I guess the words ‘fruit bread’ will turn away many. It would me too, if I didn’t know what this bread is made of and how.
My Sour Dough Rye Bread was a great success judging by a number of master classes I gave and number of people baking it now. So I hope that this sweet variation will find its own audience too 🙂
Sour Dough Fruit Bread
110 g of ready to use sour dough starter
200 g wholemeal spelt flour
100 g white spelt flour
220 ml warm water
5 medium size dried figs (preservative free)
7 small natural dried apricots (preservative free)
1 tsp cinnamon
5 g table salt
55 g ghee, or melted natural unsalted butter
2 tbsp oil
1 tbsp maple syrup
*2l mixing bowl
*Plum pudding steamer container with lid
- Mix the flour and water in the bowl using the silicon spatula. Make a dent in the middle and put the sour dough over it. Leave covered for 25 minutes.
- Mix the dough with the spatula using kneading movements. Repeat this step twice with 30 minute intervals.
- Dice the fruits and mix with the rest of ingredients in a separate bowl. Then add the fruit mixture to the bread dough and knead very well.
- Line the bottom of the pudding steamer with baking paper, transfer the dough into the steamer and leave it covered to raise, until it doubles in volume.
- Bake at 200c for 30 minutes covered, then remove the lid and bake uncovered for 20 minutes at 180c.
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