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Categories:Viewed: 2 - Published at: 6 years ago
Ingredients
- 3/4 pound dinkel flour Spelt
- 7 1/2 tablespoons spelt dinkel wholewheat flour
- 2 3/8 cups sourdough starter
- 11/16 ounce rock sugar
- 7 7/16 tablespoons warm water
- 1 5/16 teaspoons salt
- 1 tablespoon olive oil
- 4 tablespoons fruit Dry longan
Method
- Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
- Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
- Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.
