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.  

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Rye Fruit Loaf - Yudane Method Recipe

Yields: 1 loaf 

INGREDIENTS:

Yudane:

70g bread flour 
60g boiling water

Bread:

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

Topping:
Cornmeal

Utensils:
Baking tray

METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place outside for at least 4 hours before using or in the fridge overnight.  I made it 4 hours before making the bread.
  3. If you do it the night before, take out from the fridge 30 minutes to return to room temperature before using.
Bread:
  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.



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2 comments

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

    ReplyDelete
    Replies
    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...

      Delete