You are here:
  1. Home
  2. Breads & rolls
  3. Sourdough fruit loaf


1 Sourdough fruit loaf

2 Breads & rolls recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Sourdough fruit loaf

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

15 slice(s)

Sponge

  • 1 cup active sourdough starter
  • 1 cup plain flour
  • 3/4 cup boiling water
  • 1 teaspoon of your favourite black tea leaves, (I like Ginger spice, from T2)

Dough

  • 340 g bread flour
  • 30 g coconut oil, I prefer refined so it is flavourless, (or you can substitute olive oil)
  • 60 g honey
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon mixed spice
  • 50 g water, (1/2 MC)
  • 60 g currants
  • 60 g chopped dried apricots
Add to shopping list
  • 6
    24h 50min
    Preparation 24h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Sponge

  1. 24 hours before you want to bake your bread, prepare the sponge.  First,mix the boiling water and tea leaves in a ceramic dish.  Let it cool until it is tepid or cold.  

  2. Add the sourdough starter and plain flour and mix well.  Cover with a clean tea towel and leave either all day or all night (depending on when you start).

    3. Dough

  3. Put the sponge (it should be risen and bubbly) into the bowl.  Add all other ingredients, except currants and dried apricots.  Knead for 3 minutes.  

  4. Add dried apricots and currants and knead for a further 30 seconds.

  5. Put into a well greased large loaf tin, cut three slashes across loaf, cover loosely with oiled glad wrap and let sit in a draught free place either all day or all night to prove.   

  6. Next morning (or that evening) put a shallow tray with about 2 cm of water on bottom shelf of oven and preheat oven to 200 degrees C.  

  7. When oven is hot, gently brush loaf with water and put into oven on shelf above the water, and bake for about 45 to 50 minutes, until it sounds hollow when tapped.  You may need to reduce heat to 180 degrees if the loaf starts to get too dark, or you can cover it with foil after the first half hour.  

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

You need an active sourdough starter to make this.  You can make your own (google it), but it is easier to get one from someone who is already making sourdough.  Feed it weekly with 1 cup plain flour and 3/4 cup water, and keep it in your fridge.This makes wonderful toast.  It can also be made into rolls.  Sourdough bread is delicious, and is easier to digest than normal bread, due to the long proving time.While this sounds long and complicated, it actually only takes a very short time to make, with a bit of forethought and planning!  

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Very easy, very hard to stuff

    Submitted by ShellG on 13. April 2016 - 21:56.

    Very easy, very hard to stuff up!!  Tastes amazing.

    Will be a regular for us!

     

    Login or register to post comments