Building on my recipe for making sourdough during the week, this post is about applying that method to a spiced fruit loaf, with raisins and sultanas. There’s something very satisfying about being able to get home from work, through this loaf in the oven, and have fresh fruit bread ready for breakfast the next morning.
If you’re an early riser, you could even leave the dough overnight in the fridge after shaping and bake in the morning, just remember it needs about an hour on a wire rack to cool before slicing…
- 1 tbsp ground allspice
- 1 tbsp ground cinnamon
- 1 tbsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp ground ginger
Weekday fruit loaf – makes one loaf
- 15g mixed spice (above)
- 500g strong white flour
- 330g water
- 45g white starter
- 80g sultanas
- 80g raisins
- For full timings see the previous post about baking sourdough on a week night.
- Combine all of the ingredients, including the fruit, in a large bowl. Mix well and autolyse for 15 minutes.
- Stretch/fold the dough, rest for 15 minutes, and repeat this step another 4 times.
- Shape the dough into a ball and place into a lightly oiled bowl. Bulk ferment at room temperature overnight.
- Shape the dough into a boule, rest for 15 minutes, then reshape. Do this a couple of times then place into a well floured banneton.
- Proof either at room temperature for 3 hours, or in a plastic bag in the fridge for 8 hours.
- Preheat the oven to 230C with a cast-iron lidded pot (Dutch oven) on the middle shelf.
- Turn dough out onto a floured peel, slash, and carefully place into the preheated Dutch oven. Bake for 15 minutes with the lid on, and 15 with the lid off.
- Cool on a wire rack for at least an hour before slicing.