Cranberry Loaf

July 14, 2015

Cranberry Loaf is one of my son's favorite breads. So, I often bake this mildly sour bread.

If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.

1 loaf

First day

1 dl sourdough starter
2 dl lukewarm water
3 dl wheat flour

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature overnight.

Second day

2,5 dl water
2 dl spelt grains
the starter dough from the evening before
2 tsp salt
4 dl water
25 g fresh yeast
2 dl dried cranberries
6 dl wheat flour
about 6 dl fine, dark wheat flour (yeast bread wheat flour)

Put the spelt grains into a bowl and pour in the boiling water. Let it cool down until hand warm.

Blend the salt, lukewarm water, yeast, dried cranberries and the spelt grains with the starter dough. Keep kneading and adding flour until the dough is bouncy and elastic, this takes about 10 minutes.

Cover and leave to rise at room temperature for 2 hours.

Turn the dough out onto a floured surface and knead it until it's elastic again. Shape into a long loaf. Line the baking tray with parchment paper and put the bread on it.

Cover and leave to rise at room temperature for 45 minutes.

Put a baking tray into the oven and preheat it to 250°C. Using the parchment paper slide the bread into the oven. Bake for 5 minutes. Reduce the temperature to 200°C and bake for a further 50 - 60 minutes.

Cover and let cool on a wire rack.

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