Wholemeal Date and Apricot sticky Bun Loaf

makes one large sticky bun loaf.

or 12 x 90g sticky buns, could be hot cross buns too.

68% hydration: lovely feeling dough

340/500 = 0.68% hydration

Oven Temperature 220C or 200C fan

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INGREDIENTS:

350g organic bread flour 80%

150g organic wholemeal flour 20%

200g filtered water: room temperature. 140g Earl Grey Tea soaker liquid.

100g chopped dates and apricots: soaked in 250g earl grey tea, drained well, reserving liquid

75g walnuts: finely chopped and lightly toasted.

5g fast action yeast

10g sea salt

total weight; 1080g

STICKY BUN GLAZE:

1 x tbsp caster sugar

1 x tbsp milk

add to a small saucepan, bring to the boil, stirring all the time.

once boiling, reduce heat and simmer for 1 minute.

Liberally brush over bun or buns.

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METHOD:

Add the two flours, salt and yeast to a large bowl. whisk to combine

Add 200g filtered water and 140g earl grey tea liquid.

Mix well with a wooden spoon until fully combined with no dry flour.

scrape the bowl down and tip the dough onto the worktop.

Knead the dough for 1-2 minutes.

shape into a rough boule/round

lightly oil the bowl

Put the dough back in the bowl and cover with cling film

let rest for 30 minutes

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remove dough from bowl and place on a lightly floured worktop.

Pat out the dough into an oblong/rectangle

spread fruit and nut mix evenly over the dough.

gently press the fruit and nuts into the dough.

fold the dough a third of the way towards you. Fold the bottom third over the fold you just made.

Turn dough 90 degrees and fold the dough again in an envelope fashion.

place dough back into the lightly oiled bowl.

Cover and or bench rest for 15 minutes.

Do the same sets of envelope folds one more time.

put back into bowl and rest for 15 minutes

TOTAL TIME IS NOW 60 MINUTES

remove dough from bowl, place onto lightly floured worktop

Shape the dough into a large Boule/round

Or weight the dough into 12 x 90g buns and shape into rounds

place on a lined baking sheet

loosely cover with lightly oiled cling-film

let rise for 45 minutes

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Oven Temperature 230C or 210C fan

score dough and place in centre of oven.

bake for 30-35 minutes until dark brown, slightly over golden brown

remove from oven, place on a rack to cool

make the sticky wash

brush liberally over the bun

Let cool.

Share and eat, with tons of butter