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Fruity Rye

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Fruity Rye Bread

Makes one large pan loaf.

    170g dark rye flour
    160g strong white flour
    150g rye sourdough, hydration: 100%
    16g fresh yeast *
    8g salt
    8g sugar
    210g water

    Fruits
    40g almonds, brown, chopped
    40g nuts, raw, chopped
    40g raisins
    40g dates, chopped
    40g figs, chopped
    20g candied orange peel
    20g candied lemon peel
    2g cardamom

    – Mix dough without fruits and let stand for 15 minutes
    – Add fruits and let stand for 10 minutes and shape pan loaves
    – Final Fermentation: 30 minutes at 30°C (60% humidity)
    – Bake at 230°C for 45 minutes with a lot of steam

    Source: “Brot, Brötchen, Snacks. Die besten Rezepte aus der Allgemeinen Bäcker-Zeitung “

    *) Isn’t that a little too much yeast? Maybe reduce to 12g (~3%) and increase bulk fermentation to about 45 minutes? -Nils

Written by theinversecook

21 September 2007 at 01:03

2 Responses

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  1. Thank you so much. I have all the ingredients listed available except for the candied peel but I do have organic lemons and oranges and it will be easy to make candied peel. I’ll follow your suggestion and reduce the yeast and increase the bulk fermentation time.

    bakinghistory

    21 September 2007 at 03:26

  2. Sounds good! Never made the candied peel myself, always bought it packaged. Great idea.

    theinversecook

    21 September 2007 at 13:14


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