RECIPES
Abby's recipes
Avocado recipes
Beef and lamb
Beverages
Bread sourdough
Egg recipes
Game recipes
Gluten free recipes
Herbal remedies
Ice cream recipes
Juices fruit and vegetable
Kefir recipes
Legume recipes
Mango recipes
Nuts and seeds
Organ meats
Papaya recipes
Pies and cakes
Poultry recipes
Raw food
Raw meat and fish
Raw milk and cream
Sandwiches
Salads
Sauces
Seafood recipes
Sweets and desserts
Vegetable recipes
Chutney recipes
Vegetarian recipes

Got a good recipe? Add it here now

SOURDOUGH HOT-X-BUNS
Spicy fruit loaf

"These are the best hot-x-buns I have ever tasted. I am a fussy eater and a good cook, and I have never tasted hot-x-buns so beautiful." Dianne Hill-Harrison Cottesloe WA. Comments at a sourdough bread workshop in Willetton Perth 2003.

With this recipe you make a sponge which you leave to prove for 12 hours before adding the rest of the ingredients and forming the dough into balls. You should find that the addition of molasses and dried fruit will increase the rate of fermentation, causing the dough to rise higher than normal sourdough bread.

INGREDIENTS
Makes 6 buns.

Ingredients for the Sponge

• 1 1/2 cup spelt flour. (1/2 + 1/2 + 1/2 cup.)
• 1/2 cup sourdough starter.
• Water

Ingredients for the Dough

• 2 tablespoon blackstrap molasses.
• 50 gms butter.
• 2 1/2 cups spelt flour.
• 1/4 teaspoon of sea salt.
• 1/4 teaspoon mace.
• 2 teaspoon cinnamon.
• 1/2 teaspoon allspice.
• 1/2 teaspoon 5-spice.
• 1/8 teaspoon cardamom powder.
• 1/8 teaspoon ground cloves.
• 2 teaspoon grated orange peel.
• 2/3 cup currants, sultanas or chopped raisins.
• Water.

INSTRUCTIONS

Make a Sponge
Mix 1/2 cup flour and the sourdough starter in a bowl with enough water to form a thick batter. Cover with a cloth and put aside in a warm place (28C) to prove for 4-5 hours. It should become quite frothy and treble in size. Add another 1/2 cup of flour and a little water to maintain the consistency of the batter and put aside to prove for another 4-5 hours. Repeat this step once more.

Make the Dough
When the sourdough sponge is ready mix in the molasses and butter. In a separate bowl mix the salt, spices and orange peel with the flour then mix it into the sponge with a wooden spoon. Add enough water until the mixture forms a soft dough. Make the dough as moist as you can, without it being too sticky. Transfer the dough to a bench-top and knead for 5 minutes, then place the dough back into the bowl, cover with a plastic bag or cloth and store in a refrigerator for 12-24 hours.

When you remove the dough from the refrigerator leave it for 10 minutes to warm. Knead the dough for five minutes until the gluten is well formed then flatten it out and spread the dried fruit on top. Fold the dough back onto it self and knead until the dried fruit is evenly distributed. Roll the dough into a log shape then cut into six pieces. Form each piece into a ball and arrange in a well greased and floured 8 x 8 inch baking tin.

Leave the dough to rise in a warm warm place (28-32C) for about 4 hours or until the mixture has trebled in size. Bake at 180C for 40-45 minutes or until a clean knife comes out dry.

NOTES

Making the 'X'
A glaze may be made from butter, milk and sugar, or from sugar, gelatin and water.

To make the crosses paint on a flour and water mixture, molasses or butter. If you wish you may mix some molasses with a small quantity of dough. Roll the dough into a sheet and cut out strips of dough. Then lay the strips on top of the dough balls.

Serve the buns while still warm with raw butter from pasture fed cows or Kefir cream.

Make sure the orange peel is organic and has not been waxed.

MEASUREMENTS 1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32 Post your comments at the Rejoice Newsgroup. Exchange recipes and experiences with others interested in traditional food preparation at the Rejoice-In-Life News Group. Sign up at rejoiceinlife newsgroup MORE RECIPES MAKE FRIENDS WITH GoodBugs™ Simple recipes - great results. Culture: probiotic sauerkraut. Make: kefir and simple cheese. Bake: Sourdough bread, cakes, Christmas cakes and puddings. - Easy sourdough starter recipes. Brew: Refreshing probiotic ginger beer type beverages made with a probiotic starter culture that you can buy at your health food shop. Get Abby's recipe for low alcoholic real beer. It is easy to make; just brew it in the bottle and ready to drink in 5 days. > Get more information.

By viewing this page you agree to the Terms and Conditions of Use. Copyright © 2007-2008 Abby Eagle T/A Abby Eagle's School of Meditation.
http://www.abbyeagle.com All rights Reserved. This site last modified 29th July 2008