
- Zinc: 10 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 g white bread flour
- 150 g white sourdough starter
- 350 g water
- 30 g honey
- 3 g fresh yeast
- 10 g fine/table salt
- 5 cardamom pods
- 9.86 ml ground cumin
Prepare
- Chop 200 g pitted prunes
- Quarter 150 g walnuts
Let's Cook
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Step 1.
In a large bowl, combine 500g white bread flour, 150g white sourdough starter, 350g water, 30g honey, and 3g fresh yeast. Mix thoroughly until no dry flour remains. Cover the bowl and let rest at room temperature for 1 hour.
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Step 2.
After the rest, stretch the dough out on a lightly floured surface. Sprinkle 10g fine salt over the dough and knead until smooth and stretchy, about 5-10 minutes. Cover and let relax for 10 minutes.
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Step 3.
While the dough relaxes, crush the seeds from 5 cardamom pods using a mortar and pestle, discarding the husks. Flatten the relaxed dough into a rectangle. Spread 200g chopped prunes, 150g quartered walnuts, 2-3 tsp ground cumin, and the crushed cardamom evenly over the dough. Knead until all ingredients are fully incorporated and evenly distributed. Shape into a ball, cover, and let rest for 30 minutes.
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Step 4.
After 30 minutes, give the dough a single fold: gently stretch and fold one side over the center, then repeat with the opposite side. Cover and let rest for another 30 minutes.
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Step 5.
Give the dough a second single fold, then cover and let rise for 2 hours at room temperature.
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Step 6.
Divide the dough into 2 equal pieces (about 500g each). Shape each piece into a tight ball, cover, and let rest for 15 minutes.
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Step 7.
Dust two 500g proving baskets generously with flour. Shape each dough ball to fit the basket and place seam-side up. Cover and let rise at room temperature for 1 hour.
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Step 8.
Meanwhile, preheat the oven to 230°C (210°C fan)/450°F/gas 8 with a baking stone or inverted baking sheet inside. When ready to bake, turn the loaves out onto a floured peel. Slash the top of each loaf with a sharp knife or lame. Slide the loaves onto the hot baking stone and bake for 35 minutes until deep golden brown and hollow-sounding when tapped on the bottom. Transfer to a wire rack to cool completely.