I love making bread. On ordinary days I experiment. On special days I pull out tried and tested recipes. Certain meals and special occassions call for specific recipes. This one is my go to loaf for a Sunday brunch.
The combination of Chinese 5 Spice, pecans and sweet/tart cherries is outstanding. A subtle combination of sweet and spice. You can serve it with eggs, a cheese plate, platter of cured meats or on it's own.
- 3 cups sprouted spelt flour
- 1 1/4 tsp sea salt
- 1 tsp yeast
- 1 1/3 cup water or whey from making cheese (55-60 f )
- 2 tbsp local honey or Agave Nectar
- 1 cup dried cherries, chopped
- 1 cup pecans, chopped
- 1 tbsp Chinese 5 Spice
- 2 tbsp Coarse Sea Salt, optional for topping
Thoroughly combine flour, salt and yeast. Add the whey or water and 1 tbsp honey. When mixed the dough will be sticky. Cover loosely and allow to rise in a warm environment for 12 to 18 hours.
Dust a piece of parchment with flour and remove dough from the bowl. Stretch the dough and spread 1 tbsp honey over it. Dust with Chinese 5 Spice and sprinkle on Pecans and Dried Cherries. Roll up dough, then fold it back together, leaving the crease resting on the paper. Cover with a towel and let rise for 2 hours. You can either bake it in this form or twist it in to a circle and place in your cast iron pot.
After 90 minutes of the rising time place your pot or baking stone in an oven that has been preheated to 475 f. When the dough finishes rising, sprinkle with salt and carefully slide it into the hot pot or onto the stone. Bake 30 minutes. Remove from the oven. Check to see if the internal temperature is 200 f. If it is and the bread has browned to your liking it is finished. Should you want a darker crust put it back in the oven uncovered for 15 minutes.
You can make it with traditional all purpose flour instead of the sprouted spelt. I adapted it from the basic recipe in Jim Lahey's, My Bread. Honey was added because it helps the spelt to rise better, you do not need it when using traditional wheat flour.
Berry nice additions to a Sunday Brunch:
Photo Credit: Julie Cecchini