What can you do with some of your sourdough discard, if you don’t want to simply bin it? Well, why not try using some to enhance the flavour of a fruit packed overnight tea bread. It’s easier and much tastier than you think.
- 200g Sultanas
- 100g Dried Cranberries
- 150g Demerara Sugar
- 130ml Hot black tea
- 100g Ready to eat apricots, roughly chopped
- 1 egg
- 100g Sourdough discard
- 200g Self raising flour
- In a medium sized bowl, place the sultanas, cranberries, sugar and hot tea. Stir this through, cover and leave overnight to allow the fruit to plump up and absorb the tea.
- Preheat the oven to 160˚C fan (180˚C convection).
- Uncover the fruit and tea mixture and add the chopped apricots, the sourdough starter, the egg and mix through thoroughly.
- Sift in the flour and stir through until just combined and there are no lumps of dried flour left.
- Pour the tea bread mixture into a 1kg/2lb loaf tin, either greased or lined with parchment paper.
- Bake at for 1¼ – 1½ hours until a skewer comes out clean.
- Allow to cool completely before slicing.
I find that a slice of this, spread with butter is the perfect compliment to a cup of tea. What do you think?
You can use a normal black tea, a fruit tea or even an Earl Grey tea for this to add another dimension. The choice of tea is up to you, and you could even change the dried fruit combination that I’ve used; sultanas, raisins, currants, cranberries, blueberries, apricots; the choice is huge! I do love the combination of sultanas, cranberries and apricots though.