Sweet-sour, moist and dense, and packed with fruit and pecans, this naturally-fermented sandwich loaf is a treat. Enjoy it unadorned, toasted and smeared with sweet creamery butter, or with PB&J - it's always a winner.
Yield: One, 20-ounce sandwich loaf
Time to make: 45 minutes prep time. 5 - 8 hours proof time. 1 1/2 hour bake time.
Equipment needed: Stand mixer with paddle blade. Measuring cups and spoons, or kitchen scale. Small microwave-proof bowl. Cutting board and sharp knife. Silicone spatula. 4.5" W X 8"L X 3"D bread pan. Bakers parchment. Cooling rack.
To make coarse buckwheat and/or coarse black rice flour: Measure grain and place into clean spice or coffee grinder. Grind for 15 seconds. Stop and shake grinder. Grind again and shake again, 3 more times for buckwheat, 6 more times for rice.
For Purple Haze Sourdough Starter instructions, click HERE.
1) The night before baking, add the potato starch, the tapioca starch, the teff flour, the black rice flour, the steel-cut oats, the buckwheat flour, the xanthan gum and the salt to the bowl of a stand mixer. Stir on low medium until all ingredients are blended. Add the Purple Haze Sourdough Starter and stir on medium until dispersed well within the flour. Cover the bowl with a towel and leave at room temperature.
2) Thoroughly grease baking pan. Place the cherries in a small microwave-proof bowl and add the water. Microwave on high for 1 minute. Cover and allow to cool. Chop pecans and set aside.
3) Add the water to the flour and starter mixture. Stir on medium speed until all ingredients are well-wetted. Allow to stand 5 minutes, then mix again, on medium-high, for 1 minute. Reduce speed to lowest setting. Add the cherries and their soaking water, then the pecans. Stir until thoroughly integrated.
4) Transfer the batter to the prepared pan. Use a wet silicone spatula to evenly press the batter into all parts of the bread pan. Smooth the top. Cover with a wet sheet of plastic wrap and set in a warm place to proof. Bread will proof in about 5 hours at 85 F or 10 hours at 72 F. Loaf will not double in size, but will increase to slightly beyond the rim of the baking pan.
5) Heat oven to 425 F. Cut a strip of parchment to cover the risen dough, long enough to drape over the ends of the pan and under the bottom. Taking care to keep parchment over the dough and under the pan, place in the oven. Bake for 1 1/2 hours. Remove to a wire cooling rack and allow to cool until pan can be safely held before turning out the loaf. Allow loaf to cool completely - at least 4 hours - before cutting.
6) For a crisp crust, store the bread uncovered at room temperature. Once cut, place the cut side down on a chopping board. Do not cover loaf. For a soft crust, store bread in a plastic bag, cut or uncut. Bread and/or slices may be frozen in an appropriate container.