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