Mini rye breads with fruits and nuts

Mini rye breads with fruits and nuts

By
From
Scandinavian Baking
Makes
12
Photographer
Columbus Leth

We call these ‘school breads’, because they are perfect for lunch boxes, or to bring on school trips. I take them along when I go for long walks; they are a great source of energy with a good combination of slow- and fast-released carbohydrates. You can bake them with dark chocolate instead of the dried fruit, which is fabulous. If you can’t get malt syrup (though you should be able to find it in health food shops), you can use honey instead. The breads will simply be lighter in colour.

Ingredients

Quantity Ingredient

Day 1

Quantity Ingredient
3 tablespoons Rye sourdough starter
500ml cold water
2 tablespoons malt syrup, or honey, if you can’t find the syrup
300g stoneground rye flour
100g strong white flour

Day 2

Quantity Ingredient
100g rye flakes
100g cracked whole rye
100g raisins
50g organic dried apricots, chopped
50g hazelnuts, chopped
butter, for the tins

Method

  1. Day 1

    Mix the sourdough starter with the water and the malt syrup, then add the flours and mix well. The dough is very sticky and cannot be kneaded by hand. Cover with cling film and leave overnight at room temperature.
  2. Day 2

    The next day, remove 3 tbsp of the mixture, seal it in an airtight container and place in the refrigerator; this will become the rye sourdough starter for the next time you bake the bread (it will need a rest of at least three days, but will last up to eight weeks).

    Add the rye flakes, cracked rye, raisins, apricots and hazelnuts to the remaining dough and mix well. The dough cannot be kneaded because it’s still too runny.

    Butter 12 mini loaf tins (or muffin tins) quite well. Pour in the dough, cover with tea towels and leave to rise in a warm place for two or three hours, until it has almost reached the top of the tins.

    When you’re ready to bake, preheat the oven to 180°C. Bake for 1 hour 15 minutes. Take out of the tins immediately and cool on a wire rack. Eat warm, with butter, or cold. In an airtight container these last up to a week.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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