Rye Fruit Bread

Prep: 21 hr 0 min

Cook: 0 hr 20 min

Servings: 1 serving

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A delicious and healthy fruit and nut loaf using our Organic Wholegrain Spelt and Rye flours.

Ingredients

Levain: 25g Kialla’s Organic White Unbleached Flour

Levain: 47g Kialla’s Organic Wholegrain Rye Flour

Levain: 42g Starter (firm)

Levain: 55g (1/4 cup) water

Grain soak: 47g Pepita (Pumpkin) Seeds

Grain soak: 32g Kialla’s Organic Wheat Grain

Grain soak: 65g Kialla’s Organic Rolled Oats

Grain soak: 22g Dried Apricots

Grain soak: 22g Dried Figs

Grain soak: 22g Walnuts

Grain soak: 22g Dried Cranberries

Grain soak: 22g Dates

Grain soak: 205g hot water

87.5g Kialla’s Organic White Unbleached Flour

80g Kialla’s Organic Wholegrain Spelt Flour

95g Kialla’s Organic Wholegrain Rye Flour

6.3g Gluten

7g Salt

465g of the Grain Soak

170g of the Levain

25g Organic Honey

1/2 teaspoon of liquid malt or molasses

118g water

Method

Levain:

Mix all ingredients together until well combined.
Allow to ferment 12 hrs at room temp(22ºC).

Fruit soak:

Mix all ingredients for the Fruit Soak together in hot water and allow to soak overnight.

Final Dough:

Mix all remaining ingredients (without fruit soak but including 170g of the fermented Levain) for about 4 mins.
Add Fruit Soak mix slowly on 1st speed until the dough is developed.*
Bulk Ferment the dough for 1.5 hours. Fold and ferment again for another 1 hour.
Divide the dough into 2 loaves. Shape loaves or place into baking tins. Allow to prove approx. 30-40mins before placing in the oven.
Bake at 210ºC for 25 minutes.

Notes

*To know when your dough is developed, use one or more of these methods as your criteria:

The dough is smooth: in the beginning, your dough will look like a messy lump but will gradually smooth out as you knead it. When it is smooth and slightly sticky to touch then it is developed.

The dough is clear: pull off a small ball of dough and stretch it between your fingers (as pictured above). Well-developed gluten will allow the dough to stretch into a thin film without breaking. If holes appear or the dough ‘breaks’ then you must keep kneading.

The dough holds its shape: when you lift the ball of dough off the bench, if it holds its shape, the gluten is tight and strong. If it sags down between your fingers, keep kneading.

For final proof (before going in the oven) use the ‘finger’ test: poke the dough firmly with your finger. If the dough falls back it’s over-proofed, if it springs back it’s ready to put into the oven.

ALL OVENS ARE DIFFERENT AND BAKING TEMPS/TIMES ARE GUIDE ONLY

Artisan breads

Rye Fruit Bread

Rye Fruit Bread

Ingredients

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