The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Rye & Raisin Delight

Anne-Marie B's picture
Anne-Marie B

Rye & Raisin Delight

Sounds like ice cream, but nicer. Full of fruit and 100% rye it does not rise a lot, but it is a really tasty little loaf. A different method from my usual. I opted for sultanas and used a different rye flour too, so it was not as dark as the previous loaves I made. Really good with cheddar, blue cheese or just butter.

 

Method:

Wet mix. Mix 150g rye flour, 100g starter and 200ml water in the morning. Put a plate over it and let it stand all day, at least 12 hours to bubble. I used a glass bowl. It does not build in volume, but you can see the bubbles from the side.

Late evening. Prepare a loaf pan (approx. 8 x 4 inches/900g)

Mix 200g rye flour with 1 tsp salt and 200g raisins. Tip it over and cover your wet mix. Then gently pour over 150ml warm water and mix all together quickly, before the warm water reacts with the dry flour. Ladle into the loaf pan. Wet a plastic scraper and smooth over the top. Cover with a big bowl and let it rise on the counter overnight to bubble up again. It will rise only about 1-2 cm. (You can sift white flour over the top if you like, but is was out of flour, which is why I made the rye loaf.)

Oven to 220C with fan and with a roasting pan in the bottom. Put in the loaf and pour a cup of hot water or 6 big ice cubes into the roasting pan. After 10 minutes, lower the heat to 200C and bake another 20-30 minutes. It makes quite a nice chewy crust too.

 

There was a beautiful moon out there last night.

 

 

Comments

clazar123's picture
clazar123

Such a tasty looking loaf. I can imagine it lightly toasted with a smear of goat cheese or just butter.

While I love the burst of raisin in rye, I really love the milder sweetness of chopped dates. I buy several pounds of dates every year during holidays and manage to use them  by the next year-often in rye or in a tea loaf.

Thank you for sharing!

dabrownman's picture
dabrownman

I love dried fruits in rye breads with prunes being m favorite but any work well.  Something about the hint of sweetness that counters some of the bitterness in whole grain breads.  Well done and

Happy Rye Bread baking 

Anne-Marie B's picture
Anne-Marie B

I was planning to try the loaf with prunes and a good tablespoon of pink peppercorns next. Now I can also try one with dates. Looking forward to it! Thank you.

dabrownman's picture
dabrownman

is Andy's (ananda) Brazil Nut and Prune bread - one of my favorites.  Brazil nuts, pistachios and hazelnuts seem to be the least used nuts in bread as are prunes and apricots on the dried fruit side.  They need mire exposure:-)

Pepper is something I've never tries in bread, but ill have to soon,  but I remember Mini Oven using it quite a bit.,

happy baking  

Anne-Marie B's picture
Anne-Marie B

Thanks for the tip. I will bookmark that bread.

Isand66's picture
Isand66

Very tasty looking loaf.  

Regards

ian