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.