Recipe

Cranberry And Pumpkin Seed Wholemeal Sourdough

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Cranberry and pumpkin seed wholemeal sourdough
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INGREDIENTS
– 450g wholemeal flour
– 50g vital wheat gluten
– 350ml warm water
– 100g sourdough starter
– 30g dried cranberries
– 30g pumpkin seeds
– 10g salt dissolved in 40ml water
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METHOD
1️⃣ In a bowl mix the flour, vital wheat gluten, pumpkin seeds and cranberries in a jug mix the starter with the warm water then add to the flour mix.
2️⃣ Combine gently and then leave for 40 minutes
3️⃣ Add the salt dissolved in water to the mix and combine. Leave for 30 mins
4️⃣ Stretch the dough and fold in on itself, turn and repeat 4 times.
5️⃣ Repeat this process 4 times every 45 mins.
6️⃣ Shape the dough into a ball and place into a floured bread basket
7️⃣ Place in the fridge and leave over night
8️⃣ Turn out score the dough and cook in an oven at 250c for 35 mins on a baking tray above a second tray that has boiling water (this helps get a crisp crust) then reduce the heat to 190 and cook for a further 25 mins
9️⃣ Take out and place on a cooling rack leave for at least 90mins before cutting.
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