Really good fruit bread
Time for another bread recipe. Some while back I shared a recipe for sourdough Cranbuck Bread … but it’s now got even better after some modifications to the recipe. This bread was created to minimise the FODMAP content of the loaf for people with a wheat intolerance. It’s not gluten free but it is low in gluten.
Really nice toasted or au naturel with salty butter and a cup of tea.
** If you don’t have a sourdough starter and don’t worry about FODMAPS then you could make this more rapidly with regular yeast.
- 1 cup sourdough starter (if using yeast add an equivalent volume of water)
- 1.5 cups dried cranberries (or sour cherries of other dried fruit of your choice
- 3 cups spelt flour (or regular wholemeal should be good)
- 1 cup buckwheat flour
- 1 cup oat flour
- 400ml water approximately
Mix the spelt flour, sourdough starter, fruit and salt plus water; cover and leave overnight (about 12 hours) to work
To the nicely bubbling wet mix add the buckwheat and oat flours
Mix and knead – adjust water slightly to get a moist but not sticky dough.
Put in bread tin and allow to rise for two to three hours depending on temperature – it should rise to about double volume or a little less
Bake in fan oven for 10 minutes at 400F and reduce to 375F for another 20-25 minutes (note – that’s fahrenheit, not celsius)
– Remove, cool, slice, butter, eat.