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Earl grey and apricot rye bread

Published on August 18, 2014
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Earl grey and apricot rye bread

This fruity rye bread recipe from Baker Tom is perfect for a lazy breakfast, serve with a good helping of honey

Makes 1 loaf

You will need

  • Chopped rye 20g
  • Warm water 40g
  • Earl grey tea bags 4
  • Boiling water 250g
  • Light rye flour 250g
  • Strong white or bread
    flour
    250g
  • Salt 10g
  • Soft butter 25g
  • Fresh yeast 15g
  • Currants or raisins 60g
  • Apricots 60g, chopped
  • Sugar 15g

Method

  1. The night before, soak the chopped rye in the warm water and cover.

  2. The next day, place the tea in a bowl, cover with the boiling water and infuse for 10 minutes, then remove the tea bags and leave to cool.

  3. Weigh all the ingredients into a mixing bowl and combine well, then add the tea infused water and chopped rye soak and mix to form a dough.

  4. Knead the dough for 10–15 minutes until smooth and elastic, then place back into the mixing bowl and cover for 1½ hours until doubled in size.

  5. 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 the oven to 220°c/gas 7.

  6. After an hour, cut several slashes and place into the oven for 35–40 minutes and golden in colour.

  7. Cool for 30 minutes and enjoy with a dollop of honey.

Chef’s tip: ‘This is a delicious loaf – perfect for a lazy Sunday morning breakfast,’ says Tom 

Pick up Tom’s bread at his Truro and Falmouth shops and bakery cafe in Pool. See the website for details, www.bakertom.co.uk

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