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Sourdough rye bread with fruit and nuts
40 m active | 14 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 322
  • Fat about 10g
  • Carbohydrates about 46g
  • Protein about 8g
This is needed
This is needed for 1 bread
Sourdough starter
  • 50 g wholemeal rye flour
  • 30 g Sourdough starter culture
  • 1 dl water
  • 50 g white flour
Dough
  • 0.25 dl water
  • 250 g wholemeal rye flour
  • 250 g white flour
  • 1 tsp cinnamon
  • 1 tbsp salt
Nuts & dried fruit
  • 100 g walnut kernels, coarsely chopped
  • 50 g hazelnuts
  • 80 g dates, halved, pitted
  • 80 g dried figs, sliced
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And that's how it's done
And that's how it's done
Sourdough starter
Place the starter culture in a bowl, combine with the flour and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight.
Dough
Pour the water into the sourdough and mix together. Add the flour, knead into a moist dough, cover and leave to rise at room temperature for approx. 30 mins. Combine the salt and water, knead into the dough along with the cinnamon. Using a food processor, knead for approx. 5 mins. on a low setting, leave to rise again at room temperature for approx. 30 mins.
Nuts & dried fruit
Place the nuts and fruit on the dough. Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 30 mins. Repeat this step three more times. Place the dough in a floured proving basket or bowl, cover and leave to rise at room temperature for approx. 2 hrs.
To bake
Place the casserole dish (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove the dish, flour the base of the dish, place the bread in the hot dish, dust the dough with flour, cover and bake for approx. 20 mins. Remove the lid and cook for a further 25 mins. Take the dish out of the oven, remove the bread from the dish, leave to cool on a rack.