Sourdough Irish Barmbrack

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 5 hours 5 minutes

Ingrédients

1 tbsp./15g sourdough starter

¼ cup /50g all-purpose flour

¼ cup / 50g water

1/3 cup/44g dried blueberries

½ cup / 71g raisins

1/2 cup tea (1 tsp loose black tea in ½ cup water)

1 large egg

½ cup / 100g sourdough starter

1/3 cup / 76g milk

3 tbsp./35g dark brown sugar

½ tsp mixed spice

2 cup / 260g all-purpose flour

¼ tsp/1g salt

2 tbsp./29g melted butter

2 tbsp./ 18g candied orange

1 tablespoon quality ground cinnamon

2 teaspoons ground allspice

2 teaspoons ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoons ground coriander

3/4 teaspoon ground mace

Instructions

For Soaking dry fruits

Place the blueberries and raisins in a bowl and pour over the cold tea Let soak for at least 4 hours or overnight. Drain and reserve the liquid for later.

Sourdough Starter

In a small bowl make the starter with 15g sourdough starter, all purpose and water.

In a stand mixer add starter, milk, egg, brown sugar, melted butter and sugar and mix well to this add flour, spices and stir to combine. Use the dough hook to knead until just combined. The dough will be very thick (do not add more liquid at this point because the wet currants/raisins will be added). Add drained currants and raisins and candied orange peel. Knead until combined, until a soft dough forms. Scrape down the dough from the sides of the bowl. Cover the bowl loosely with plastic wrap and let it rise in a warm place for 4 hours or until it puffs up

Set aside in refrigerator for overnight proof. Next morning remove the dough and bring to room temperature.

Punch down the dough. If making two smaller loaves, divide the dough in half and shape into rounds. If making one large loaf (as pictured), place the dough in a greased 9x5 inch loaf pan.

Loosely cover with plastic wrap and let rise in a warm place for another hour or longer until nearly doubled in size. It takes about 3 hours.

Preheat the oven to 350 degrees F ( 180 C)

Bake the barmbrack on the middle rack for 45- 50 minutes (less if making two smaller loaves) or until a skewer inserted into the middle of the loaf comes out clean.

Remove from oven and while hot brush the loaf with the reserved currant/raisins juice for more flavor, moistness and a nice sheen and let cool.

Slice and serve. Barmbrack is especially good toasted and spread with butter.

How to Make Mixed Spice

Combine all spices in an airtight glass jar and keep store in a dark cool place for up to several months.

Makes about 1/4 cup of Mixed Spice.