A dense fruit-heavy loaf with a wonderful balance of bitter and sweet. Excellent with cheese or just with salted butter.
In a bowl combine 1 cup of sultanas, ¾ of a cup of chopped dried figs, ½ a cup of currants and ½ a cup of chopped dates. Pour in 1 cup of hot water and leave to soften. Meanwhile mix 2 teaspoons of dry yeast with ¼ of a cup of warm water and set aside in a warm place to activate. In a stand mixer combine 1½ cups of dark rye flour with 1 cup of all purpose flour, 2 teaspoons of ground cinnamon and ½ a teaspoon each of ground cardamom, ground cloves and freshly grated nutmeg. Whisk together. When the fruit has softened add the entire contents of the bowl to the dry mixture along with the activated yeast. Mix with the dough hook until you have a well combined sticky dough and continue for a further few minutes to knead. If you’re doing this by hand you can knead the bread on a floured surface for a few minutes. If the dough is too wet add a little more all-purpose flour until you have the right consistency. Put the bowl in a warm place and allow the dough to rise for 1 hour. Now punch the dough down and knead again. Form into a ball and place in a bowl lined with parchment paper. Let the dough rise again for 30-40 minutes. When you’re ready to bake place a dutch oven or cast iron casserole in the oven.and preheat to 200ºC (400ºF). Carefully lift the dough in its paper and place in the hot dutch oven. Cover and bake for 20 minutes. Now reduce the temperature to 180°C (350°F), remove the lid and bake for a further hour or so until the top is browned and the loaf sounds hollow. If you have an instant read thermometer the internal temperature should be between 88 and 99ºC (190 – 210ºF). Cool on a wire rack.
michelle picker cooks 