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
- Salt 10g
- Soft butter 25g
- Fresh yeast 15g
- Currants or raisins 60g
- Apricots 60g, chopped
- Sugar 15g
The night before, soak the chopped rye in the warm water and cover.
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.
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.
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.
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.
After an hour, cut several slashes and place into the oven for 35–40 minutes and golden in colour.
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