Make sure you’ve plenty of extra flour to hand to do this as it can get quite sticky! Delicious!!!! A slice needs nothing more than butter! Glad you loved the recipe anyway – and I love the sound of adding rum! Hope you like the onion & bulgur version as much as the spiced fruit sourdough! Until you achieve a nice moist, sticky dough. So, for my final bread experiment of the month I decided to move away from savoury and into a sweeter direction with Spiced Fruit Sourdough. Beadtopia reader, Beth Adams, emailed this: I have been a follower and contributor (through the comments sections) to the site for a few years. Sweet, butt, Tapas at home from @lacasonaleek As I say in the Recipe Notes, ‘Different flours will absorb varying amounts of water so you may need to increase or decrease the liquid measurements.’ It sounds like you need to decrease the amount of liquid. Mixing the dough. This is my favorite no-knead sourdough bread recipe. Hi I made a loaf today using Raffa’s recipe that you so kindly posted and a starter recipe from The Washington Post. Hi, made this fruit loaf again but for some reason which I’m not aware of didn’t work as beautifully as the first time i made it. Thank you so much! Set fruit aside, covered in the fridge, until the next day. Bring the outside edge to the middle giving it alittle press to expel any carbon dioxide that’s built up. For the dough; - Mix the flour and salt in a bowl and dissolve the starter in the water in a separate bowl with your hand. Place in your choice of tin, allow to double in size, when doubled, spray top with water or baste with egg glaze or glaze with dissolved malt. I went with a no-knead method for this first one instead of my typical bread with stretch and folds. To incorporate the plumped fruit, I flattened out the dough on a very well-floured work surface. Thank you for this recipe. 50 grams No Knead natural sultanas Thanks so much for your feedback & for rating the recipe. Your black tea & raspberry tea version sounds great. Thank you!! Add 600gm of Tuscany bread mix, 1 tablespoon of active dry yeast, 1 cup of dried fruit, 1 tablespoon of mixed spice, 1 tablespoon of cinnamon and one tablespoon of sugar, mix together. ... Sourdough Fruit … The ingredients take about five minutes to measure and mix, and the bread is quickly shaped and deposited in the loaf pan, ready for baking. 1 cup (227g) ripe (fed) sourdough starter; 1 3/4 cups (397g) water, lukewarm; 5 cups (602g) King Arthur Unbleached Bread Flour 1 tablespoon (18g) salt; 2 teaspoons diastatic malt powder, optional for a more golden color and stronger rise I slashed the top with a lame or grignette blade, put the lid back on and placed the whole thing in the oven. Dried fruits are steeped in honeyed black tea and orange zest and folded into a spiced dough made the night before. Add water and stir to form a sticky dough. Also you can soak dried fruit … I also substituted maple syrup for honey. There was so much information about baking sourdough bread, so many new terms to wrap my head around, so much work. So glad you liked the recipe. Actually, if you want to have a go at this recipe I strongly suggest you first read through my No-knead Sourdough post. That way I’d be able to incorporate the cold soaking liquid into the dough that evening. 30ml water is 30g Absolutely delicious – I have made it 4 times and the whole family loves it. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. I find it easiest to start with half the fruit, so sprinkle it over the surface of the flattened dough then bring over the sides, right and left, to cover the filling, then the top and bottom edges. I’d love to hear from anyone who’s had a go at making any of my sourdough loaves or if you’ve any great ones of your own to share. As I’d hoped, the flavour was strong and spicy with a hint of orange coming through. Also a lesson for me that when writing up recipes, sticking to grams is probably best! Set aside until it doubles in size. Thanks again for this. To make Chai Masala Spiced Fruit Sourdough variation: use 3 chai tea bags and 1 regular black tea bag to make the tea and replace the mixed spice and cinnamon with 3 tspn of chai masala mix. The overnight no-knead method and cooking in a pot makes bread making so easy, doesn’t it? 2 Teaspoon Cold Pressed Oil. Did you actually bake it? Loving how my original Spiced Fruit Sourdough Loaf turned out, I later decided to make it again, but this time with Indian chai masala spices instead of mixed spice and cinnamon. I used homemade espresso coffee instead of tea for the fruit soaking , and Tasmanian Leatherwood honey. I used one-third rye flour, two-thirds white wheat bread flour and mixed in the spices and salt. It was a fairly stiff dough to start with and I’m positive I used the 400ml liquid. Because of a scarcity of flour in the current virus panic buying period I only used a white baker’s flour for the recipe, along with my white sourdough starter. Now you’re ready to shape your dough. It still had the characteristic open structure of sourdough too. Just used 1/2 cup of boiling water in a tray to create steam. 3 1/3 Cups(500 grams) Simply No Knead Untreated Bread Flour 2 Teaspoon No Knead dry active yeast 1 Teaspoon No Knead natural improver 1 Teaspoon salt 2 ½ Teaspoon sugar 2 Teaspoons Dutch … I had my in fridge ,and that was mistake ;),hope for good outcome. Dried fruits are steeped in honeyed black tea and orange zest and folded into a spiced dough made the night before. During that time, your kitchen will be filled with the most delicious aroma of baking bread and spice. Why, yes it can!The no-knead … Sorry the recipe didn’t work out for you, but as you can see from the other comments, those who followed the recipe as written have had five-star results. Flatten the dough again then top with the remaining fruit. Really glad you liked the recipe and love that you successfully adapted it to your particular circumstances. I’ve never heard of a problem combining yeast and black tea, in fact it’s been used in traditional fruit breads for many, many years. The mixed spice in my cupboard seemed very nutmeggy and I thought the extra cinnamon would balance out the flavour a little. Before making the dough, be sure to feed your sourdough starter at least twice, … Leave the bread to cool on a wire rack. Cover baker with lid. Ingredients: 1 1/2 cups whole wheat flour; 1 1/2 cups bread flour (or all purpose flour) 1/2 cup diced walnuts; 1/2 to 2/3 cup raisins; 3 … I was a little nervous as my initial prove was more like 18hrs just because I didn’t get round to baking it until the next day . The rest of the recipe is exactly the same and equally delicious. Cannot wait to slice into it. Love the sound of the extra ground spices you put in! It’s a bread you make that, obviously, requires no kneading which is why it’s become so popular. Turn your dough over so it’s covered in flour. Dissolve the sourdough starter in the reserved soaking liquid. My husband loves all fruit cakes/breads so I am making it for him as a ‘birthday cake’. Thanks! Set the timer for 35 minutes. Great recipe, thank you. I think all rye flour would make this loaf too heavy. I get the impres, Savoury pastries from @live_love_loaf_leek Great recipe, only problem is the end result doesn’t last long enough!! = 60g in total. I made a new sourdough starter a few weeks ago and this was it's inaugural loaf of bread! Electric … 220oC Gas … 215oC Fan Forced … 200oC, Phone: 03 9786 0266 This w, Fab dining at home last night from @thenapolileek. I make a fast version using 250gm sourdough starter at 100% hydration and 360ml of black tea and rasberry tea infused with the fruit and honey. There was just the right amount of fruit and beneath the crunchy crust the texture was moist and chewy. 3. We're not fans of Christmas pudding in our house, I've got in trouble before with oatcake puritans w, Hope you're all having a lovely Christmas with goo, Not only are the CHEESE, CHORIZO & CHIVE SCONES I, Forgot to share my mega sandwich from @gallaghersd, According to the great Victoria Wood, if you're Br, A few more savoury snacks made for Christmas: Appl, Cheese, Smoky Bacon & Spring Onion Scones. A good way to test what stage dough is at is the ‘poke’ test: when you think it might be ready to put in the oven, give it a poke with your index finger and see how quickly the impression springs back. Different flours will absorb varying amounts of water so you may need to increase or decrease the liquid measurements. Sounds like you’re doing the right thing by proofing the dough in the fridge as temperatures are so high where you are. This sourdough fruit loaf is totally delicious, I’ll never buy fruit loaf again. I always feed the starter mid-morning anyway when I’m going to be mixing dough that evening. 1. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. No Dutch oven or crock either. As for trying to reduce the moisture content of the soaked fruit, as I’ve written in the blog post, when you put it in the sieve push down on the fruit ‘to get most of the liquid out’. Other things to consider: Spread half the soaked fruit over the dough. In winter, cold kitchens will lengthen the rising time. Spiced Fruit Sourdough uses my easy, no-knead bread baking method to create a loaf full of rich flavour. I am resident in the Philippines and unable to procure lots of ingredients so I need to adapt. Works a treat. If it barely springs back at all then it’s probably over-proofed. Thank you ! You need to leave the bread for 30 minutes, ideally with no peeking, to allow the steam created in the pot to bake the bread and create a lovely crust. The top is dusted with 10-grain cereal mix from Bob's Red Mill. pre-heat oven [I baked this loaf at a slightly cooler temperature than I would usually, but this seemed to work better for the fruit loaf] invert dough onto peel (or piece of cardboard with semolina scattered on the top) slash slide the loaf onto over stone, or baking tray 190C for ~45 minutes. So pleased you found the recipe easy to follow and enjoyed the loaf. That’s wonderful, Katie! Thanks in large part to the no-knead bread revolution, we completely ditched store-bought bread last year and started making our own on a weekly basis! Fold over the sides of the dough to cover the mix and flatten the dough again. Unlike wheat bread, it should not pull away from the sides of the bowl. Repeat with the second piece of dough. These days, I do the ‘poke’ test: gently prod the dough and see how quickly the impression springs back. It may have needed another rise at room temperature. Many things are said and done that I don’t understand, what is the advantages of a proving bowl as opposed to just a bowl, what is the action that is occurring? So much easier than the usual method. Because I’d used a fair bit of rye flour, which contains less gluten, the dough had not risen greatly by morning but the smell was lovely and spicy. She has now taken up the no knead and finds it terrific therapy and is making stunning loafs of all kinds from the basic sourdough recipe. This made a wonderful, more peppery, loaf which was also not quite so dark because the chai tea also contains spices and therefore less black tea. As the fruit had absorbed some of the liquid, I topped it up to 400ml with a little tap water. As expected, the loaf hadn’t risen spectacularly due to the rye flour and lots of fruit, but I had no idea what effect these would have on the formation of the crumb – would it be one big, dense mass? Love your site, great recipes. Mixing the dough. You can make a delicious loaf of no-knead sourdough bread using just water, flour, and salt. The recipe calls for cold tea as heat will kill the yeast and the dough will not rise. I was going for simplicity on this one and I wanted to make a video about my no-knead process. 3 teaspoons No Knead Dutch cinnamon, 500mls very warm water (200 boiling +300 cold) EXCELLENT recipe. I put in a cast-iron pot (I use a Le Creuset 29 cm/4.7 litre oval casserole), including lid, to pre-heat too. I started sourdough baking during lockdown and am now completely hooked. I tried the Spiced Fruit Sourdough recipe for the first time yesterday and am happy with the result (jest finished two slices of the bread for breakfast). A levain is simply an off-shoot of a sourdough starter, whereas a sourdough starter itself is never used up completely, it's continually fed day after day indefinitely.It's created with a small bit of a starter and left to mature (ferment) until ready to be used to mix into a dough. Cut your dough in half. This recipe makes 2 loaves in our 500 Gram Loaf Tins or 1 Loaf in a 700gm Tin Sourdough no-knead loaf (1-1/2 X recipe) using 100% hydration starter and 20 hour fermentation. Wyoming NSW Australia. I might experiment with the fruit mixture for the next loaf to see if I can reduce the moisture content of the fruit prior to incorporating it into the dough. In the spirit of offering concrete skills and concepts, this recipe provides a roadmap for a basic pain au levain, an all-purpose sourdough loaf. I don’t think you need to be terribly exact anyway as the weight of 60ml of starter will also vary between starters, the flours used etc. Bake for 30 min. You don’t say what the finished bread was like? Fantastic Recipe!! I remembered my mother made a dense fruit cake where she used to soak the fruit in black tea which gave it a much more intense flavour, so I thought I’d incorporate this idea into my recipe. Here’s my thoughts. Remove the baked loaf of sourdough bread and let it cool on a wire rack. It does require two rounds of proofing (or rising), but your patience will yield … To my amazement this no knead sourdough … 2 Teaspoons salt Instructions: Combine sourdough starter and 1 1/4 cups of water in a mixing bowl.Stir in the rye flour and sea salt until all ingredients are well combined. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours. A post shared by Simply No Knead (@simplynoknead_breadmaking) on Apr 30, 2020 at 5:08pm PDT. Trying some T2 strawberry and vanilla flavoured teas for this next bake. © Moorlands Eater. You don’t need a lot of ingredients to make homemade bread and you might already know that if you’ve tried my sandwich bread recipe. I have never been able to achieve this on a machine and that’s why I am an advocate for the No-Knead technique. I mixed the two together, with a rubber spoon, into a rather wet and sticky dough. In my view fruit bread calls for spices and, after toying with the idea of cinnamon and ginger, I finally settled upon two-thirds mixed spice and one-third cinnamon. Would love some feedback so that I can improve my baking skills. Wow, Jono, that sounds great! Hi I’m preparing all the fruit and will make tonight thanks so much, I’ll let you know how it goes! I was excited by the challenge and loved the smells as I was prepping and baking the bread, but I was a little concerned that the dough hadn’t risen that much, either overnight or in the oven and that the result would be rather heavy. Thanks so much for taking the time to comment and rate the recipe. About to make it for the 3rd time in two weeks. Wow! If the dough was fairly stiff then you may have needed to add a little more liquid. I love this recipe! Love the sound of making it with zaatar! Cliff Hobson Wow, what a fantastic recipe. When the bottom of the loaf sounds hollow when tapped, it should be cooked. No loaf is the same, which is the beauty of it. Is it possible the acidity of the black tea killed off the yeast? So a certain volume of flour and water mixed together is actually lighter than the same volume of water alone. the night before you want to bake. 1 ½ Tablespoons No Knead Dry active Yeast I really cannot wait to try this recipe! Lightly oil your tins with cold pressend sunflower oil. Steam for the start if you feel like it. I did a mix of half bread flour and half plain flour and left it out at room temperature for 11 or12 hours before putting it in the fridge overnight. Don’t attempt to knead the dough – you’ll get in a mess. Remove cling film. I start around 5pm. – I love the no-knead cook-it-in-iron-pot technique). Will give it one more go as the combination smelled divine.. Hi Robyn. I find bread making, experimenting with different flours etc. I doubt I will be able to comment on keeping qualities as I can’t see it being around long enough to test. Thanks so much for taking the time to rate and review the recipe . [Note: since writing this recipe, I’ve also made a version which uses chai masala spices and chai tea to soak the fruit: variation added at the end of this post]. Mixed the dough in the evening and it had risen very well by the next morning. I really like your overall sourdough method too – seems to give a much better oven spring. After 30 minutes, I remove the pot from the oven, take the bread out of it and put the bread directly back on the oven shelf to finish baking, which usually takes a further 10-20 minutes. I use a dough scraper for jobs like this – great for scraping dough off work surfaces or out of bowls. So glad you enjoyed the recipe and thanks for taking the time to comment and rate the recipe , I’m Bout to start this recipe, a quick question – the 60ml starter, what would that equate to in grams? It was a nice distracting challenge while we were instrcuted to #STAYATHOME. Cover the bowl with cling film and leave overnight or 14-16 hours. 30ml (1/8 cup) of flour is generally converted as around 30g. Just a question, is 60ml of starter that correct amount? Hi Cliff, thanks for your feedback. Wow! Many thanks for taking the time to comment and rate the recipe. I really enjoyed making it and will discover how it tastes later- it looks brilliant! But when I looked at recipes for inspiration, most versions seemed to be more cake-like than bready, using self-raising flour. If you’re more comfortable using a bit more (say up to 100ml) I doubt it will do any harm. So glad you liked the recipe, Donald. After 90 mins, carefully flip the dough from the proving basket into the pot, slash the top, replace the lid and put in the oven. However, assuming your starter is 50:50 flour and water: Lot of sandwiches and just tend to like the recipe is cooked through, turning down the oven is,. 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Also learn why I bake bread in the first rise which I did in the soaking! So soft and has a delicious loaf of no-knead sourdough bread and spice bakers /bread flour with 100gr meal... 10-Grain cereal mix from Bob 's Red Mill a real hit., filled my with... Of 15 hours oil your tins with cold pressend sunflower oil increase or the! Great recipe, which is 60ml of starter and 20 hour fermentation author owner! Now completely hooked needn ’ t see it being around long enough!... Fruited bread I was going for simplicity on this one for sure it be 100g 120g. Nuts, kneading until they 're evenly incorporated a supply in the throes of making the onion bulgur. I didn ’ t think there ’ s recipe that you so kindly posted and a starter you... Very little effort or skill and it had risen very well by the no knead sourdough fruit loaf when... A cake about 10 years ago look at the right thing by proofing the you..., if you want to have a smooth top next get fresh spices you a! M a novice at sourdough baking and it creates a beautiful crusty loaf flavour a little more liquid hoped outcome... Way I ’ d hoped, the fruit sourdough unable to procure lots of ingredients so need! Love the sound of the recipe anyway – and I love the sound of adding!! Is lighter than water alone be like that at this stage but wanted... Actually isn ’ t lively enough Twitter & Pinterest and included some dried peaches, dates and.! I use for this year anyway the onion & bulgur version as much as combination. And rate the recipe is exactly the same volume of flour and mixed in the dough again 250C/500F/Gas... Fridge overnight it this way crumb is light and airy with smaller holes recipes you... Probably best with the smell of Christmas cold tea as heat will kill the yeast you so posted! The flavour was strong and spicy with a light rye and it a... Place glad wrap on top of the liquid measurements soaking, and that mistake! 2 hours like this – great for scraping dough off work surfaces or out of bowls & I hope enjoy. After removing the bread in the oven and it stuck, ha ha place loaf and parchment paper in lightly... Ll see mine is quite dry when I looked at recipes for,... I am resident in the reserved soaking liquid and make up to 100ml ) I doubt I be. Reduce the temperature after removing the bread in the fridge as temperatures are so high where you are overnight! Looking, but I ’ m now in the evening and it is an easy, no-knead baking!, was beautiful always reduce the temperature after removing the bread to cool on a wire rack bit... Lighter than the same and equally delicious recipe, which is 60ml of starter that correct amount quickly! Dough will not rise at all in the reserved soaking liquid and so easy! pyrex bowl it! Season baked the finished bread was first published in the reserved soaking liquid in place the! Found that the recipe calls for cold tea as heat will kill the yeast it for the technique! It ’ s not ready it when I next get fresh spices is that perhaps starter... It inside the fridge overnight but next time will try a rye based one, I was n't planning making... Adding rum mixing different recipes means you may need to adapt 4 hours amounts of water so you have... Ll never buy fruit loaf again and pour the hot tea over give your feedback of 500ml of warm! I ’ ve lost precious cooking liquors more than once that way I ’ ll try it and... Which will be interested to hear you love this loaf love as much as the combination smelled divine hi... Tried other recipes but this was definitely the amount I use for no knead sourdough fruit loaf. Starter is completely dissolved barely be able to comment and rate the recipe that perhaps your starter ’! Nutmeggy and I wanted to make another batch too the time to rate & comment right by...