Fruit rye bread

by Christoffer Hruskova
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12
3 hours

Ingredients

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

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