The first time I did this bread was for Midsommar's lunch. Food was going to be copious and I decided to go for a lighter version of the classic Danish rye bread. I really liked how easy this bread was to make. Time is your ally here, and the only thing you need to know is how to mix. Easy peasy.
This recipe gets extra points for its versatility. Instead of fennel you can use anise seeds or Seville orange. Or even a combination of different spices. Same for the fruit. I used figs this time, but you can replace them with raisins, dried apricots, cranberries, add sunflower seeds... use your imagination! Be playful with the flours too, spelt instead of emmer is a good idea, but enkorn or whole wheat could work well too.
This recipe was first published at Milas Deli beautiful site, where you can also find a small interview with yours truly.
- 220g emmer flour
- 100g rye flour
- 100g wheat bread flour
- 360-380 g water
- 9 g salt
- 150 g sourdough
- 200 g figs
- 1 tablespoon fennel seeds
First prepare the sourdough by mixing a teaspoon of your starter* with 100g of lukewarm water and 100g of flour (for this recipe I used a mixed of whole wheat and all purpose flour, but any will do). Let the mix rest for at least 8 hours. It will be ready when a spoonful floats in a glass of water.
When the sourdough is ready, use a big bowl to dissolve it in 360g of lukewarm water. Incorporate the different flours and let the mix rest for 25-40 minutes.
After the resting period, add the salt, figs and fennel. If the mix feels dry add a tablespoon of water. The dough should look rather muddy. Grease a 34cm form with oil and fill it with the dough. Let it rest at room temperature for an hour.
After that time, cover the form with a plastic bag and place it in the lower part of your fridge during 8 to 12 hours. Alternatively, you can let the bread rise for 3-4 hours at room temperature. In both cases, the dough should reach the edge of the form.
If the fermentation took place in the fridge, take the bread out at least half an hour before baking. Use this time to preheat your oven at 250ºC. Place an additional tray at the bottom to pour a glass of water right before you close the oven door. This will help create steam and will give your bread a nice crust.
Bake the bread for 20 minutes at 250ºC with the steam. After that time, quickly take out the tray with the remaining water. Cook for another 35-40 minutes at 200ºC. Once done remove the bread from the form and let it cool completely. This bread is very moist and tastes its best the day after.
TIP: To get that nice rustic look just sprinkle some flour on top of the loaf before you put it in the oven.
*There are many online sources that teach how to make a sourdough starter. I used this one the first time.