Sourdough Bread with Blackberry Rosemary Pomace

Baked with Blackberry Rosemary Pomace	Baked with leftover pulp from juicing

A pomace is the pulpy remains after fruit (or vegetable) has been crushed in order to extract its juice or oil. It contains skins, pulp, seeds and stems of the fruit. It's a cheap source of dietary fibers, antioxidants, pectin and other nutrients. Pomace can be turned into the distilled products, used to make animal feed, recycled as mulch, processed to make grapeseed oil and flour.
In this recipe I am incoperating blackberry and rosemary residues from making fruit curd into the sourdough bread. The add of pomace adds more freshness, fruitiness, depth and colour to the bread. Last but not least nothing is wasted. You can bake the bread into a batard, boule or a regular sandwich loaf. Although pomace is absolutely compostable and perfectly okay inside a composting bin, it's still better if it ends up on the plate.

500 g White spelt flour #630
130 g Blackberry and rosemary pomace
300 ml Water, at room-temperature
15 g Rye sourdough starter
8 g Fine sea salt

Place all the ingredients in the bowl of your stand mixer fitted with a dough hook. Mix until the dough comes away from the bowl easily, 10-12 minutes. Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave to rest for 5 hours at room temperature. Stretch and fold about every 2 hours. Then proof the dough in the fridge for another 12-14 hours.
Turn out the dough onto a floured work surface and shape into a batard or boule. Place it, with seam side down, into a well-floured proofing basket for a further 2-3 hours at room-temperature.
Preheat the oven to 250C/480F with a baking stone and a tray at the bottom of the oven for the steam. Invert the bread onto a piece of parchment paper, so now the seam side down. Score the bread and place it directly onto the baking stone. (or you can shape the dough into a log and place it in a loaf pan, then sprinkle some seeds over) Pour 1 cup of water into the tray at the bottom of the oven. Close the door immediately and bake for 15 minutes.
Open the oven door to let the steam escape and lower the temperature to 210C/410F. Bake for a further 30-35 minutes until golden brown and crisp. Cool on a wire rack and cool completely before slicing.

Baked with Blackberry Rosemary Pomace	Baked with leftover pulp from juicing

35 comments:

Tom 15/8/22 01:23: ...I love sourdough bread and this looks delicious.
Christine 15/8/22 01:57: Wonderful
J.P. Alexander 15/8/22 02:29: Geniales panes, me parecen muy ricos. Te mando un beso y gracias por la receta.
J.P. Alexander 15/8/22 02:29: Geniales panes, me parecen muy ricos. Te mando un beso y gracias por la receta.
foodtravelandwine 15/8/22 04:15: What a great bread!....I always use the carrot pomace in my tomato sauce!.......Abrazotes, Marcela
kathyinozarks 15/8/22 04:21: You share the most delicious looking breads! I do miss bread baking Happy new week
Margaret D 15/8/22 06:40: Looks good.
Veronica Lee 15/8/22 08:38: Looks fantastic!
Pinned!
Anonymous 15/8/22 12:06: Love this Angie. No waste and a new word for me too. The blackberry pomace gives the bread such a gorgeous colour and I bet it tastes gorgeous. Also like the rye sourdough starter - a 5 star recipe!

Choclette x
DEZMOND 15/8/22 13:41: Why is it made with salt if it is a blackberry bread?
Federica Simoni 15/8/22 14:46: Bellissimo pane complimenti!!!!
Brian's Home Blog 15/8/22 15:45: That bread looks amazing!
Kitchen Riffs 15/8/22 16:12: Hard to beat sourdough bread, and this looks amazing. Thanks!
Muriel 15/8/22 20:06: C'est encore un superbe pain que tu nous proposes ! Bonne fin de soirée
Rainbow Evening 15/8/22 23:32: Lovely sourdough bread....
great recipe.... Thank you for sharing
Ben | Havocinthekitchen 15/8/22 23:39: Impressive! Sourdough combined with sweet blackberries and aromatic rosemary, makes such a beautiful combination!
DeniseinVA 16/8/22 00:04: These breads look very intriguing. Thank you Angie, you make the prettiest recipes. Beautifully photographed!
Mbul Kecil 16/8/22 06:40: Perfect presentation breads angie...it's nice for breakfast or tea time at the afternoon. Thanks for every recipe, because i can get some knowledge bout pastry or how to make spurdough bread with heart. Have a nice day dear....
speedy70 16/8/22 09:12: Spettacolare il pane alle more, lo voglio provare, grazie!!!
Nancy Chan 16/8/22 10:23: You make beautiful breads. I love the smell of bread baking in the oven.
Whats Cookin Italian Style Cuisine 16/8/22 13:22: very nicely done, the colors are gorgeous and a perfect texture
rodzinatestuje 16/8/22 21:35: It must taste amazing! :)
Gingi 16/8/22 22:09: Oh wow, the color on this! Looks so tantalizing!! - http://www.domesticgeekgirl.com
Cooking Julia 16/8/22 23:25: The color of this bread is so incredible!!
ALLIE NYC 17/8/22 02:53: OMG wow this looks and sounds SOOOO good! And your photos are brilliant and super inspiring!

Allie of
www.allienyc.com
David 17/8/22 03:55: Angie, Such creativity! Always putting together ingredients that most of us wouldn't think of and then producing so many beautiful products, especially baked goods. Take Care, Big Daddy Dave
Sherry's Pickings 17/8/22 04:50: this looks so delightful angie. What a great idea to add blackberries here. your photos are lovely too.
Yvonne @ Fiction Books Reviews 17/8/22 09:10: We love sourdough bread anyway, so these two great flavour/texture interpretations look great - and as you say - no waste! :)
Rainbow Evening 17/8/22 13:06: Have a wonderful day
Torviewtoronto 17/8/22 14:21: that is a beautiful colour Angie, this is a unique bread must be tasty
Stefania 17/8/22 22:53: Buono questo pane nero
yessykan 18/8/22 20:05: Amazing recipe! I would bake it for my Mom. I rarely get to see her so this would be a treat to her.
Thanks!
Happy Retiree's Kitchen 20/8/22 10:45: This might be too many seeds for me, but gosh it looks amazing. Such an interesting concept.
Marit 22/8/22 13:17: It looks very tasty! Very nice color :)
bread&salt 23/8/22 15:18: WoW i love its colors. Looks great and healthy.