Vine Fruit & Rose­mary Loaf

Per­fumed with rose­mary and flecked with healthy grains, what’s not to love about this loaf?

Epicure - - TIPPLE TIPS -

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.

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