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
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!
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🍃 Health educator🍃