Friday, 10 May 2013

cardamon, currant and candied orange peel loaf

after making cupcakes with cardamon, currants and candied orange peel the other day i thought a loaf of bread might work with these flavours..and i think it did..

cardamon, currant and candied orange peel loaf
tea with hazel


200 gms bread making flour
50 gms wholemeal flour
1 tablespoon (tbs) full cream milk powder
1/2 tbs olive oil
1/2 teaspoon (tsp) yeast
2 tbs sourdough starter
1/2 cup currants mixed with 1-2 tbs water, left to soak, mixing occasionally and drained before use 
finely diced candied peel of one small organic orange (see here for recipe)
1 tbs sugar
2 tsp powdered cardamon
3/4 tbs salt (i use crushed murray river salt flakes)
cold water
1 tbs castor sugar mixed with 1/2 tsp powdered cardamon


~ mix flours, milk powder, yeast, olive oil, cardamon and starter with enough cold water to make a shaggy dough
~ autolyse for 30 minutes, add salt and mix briefly, rest for 15 minutes and mix briefly again
~ cover the bowl with cling film or a damp tea towel and leave until doubled
~ remove the dough from the bowl onto a lightly dusted bench and gently knead in the currants and peel
~ rest for 15 minutes, knead again gently, rest for 15 minutes
~ shape dough into a square the length of the tin and roll up pressing seams together
~ place in an olive oil greased tin and leave covered until well risen
~ bake at 220 deg c (bread baking function) for 20 minutes with steam, reduce heat to 180 deg c, cover the dough with foil, and bake for a further 20 minutes or until cooked
~ once cooked remove the foil and lightly spray the top of the loaf with water and sprinkle generously with the sugar and cardamon mix
~ with the heat off place the tin back in the oven for 2-3 minutes
~ remove loaf from the tin onto a cooling rack 

while still warm

the crumb once cooled 

this post submitted to yeastspotting


  1. This looks amazing Jane! That crumb looks so light and fruit filled...I think I know what I am going to make (breadwise) next...imagine how gorgeous that would be toasted YUM! :)

    1. thanks didn't last long enough to be toasted!

  2. Yum Jane! I can almost smell this delicious and interesting bread from here!

    1. thanks jane..of all the sweet breads i've made this is definitely my favourite..just to diversify a little i might make a few hot cross buns next year using this recipe..x

  3. Jane, that looks fantastic!! Bet it tasted amazing!

    1. thanks celia..i wasn't sure about the sugar on top when i made it but the crunch and extra sweetness worked well..x