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.
- 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
- Boil water and pour over nuts and fruit.
- Leave to cool until it gets cold (about 1 hour). Strain the water.
- Stir the yeast into the water. Mix all ingredients together except those which were scalded.
- Knead the dough for about 10 minutes in a mixer on low to medium speed.
- Add the scalded nuts and fruit. Knead it into the dough.
- Cover dough with plastic and let it rise until doubled in size ( about 2 hours )
- 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.
- Let it rest for about 5 minutes. Press the dough gently flat and roll it into a loaf.
- 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)
- Preheat oven to 230 degrees.
- 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.
- Turn oven down to 200 degrees. Bake until bread is golden and sounds hollow when you tap it (approximately 45 minutes).
- 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 ©