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
  • salt

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.

Subscribe to the Journal