Sourdough Longan Pullman
By: Angie's Recipes
Published: Sunday, April 11, 2010 - 3:55am

Ingredients




340 grams Spelt dinkel flour
80 grams Spelt dinkel wholewheat flour
120 grams Rye sourdough starter
20 grams Rock sugar
110 ml Warm water
8 grams Salt
1 tablespoon Olive oil
4 tablespoons Dry longan fruit

Preparation

1 Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic. 2 Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan. 3 Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.

About


Longan fruit contains several vitamins and minerals and large amounts of vitamins A and C. The Chinese name for this fruit is long yan rou/龙眼肉, which literally means “dragon eye flesh”.  The dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis.