| Recipe By: | Julianne Niland Palermo |
|---|---|
| Recipe Status: | Untested |
| Kind of Bake: | Retarded overnight – 10-minute style – mixed in the evening, retarded in the fridge overnight and baked next day |
| Makes: | 2 x 1kg |
| Created Over: | 3 days |
| Recommended For: |
|
| Diversity Score: | Seaweed, sesame, honey, chamomile, quinoa, flax, red lentils, bee pollen, purple barley, spelt, einkorn, hard red winter wheat, rye, oats additions: Olive oil, raisins, prune juice, honey, cinnamon, applesauce, apples, apricot jam |
|---|---|
| Increase Fibre: | The recipe begins as an 80% strong white flour loaf, but gradually the increments of whole grains increase as the white flour decreases. This is done over several weeks in order to assist the bread recipient in adjusting to the increased fiber as well as the change in flavor and density. The apples, raisins, and prune juice also aid in this process. |
| Probiotic Serving Suggestion: | Cultured butter or a thick homemade yogurt |
| Antioxidants: | Honey, Bee Pollen, and Cinnamon |
| Suggested Botanical Blend: | I created my own Botanical Blend |
Ingredients
| Ingredients | Quantity |
|---|---|
| strong white flour | 800g |
| Botanical Blend | 200g |
| water | 725g |
| salt | 20g |
| olive oil | 10g |
| organic raisins soaked in 200 grams prune juice | 200g |
| organic applesauce | 200g |
| cored, finely chopped apples | 2 |
| raw honey | 50g |
| cinnamon | 10g |
| apricot jam (brush with jam when baked) | 50g |
Botanical Blend by Julianne Niland Palermo
| Ingredients | Quantity |
|---|---|
| Strong White Bread Flour | 800g |
| Spelt | 100g |
| rye | 20g |
| purple barley | 20g |
| red lentils | 2g |
| oats | 10g |
| hard red winter wheat | 20g |
| einkorn | 20g |
| chamomile | 1g |
| bee pollen | 1g |
| seaweed | 1g |
| sesame seeds | 1g |
| quinoa | 2g |
| golden flax meal | 2g |
Recipe Introduction
This recipe begins with a master recipe of 20% wholemeal classic sourdough, retarded, and ends as a delicate dessert loaf. Reminiscent of a fried fritter or bread pudding, this loaf can be sliced or enjoyed by pulling pieces off with friends, morning, noon, and night. For those with CVD, IBS, or challenges chewing regular sourdough breads, this loaf is already in small, soft pieces, and is easily chewed. After a day of apple-picking at the local farm, there is nothing better than making this soft loaf. The apricot glaze creates further moisture in the crust, making it easier to chew. Local honey adds a hint of sweetness against the tartness of the apple, as do the raisins which are plumped in prune juice.
Studies
| Study | How this study has been applied |
|---|---|
| Venetia Mitchell Heart Health | The increased pectin in the diet and high fiber aids in CVD |
| 599 | Heart Heath Study |
| 550 | High Fiber and Whole Grains |
| 285 | Benefits of phytochemicals-apples |
| 349 | Cinnamon as medicine |
| 647 | Oats and Hearth Heath benefits |
| 353 | Honey and gut microbiome health |
| 426 | red lentils-polyphenols and health benefits |
| 121 | Apricots-polyphenol health benefits |
| 146 | Nutritional value of spelt |
| 540 | Rye and its aid in body weight and therefore hearth health |
| Polyphenols | Apples, purple barley, and cinnamon benefits |
Equipment
- 2- tin loaf pans or glass pans
- bench knife
- tea towels
- parchment
- Bowl
- scale
Tin Size cm (HxWxD)
8 x 4 x 3Starter Quantity
200g
Status of Starter
bubbly, lively first-build starter
DDT
27°C (80°F)
Flours
- Bob's Red Mill Bread Flour
- Shiloh Farms Purple Barley
- Bob's Red Mill Spelt Flour
- Breadtopia Einkorn, Rye, Hard Red Winter Wheat
- Bluebird Grains Lentils, Rye, and Einkorn
Baking Temperature
240°C/220°C fan/475°F/gas mark 9
Baking Time
1 hour - 15 minutes at 475 degrees F and 45 minutes at 375 degrees F
Timings
| Step | Day | Timings (hh:mm) |
|---|---|---|
| Timings Refresh starter 1st Refreshment | Day 1 | 10am |
| Refresh starter 2nd Refreshment | Day 1 | 10pm |
| Plan your bake | Day 2 | 9am |
| Make a leaven | Day 2 | 10-11am |
| Mix 700g of the water & leaven into dough | Day 2 | 1pm |
| Autolyse with leaven | Day 2 | 1pm |
| Bassinage 25g | Day 2 | 1:30pm |
| Add salt-start bulk | Day 2 | 2:00pm |
| Stretch and fold | Day 2 | 2:30pm |
| Bulk ends-preshape | Day 2 | 5:00pm |
| Add ingredients and place in pans-Prepare 2 8x4 or 9x 5 loaf pans by lining with parchment paper that has been lightly brushed with olive oil. Use wet or oiled hands to move risen dough to a work surface. Flatten dough and sprinkle with 2 chopped organic apples with peel, organic applesauce, raisins soaked in prune juice, cinnamon, olive oil, and drizzle the honey over the top. Take a bench knife, and chop into 1-inch bits, folding and chopping to ensure the mixture is well-incorporated, evenly distributed, and in small pieces. Divide into equal portions for awaiting loaf pans, and, using the bench knife, shovel the portioned dough into the loaf pans. Tuck in any stray raisins or apples. Cover gently with olive oil-lined parchment and a tea towel or preferred method of covering for overnight refrigeration. | Day 2 | 5:15pm |
| Place in fridge | Day 2 | 5:30pm |
| Preheat oven to 450 degrees F. Remove tea towel and parchment, place loaf pans on a cookie sheet to prevent dripping, and place directly in preheated oven from refrigerator. Bake 15 minutes, then lower temperature to 375 degrees F for another 40-45 minutes until the center is firm and resistant to pressure. | Day 3 | 1:00pm |
| Remove from oven and immediately brush with apricot jam. Cool completely, and remove from pan. | Day 3 | 2:00pm |
How to Store
Eating fresh is best, but this can be refrigerated for a week or frozen up to 2 months.
Top Tips
The easiest part was starting with the Master Recipe: 20% wholemeal classic sourdough boule-retarded-mid-hydration recipe. As I continued making loaves from this master recipe, I increased the whole wheat and decreased the strong white flour. Due to the nature of the finished loaf, it was nearly undetectable. There is no rolling or precision in the filling. The chopped pieces are meant to be pulled apart, shared, and eaten in small pieces for easy digestion, but especially for those who have difficulty chewing.
Place the risen loaves on a cookie sheet before going into the oven. They may slightly drip.
