- I used all my white flour starter, about two cups, and added the rest of my white flour, again about two cups. Then I added water to bring it to a nice consistency.
- I mixed it all up and left it overnight with a sheet of baking paper over the top.
- The next day it was pretty pungent! I preheated my oven to 190 degrees Celsius (375 Farenheit).
- Then I added approx. a capful of apple cider vinegar, a generous pinch of bicarbonate soda, and about a tablespoon of brown sugar and I mixed it in.
- Then it was time for the spices! I added lots of allspice (probably a couple of teaspoons), and a little ground cinnamon, ground cloves and ground ginger. I think it would have been nicer if I'd added a little more ginger - I only put in a tiny pinch. Nutmeg would probably be a nice addition as well.
- I mixed this all in until the dough had a nice stretchy consistency. Then I lined a small crockpot with baking paper (you might want to use grease if you don't want to eat little bits of paper stuck to your bread!) and whacked it all in!
- As I put it in the oven (this is one of the best breadbaking tips I've ever had, by the way) I tipped about a half cup of water into the tray so that there was steam everywhere. This gives the bread a really good crust.
- Then I just left it in there for about an hour. Then I had to go somewhere and it wasn't quite done, so I turned the heat up to maximum for ten minutes, then turned the oven off and left the house with the bread still in there.
- When I got home it was still a bit warm, so I had some with butter and honey, and it was divine! If you want to keep it vegan, I'd suggest a coconut spread like Nuttelex with maple or agave syrup. Delicious!
I think the things that really made this recipe amazing were: the rise/texture of the dough, which I attribute mostly to the apple cider vinegar/baking soda addition; the flavour, which was a combination of the sourdough starter and the spices; and the crust, which was partly because of the steam in step 7 and I suspect partly because of the extra high temperature blast I gave it in step 8.
If you give this a go, please let me know! I'd love to hear all about it :)
P.S. Here are some more cool links about bread I found while googling around!