Earl Grey and Apricot Rye Bread
Method
The night before
Soak your chopped rye in the water and cover
Place the tea in a bowl and pour the boiling water over and allow infusing for 10 minutes, remove the tea bags, leave to cool to room temperature over
night.
The next day
Weigh all the ingredients into a mixing bowl and combine well making sure the butter is evenly distributed
Add the tea infused water and chopped rye soak and mix to form a dough
Turn on to your work surface and knead for 10 - 15 minutes, until the dough becomes smooth and elastic
Place back into the mixing bowl and cover for 1 hour and 30 minutes
It should now be double in size and ready to mould, place back onto lightly floured work surface
Shape into a bloomer and place onto a tray with silicon paper and cover again to stop it drying out
Preheat your oven to 220c / 425F / gas mark 7
After one hour your dough should now be double in size and ready for the oven, cut several slashes and place into the oven for 35 - 40 minutes and
Ingredients
Rye soak
20g chopped rye
40g warm water
Dough
250g light rye flour
250g strong white or bread flour
10g salt
25g butter, soft
15g fresh yeast
250g water, warm
60g currants or raisins
60g apricots, chopped
4 earl grey tea bags
15g sugar
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