Rye Fruit Loaf

by - October 29, 2018

This loaf came out with a beautifully moist and soft texture.  The dried fruits gave it a bit of substance and delicious sweetness that everyone at home enjoyed.

Please click here to see the differences between Yudane vs Tangzhong Method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Rye Fruit Loaf - Yudane Method Recipe

Yields: 1 loaf 



70g bread flour 
60g boiling water


200g bread flour (I used Japanese High Gluten Flour)
80g rye flour
1 1/2 tsp instant yeast
2 1/2 tbsp (25g) brown sugar
1tsp salt
2 tbsp flaxseed, ground in food processor (optional)
20g olive oil or butter
200g - 230g full cream milk (start with 200g first, reserve 30g/2 tbsp to add in slowly if the dough too dry.  I used 200g in this bread)
50g dried figs, cut into small pieces
50g apricot, cut into small pieces


Baking tray


  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. If you do it the night before, take out from the fridge 30 minutes to return to room temperature before using.
  1. Put all ingredients (except dried fruits) into the bowl of stand mixer. Using the dough hook, knead until the dough comes together, become elastic and tacky but not sticky.  It takes around 15 minutes at medium speed.   
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough and transfer to a floured top.  Shape it into a ball.  Flatten the dough with your hand. 
  4. Spread some cut dried fruits on top, then make the 1st fold (fold the side to the centre), spread some dried fruits on top, then make the 2nd fold (fold like a letter). Spread some dried fruits again and make the 3rd fold (fold from bottom to the centre), spread some dried fruits and make the final fold (fold from top to the bottom). 
  5. Slightly flatten the dough, then roll like swiss roll firmly to form a log.  Tuck in the both end.
  6. Spread some cornmeals on the table top. Brush the top of the dough with water and then roll on the cornmeals. Transfer the dough into a baking tray lined with parchment paper.  Let the dough rise for second proofing about 50 to 60 minutes or until double in size.
  7. 15 minutes before baking, preheat the oven to 180C (fan-forced)
  8. Bake at preheated oven for 20 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack completely before slicing.


  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. Can I replace the fruits with nuts instead? Or totally omit the fruits and bake kosong?

    1. Hi Mabel,

      Thank you for dropping by. Yes, of course. You can play around with this... In fact, I just baked a kosong rye loaf :).

      Cheers & happy baking...