Bread and Better

Bread and Better

Tuesday, 29 November 2016

Fruit and Mixed Seed Rye Loaf

This dark, dense loaf is packed full of tasty nuts and seeds and would make a great addition to any Christmas cheese board. It also tastes amazing toasted, simply slather with butter for a deliciously warming winter snack.

Makes 1 medium loaf.

For the loaf:
200g strong white flour
400g rye flour
14g dried yeast
2 tablespoons rapeseed oil, plus a little more for greasing
10g salt
100g sultanas
200g mixed nuts/seeds
400ml water

Place the flours into a large bowl and rub in the yeast with your fingertips.
Add the oil, salt, sultanas, nuts and seeds and mix until everything is well combined.
Add the water and bring together until the mixture forms a dough, you may need to add a little more water if it feels dry.
Tip the dough out onto a lightly oiled surface and knead for around 5 minutes, or until it feels a little smoother.
Return the dough to the bowl and cover with a tea towel.
Leave the dough to rise for a couple of hours, or until it has doubled in size.
Line a 1lb loaf tin with baking paper or a loaf tin liner.
When the dough has risen, place it onto a lightly oiled surface and shape into a rectangle, just slightly smaller than the loaf tin and then place it inside the lined tin.
Cover the dough with a tea towel and leave to rise for an hour, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, bake it for 40 minutes, or until the top has turned a deep golden brown and the base sounds hollow when tapped.
Remove the loaf from the tin and allow to cool completely on a wire rack before slicing and serving.
This loaf will keep for up to a week, wrapped well in baking paper and stored in a cool, dark place.

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