Baking A Cranberry & Almond Loaf Using A Sourdough Starter

I am still staying in Hondeklipbaai on lovely Namaqualand and having a ball discovering what is available in my friend's kitchen. She gave me free reign over items which would only grow old while she's away and among these I found some almond flakes and dried cranberries. These would be prefect to add to a loaf and it was high time I baked something again. In today's blog, I share the steps for baking this delicious Cranberry & Almond Flake Loaf.

What distinguishes today's loaf from the others, is the fact that I add Buttermilk, cranberries and almond flakes.

In a large mixing bowl, add 2 1/2 cups (625 ml) Cake flour, 1 1/2 cups (375 ml) brown bread flour, 1 tablespoon (12,5 ml) sugar and a tablespoon (12,5 ml) salt.

To this, add 1/2 cup (125 ml) almond flakes and 1/2 cup (125 ml) dried cranberries.
Alternative: If you are not using a sourdough starter, or even if you are, but wish to speed up the raising time, you can add a packet of Instant Dry Yeast to the dry ingredients.

Mix the dry ingredients well.

Add 1 egg, 1 cup of buttermilk (250 ml) and 1/2 cup olive oil (125 ml).

Add a cup (250 ml) sourdough starter. You can read about making the sourdough starter in a previously published blog, by following this link: Make your own Sourdough Starter.

Bring the mixture together into a ball.

Knead the dough on a lightly floured surface until the dough ball takes on an elastic consistency.

Give a baking sheet a non-stick coating and lightly dust with flour.

Cut grooves into the dough.

Place on the baking sheet.

Cover with plastic and allow to rise in the sun until roughly double in size.

The loaf is now risen.

Brush with egg for a shiny finish.

Brushing the dough.

Bake in a preheated oven at 200 °C for roughly 50 minutes. Serve hot from the oven with butter.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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