So despite nomming on cherries, and making Bakewell Shortcake, we still had lots of cherries left this weekend ay my mum’s. So we decided to try putting some in the rye sourdough, and thus coining the name ‘che-rye sourdough’ :-/

We heated a couple of handfuls of pitted and sliced cherries in a pan on the hob, making them ooze out all their juices. This yielded about 100ml of juice, so we used that plus 100ml of warm water for the liquid part of the dough.

So… ingredients were:

• Overnight starter (less 70g that was put back in the fridge starter)
• 1 tsp
• ~3 tsp cinnamon
• 130g rye flour
• 200g strong wholemeal flour
• 100ml cherry juices
• 100ml warm water
• Cooked down cherries (‘a couple of handfuls’…)

And mum gave them a good mix, to give a reddish dough.

Mum shaped the load in the tin, rather than making it flat like I do, so it came out nicely shaped after cooking.

Without a probe thermometer we were reduced to tapping the bottom to see if it was done before turning it out to cool.

I then had to head home so I didn’t get to see the crumb in person, but from the pic mum sent it looks pretty good!