​FESTIVE FRUIT & NUT SOURDOUGH

I've been making this  delicious bread a lot recently! Cranberries, mixed spice, hazelnuts and  orange  are a divine combination, making this taste  more like a cake than a loaf!  Rye flour naturally fermented is highly digestible and packed with fibre  and  nutrition. The  overnight fermentation adds a lovely sour tang which balances perfectly with the natural sweetness from the fruit! So this is a   treat you can indulge in  guilt free! Your gut and your taste buds  will be  very happy!

It's  also delicious toasted and  freezes really well, if you  slice it first!  

Sliced thinly and baked in the oven  at 350 C for 15 to 20 minutes makes delicious crisp biscotti!  Nothing ever goes to waste  at Nourished by Nature!
You do need  an active rye starter to make this loaf   so   if you don't have one then I'm afraid you can't make this !!
 However I will be sharing how to make your own from scratch very soon!

Festive  Fruit & Nut  Sourdough

Makes one large loaf 
​
Pre ferment for the night before

• 150g Rye Flour
• 100g Rye Sourdough Starter
• 200g cold water

Mix all together, cover and leave at room temperature overnight.


Ingredients

• 200g Rye Flour
• 150g dried cranberries or mix of cranberries & raisins
• 50g chopped hazelnuts or walnuts
• 150g hot water
• 6g salt
• Zest of a large orange
• Teaspoon mixed spice

Method

Tip the rye flour and salt into the wet mix and then add 150g hot water straight over the dry mixture.
Mix together quickly.
Add the chopped fruit and nuts, orange zest and mixed spice  and fold in evenly.
Put the mixture into a lightly greased loaf tin, smooth the top and sprinkle with a light dusting of rye flour.
Cover with a shower cap or plastic bag and prove for a couple of hours at room temperature.
Bake at 220 C for 40 minutes.
Cool, remove from the tin and leave until completely cold before slicing, although it smells so good you will be tempted to eat it straight away!