Let's get at least some of the packages of stuff out of the cupboard bread.

This bread was the result of the above request.  I decided to concentrate on dried fruit since there was a couple packages almost empty. Finished off the cherries and blueberries while tossing in some dates and sunflower seeds.

Used 25g 100% hydration starter mixed with 72g water,50g bolted WWW and 50g AP. Let that sit out for a couple hours then put it in a 55F store room overnight. Next morning  mixed together 150g trigrain (Red Fife, Eincorn and Millet) sprouted flour, 250g AP and 280g water and let autolyse. Mixed in the leaven and 10g salt. With the first S&F added 28g blueberries, 33g cherries, 28g dates and 35g sunflower seeds. Did two more S&F and let bulk ferment. The fermentation moved quickly and after an hour or so it was ready to shape and put into a brotform then after only about another hour to bake which was done in a DO.

The taste is very good. The crumb needs some work. Over all it is a success

Stu