This bread is a bit special because it uses a special yeast starter culture derived from brewing- the sediment and liquids from a ginger beer plant, and a long, slow fermentation process, and its super easy to make, even for novice bread maker like myself.
I like eating this for breakfast, and it makes a great start to your day.
artisan_fruit_bread_ballarat
Ingredients:
400gm Flour
250 brewed ginger beer plant and sediment slurry
Handful of dried raisins or Sultanas
Dates (optional)
4 overripe bananas, mashed
Tablespoon Cinnamon.
50 grams whole-seed and ancient grain protein breakfast topper mix (i.e. 24/7 brand)
4 Tablespoons sugar
100ml + milk
Method:
Combine flour, sugar and ginger beer plant slurry in a large mixing bowl.
Mix in sultanas, cinnamon and other fruit including bananas.
Mix in seeds and protein breakfast topper mix sparingly- clumps, and surface seeds are great in this bread.
Add milk if necessary to fully combine into a sticky dough consistency that is not too dry.
Let stand, covered with a tea-towel for at least 2 hours, but preferably 12-24 hours for the yeast to consume the sugars and ferment.
Shape mixture into a cobb loaf form (round) on a flat baking tray.
Bake for 35-45 minutes at 180 degrees Celsius in a fan forced oven.
This bread is quite heavy and rich, slice thinly, and toast in the toaster, server with a glass of milk or hot earl grey tea, and is great for breakfast.
The bread will keep at room temprature and refrigerated for a number of days, but is nicest on the first day of course.
This favourite post was lifted from my site: http://bunnyscrum.com/wordpress/artisan-home-baked-fruit-banana-bread-of-ballarat/
That looks nice. Do you also have a recipe for ginger beer? I've only made kvass so far.
it seems to be looking yummy i like it its an easy recipe thanks for sharing
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