|Raisin and Cinnamon loaf and Apple and Cinnamon loaf|
So often with bought bread the fruit inclusions are skimpy and hard to spot. Not so the case thankfully when baking at home, so it was with a heavy hand I got to work making the daughter's loaf....
|Raisin and Cinnamon loaf|
|Apple and Cinnamon loaf|
To make two loaves (one of raisin, one of apple):
500g leaven, your choice (I used predominantly white with a small amount of rye included)
1 kg flour, your choice (I used white)
2 tsp cinnamon
1/2 tsp mixed spice
2 1/2 tsp finely ground sea salt
1 tbs honey
100-150g dried apple, coarsley chopped
*Spice was subtle in these loaves. If a spice hit is more of your thing add extra to the quantities listed*
Combine ingredients to form a dough using your preferred method. Divide in two and place into separate bowls. Add the raisins to one bowl and the apples to the other. Mix/knead gently to incorporate fruit. Prove for 5 hours, covered at room temperature. Shape, then prove for a further 4-5 hours or refrigerate overnight. Bake at 220c for 20 minutes, reduce oven to 200c and rotate loaves if needed and continue to bake for another 20 minutes or so, until golden brown and hollow sounding. Cool on wire rack.
For tips on getting started with making your sourdough starter from scratch, visit Brydie's blog; cityhippyfarmgirl.