A standing mixer is almost necessary.
Night before ingredients:
1 cup sourdough starter
1 cup water
1/2 cup bread flour
1/2 cup rye flour
Day of Baking Ingredients:
2 cups bread flour
1/4 cup gluten flour
1/4 tsp salt
1/4 cup dried cranberries
1/4 dried cherries
1/4 cup dried chopped dates
1/2 cup walnuts (roasted)
1/4 tsp yeast
Night Before: mix together the night before ingredients. Let sit out overnight. In the summer, let it sit out 4 hours or so and then transfer to the fridge overnight. The idea is to let it turn into a "sponge."
Next morning, add in the bread flour, gluten flour and salt. If you want to add in the 1/4 tsp yeast, do it here. (in the winter, I usually add the extra yeast, and in the summer I don't.)
Mix well. Let it sit out for 1/2 hour. It will still be soupy at this point.
Take your dough (still soupy) and start kneading it with the standing mixer. After approx. 5 minutes you will notice that your dough is becoming less and less soupy and is pulling away from the sides. If it won't ball, your starter was likely soupy itself, so add extra bread flour and keep kneading. You cannot really over-knead this bread. I've added as much as 1 cup of bread flour at different times to get it to ball up - remember: Its supposed to be wet - just barely a ball.
Once it has started forming, add in the fruits and nuts. Knead for another 5 minutes, or until the dough balls up where it pretty-well stops sticking to the side of the bowl. It is still a wet ball.
Use some flour on your hands to put the dough in an oiled bowl.
Let rise for 1/2 hour, then knead for 1 minute.
Let rise again for 1/2 hour, knead again for 1 min.
Let rise till doubled (3 hrs+/-).
Shape the dough and let rise for another hour.
Pre-heat oven to 425. Put a bowl with water in the oven when you put in the bread (keeps the bread moist whilst baking). Bake for 25-30 minutes.
Cool before cutting! Enjoy! ...and they freeze beautifully.
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