- Prep time: 45 minutes + 2-3 hours proofing
- Cook time: 1 hour + 8-10 hours for cooling
- Servings: 1 loaf
- Difficulty: medium
- Course: baking
- Cookware: Rectangular 25x11cm, scale, KitchenAid planetary food processor
- Cuisine: Baltic
Ingredients
For brewing:
- 120 g almost boiling water
- 20 g cocoa
- 10 g dark ground malt
- 5 g spice mix (cinnamon, fennel, anise, ginger, cardamom)
For filling:
- 100 g walnuts
- 100 g raisins
- 80 g prunes
- 80 g dried apricots
For the dough:
- 260 g “ripe” rye sourdough starter
- 380 g peeled rye flour
- 200 g water
- 30 g honey
- 10 g salt
For sprinkling:
- seeds to taste
- butter for greasing the baking form
Cooking method
STEP 1
Prepare a brew. In a bowl mix all dry ingredients. Add very hot water, mix well. Set aside and let cool. Prepare the filling. Roast the walnuts in a frying pan and chop coarsely. Cut prunes and dried apricots into small pieces, add raisins, pour boiling water and let stand for a while. Drain the water, set the dried fruits aside and let cool.
STEP 2
In a large bowl, mix the brewing and all the ingredients for the dough. Knead the dough with a mixer for 7 minutes. Add nuts and dried fruits to the bowl with the dough and knead for another 5 minutes.
STEP 3
Grease a baking form with oil. Sprinkle the work surface lightly with flour. With wet hands, carefully lay out the dough and form an oval. Pour the seeds onto parchment, roll the loaf in the seeds and transfer to a baking form. Cover the form with cling film and leave the dough to rest at a temperature of 28-30C for 2-3 hours. The bread is ready for baking when it has grown a little and shallow cracks and small holes have appeared on its surface.
STEP 4
Preheat the oven to 250C. Reduce the temperature to 230C, put the bread in the oven and bake for 30 minutes. Reduce the temperature to 210C, lightly sprinkle the bread in the oven with water and bake for another 30 minutes. Cool the baked bread slightly in the baking form, remove and leave to cool on a wire rack. Wrap the bread in a linen towel and let it rest for 8-10 hours.
My tips and tricks:
This is not a recipe – this is a real constructor. Easily try different dried fruits and nuts and get amazing new flavors.
- 120 g almost boiling water
- 20 g cocoa
- 10 g dark ground malt
- 5 g spice mix (cinnamon, fennel, anise, ginger, cardamom)
- 100 g walnuts
- 100 g raisins
- 80 g prunes
- 80 g dried apricots
- 260 g “ripe” rye sourdough starter
- 380 g peeled rye flour
- 200 g water
- 30 g honey
- 10 g salt
- seeds to taste
- butter for greasing the baking form
- Prepare a brew. In a bowl mix all dry ingredients. Add very hot water, mix well. Set aside and let cool. Prepare the filling. Roast the walnuts in a frying pan and chop coarsely. Cut prunes and dried apricots into small pieces, add raisins, pour boiling water and let stand for a while. Drain the water, set the dried fruits aside and let cool.
- In a large bowl, mix the brewing and all the ingredients for the dough. Knead the dough with a mixer for 7 minutes. Add nuts and dried fruits to the bowl with the dough and knead for another 5 minutes.
- Grease a baking form with oil. Sprinkle the work surface lightly with flour. With wet hands, carefully lay out the dough and form an oval. Pour the seeds onto parchment, roll the loaf in the seeds and transfer to a baking form. Cover the form with cling film and leave the dough to rest at a temperature of 28-30C for 2-3 hours. The bread is ready for baking when it has grown a little and shallow cracks and small holes have appeared on its surface.
- Preheat the oven to 250C. Reduce the temperature to 230C, put the bread in the oven and bake for 30 minutes. Reduce the temperature to 210C, lightly sprinkle the bread in the oven with water and bake for another 30 minutes. Cool the baked bread slightly in the baking form, remove and leave to cool on a wire rack. Wrap the bread in a linen towel and let it rest for 8-10 hours.