Malted loaf with chocolate, figs and brazil nuts a couple of years ago. So we decided it would have chocolate. I wanted nuts but Sylvia was not keen. We agreed on some dried fruit. I meant to put in only cranberries but didn't have enough and had some leftover dried apricot. And Sylvia insisted on cinnamon and treacle. I also used soy milk rather than water as a friend had told me how soft his bread with milk was.
Meanwhile Sylvia had a lovely time playing with her friend and sister, especially with Tom's new Google Home Mini that he had been given. He set it up to so this little disc of technology could answer his questions. The girls were very excited to talk to it. ("What time is it? What is the weather? Do you know Siri?" etc etc.)
More fruit bread on Green Gourmet Giraffe:
- Cranberry nut rolls
- Freshly fruited yeast bread
- Malted loaf with chocolate, figs and brazil nuts
- Overnight sourdough fruit bread (v)
- Sourdough fruit bread with poppy seeds
Chocolate, cranberry and apricot sourdough bread
Makes 2 loaves or 24 rolls or a half of each
Adapted from Green Gourmet Giraffe
350g sourdough starter
550g soy milk
3 tbsp golden syrup
3 tbsp treacle or molasses
2 tbsp olive oil
zest of 2 oranges
1 tsp mixed spice
1 tsp cinnamon
200g chopped dark chocolate (I used 70%)
200g dried cranberries
100g chopped dried apricot
500g plain white flour
500g spelt flour
fine semolina or flour to dust surfaces
[A few hours before making the loaf, take sourdough starter out of the fridge and feed it so it gets bouncy 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 or rolls. Place on a floured surface and cover with the lightly greased clingwrap. 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. Other dried fruit could be used. I used half white and half spelt but you could use all white or half white and half wholemeal. I made one loaf and 12 rolls. For the floured board I used semolina flour but when I shaped the rolls I found it useful to use a little regular flour on my hands. To make sure the bread is vegan make sure your chocolate is dairy free.
On the Stereo:
Reputation: Taylor Swift