Sourdough Cinnamon Fruit Loaf

Preparation time: 30 mins

Proofing time: 4-6 hours

Cook time: 50 mins - 35 mins covered, 15 mins uncovered

Fresh baked Cinnamon Fruit Loaf

Ingredients:

• 350 grams of active sourdough starter

• 2 eggs

• 70 grams caster sugar

• 500 grams bread flour

• 200 mls milk

• 1 teaspoon cinnamon

• 1 teaspoon mixed spice

• 1 teaspoon Vanilla Extract

• 100 grams softened butter

• 5 grams salt

• 200 grams raisins

Method:

1. Feed sourdough starter - ensure it is active and bubbly. An active sourdough is generally determined between 4-12hours after feeding.

2. In a large mixing bowl, mix together the milk, eggs, starter, cinnamon, mixed spice, salt and vanilla until lightly combined and slowly add in the flour.

3. Fold in the softened butter and raisins

4. Continue to mix until a shaggy dough forms.

5. Cover with plastic wrap and allow to ferment on the bench top for at least 2 hours or until the dough has doubled in size.

6. Time for stretch and folds. Complete 3 stretch and folds every 15 minutes then complete 3 stretch and folds every 30 minutes.

7. Shape the dough, place into a floured banneton, cover and place in the fridge for at least 4 hours

8. One hour before intending to bake, preheat the oven to 220 degrees fan forced and place the dutch oven in to preheat.

9. Remove the prepared loaf from the fridge, turn out onto some baking paper, score the loaf and place into the dutch oven and bake for 35mins covered and then uncover for 15mins until golden brown.

10. Allow the loaf to completely cool on a wire rack before slicing!

This delicious Sourdough Cinnamon Fruit loaf is perfect with some butter and a light drizzle of honey!