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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Fruit bread mix


  • 600g of water
  • 200g of flour

Fruit nut mix


  • 23cm loaf tin 2
  • Food mixer fitted with a dough hook


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
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
When the starter is ready, combine with the rye bread ingredients in a mixer with a dough hook attached
Mix on a medium speed until thoroughly combined. Turn off and allow the dough to rest for 15 minutes
Add the fruit nut mix and combine again with the dough hook until the fruit mix is just incorporated evenly throughout the dough
Preheat the oven to 240°C/gas mark 9, set to steam
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
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

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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