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Roasted Hazelnut, Prune and Black Cardamom Sourdough Loaf

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.

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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


  1. Roast hazelnut halves in the oven until lightly browned - be careful they can burn easily. Allow to cool.
  2. Mix flour in large bowl. Add salt and black cardamom, mix.
  3. Chop prunes into pieces. Add 1 tbls of water if dry. Set aside.
  4. Add starter and water. Mix and form a ball.
  5. Rest covered for 40 minutes.
  6. Stretch and fold dough lightly until smooth.
  7. Rest for 30 minutes. Stretch and fold dough lightly.
  8. Repeat twice.
  9. Add prunes and hazelnuts, fold into the dough gently.
  10. Allow to rest until approximately double in size.
  11. Form dough into a ball on the worksurface and rest covered for 5 minutes.
  12. Stretch and fold dough to strengthen and place in a floured basket (seam side up).
  13. Allow to prove until approximately one third risen (thumb test dough) to ascertain when ready.
  14. Turn out onto a baking stone or dutch oven and slash dough with a sharp knife to create pattern of choice.
  15. Bake at 230c for 15 minutes, reduce oven to 210c and bake for a further 30 minutes.
  16. Cool.


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

Tags: Bread Sourdough Nuts fruit

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A Handful of Flour

“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.

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