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Friday, 10 June 2016
Malted loaf with chocolate, figs and brazil nuts
overnight sourdough loaf recipe makes two loaves. For some time I have been telling myself to do one plain for Sylvia and one with bits for me. You can see the two doughs above.
We Should Cocoa blog event I am hosting this month that asks for recipes using chocolate and malt. I got out my tin of malt extract and was a little horrified at the state of the tin, and the best before date being 2012. Oops. It had to go after I made the bread. [For those who are not familiar with malt extract, it is dark thick syrup made from barley that makes claim to having lots of nutritional benefits. I buy it in the supermarket.] The figs were leftover since Christmas and the brazil nuts were lingering. And chocolate makes everything taste better. Even bread, it seems.
If you would like to join in the We Should Cocoa event with a chocolate and malt creation, I would love to hear from you. Check out more details at my We Should Cocoa announcement. You have until 28 June 2016.
More malt recipes on Green Gourmet Giraffe:
Easter caramel and malteser fridge cake
Finnish rye bread (with beer) (v)
Malteser and milo mudcake
Milo weetbix slice
Tahini muesli bars (with malt syrup) (v)
Malted sourdough loaf with chocolate, figs and brazil nuts
Adapted from Green Gourmet Giraffe
makes 1 loaf
175g sourdough starter
2 tbsp malt extract
1 tbsp golden syrup
1 tbsp olive oil
1 tsp mixed spice
125g figs, chopped
100g chopped chocolate (I used 70%)
50g brazil nuts, chopped
400g plain white flour
100g wholemeal flour
maize flour to dust surface
[A few hours before making the loaf, take sourdough starter out of the fridge and feed it so it gets nice and bubbly before you weigh it.]
In the late evening, at least half an hour before going to bed (or first thing in the morning) mix everything together. It is easiest to mix everything except flour first and then add flour. Use hands to mix if required. Set aside covered with a tea towel for half an hour. Knead in the bowl for about 1 minute. Cover with greased clingwrap and leave at room temperature for 8 to 12 hours.
Scrape dough out onto a lightly floured board. Shape into a loaf shape. Place on a floured surface and cover with the lightly greased clingwrap. (Maize flour is great here.) Set aside to rise for 30 minutes. While the loaves rise, preheat oven to 240 C, with casserole dishes heating if you are using them.
Slash the loaves and put in the heated casserole dishes with lids on (or on a tray or in a tin). (They don't need greasing.) Bake for 20 minutes with lid on. Remove lid and bake another 20 minutes. If crust needs more colour, reduce oven heat to 180 C and return to oven for another 10 minutes (mine was quite well browned without the extra 10 minutes). Cool your loaf on a wire rack for at least an hour before slicing.
NOTES: For more extensive notes on this method, go to my post on overnight sourdough bread. For an alternative fruit bread see this one. That loaf was a little dense so I used more water here which made it softer. Use a good chocolate. Other dried fruit or nuts would work well here.
On the stereo:
Talking with the Taxman about Poetry: Billy Bragg