Sourdough Longan Pullman

• 3/4 pound dinkel flour Spelt
• 7 1/2 tablespoons spelt dinkel wholewheat flour
• 2 3/8 cups sourdough starter
• 11/16 ounce rock sugar
• 7 7/16 tablespoons warm water
• 1 5/16 teaspoons salt
• 1 tablespoon olive oil
• 4 tablespoons fruit Dry longan

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.

dinkel wholewheat flour, sourdough starter, rock sugar, water, salt, olive oil, longan

Taken from www.yummly.com/recipe/Sourdough-Longan-Pullman-1671639 (may not work)