Apricot Rye
This is a very German way of making rye bread and the apricot adds a lovely fruity kick to an already fantastic loaf. You need to start this the day before.
Ingredients
- 300 g rye flour plus extra for dusting
- 200 g strong white flour plus extra for dusting
- 20 g yeast
- 345 ml water
- 1½ teaspoons salt
- 60 g butter softened
- 125 g dried apricots chopped
Instructions
- Put half the rye flour, half the white flour and all the yeast into a bowl.
- Then add about 175 ml/6 fl oz of water and mix well until you have a thick paste.
- Leave this overnight for 10–12 hours.
- Add the rest of the flours and water, the salt, butter and apricots to the dough and mix well for 3 minutes, then tip out onto a lightly floured surface and knead well for 3 minutes.
- Put the dough back in the bowl and leave to rise for 1 hour.
- Line a baking tray.
- Shape the dough into a sausage and taper the ends.
- Place on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Rub rye flour all over the top of the dough and, using a knife, cut zigzags down the centre of the loaf.
- Bake in the oven for 30 minutes, then transfer to a wire rack to cool.
