Ingredients
- 100g white flour sourdough (baker's percentage: 100%)
- 160g light spelt
- 130g bread flour
- 130g whole spelt
- 8g fresh yeast
- 9-10 dried apricots, soaked in Cointreau or Triple Sec
- 65ml maple syrup
- 40ml agave syrup
- 65ml melted butter
- 200ml water (250ml if sugar is used instead of the agave)
- 1 tsp Cointreau from the apricots soaking
- 1/2 tsp anise seeds
- 1 tsp cinnamon
- 1/2 tsp salt
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Sweet sourdough cinammon bread
Time: 16 hours prep, 45 minutes cook
Servings: 10
Directions
- See the link below for directions.
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Summary
A fluffy and tender sweet bread with dried fruits and brimming with the aroma of cinammon. For the sourdough lovers.
