Maple-Walnut & Prune Rye
This maple syrup in this 100% rye gives it a velvet crumb and shelf life for days. The walnuts and prunes make it extra extra.
Ingredients
Overnight Starter: (12-14 hours)
175 gm rye seed
3.5 K warm water
3.5 K wholegrain rye flour
Overnight Soaker:
950 gm organic prunes
950 gm organic walnuts
1 kilo organic maple syrup
Dough:
Sour
2.34 K wholegrain rye flour
500-700ml warm water
140 gm sea salt
Soaker
Yield
approx 22 600gm loaves
Instructions
Mix starter ingredients to combine in a large container. Cover and leave at room temperature.
Coarsely chop the prunes and walnuts. In a 4 litre container, combine with the maple syrup. Cover and let sit overnight.
Mix all dough ingredients in large bin/bowl/bus tub until well incorporated. Scale at 600gm each and place in 6x6 inch buttered tin. (I like to handle the dough with wet hands- no need to place in flour or give a final shape). Proof covered in room temp-warm area until small pin pricks appear and dough is slightly domed.
Bake 450F convection oven for 15 minutes and then reduce heat to 325F and bake for an additional 40 minutes. Cool 10 minutes and remove from tin. Place on a rack to cool and sit overnight before slicing.