Ara'n Breac Celtic speckled tea loaf | RNZ Recipes

Name: Ara'n Breac Celtic speckled tea loaf | RNZ Recipes
Ingredients: 100 g (31⁄2 oz) lees (sediment) from a naturally alive, brewed in the bottle, dark ale or stout; 100 g (31⁄2 oz) active rye sourdough starter (page 172); 80 g (23⁄4 oz) wholemeal spelt flour; 100 g (31⁄2 oz) water; For the loaf; 250 ml (9 fl oz/1 cup) brewed strong black tea (I like a mix of Keemun, Yunnan and a small pinch of Russian Caravan leaves); 70 g (21⁄2 oz) maple syrup, plus 1 tablespoon for the glaze; 40 g (11⁄2 oz) barley malt or molasses; zest of 1 lemon, plus 60 g; (2 oz/1⁄4 cup) juice; 1 teaspoon sea salt; 280 g (10 oz/2 cups) currants; 3 teaspoons caraway seeds; 250 g (9 oz/1 cup) float-tested barm, or leaven (see above); 440 g (151⁄2 oz) unbleached white spelt flour mixed with 110 g (4 oz) wholemeal spelt; 100 g (31⁄2 oz) ghee or unsalted butter, melted

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Recipe by Holly Davis as heard on Afternoons, Friday 13 October 2017

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Ingredients

100 g (31⁄2 oz) lees (sediment) from a naturally alive, brewed in the bottle, dark ale or stout
100 g (31⁄2 oz) active rye sourdough starter (page 172)
80 g (23⁄4 oz) wholemeal spelt flour
100 g (31⁄2 oz) water
For the loaf
250 ml (9 fl oz/1 cup) brewed strong black tea (I like a mix of Keemun, Yunnan and a small pinch of Russian Caravan leaves)
70 g (21⁄2 oz) maple syrup, plus 1 tablespoon for the glaze
40 g (11⁄2 oz) barley malt or molasses
zest of 1 lemon, plus 60 g
(2 oz/1⁄4 cup) juice
1 teaspoon sea salt
280 g (10 oz/2 cups) currants
3 teaspoons caraway seeds
250 g (9 oz/1 cup) float-tested barm, or leaven (see above)
440 g (151⁄2 oz) unbleached white spelt flour mixed with 110 g (4 oz) wholemeal spelt
100 g (31⁄2 oz) ghee or unsalted butter, melted