Ginger Beer and Honey Sourdough Fruit Loaf

Ginger Beer and Honey Sourdough Fruit Loaf In our shed there’s a barrel for fermenting, an abundance of bottles, steriliser, an immersion heater.  All the things a good home brewer needs.  The beer brews in the fermenter for about a week, at this time of the year an immersion heater is vital, to keep the liquid at the correct temperature to keep the yeast alive.  Once bubbles have stopped coming through the valve, we test it for it’s alcoholic content, then bottle with carbonation drops.  After bottling, we wait for between 6 to 8 weeks for the brew to develop before we can drink it.

ginger beer and honey fruit loaf There is always some sediment left in the bottom of the barrel, this time though, I couldn’t bear to wash it out.  The smell of ginger permeated the shed, and so I poured it into a bottle and set it aside.

I knew that it had to go into a loaf of bread.  I’d been inspired by Celia’s (Fig Jam and Lime Cordial) Guinness and Treacle loaf, and thought I could do something similar.  Ginger beer and honey it was, and as it was going to be a reasonably sweet loaf, fruit was added too. When feeding up Maggie in preparation for this loaf, we used equal cups liquid to bakers flour (166% hydration), this is where we used the ginger beer.

fruit loaf Do you ever find that you just can’t throw the left overs of something out?

Ginger Beer and Honey Sourdough Fruit Loaf
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 300gm ripe Ginger beer sourdough starter (166% hydration)
  • 650gm cold water
  • 50gm honey
  • 300gm mixed fruit and nuts (I used almonds, macadamia nuts, cranberries, raisins and dried apricots)
  • 18gm salt
  • 1000gm bakers flour
Instructions
  1. Mix sourdough starter, water, honey, salt and fruit and nuts.
  2. Then add flour. Squelch until there are no dry bits.
  3. Cover until doubled in size.
  4. Split into two round loafs, "slash with panache" (making cuts into the top of the loaves).
  5. Bake at 220 degrees Celsius for 20 mins and then turn oven down to 175 and cook for a further 20 mins.

 

16 thoughts on “Ginger Beer and Honey Sourdough Fruit Loaf

  1. Clare, that looks fantastic, what a great job you’ve done! How did it taste? I’ll link to yours now, thanks for the shoutout! :)

  2. What a clever way to use the sediment. I almost wish I could eat wheat when I see bread like this. Yum!

  3. YUM!!!!
    I wish I had the drive to bake….. you are inspiring me to get to it more often though! I’ll give you THAT! xx

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