Sourdough bread with clarified butter and honey
½ cup of whole grain rice flour
½ cup of chestnut flour
1 cup of wheat flour (white or whole grain)
1 teaspoon of salt
1 teaspoon of cinnamon
3 tablespoons of ground flax seeds
40 g raw pine nuts
40 g dried apricots
40 g of raisins
40 g of dried figs
2 tablespoons of honey
100 ml clarified butter (hot)
150 g of natural sourdough (or 1 tablespoon of dry yeast)
180-200 ml of lukewarm water
In a bowl, combine the flour and all dry ingredients, including spices, pine nuts and chopped dried fruits. Stir and make a well in the middle.
Dilute 150 grams of natural sourdough with the sugar and a little lukewarm water. Pour it in the middle of the dry mixture. Also add a little lukewarm water (about 1 cup), the honey and hot ghee. Knead a soft and smooth dough. Shape into a ball, return to the bowl, sprinkle with flour and cover with cling film and a clean towel. Let the dough rest in a warm place, rise at its own pace. Allow 6 to 8 hours (or overnight)
Then knead the bread again. Give it the preferred shape. You can make evenly sized balls out of it and make daisy bread. Let stand another 1 hour.
Bake the sourdough bread at 210°C for 10 to 15 minutes, then lower the temperature to 180°C. Count about 50-60 minutes of baking time. Let cool on rack.
Enjoy the bread for breakfast with butter and jam.