Dean Brettschneider of Baker & Cook shares some of his best bread and pastry recipes
Dean Brettschneider of Baker & Cook shares some of his best recipes
Fruit and Nut Danish Rye Bread
Makes 1 loaf DIFFICULT
Chockfull of grains, seeds, fruit and nuts, this loaf originates from Denmark. It is best eaten with salted butter, and a little apricot jam.
Quick rye sourdough
15g bread flour
15g rye flour
20g natural unsweetened yoghurt 10ml warm water
1/8 tsp active dry yeast
15g bread flour 15g rye flour 25ml cold water
160g whole rye grains 60g sunflower seeds 60g linseed
260ml hot water
160g bread flour
60g rye flour
100g rye sourdough (recipe above) 150ml water, room temperature
1/2 tsp instant dry yeast
Soaked grains (recipe above) 40g dried apricots, diced
40g dried cranberries, chopped 40g sultanas
40g walnuts, chopped
50g white sesame seeds, rolled oats, rye flour or pumpkin seeds (optional)
19 x 11 x 11-cm loaf tin
1. Prepare quick rye sourdough 1 day ahead. Place all ingredients in a small bowl and mix with a wooden spoon until evenly mixed. Cover with cling wrap and leave to ferment for at least 12 hrs.
2. Prepare sourdough feed. Combine all the ingredients and mix well. Feed quick rye sourdough with sourdough feed, and mix with a wooden spoon until evenly mixed. Cover with cling wrap and leave to ferment for another 12 hrs.
3. Use 75g for this recipe and keep the rest in the container. Feed with sourdough feed every 12 hrs. If not baking daily, keep the sourdough in a covered container in the fridge and feed every 10 days or so. When needed, bring it out a day before and feed it twice to make it healthy and strong again.
4. Prepare soaked grains 18 to 24 hrs ahead. Place all the ingredients in a bowl and mix to coat with water. Cover and let stand at room temperature for at least 18 hrs or up to 24 hrs.
5. Place all ingredients for dough, except for dried fruit and walnuts, into a large mixing bowl. Using an electric mixer fitted with a beater attachment, mix on slow speed for 10 mins, scraping down the sides of the bowl occasionally for an even mix.
6. Add dried fruit and walnuts, and mix until evenly combined. Alternatively, do this by hand using a large metal spoon. This will take some effort as the dough is akin to a very stiff cake batter.
7. Lightly grease the loaf tin. Spoon batter into loaf tin. Using your knuckles dipped in water, press batter into corners of tin, then smooth it out with a spatula or scraper until level and smooth. Alternatively, scrape
dough out onto a wet work surface and roll into an thick oblong log, 2-cm narrower than the width of the tin. Place dough in tin. Sprinkle with a topping of choice, if desired.
8. Cover tin with cling wrap and leave for 2 hrs in a warm, draught-free place. (Do not leave for longer as the dough will collapse if over-proved.) In the last 30 to 45 mins of rising, preheat oven to 250°C.
9. Place loaf on lowest shelf of preheated oven. Immediately lower oven temperature to 180°C, add steam and quickly close oven door. You can create steam by placing some ice cubes into a preheated baking tin placed at the bottom of the oven. Bake for 1 hr, or until internal temperature of loaf is 96°C using a temperature probe.
10. Remove loaf from oven and leave to cool in tin for 5 mins before transferring to a wire rack. Cool for at least 6 hrs or preferably overnight, wrapped in a clean tea towel.
11. If loaf is not cooled properly before cutting, the internal texture will not have set correctly and the knife will ‘gum up’ with what seems like unbaked dough.