How to Make Turmeric Sourdough with Roasted Seeds and Cherries

Last updated on September 23rd, 2024 at 04:35 pm

This turmeric sourdough bread recipe combines the flavours of turmeric with the tartness of cherries and the nuttiness of roasted pumpkin and sunflower seeds. With its vibrant yellow hue, this bread is not only visually appealing but also packed with flavour and health benefits.

Introduction to Turmeric Sourdough with Roasted Seeds and Cherries

I first baked turmeric sourdough as part of a Grand Cru wine dinner. The bread was part of a Turkish-themed bread and although I had not made anything like it before, when I was asked I got excited about the chance to create a new sourdough formula. The turmeric adds a touch of earthiness and a subtle hint of spice, while the combination of cherries and roasted seeds provides a delightful texture and a flavourful contrast.

While the turmeric paste is simply just water and turmeric, you can also add other spices like coriander, cumin or paprika to change the flavour of the dough.

Flour Specs:

• 70.77% Organic strong bread flour
  • 12.4% protein, 0.54% ash
• 23.08% Whole wheat flour
  • I am using stone-milled whole wheat flour in this sourdough recipe.
• 6.15% Fresh-milled rye flour
  • I use fresh-milled rye flour in this recipe, but you can substitute it with whole rye flour, also known as dark rye or whole-meal rye.

To make changes and customize this recipe for turmeric sourdough you can download the Excel dough calculator I use for all my formulas here.

Ingredient Specs:

• Turmeric
  • Turmeric is a staple spice in many cuisines. It adds a vibrant yellow colour to the dough as well as a warm, peppery slightly bitter taste to the dough. While I don’t know if the quantity in the loaf is enough to produce any beneficial health benefits it is often used as an anti-oxidant and anti-inflammatory ingredient.
• Roasted Pumpkin Seeds
  • The roasted pumpkin seeds add texture and flavour to the turmeric sourdough. To roast the seeds place a single layer on a baking sheet lined with a Silpat or parchment and roast in an oven that has been preheated to 375°F/190°C for 12-15 minutes.
• Roasted Sunflower Seeds
  • The roasted sunflower seeds add texture and amazing flavour just like the pumpkin seeds. To roast the seeds place in a single layer and roast like the pumpkin seeds.
• Dried Cherries 🍒
  • I LOVE dried cherries. I always have to buy more than I need because I end up eating so many. I always choose organic dried cherries and don’t do anything to them before adding them to the dough. If they are really dry you can rehydrate them by pouring boiling water over them and letting them stand for about 30 minutes. Drain all the liquid and spread it in a thin layer over a tea towel so they cool to room temperature.

What You’ll Need:

While you could mix this turmeric sourdough by hand, I recommend using a machine. The turmeric will really stain your hands and it takes a long time to incorporate it fully into the dough.

• Stand mixer
• Bench scraper
• Large bowl
• Dutch oven for baking
• Cooling rack

Tumeric, Pumpkin seed, and Sunflower seed Sourdough Specs:

Total Formula:

DOUGH SCHEDULE

I have added a suggested timeline for this turmeric sourdough. This is meant to be used as a guideline to help you manage your time and still bake great bread. Feel free to adjust the times to fit your schedule.

Mix The Levain

1. Mix all the ingredients until well combined. This build should take about 4 hours at 28°C/82.4°F to reach full maturity.

NOTE: While I suggest a young levain made with a 1:1:1 ratio for this formula you can adjust this to fit your schedule. What is most important is that your levain is ripe and active at the time of mixing the dough. If you need some help managing your sourdough starter and understanding how to feed it, you can check out my guide on how I’ve feed my starter for over 15 years here.

Autolyse

2. Mix the flour and water 1 until fully combined. This will take about 4-6 minutes in a planetary mixer. Cover and let rest for 45-60 minutes.

Mix the Turmeric Paste

3. Add the turmeric to a stainless steel bowl. Using a whisk mix in the water in a steady stream. The paste should be slightly thick but fall off the whisk when done.

Note: Turmeric really stains everything. Be careful when making the paste if you don’t want to stain your table/equipment.

Mix the Dough

4. Add the levain to the mixing bowl and mix on 1st speed for 2-3 minutes followed by 2-3 minutes on 2nd speed. Scrape the bowl down a few times during mixing to ensure it gets evenly mixed.

5. Add the salt and mix on first speed to incorporate it into the dough, followed by 3-4 minutes on 2nd speed. Use your fingers to feel the dough and make sure there are no granules of salt before adding the water 2 in the next step.

6. Add the water 2 in small additions. The dough will break apart slightly but allow it to come back together before adding the next addition of water. The dough should be strong and have good strength when pulled.

7. Add the turmeric paste to the dough. Mix on first speed to incorporate (and prevent it from slashing turmeric paste) followed by 2nd speed until fully combined. The dough shouldn’t have any yellow streaks in it.

8. Turn the mixer to the first speed and add the cherries, sunflower seeds and pumpkin seeds. Mix on first speed until fully combined.

9. Place the dough in a lightly oiled bowl and cover it clean towel.

10. The final dough temperature should be around 28°C/82.4°F.

Note: The total mixing time for this turmeric sourdough is about 15-18 minutes but can vary from mixer to mixer and with the use of different flours.

Bulk Fermentation

Bulk ferment the dough for 2.5 to 3 hours. If you are in a cold environment, keep the dough in a warm place during the bulk fermentation.

1. Bulk ferment the dough for 2.5-3 hours.

Folding

This turmeric sourdough can benefit from 1-2 folds. Fold the dough after 30 and 60 minutes of bulk fermentation.

First Fold:

1. Using a wet dough scraper release the dough from the sides of the bowl.
2. Wet your hands and grab one side of the dough with both hands. Pull the dough up stretching it (but not tearing it) until you feel some resistance from the dough. Put it back down about 3/4 of the way on the dough.
3. Repeat step 2, 3 times until you have made your way around the dough. Gently pick the dough up and flip it over so the seam is down.
4. Cover and let rest for another 30 minutes before the 2nd fold.

Second Fold:

1. Repeat the steps from the first fold.

NOTE: Leave 90 minutes after the last fold before shaping the dough.

Divide and Pre-Shape

This turmeric sourdough is a bit of a stiffer dough and shaping shouldn’t be too challenging. The dough can be shaped into a boule or batard (I always prefer to make batards).

1. Use a plastic scraper to flip the dough out of the fermentation bowl and onto the workbench. Cut the dough in half and weigh each piece to 900g.
2. Using a bench scraper in one hand and the dough in the other gently but firmly round the dough into a bowl.
3. Let the dough bench rest uncovered for 20-25 minutes.

Final Shape

1. Flour the top of the loaf then using a bench scraper flip it over into your hand so the flour side is in the palm of your hand then place it on the table in front of you.
2. Use your hands to gently stretch the dough outwards then bring it into the middle and press it to seal.
3. Take the top middle and bring it down to the bottom middle.
4. Now starting at the top corners start to stitch the loaf working down. The goal is to develop tension on the surface of the dough.
5. Roll the dough over so the bottom is now on top and tuck it together.
6. Let the dough rest for 5 minutes before flouring the top, picking it up and gently folding it together before placing it into a good flour banetton.

Note: If shaping the dough is hard, you can reference the video and follow along.

Final Proof

The turmeric sourdough can be baked the same day using an ambient proof but I prefer to cold ferment the dough overnight in the fridge. For a cold ferment, place the dough in the fridge and for a warm ambient final proof let it rise at room temperature covered for 2.5-3 hours (this can vary depending on your ambient temperature). For both methods, the dough should be well risen and spring back when pressed but leave a slight indent.

1. Cover the dough in the banetton with a shower cap or bag and place it into the fridge.
2. Let the dough rest in the fridge for 12-18 hours.

Baking

1. Preheat a Dutch oven to 500°F/260°C for about one hour.
2. Remove the Dutch oven from the oven and place onto a heat-proof surface. Gently flip the dough into the Dutch oven and score the bread with a lame. I like a single slash down the middle of the loaf but you can get creative if you want.
3. Place the lid back on the Dutch oven and spray a bit of water from a bottle into the Dutch oven (this is optional but a little extra steam helps the loaves rise).
4. Place the Dutch oven back into the oven and drop the temperature to 480°F/248°C. Put it back into the oven and bake for 18-20 minutes. Remove the lid to the Dutch oven and finish the bake without steam for another 15-18 minutes.
5. Remove the bread from the Dutch oven and let cool on a cooling rack before cutting.

Turmeric Sourdough Final Thoughts

I love making this bread and there is so many variations you can make. Try adding cumin to the turmeric paste or change up the inclusions using a different fruit, nuts or any of your favourite combinations. If you like making sourdough with inclusions then definitely check out my recipe for Sourdough with Gouda and Herbs.

How to Make Turmeric Sourdough with Roasted Seeds and Cherries

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Matthew James Duffy
• Total Time: 3 hours 40 minutes
• Yield: 2 Loaves 1x

Print Recipe

Pin Recipe

Description

This turmeric sourdough bread recipe combines the flavours of turmeric with the tartness of cherries and the nuttiness of roasted pumpkin and sunflower seeds. With its vibrant yellow hue, this bread is not only visually appealing but also packed with flavour and health benefits.

---

Ingredients

Scale 1x2x3x

For the Levain

• 48g Bread Flour 
• 12g Rye Flour 
• 60g Water
• 60g Levain

For the Dough

• 507g Bread Flour 
• 181g Whole Wheat Flour 
• 36g Rye Flour 
• 543g Water1
• 54g Water2
• 16g Salt 
• 181g Levain
• 43g Turmeric paste  (14g Turmeric powder. 29g Water)
• 80g Pumpkin seeds – Toasted
• 80g Sunflower seeds – Toasted
• 80g Dried Cherries 

Cook Mode Prevent your screen from going dark

---

Instructions

For the Levain:

1. Mix all the ingredients until well combined. This build should take about 4 hours at 28°C/82.4°F to reach full maturity.

Autolyse:

1. Mix the flour and water 1 until fully combined. This will take about 4-6 minutes in a planetary mixer. Cover and let rest for 45-60 minutes.

Turmeric Paste:

1. Add the turmeric to a stainless steel bowl. Using a whisk mix in the water in a steady stream. The paste should be slightly thick but fall off the whisk when done.

Mix the Sourdough:

1. Add the levain to the mixing bowl and mix on 1st speed for 2-3 minutes followed by 2-3 minutes on 2nd speed. Scrape the bowl down a few times during mixing to ensure it gets evenly mixed.
2. Add the salt and mix on first speed to incorporate it into the dough, followed by 3-4 minutes on 2nd speed. Use your fingers to feel the dough and make sure there are no granules of salt before adding the water 2 in the next step.
3. Add the water 2 in small additions. The dough will break apart slightly but allow it to come back together before adding the next addition of water. The dough should be strong and have good strength when pulled.
4. Add the turmeric paste to the dough. Mix on first speed to incorporate (and prevent it from slashing turmeric paste) followed by 2nd speed until fully combined. The dough shouldn’t have any yellow streaks in it.
5. Turn the mixer to the first speed and add the cherries, sunflower seeds and pumpkin seeds. Mix on first speed until fully combined.
6. Place the dough in a lightly oiled bowl and cover it clean towel.
7. The final dough temperature should be around 28°C/82.4°F.

Bulk Fermentation:

1. Bulk ferment the dough for 2.5-3 hours.

First Fold:

1. Using a wet dough scraper release the dough from the sides of the bowl.
2. Wet your hands and grab one side of the dough with both hands. Pull the dough up stretching it (but not tearing it) until you feel some resistance from the dough. Put it back down about 3/4 of the way on the dough.
3. Repeat step 2, 3 times until you have made your way around the dough. Gently pick the dough up and flip it over so the seam is down.
4. Cover and let rest for another 30 minutes before the 2nd fold.

Second Fold:

1. Repeat the steps from the first fold.

Divide and Pre-Shape

1. Use a plastic scraper to flip the dough out of the fermentation bowl and onto the workbench. Cut the dough in half and weigh each piece to 900g.
2. Using a bench scraper in one hand and the dough in the other gently but firmly round the dough into a bowl.
3. Let the dough bench rest uncovered for 20-25 minutes.

Final Shape:

1. Flour the top of the loaf then using a bench scraper flip it over into your hand so the flour side is in the palm of your hand then place it on the table in front of you.
2. Use your hands to gently stretch the dough outwards then bring it into the middle and press it to seal.
3. Take the top middle and bring it down to the bottom middle.
4. Now starting at the top corners start to stitch the loaf working down. The goal is to develop tension on the surface of the dough.
5. Roll the dough over so the bottom is now on top and tuck it together.
6. Let the dough rest for 5 minutes before flouring the top, picking it up and gently folding it together before placing it into a good flour banetton.

Final Proof:

1. Cover the dough in the banetton with a shower cap or bag and place it into the fridge.
2. Let the dough rest in the fridge for 12-18 hours.

Baking:

1. Preheat a Dutch oven to 500°F/260°C for about one hour.
2. Remove the Dutch oven from the oven and place onto a heat-proof surface. Gently flip the dough into the Dutch oven and score the bread with a lame. I like a single slash down the middle of the loaf but you can get creative if you want.
3. Place the lid back on the Dutch oven and spray a bit of water from a bottle into the Dutch oven (this is optional but a little extra steam helps the loaves rise).
4. Place the Dutch oven back into the oven and drop the temperature to 480°F/248°C. Put it back into the oven and bake for 18-20 minutes. Remove the lid to the Dutch oven and finish the bake without steam for another 15-18 minutes.
5. Remove the bread from the Dutch oven and let cool on a cooling rack before cutting.

Notes

• While I suggest a young levain made with a 1:1:1 ratio for this formula you can adjust this to fit your schedule. What is most important is that your levain is ripe and active at the time of mixing the dough. If you need some help managing your sourdough starter and understanding how to feed it, you can check out my guide on how I’ve feed my starter for over 15 years here.
• Turmeric really stains everything. Be careful when making the paste if you don’t want to stain your table/equipment.
• The total mixing time is about 15-18 minutes but can vary from mixer to mixer and with the use of different flours.
•  Leave 90 minutes after the last fold before shaping the dough.
• If shaping the dough is hard, you can reference the video and follow along.

• Prep Time: 3 hours
• Cook Time: 40 minutes
• Category: Baking
• Method: Sourdough