Another super bread in the portfolio – this time with sourdough modified version of mini honey breads. →
Preparation time 20 minutes .. Rising 45 + 60 minutes .. Baking 25-35 minutes
- 2 1/2 cups wheat flour
- 1 3/4 cup lukewarm milk
- 2 tbsp of liquid honey
- 1 tbsp olive oil
- 1 3/4 tsp salt
- 5 tsp dried sourdough
- 4 tsp milk butter
- handful halved hazelnuts
- handful dried figs
- 3 tbsp linseed
Sift the flour into a bowl and make a dimple. Dissolve the honey, yeast, linseed oil in the warm milk into the well. Mix everything together in the middle and make a dough slowly. Now add the butter and knead a soft dough.
When complete, form a ball and place between two canvases with a plastic foil on it and let him rise at least 45 minutes.
Press the dough after proofing flat. Divide the dough on the halved hazelnuts or pistachios and chopped figs. Form a ball back in so the nuts and figs pieces in the dough regularly divide.
Make the dough into a ball, cover with a cloth and plastic foil and let rise at room temperature for 60 minutes now. Sprinkle him afterwards for baking light with the flour and bake between 25-35 minutes at 428°F (hot air oven -68°F).
After baking, remove the flour of the bread and let the bread cool on the rack.