A moist loaf full of flavour from the hazelnuts and spice mixed with the sweetness of the prunes. Versatile with sweet toppings as well as savoury.
300g White Strong Organic Bread Flour (Shipton Mill)
250g Wholemeal Spelt Organic Flour (Shipton Mill)
150g Hazelnuts (split in half)
150g Prunes (chopped)
50g Sourdough Starter (1:1 - White Strong Bread Flour)
345g Water (room temperature)
4g Whole Black Cardamom Seeds (ground)
9g Sea Salt
Option - use 1.5 tsp of dried yeast instead of the sourdough starter. Increase water to 380g.
Option - soak prunes in 1 tbls brandy.
Added by: Stoat Dough
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.