Rustic Apricot & Walnut Rye Bread Recipe by Natalie Marten (Windsor__Foodie)
Cooking Instructions 4 hrs 15 mins 1 To make the poolish ferment, in a large bowl add the rye flour first, followed by the yeast. Pour in the warm water. Stir well with a wooden spoon until a thick paste is created. Cover and leave in a warm place for at least 2 hours to allow the yeast to activate. 2 Next, to make the dough first add in the water and stir into the poolish ferment until it looks like the consistency of a thick porridge. In a separate bowl add the rye and strong white bread flours. Add in the yeast, then the ferment, also the salt. 3 Stir with a wooden spoon then beat together until it forms a thick dough. Add in the ground coffee, caraway seeds, apricots and walnuts. Stir until everything is well incorporated. 4 Lightly flour the inside of your bread tin with rye flour, and also your work surface. Using a scraper turn the dough out onto the floured surface, then dust some more over the top of the turned out dough, pat it in gently. It'll be very sticky. Shape into a fat log shape then place into the floured tin. Cover with a cloth and leave somewhere cosy and warm to prove for 1 and a half hours until well risen. 5 Place a baking tray into your oven and preheat it to 230 (fan). Place a oven proof bowl of water at the bottom of the oven to create steam whilst the bread bakes, or if you have a water spray bottle with a fine mist, you can simply spray the sides and bottom of the oven to create steam before closing the door. Put the bread tin upon the hot baking tray on the middle shelf. 6 Bake for 5-10 minutes at 230 then turn the oven down to 210. Bake for a further 35-45 minutes. The timing will vary as every oven is different. When the loaf is done it'll be dark and golden brown and if you tap the base it'll sound hollow. Leave to cool completely upon a wire rack. Serve up with butter and enjoy! :) 1 To make the poolish ferment, in a large bowl add the rye flour first, followed by the yeast. Pour in the warm water. Stir well with a wooden spoon until a thick paste is created. Cover and leave in a warm place for at least 2 hours to allow the yeast to activate. 1 To make the poolish ferment, in a large bowl add the rye flour first, followed by the yeast. Pour in the warm water. Stir well with a wooden spoon until a thick paste is created. Cover and leave in a warm place for at least 2 hours to allow the yeast to activate. 2 Next, to make the dough first add in the water and stir into the poolish ferment until it looks like the consistency of a thick porridge. In a separate bowl add the rye and strong white bread flours. Add in the yeast, then the ferment, also the salt. 2 Next, to make the dough first add in the water and stir into the poolish ferment until it looks like the consistency of a thick porridge. In a separate bowl add the rye and strong white bread flours. Add in the yeast, then the ferment, also the salt. 3 Stir with a wooden spoon then beat together until it forms a thick dough. Add in the ground coffee, caraway seeds, apricots and walnuts. Stir until everything is well incorporated. 3 Stir with a wooden spoon then beat together until it forms a thick dough. Add in the ground coffee, caraway seeds, apricots and walnuts. Stir until everything is well incorporated. 4 Lightly flour the inside of your bread tin with rye flour, and also your work surface. Using a scraper turn the dough out onto the floured surface, then dust some more over the top of the turned out dough, pat it in gently. It'll be very sticky. Shape into a fat log shape then place into the floured tin. Cover with a cloth and leave somewhere cosy and warm to prove for 1 and a half hours until well risen. 4 Lightly flour the inside of your bread tin with rye flour, and also your work surface. Using a scraper turn the dough out onto the floured surface, then dust some more over the top of the turned out dough, pat it in gently. It'll be very sticky. Shape into a fat log shape then place into the floured tin. Cover with a cloth and leave somewhere cosy and warm to prove for 1 and a half hours until well risen. 5 Place a baking tray into your oven and preheat it to 230 (fan). Place a oven proof bowl of water at the bottom of the oven to create steam whilst the bread bakes, or if you have a water spray bottle with a fine mist, you can simply spray the sides and bottom of the oven to create steam before closing the door. Put the bread tin upon the hot baking tray on the middle shelf. 5 Place a baking tray into your oven and preheat it to 230 (fan). Place a oven proof bowl of water at the bottom of the oven to create steam whilst the bread bakes, or if you have a water spray bottle with a fine mist, you can simply spray the sides and bottom of the oven to create steam before closing the door. Put the bread tin upon the hot baking tray on the middle shelf. 6 Bake for 5-10 minutes at 230 then turn the oven down to 210. Bake for a further 35-45 minutes. The timing will vary as every oven is different. When the loaf is done it'll be dark and golden brown and if you tap the base it'll sound hollow. Leave to cool completely upon a wire rack. Serve up with butter and enjoy! :) 6 Bake for 5-10 minutes at 230 then turn the oven down to 210. Bake for a further 35-45 minutes. The timing will vary as every oven is different. When the loaf is done it'll be dark and golden brown and if you tap the base it'll sound hollow. Leave to cool completely upon a wire rack. 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