Vine Fruit & Rosemary Loaf
Perfumed with rosemary and flecked with healthy grains, what’s not to love about this loaf?
Makes 3 loaves
Prep time overnight for grains + 2 hours 30 minutes for dough
Bake time 40 minutes
grain soak mixture
• 30g kibbled rye
• 15g jumbo rolled oats
• 15g sunflower seeds
• 15g linseeds
• 15g corn
• 70ml hot water
» Place all the ingredients into a bowl and mix together. Cover and soak overnight for a minimum of 12 hours.
• 450g strong bread flour
• 50g rye flour
• grain soak mixture
• 10g salt
• 5g instant yeast
• 5g dried rosemary
• 410ml chilled water
• 230g plump sultanas
• additional flour for dusting » Preheat the oven to 235°C.
» Place all the ingredients, except the sultanas, into a large mixing bowl and using your hands combine the ingredients together until a dough mass has formed. Tip the dough out onto a work surface and knead for around 15 minutes, taking a rest period of 60 seconds, every 2-3 minutes, until the dough is smooth and elastic in feel.
» Add the sultanas into the dough, taking care not to squash the sultanas into pieces. » Once all the ingredients are mixed in, place the dough into the lightly oiled bowl and cover with plastic and leave in a warm place for 1 hour or until the dough has doubled in size.
» Tip the dough onto the bench and gently deflate it by folding it onto itself 3–4 times. » Return the dough to the lightly oiled bowl, cover with plastic wrap and leave for another 30 minutes in a warm place. » Gently tip the dough onto a lightly floured bench, divide into 3 and gently mould it into a ball shape. Cover with plastic and rest for 15 minutes. » Uncover the dough rounds and mould the dough pieces into their final baton shape.
» To achieve this, flatten the dough pieces out then tightly roll up each dough piece towards you in the pinwheel style, applying pressure with your hands as you roll up. The tighter the roll the better. Slightly taper the ends.
» Place the loaf onto a baking tray making sure there is enough space between each one. Proof the loaves for approximately 45 minutes.
» Using a razor blade slit a line down the middle of the loaf and insert a sprig of rosemary into each.
» Bake for 20 minutes, then turn the loaves around and reduce the oven temperature to 200°C.
» Bake for another 20 minutes or until a dark, golden-brown colour.
» Place on a cooling rack to cool.
Olive wood board from Crate & Barrel.