Delicious Peach Spelt Sourdough bread made with fresh peaches and touch of cinnamon. Great fruity bread with no added sugar. I am in love with fruit-based sourdough bread. Earlier I tried Blueberry rye bread that turned out be delicious and beautiful loaf. So, I decided to make this Peach spelt sourdough bread. But my assumption of making this bread were wrong. First one turned out be failure. I was not able to even shape the loaf. But as you know every failure is the steppingstone to success. I learned from my mistake and second time I made this Peach Spelt Sourdough bread.
Fruit based sourdough?
When you try to make fruit-based sourdough always use fresh fruit or dry fruits. I like to use dry fruits, but nowadays I love to experiment with fresh fruits. I have already tried apple, blueberry. Next in the line is Peach. Peaches are summer fruits which are known to ward off obesity-related diseases such as diabetes, metabolic syndrome, and cardiovascular disease. A Texas A&M study suggests that stone fruits have bioactive and phenolic compounds with anti-obesity and anti-inflammatory properties that may also reduce the bad cholesterol (LDL) associated with cardiovascular disease. They are rich in vitamin C too.
One thing you need to remember while making sourdough with fresh fruit is that only certain fruit can be incorporated in the beginning of the dough. Rest you must do it only after bulk fermentation and while during shaping.
How I made Peach Spelt sourdough
I used two fresh peaches and marinated them with little cinnamon to brings out flavor. No sugar was added. Also leaven and dough made with bread flour and spelt flour and salt. If you want, you can add sugar. But I want the natural sweetness of peaches bread, so I didn’t used any sugar. If you have active starter in hand go ahead and try with peaches. If you are not a fan of peaches any stone fruit will work, mango, nectarine, plum etc.
You can play with spices too; cinnamon is best, but you can also try with cardamom.
3 most important points to take care of are
- Use only fresh peaches not frozen, also when you marinate with cinnamon drain all the juices and use only fruit
- Check the hydration it may vary with flours you used.
- Always try to add the fruit only after bulk fermentation
This is absolute delicious breakfast bread; you can make it as toast with little butter. If you have any leftovers try to make bread pudding. If you planning a homemade gift this is perfect as it is delicious loaf of bread .
Peach Spelt Sourdough Bread
- For Leaven
- 45 g Bread flour
- 15 g spelt flour
- 28 g active sourdough starter
- 56 g water
- For the dough
- 420 g bread flour
- 30 g spelt flour
- Entire leaven
- 337 g water
- 9 g salt
- 278 g peaches cubed
- ½ teaspoon cinnamon
- Prepare Leaven
- Mix all the ingredients for leaven and set aside for about 6 hours.
- In another bowl bread flour, spelt flour and water and mix well and 6 hours.
- Bread dough
- When leaven is ready mix with autolyzed flour mix to form as shaggy dough. Set aside for 30 minutes before adding salt.
- After adding salt and set aside for another 30 minutes and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
- While dough is resting chop the peaches and add cinnamon and mix well. Before shaping the dough incorporate only peaches into the dough ( no juices)
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 475 F Score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.