If you don't have a pet sourdough starter of your own, you can use the instructions here to create one. It's really simple but don't be disheartened if it dies - I'm currently on my fourth starter and I'm sure it was nothing I did that led to the deaths of the previous ones. Hmmm maybe my parents knew what they were doing when they wouldn't buy me a puppy.
This tea bread is sweetened by the addition of glace fruit and is a great mid-afternoon snack especially when served with butter.
Day 1 - evening
- 50 grams sourdough starter
- 100 grams organic whole spelt flour
- 100 millilitres mineral water
- 25 grams mixed peel
- 75 grams sultanas
- 200 millilitres cold black tea
- Mix together the sourdough starter, spelt flour and water in a bowl and leave at room temperature. This is known as the ferment.
- In a separate bowl soak the mixed peel and sultanas in the cold tea and leave at room temperature.
Day 2 - morning
- 40 grams stem ginger in syrup - chopped
- 80 grams glace cherries - chopped
- 1 teaspoon salt
- 150 grams organic whole rye flour
- Reserving the tea, drain the peel and sultanas and place in a large mixing bowl.
- Add 100 millilitres of the tea to the bowl. If you have insufficient tea, make up the difference using mineral water. Discard any excess tea.
- Add the ferment to the mixing bowl.
- Add the stem ginger, glace cherries, salt and rye flour.
- Combine all of the ingredients and mix well.
- Using a Kitchen Aid with the dough hook attachment, kneed the mixture for 15 minutes on a medium setting.
- Cover the bowl with a tea towel and set aside for two hours or until the mixture has doubled in size.
- Grease a 1 pound loaf tin with light tasting vegetable oil.
- Add the loaf mixture to the tin and smooth with a palette knife. Leave to rise until it reaches the top of the tin. This will take in the region of 1 hour.
- Pre-heat the oven to 220 Centigrade.
- Place the loaf tin in the oven on the middle shelf. Fill a baking tray with water and place this on a lower shelf to create steam. Bake for 35 minutes or until the loaf sounds hollow when tapped. During this time, add more water if the baking tray is drying out.
- Leave the loaf to cool in the tin for five minutes.
- Carefully remove the loaf from the tin and leave it to cool on a wire rack.
- Once cool, wrap in greaseproof paper and leave to rest for a day (it tends to have a weird gummy texture on the day of baking).
- Your loaf is ready to eat.