This bread is a bit special because it uses a special yeast starter culture derived from brewing- the sediment and liquids from a ginger beer plant, and a long, slow fermentation process, and its super easy to make, even for novice bread maker like myself.
I like eating this for breakfast, and it makes a great start to your day.
Ingredients:
400gm Flour
250 brewed ginger beer plant and sediment slurry
Handful of dried raisins or Sultanas
Dates (optional)
4 overripe bananas, mashed
Tablespoon Cinnamon.
50 grams whole-seed and ancient grain protein breakfast topper mix (i.e. 24/7 brand)
4 Tablespoons sugar
100ml + milk
Method:
- Combine flour, sugar and ginger beer plant slurry in a large mixing bowl.
- Mix in sultanas, cinnamon and other fruit including bananas.
- Mix in seeds and protein breakfast topper mix sparingly- clumps, and surface seeds are great in this bread.
- Add milk if necessary to fully combine into a sticky dough consistency that is not too dry.
- Let stand, covered with a tea-towel for at least 2 hours, but preferably 12-24 hours for the yeast to consume the sugars and ferment.
- Shape mixture into a cobb loaf form (round) on a flat baking tray.
- Bake for 35-45 minutes at 180 degrees Celsius in a fan forced oven.
This bread is quite heavy and rich, slice thinly, and toast in the toaster, server with a glass of milk or hot earl grey tea, and is great for breakfast.
The bread will keep at room temprature and refrigerated for a number of days, but is nicest on the first day of course.