Nut Bread with raisins and apricots

May is finally here! May is the month of Norway’s Constitution Day. So a lot of delicious recipes and stories will be up on the blog this month! Here’s one to start with.

This combination is so good! Nuts and dried fruits are a classic combination.

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Ingredients

• 1 cup boiling water
• 30 g walnuts
• 30 g raisins
• 50 g dried apricots into pieces
• 3 1/2 dl cold water
• 20g fresh yeast
• 50 g finely ground rye
• 100g wholemeal coarse rye
• 400g sifted flour
• 50 g dark syrup
• 1 1/2 teaspoon salt

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How to

1. Boil water and pour over nuts and fruit.
2. Leave to cool until it gets cold (about 1 hour). Strain the water.
3. Stir the yeast into the water. Mix all ingredients together except those which were scalded.
4. Knead the dough for about 10 minutes in a mixer on low to medium speed.
5. Add the scalded nuts and fruit. Knead it into the dough.
6. Cover dough with plastic and let it rise until doubled in size ( about 2 hours )
7. Put the dough on a floured surface. Press it flat and fold it together toward the center from four sides as an envelope. Repeat 3-5 times.
8. Let it rest for about 5 minutes. Press the dough gently flat and roll it into a loaf.
9. Add baking paper on a baking sheet. Sprinkle a little flour on top of the bread and leave to rise under a cloth until it becomes twice as large ( 1 to 2 hours)
10. Preheat oven to 230 degrees.
11. A little tip: Put a casserole dish in the oven when you put on the stove. Pour about 1/2 cup water in the casserole dish right after you’ve inserted the bread. The water will boil and give off lots of steam, which makes the dough raise extra.
12. Turn oven down to 200 degrees. Bake until bread is golden and sounds hollow when you tap it (approximately 45 minutes).
13. Remove and cool on a rack.

 

Serve with homemade raspberry jam and you got yourself a delicious breakfast or evening snack!

There are countless other combinations of fruits and nuts, but this is my favorite.        Other recommendations: almonds, pistachios or pecans, dates or figs.

x Live Henriette ©