200g whole red ( “Japanese variety” ) gooseberries blended/puréed in food processor.
350g strong white flour
1 tsp salt
1 tsp active yeast
Mixed allthen kneaded as usual for bread. Soft dough. 1lb loaf tin One rise. 30 minutes at Gas 4
Experimental. Turned out well. Proved well. Soft and moist with acid flavour like a sour dough loaf.
Made several times very consistant result.