kiwi doodle bread recipe..
5 kiwis, mashed and pushed through a sieve (keeping the seedy pulpy bits!)
For the green dough –
315g / 1 and 1/3 cups / 11 ounces strong white bread flour
heaped teaspoon of dry yeast (or lump of fresh yeast if you’re lucky enough to have it)
big pinch of salt and sugar
big dribble of oil or big knob of butter
approx 215 ml or a little less than 1/2 pint of the kiwi gloop (if there isn’t enough kiwi, make up the required amount with warm water)
white dough mix (for the middle) –
95g / 1/2 cup / 3 1/2 ounces strong white bread flour
smaller pinch of sugar and salt
smaller dribble of oil or knob of butter
60ml or 2 fluid ounces of warm water
for the seed dough –
the seeds collected from the kiwi pulp
a small lump of the green dough (about the size of a golf ball)
Your doodle bread baking tin, and extra flour for dusting
Start by mashing and sieving the kiwis, removing the seeds – but keep the seeds for later. Add the dry ingredients for the green dough into a bowl, add your oil and your pulp and mix your dough together, and knead
The kiwi dough has the maddest texture, kind of like wet biscuit dough rather than bread dough adn tastes kind of fizzy (I know, eating raw dough isn’t the greatest idea in the world but it was on my fingers and I couldn’t help myself) Next, lop off a small lump of the green dough and add it to your seeds left over from sieving the pulp (this dough is best made using a spoon because it is going to be sloppy and gloopy) just stir it up a bit instead of kneading because it will just be too wet.
Then, finally, make up your white centre dough by mixing and kneading like before. Either roll your green dough out or use your hands to press it into an oblong shape roughly 20cm by 10cm, smooth over your seedy mix kind of like as if you were buttering toast, and make your white dough into a thick 10 cm sausage shape and plop it across the middle. Now roll the whole lot up and smoosh it into your doodle baking tin. Mine is proving in the kitchen as I type..