Following on from my first attempt at Sourdough Bread a couple of days ago, I have quite a lot of the Sourdough Starter sitting in my fridge.  Autumn is fast approaching and I wanted something comforting, Cinnamon Sourdough Bread it is.  Check out my previous post for the Sourdough Starter, it’s really not difficult.

 

100g starter

5g Himalayan Salt or Rock Salt

300ml warm water

6 Tablespoons Coconut Palm Sugar

4 Teaspoons ground cinnamon

500g Sharpham Park Organic Spelt Flour

Extra flour for kneading and dusting

 

Whisk together the starter, salt, coconut palm sugar, cinnamon and warm water. Leave to rest for an hour or two.  On a floured surface remove from the bowl and knead for about 5-10 minutes.  Grease an oven proof cast iron casserole (or dutch oven - I use Le Creuset) with a little olive oil.  Pop the dough into the dutch oven and allow to rise (I left this one overnight and it was perfect in the morning)  Once risen, you can make a few cuts with a pair of scissors/knife or a lovely pattern on the top of the bread.  Preheat the oven to 180 degrees C. Put the lid on it and bake in the oven for 20 minutes, remove the lid and bake for another 10 minutes or until the bread feels hollowly when your tap it and the surface is nice and crispy.  Remove from the oven.  Cool completely before removing it from the casserole and cutting into it as all the lovely air will escape otherwise. Delicious on it’s own or smothered in Almond or Peanut Butter.