Wattleseed, macadamia and honey loaf

Wattleseed, macadamia and honey loaf

By
From
The Tivoli Road Baker
Makes
one loaf
Photographer
Bonnie Savage and Alan Benson

This bread was inspired by a wattleseed and rye bread made by Ben Shewry at Attica. Native ingredients aren’t widely used in modern baking, and I wanted to explore the possibilities. We now use a variety of Australian native ingredients, as the flavour profiles are unique and extremely interesting.

This is one of my favourite breads to eat – the wattleseed gives a dark roasted coffee, chicorylike flavour that combines beautifully with the sweet creamy macadamias and the red gum honey. It’s an excellent all-round bread, and pairs particularly well with blue cheese.

Starter build

Ingredients

Quantity Ingredient
50g Starter
25g bakers flour
25g whole-wheat flour
50g water

Method

  1. Around 4–6 hours before you plan to mix your dough, combine the starter, flour and water for the starter build, mixing well to combine. You will use 100 g (3½ oz) of this for the dough; retain the rest for maintaining your starter.

Dough

Ingredients

Quantity Ingredient
100g Starter
220g bakers flour
100g whole-wheat flour
300g water
30g red gum honey
7g salt
15g wattleseed, ground in a mortar and pestle
70g macadamia nuts, lightly toasted and roughly chopped
semolina, for dusting

Method

  1. At least 30 minutes before you plan to mix the dough, combine the flours and water in a large mixing bowl. Mix them with your hands until thoroughly combined, then cover with a damp cloth and set aside for the autolyse.
  2. When the starter is ripe and bubbly, mix it with the flour and water mixture, then add the honey and massage the mixture for a minute or so, until fully incorporated. Sprinkle over the salt and finish mixing the dough. Cover with a damp cloth and set aside in a warm place for at least 30 minutes, before your first set of folds.
  3. Add the ground wattleseed and roughly chopped macadamias to the dough as you do the first turn and fold, ensuring they are evenly incorporated. Complete four sets of folds, resting the dough in between each one for 30–45 minutes.
  4. After your last set of folds, cover your dough with a damp cloth and leave to prove at room temperature for 2–3 hours.
  5. If you have multiplied the recipe, divide the dough into individual loaves before you pre-shape. Pre-shape the dough, then cover with a damp cloth and leave it to rest on the bench for 15–20 minutes.
  6. When the dough has relaxed, shape the dough as desired, then place it seam side up in a lightly floured proving basket.
  7. Cover with a damp cloth and set aside for a few hours, or in the fridge overnight, until ready to bake.
  8. Preheat the oven to the maximum temperature and bake according to your preferred method. If using the Dutch oven, bake for 25 minutes with the lid on, then reduce the temperature to 200°C (390°F) and bake for another 4–5 minutes without the lid. The honey in the dough will caramelise the crust quite quickly, so keep an eye on the loaf in the final third of the bake. The wattleseed will give off an amazing aroma as the bread bakes.

Bakery notes

  • Use a pestle and mortar to grind the wattleseed before using. This will keep the baked loaf from having a gritty texture, and will give a more pronounced wattleseed flavour to complement the macadamias and honey. Most native and rare spices and seeds can be obtained online. If you don’t have wattleseed, you could use a combination of mixed spice and cocoa powder.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again