RYE SOURDOUGH FRUIT & NUT LOAF

So I absolutely love this fruit and nut rye sourdough. It's just so delicious and tastes so decadent and nourishing!
Due to the flour shortage I have been using rye flour a lot more and making these gorgeous loaves on a weekly basis. Sliced and frozen, this can be popped into the toaster for a sumptuous treat at anytime of day. A lovely weekend breakfast.
There is no added sugar in this loaf, the sweetness comes from the dried fruit. Figs, dates, apricots, prunes, cranberries and raisins all work well or indeed a combination of dried fruits using what you have available.

Nuts add a lovely crunch, walnuts, hazelnuts, almonds and brazil nuts all work well.

I add the zest of an orange and a teaspoon of mixed spice or cinammon to boost the flavour and a handful of cacao nibs for extra nutrients!

Citrus zest is high in vitamins and polyphenols, a real treat for our gut microbes and most of us throw away our citrus peels, but not me!! Nothing goes to waste at Nourished by Nature, especially not gut microbe boosting stuff! 

So this loaf, apart from tasting delicious, is packed with fibre, protein, vitamins, minerals and all sorts of goodies, a real feast for our gut microbes and our taste buds.

This loaf will keep for around 5 days in a covered container or just slice and freeze it for a delicious healthy snack anytime!

I always leave this loaf to cool completely before slicing it, and often wrap it in a tea towel and leave it until the next day before I slice it. The crumb can be a bit gummy if you slice it too soon.

You need a rye sourdough starter to make this loaf and there is a preferment step so you need to do this the night before you want to make this.

​Here is a link to make your own sourdough starter if you don't already have one!

Happy Baking!


RYE SOURDOUGH FRUIT & NUT LOAF
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Makes one large loaf
Pre ferment for the night before

• 150g Rye Flour
• 100g Rye Sourdough Starter
• 200g cold water

Mix all together, cover and leave at room temperature overnight.

Ingredients

• 200g Rye Flour
• 150g chopped figs or prunes
• 50g chopped hazelnuts or walnuts
• 150g hot water
• 6g salt
• zest of an orange (optional)
• teaspoon mixed spice or cinnamon (optional)

Method
Tip the rye flour and salt into your wet mix and then add 150g hot water straight over the dry mixture.
Mix together quickly.
Add the chopped figs and nuts and fold in evenly.
Put the mixture into a lightly greased loaf tin, smooth the top and sprinkle with a light dusting of rye flour.
Cover with a shower cap or plastic bag and prove for a couple of hours.
Bake at 200 C for 40 minutes.
Cool, remove from the tin and leave until completely cold before slicing.