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White wheat sultana bread | Sourdough Companion

White wheat sultana bread

Ingredients:

150g active wheat starter

250ml milk

20g butter

75g sultanas

50g chopped dates

1 teaspoon allspice

1 tablespoon sugar

about 300g plain wheat flour ( add more or less to suit)

At about 8am yesterday morning I put 2 tablespoons of leaven in a bowl, with a half a cup of water at room temperature and nearly a cup of white flour.  All in the intention of making a sourdough pancake batter.  

In the afternoon I noticed it had proved well, but I didn't want to fry pancakes with it any longer.  So I added a tablespoon of white sugar and mixed.  Meanwhile, I ground up a tablespoon of pepitas in my mortar and pestle.  And added 2 tablespoons of sesame seeds.   In a saucepan I warmed about 1 cup of cows milk, and added a tablespoon of butter, heating until all melted  (caring not to boil the milk).  I let the milk cool, then I added about a cup of sultanas and some chopped dates with the milk into a large bowl with the leaven.  I then added flour and a teaspoon of allspice.  I used my hands to combine the dough, and left it in the bowl for 10 minutes to rest.  Then I turned it onto an oiled surface, kneeding for about 10 folds.  I put it in an oiled bowl for another hour.

I turned the dough onto a lightly floured surface, and kneeded, and shaped into a ball.  Rest.  Ten minutes later I divided the dough by two, patted them flat, foled it in thirds, and placed inside a dusted tea towel, and into a banneton.  2-3 hours later it had rised nicely  so I preheated the oven, removed doughs from towel, and onto a baking sheet.  I baked them for 20 minutes, at 210C, until they were nice and brown. 

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