Fruit rye bread

  • Side
  • medium
  • 12
  • 3 hours
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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
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Ingredients

Metric

Imperial

Fruit bread mix

Starter

  • 600g of water
  • 200g of flour

Fruit nut mix

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
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
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
First published in 2016
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Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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