Monday, July 9, 2012

Spiced Berry Loaf

For me, dried fruits loaves are luxury bread, except raisins bread. Dried fruits and nuts are quite expensive.
The other day, I went grocery shopping to super market. I found they had dried fruits on sale. Of cause, I bought them for my bread baking.

I put  dried blueberry, cranberry, cherry and raspberry in the loaf. Raspberry is bit sour, but others are sweet. And it got spices, cinnamon, clove, nutmeg, allspice and ginger.
I often see sweet buttery spiced fruits bread, like hot cross buns.
This is naturally fruits sweet and spicy aromatic.

I prefer have slices of this bread with butter at my breakfast!! 

Spiced Berry Loaf
Sourdough starter
Day 1 
Bread flour 80g
Water 90g

2 teaspoon of beer yeast

(pinch of active dried yeast) 

Final dough
180g High grade flour
75g Rye flour flour
1/2 teaspoon of Cinnamon
1/2 teaspoon of Allspice
1/2 teaspoon of Cloves
1/2 teaspoon of Nutmeg
1/2 tea spoon of Ginger
 All sourdough starter
5g Salt
180cc Water

80g Dried berries (blueberry, raspberry, cranberry, cherry)

1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour, salt and spices. Add sour dough starter and water. Mix it 10 minute till it becomes smooth and elastic. 
Then add dried fruits, and knead it till it is completely combined.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).
4. Pour the dough onto floured counter, then deflate it, knead briefly.

5. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

6. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.

7. Take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Score slant line on the dough with a sharp knife. Spray water.
8. Put the dough at 220℃ with steam with 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 

9. Cool them down on the wired rack.

It is placed at Yeastspotting.