When I started on my sourdough journey I didn’t realise how wonderful every recipe would be…. sourdough fruit bread is soo much better than normal yeasted fruit bread, and as in my other sourdough recipes sourdough flatbread and sourdough banana bread and sourdough pancakes….THEY ARE ALL SO MUCH BETTER…….try them you will totally agree with me.

This beautiful bread is soft and light and fully of goodness with all the dried fruit in it….and it is up to your imagination just what assortment of fruit and nuts you decide to put into your loaf, they all have their unique and wonderful tastes and flavour the sourdough wonderfully.

• 135gms starter
• 255gms strong bread flour
• 135mls spring water
• 7gms salt

Fruit mix:

• 110gms dried fruits, such as golden raisins, cranberries, currants or sultanas.
• 70ml water

Method:

1. Soak fruit mix in the water overnight covered with plastic wrap, or for at least 8 hours.
2. Drain, and add spices, and set aside until needed

• ½tsp ground cinnamon
• ¼tsp ground allspice
• ½tsp ground nutmeg
• ¼tsp ground cloves

Extras:

• 35gms toasted nuts such as hazelnuts, pecans or walnuts (optional) I don’t always put nuts in.
• 40gms rye starter extra

Method:

1. To make the sourdough, mix the starter with the flour and water in a large bowl with your hands until it comes together.
2. Hand or machine knead for 10 minutes (7 minutes if using a machine), cover with plastic wrap and rest for 20 minutes.
3. Sprinkle the salt over the dough and knead for another 15 minutes (7 minutes if using a machine) until smooth an elastic.
4. To see if the dough is strong enough, stretch out a little piece with your hands, it shouldn’t tear, if it does knead a little more.
5. Combine the fruit mix and spices with the extra starter and nuts (if adding them) and lightly mix through the dough, can be done with your mixer for 3 minutes on slow speed.
6. Lightly grease inside the bowl with olive oil and cover with plastic wrap and rest for 1 hour to prove.
7. Give the dough several folds, turning the bowl as you do it.
8. Cover and rest for another 1 hour.
9. Turn onto a lightly floured board and shape into a round or batard by stitching or folding depending on what method you prefer, I prefer stitching.
10. Place into your banneton, or basket lined with a tea towel, or linen which have been lightly dusted with flour.
11. Dust the top of the dough and loosely cover with a plastic shower cap, and place into the refrigerator for 8-12 hours.
12. Preheat oven to 220°C and bake in your dutch oven with the lid on for 15 minutes, then take the lid off and bake for a further 20-25 minutes until browned to your liking and when you tap the base it sounds hollow, then it is done.  This timing with the lid off may vary according to your oven, it may take a little longer, but the tapping on the base will tell, and always keep and eye on the loaf as fruit loaves can brown quicker and you don’t want it to burn.

Enjoy and let me know how your sourdough fruit- bread was enjoyed, I find it’s easier and more forgiving than regular sourdough bread.

I have been making these delightful little pies for years, as one of my family members has been a vegetarian for years, and funnily enough all the meat eaters love them too!  This often happens when I serve a vegetarian dish I have to make plenty for everyone, not just the vegetarian.

They are fairly easy to make, especially if you use store bought pastry for the bases and the top, and lately I have been sprinkling poppy or sesame seeds on top for a pretty effect.  A great treat for the non-meat eaters at your table….enjoy making them as much as eating them!

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, peeled and diced
• 3 cloves of garlic, finely chopped
• 2 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp ground turmeric
• 2 tsp ground cumin
• ½ tsp cayenne pepper
• 1 large tomato, diced
• 1 cup brown lentils, washed
• 2 sheets of ready made shortcrust pastry, thawed
• 2 sheets of ready made puff pastry, thawed
• Poppy or sesame seeds for sprinkling on top

Method:

1. Heat the olive oil in a large saucepan, add the onion and carrot and cook stirring for 7 minutes, or until the onion Is soft.
2. Stir in the garlic and cook for 2-3 minutes, then add the spices and stir for 1 minute until fragrant.
3. Add the tomato, lentils, 1 tsp of salt and 1 litre of water.
4. Bring to the boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are soft and most of the liquid is absorbed.
5. Add more water if it is too dry.  Season with salt and pepper.
6. Allow to cool slightly before adding to the pie cases.
7. Heat oven to 180°C, and grease a 12 hole cupcake tin, (it doesn’t really matter what exact size they are)
8. Cut the shortcrust pastry to fit inside the holes of the cupcake tin, prick the pastry with a fork, and bake for 5 minutes just to set the bases so the lentils do not make them soft when added.
9. Add about a tablespoon full of the lentils to sit just level with the top of the pastry.
10. Cut the puff pastry to fit the size of the tops of the pies, and seal the edges, prick top one with a fork to allow steam to escape.  Sprinkle with poppy or sesame seeds.
11. Bake for about 10 minutes or until the pastry is browned on top and puffed up.
12. Allow to cool slightly and carefully lift out with a spoon.
13. Serve with a nice tomato relish, or just on their own.

Enjoy these lovely little alternatives to beef pies and let me know what you thought of them by leaving a comment below ♥