Fruit rye bread
Item 1 of 1
- Side
- medium
- 12
- 3 hours
Chef Chris Hruskova has spent most of his life exposed to both classic and contemporary flavours of Scandinavian cuisine. Rye is a staple in these parts of the world, and the density and intense flavour of this fruit rye bread recipe makes a perfect afternoon snack. Use good organic flour where possible.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Fruit bread mix
- 360g of cracked rye, soaked
- 225g of rye flour
- 45g of rye flakes
- 225g of water
- 22g of flour
- 22g of water
- 25g of linseed
- 35g of sunflower seeds
- 14g of fine sea salt
Starter
- 600g of water
- 200g of flour
Fruit nut mix
- 160g of hazelnuts, roughly chopped
- 270g of prunes, roughly chopped
- 270g of raisins
- 80g of sesame seeds
- 80g of pumpkin seeds
SAVE RECIPE
Equipment
- 23cm loaf tin 2
- Food mixer fitted with a dough hook
Method
1
It is important to give the starter the time it needs to activate by making it 1–2 days before making the bread. Combine the flour and water and mixing until just combined
- 600g of water
- 200g of flour
2
Place in the fridge for a minimum of 24 hours and maximum of 48 hours, stirring 3–4 times during this process. This is a very light starter so do not expect sourness to develop at this stage
3
When the starter is ready, combine with the rye bread ingredients in a mixer with a dough hook attached
- 360g of cracked rye, soaked
- 225g of rye flour
- 45g of rye flakes
- 225g of water
- 22g of flour
- 22g of water
- 25g of linseed
- 35g of sunflower seeds
- 14g of fine sea salt
4
Mix on a medium speed until thoroughly combined. Turn off and allow the dough to rest for 15 minutes
5
Add the fruit nut mix and combine again with the dough hook until the fruit mix is just incorporated evenly throughout the dough
- 160g of hazelnuts, roughly chopped
- 270g of prunes, roughly chopped
- 270g of raisins
- 80g of sesame seeds
- 80g of pumpkin seeds
6
Preheat the oven to 240°C/gas mark 9, set to steam
7
Weigh out into 750g portions and add each to a large loaf tin. This will yield a large amount of rye bread, but once baked it will freeze well for up to 2 months
8
Place the loaves in the oven for 10 minutes before reducing the temperature to 180°C/gas mark 4 for 1 1/2 hours. Remove from the oven and allow to cool before turning out
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024