{"id":1168,"date":"2017-12-17T13:57:07","date_gmt":"2017-12-17T02:57:07","guid":{"rendered":"https:\/\/monrealescookinginspirations.com\/?p=1168"},"modified":"2021-01-30T09:22:09","modified_gmt":"2021-01-29T22:22:09","slug":"sourdough-fruit-bread","status":"publish","type":"post","link":"https:\/\/monrealescookinginspirations.com\/index.php\/2017\/12\/17\/sourdough-fruit-bread\/","title":{"rendered":"Sourdough Fruit-bread"},"content":{"rendered":"

\"\"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.<\/em><\/span><\/p>\n

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.<\/span><\/em><\/p>\n

Ingredients:<\/i><\/b><\/div>\n
<\/div>\n
Sourdough:<\/strong><\/em><\/div>\n
    \n
  • 135gms starter<\/li>\n
  • 255gms strong bread flour<\/li>\n
  • 135mls spring water<\/li>\n
  • 7gms salt<\/li>\n<\/ul>\n

    Fruit mix:<\/strong><\/em><\/p>\n

      \n
    • 110gms dried fruits, such as golden raisins, cranberries, currants or sultanas.<\/li>\n
    • 70ml water<\/li>\n<\/ul>\n

      Method:<\/em><\/strong><\/p>\n

        \n
      1. Soak fruit mix in the water overnight covered with plastic wrap, or for at least 8 hours.<\/li>\n
      2. Drain, and add spices,\u00a0and set aside until needed<\/li>\n<\/ol>\n
          \n
        • \u00bdtsp ground cinnamon<\/li>\n
        • \u00bctsp ground allspice<\/li>\n
        • \u00bdtsp ground nutmeg<\/li>\n
        • \u00bctsp ground cloves\"\"<\/li>\n<\/ul>\n

          Extras:<\/strong><\/em><\/p>\n

            \n
          • 35gms toasted nuts such as hazelnuts, pecans or walnuts (optional) I don’t always put nuts in.<\/li>\n
          • 40gms rye starter extra<\/li>\n<\/ul>\n

            Method:<\/strong><\/em><\/p>\n

              \n
            1. To make the sourdough, mix the starter with the flour and water in a large bowl with your hands until it comes together.<\/li>\n
            2. Hand or machine knead for\u00a010 minutes (7 minutes if using a machine),\u00a0cover with plastic wrap and rest for 20 minutes.<\/li>\n
            3. Sprinkle the salt over the dough and knead for another\u00a015 minutes (7 minutes if using a machine)\u00a0until smooth an elastic.<\/li>\n
            4. To see if the dough is strong enough,\u00a0stretch out a little piece\u00a0with your hands, it shouldn’t tear, if it does knead a little more.<\/li>\n
            5. Combine the fruit mix and spices\u00a0with 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.<\/li>\n
            6. Lightly grease inside the bowl with olive oil and cover with plastic wrap and rest for 1 hour to prove.<\/li>\n
            7. Give the dough several folds, turning the bowl as you do it.<\/li>\n
            8. Cover and rest for another 1 hour.<\/li>\n
            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.<\/li>\n
            10. Place into your banneton, or basket lined with a tea towel, or linen which have been lightly dusted with flour.<\/li>\n
            11. Dust the top of the dough and loosely cover with a plastic shower cap, and place into the refrigerator for 8-12 hours.<\/li>\n
            12. Preheat oven to 220\u00b0C 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.\u00a0 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.<\/li>\n<\/ol>\n
              <\/div>\n