cardamon, currant and candied orange peel loaf

after making cupcakes with cardamon, currants and candied orange peel the other day i thought a loaf of bread might work with these flavours..and i think it did..

cardamon, currant and candied orange peel loaf

tea with hazel

ingredients

200 gms bread making flour

50 gms wholemeal flour

1 tablespoon (tbs) full cream milk powder
1/2 tbs olive oil

1/2 teaspoon (tsp) yeast

2 tbs sourdough starter

1/2 cup currants mixed with 1-2 tbs water, left to soak, mixing occasionally and drained before use 

finely diced candied peel of one small organic orange (see here for recipe)

1 tbs sugar

2 tsp powdered cardamon

3/4 tbs salt (i use crushed murray river salt flakes)

cold water

1 tbs castor sugar mixed with 1/2 tsp powdered cardamon

method

~ mix flours, milk powder, yeast, olive oil, cardamon and starter with enough cold water to make a shaggy dough

~ autolyse for 30 minutes, add salt and mix briefly, rest for 15 minutes and mix briefly again

~ cover the bowl with cling film or a damp tea towel and leave until doubled

~ remove the dough from the bowl onto a lightly dusted bench and gently knead in the currants and peel
~ rest for 15 minutes, knead again gently, rest for 15 minutes
~ shape dough into a square the length of the tin and roll up pressing seams together
~ place in an olive oil greased tin and leave covered until well risen
~ bake at 220 deg c (bread baking function) for 20 minutes with steam, reduce heat to 180 deg c, cover the dough with foil, and bake for a further 20 minutes or until cooked
~ once cooked remove the foil and lightly spray the top of the loaf with water and sprinkle generously with the sugar and cardamon mix
~ with the heat off place the tin back in the oven for 2-3 minutes
~ remove loaf from the tin onto a cooling rack 

while still warm

the crumb once cooled 

this post submitted to yeastspotting