Sourdough Fruit Bread
12 Servings
Delicious sourdough fruit bread, packed with dried fruit. An ideal wintery snack. Best enjoyed toasted with a little butter or vegan spread.
To make the Dough:
50g Bubbly wild yeast starter or use natural fresh cake yeast
325g of warm water
500g Bread Flour
Filling ingredients:
150g Mixed Dried Fruit: dried Blueberries, Sour Cherries, Raisins and Sultanas
50g sunflower seeds
10g Vanilla Extract
25 g Brown coconut sugar
1g Cinnamon
1g Nutmeg
1g of clove
1g ginger
1 tablespoon of butter or oil for greasing the loaf tin.
In a large bowl whisk together the starter with water. Add the flour and salt, combined to a shaggy consistency. Cover with a damp clean cloth and let rest for 1 hour.
During this time soak your dried fruit and sunflower seeds in just enough warm water to cover them, mix in the sugar and vanilla extract, stir until combined and leave for at least 30 minutes. Drain the liquid before using.
After the dough has rested for at least 1 hour, pour the drained dry fruit and seed mixture into the dough and incorporate well with your hands. Gentle kneed for a few minutes until well incorporated.
Leave dough covered with the damp towel to rise for 8 – 10 hours ( Over night)
In the morning shape your dough to fit the loaf tin by rolling the dough to form a sausage shape, tuck the dough ends under and transfer into the lightly buttered tin. Leave to rise again at room temperature for 1 -2 hours
Preheat the oven at 230° C
Place the loaf tin in the middle of the rack and reduce the temperature to 200° and set a timer to bake for 50 minutes.
Transfer to a wire rack to finish cooling before cutting into slices.
Good to know: The moisture in the dried fruit will keep this loaf fresh for up to 4 days.
Good to Know: This loaf freezes well for up to 3 months in a airtight wrap.
Eating Tips: Best had lightly toasted with butter.
