I've slightly adapted this spicy sourdough fruit loaf recipe from one my lovely friend Jodie sent me.
I'm thrilled to have this new recipe because I haven't been in the mood for regular sourdough bread lately, so this gives me a tasty alternative that keeps my sourdough starter happy and active.
Ingredients
- 4c whole wheat flour
- 2c water
- 1/2t salt
- 1T jaggery (or other unrefined cane sugar)
- 2t allspice
- 2t cinnamon
- 1t nutmeg
- 1c raisins
- 1/2c sourdough starter
Method
1. Place all ingredients in a pot or glass bowl. Stir with a wooden spoon for about 5 minutes, until well combined and stretchy.
2. Pour mixture into a large greased loaf tin, or two smaller ones. Mixture needs to come up to no more than 2/3 full or it will overflow as it rises. Flatten the top of the mixture with a wet hand, to prevent the dough sticking to you.
3. Leave to rise in a warm place for 7 hours. It needs that long to break down all the phytic acid in the grains, otherwise that phytic acid will inhibit your absorption of any nutrients contained within the grain.
4. After leaving to rise for seven hours, bake for 50-60 minutes at 180°C / 350°F.
This loaf tastes lovely sliced and served warm out of the oven or freshly toasted and slathered in butter and fruit jam.
I made this over the weekend...I made a few changes, adding orange rind, cardamon (my current favourite spice!) and honey instead of sugar (which I avoid like the plague, except for what's left in my water kefir). It was super yummy straight out of the oven, and toasted the next day. Was your loaf very dry? Mine was not so nice cold, and nothing like the texture of the 100% Whole Rye Sourdough I make (from your sourdough recipe). I've made another batch tonight trying half rye and half wholemeal. I also substituted some ginger water kefir for the water, hoping it will add extra flavour and rise (will see how that turns out in the morning!).
ReplyDeleteTurned out super yummy! Much less dry with half and half whole rye and whole wheat (than 100% whole wheat). This one can be eaten cold too, which is a bonus for the lunchboxes!
ReplyDeleteOh yay, I didn't realise that rye makes things moister. That's a handy tip for the future. Thanks for experimenting with this recipe. I haven't made it for a while, but I when I did I always toasted it and slathered it with butter to moisten it up.
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