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Rye sourdough fruit and nut bread

175g dark rye flour

75g white flour (Shipton Mill organic white)

100g rye sourdough starter (100& hydration)

4g salt

7g ground cinnamon

1g ground cloves

200g fruit soaking water (150g of water added to 50g of the brandy fruit juices )

400g mixed dried fruit soaked in brandy (figs, sour cherries, raisins and orange peel)

100g nuts (walnuts, hazelnuts and almonds)

Soak dried fruit in brandy (amounts are up to you, I use 100% brandy but if you want it less alcoholic put 50g of brandy with hot water and then use 100% of the strained fruit juices in the mix) overnight or longer for a better flavour.

Strain the fruit retaining the juice and allow the fruit to absorb all the moisture over night so its not too wet when you add it to the dough.

Either use 50g of the brandy fruit juice added to 150g of water or if you used a water brandy mix to soak the fruit use 200g of the strained fruit juices. Add the rye flour, white flour, rye starter, cinnamon, cloves and salt and mix until it all comes together.

Cover and rest for 1 hour.

Knead dough for 5 minutes. It will be a sticky dough and feel more like a paste due to the large amount of rye flour.

Cover and rest for 1 hour.

Take the dough and press into a flat rectangle. Distribute the soaked fruit and nuts, roll up and pinch and mold the dough so that its well distributed.

Cover and rest for 3 hours.

Shape dough into a loaf and place in the fridge overnight for the final proof.

Preheat dutch oven for 1 hour at 200°C.

Place loaf in some baking paper and put into the dutch oven. Once its in the oven turn the temperature down to 170°C and bake for 30mins with the lid on. Bake for a further 25mins with the lid off, check the colour, it might need another 10-15mins depending on your oven.

Cool on a rack for at least 2 hours, but leaving it for longer before you slice it will develope the flavour further.