Fig and Raisin Spiced Sourdough

Fig and Raisin Spiced Sourdough

Ingredients

1/2 the quantity of the Wholewheat Sourdough Dough

200g Figs and Raisins (or sultanas)

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

Semolina flour for dusting

Method:

Soak fruit in boiling water until needed (at least 30 min)

Once you have kneaded and proved the sourdough dough till you can make a window, fold in the fruit.

Prove for 1 hour covered in a warm (25degC) place.

Place pizza or baking stone in oven.

Preheat oven to highest temperature (at least 250 degrees C)

Divide the dough and shape into two rounds.

Prove for approx 20-30 minutes until ready.

The loaves are proved when they bounce back slowly after a finger is pressed into them.

Score the loaves and slide onto baking stone in oven, spraying oven with water and dropping ice cubes into tray in the bottom of the oven.

Bake for 15 minutes then turn loaves and bake for another 10-15 minutes.

The loaves should sound hollow when tapped underneath.

I have been having this every morning with a cup of tea. It's really nice and chewy, which is a distinctive sourdough quality, but also because of the figs that have caramelised near the edges.

Yum!