Swedish Fruit and Nut Bread

This recipe comes courtesy of Mattias Ljungberg, owner and baker at Tosse Bagerei in Stockholm Sweden.  It is his girlfriend’s favourite bread and so is the one he takes home to her after a long day’s bake.

Day One: 

In a big bowl, mix and leave overnight:

25 g rye sourdough
500 g water
300 grams light rye flour

In a small bowl, soak overnight and then drain:

300 grams dried apricot
325 grams water

Day 2:

Combine together:

All of the ingredients from Day 1 plus:

650 grams wheat flour
360 grams of whole wheat flour
7 grams cinammon
125 grams sunflower seeds
80 grams of whole almonds
60 grams of walnut pieces
30 grams of salt
250 grams of water
326 grams raisins
30 grams of fresh yeast (15 grams of dried, 7 grams of instant

Knead all of the above together for 10 minutes by machine and even longer by hand.  The dough is very sticky and that is ok.  Do not be tempted to add more flour.  After kneading, let the dough rest for 30 minutes and then scoop it into two large baking tins.  The dough should 2/3 fill the tins.  Alternatively, you can proof the bread in rising baskets and you will have to flour it well to do so.

Let the dough rise for 2-4 hours or until it has filled the tin/significantly increased in size; feels firm to the touch when you gently press it.

Bake at 230 degrees for 10 minutes and then at 200 degrees for a further 30 minutes.