Semolina Sourdough with Plums, Walnuts, and Fennel

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[Editor's Note: This time of year, I'm on the hunt for recipes that have special elements to them, but that are a little quieter than the high-octane, overly-sweet or incredibly rich holiday treats making their way to the table. This bread recipe strikes me as perfect: it includes some unusual flavor additions that make it special and festive, but it's still hearty and healthy, which balances out seasonal excess. I would love to find it on a holiday table. --Genie]

Semolina Sourdough with Plums, Walnuts, and Fennel

Fortunately, I have some workhorse recipes that work wonderfully with the “one from Column A, one from Column B” approach. This semolina-fennel sourdough recipe, originally conceived with currants and pine nuts, baked beautifully with dried plums (commonly, but less charmingly, known as prunes) standing in for both currants and caramelized fennel, and walnuts for the pine nuts.

Semolina Bread

Image Credit: Wild Yeast, used by permission.

Read more from Semolina Sourdough with Plums, Walnuts, and Fennel at Wild Yeast


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