Tuesday, September 17, 2013

Sourdough Fruit Loaf

We just love fruit loaf and it is one of the things we have missed since going Grain free but as we have been using soaked or sprouted flour on some occasions or sourdough we have been enjoying some baked goods again.

I have been looking for a good sourdough bread and as we are huge fruit bread fans like I said I found this recipe that I slightly adjusted to suit our tastes

This makes two loaves
INGREDIENTS-
I made one with sultanas and one with dried apples
Ingredients- 500g sourdough starter mine is a rye sourdough (ours is a slightly wet starter and so makes a slightly moist dough)
1 kg flour: I used 500g white spelt and 500 g of wholemeal spelt
6 tsp cinnamon
3 tsp mixed spice
2 1/2 tsp finely ground sea salt
1 tbs honey
550g water
250g raisins
150g  Cut up dried apple

 METHOD:
In a bowl combine ingredients to form a dough ( 1 in picture collage)
Divide in two and place into separate bowls.
Add the raisins to one bowl (2) and mix through (3)
and the apples to the other bowl (4) and mix through (5)
Mix/knead gently to incorporate fruit well into each mixture

Prove for 5 hours, covered at room temperature. (6)
Place into a greased bread pan and then prove for a further 4-5 hours or refrigerate overnight.
Sprinkle the top with extra cinnamon and a little coconut sugar or stevia
Bake at 220c for 20 minutes, reduce oven to 200c and rotate loaves if needed and continue to bake for another 20 minutes or so, until golden brown and hollow sounding.
 Cool on wire rack.
Serve with some butter while still warm, very delicious!!!

Blessings to you and your homes,
 

2 comments:

Deanne Langford said...

really need to make a sourdough starter, your bread looks very yummy!

Angela said...

This looks great. I have tried too many times to count to try to make my own sour dough starter and I have failed every time! I even bought a starter once... still failed. I am told it's not that hard... I beg to differ. LOL

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