Wholemeal Spelt Fruit Loaf

Here’s the crumbshot from my 90.5% wholemeal spelt fruit loaf. It’s stuffed with cranberries, pitted dates, currants and chopped persian figs I’d macerated in Drambuie (as you do). Loaf went very dark in the oven.

Recipe :

100g starter
5g salt
345g organic wholemeal spelt
185g water
1 tsp gluten
1 tsp mixed spice
marinated persian figs
chopped dates

First rise 6 hours, with a fold at the hour for the first four hours.  Second rise 1 hour.

4 thoughts on “Wholemeal Spelt Fruit Loaf”

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