Maple-Walnut & Prune Rye

This maple syrup in this 100% rye gives it a velvet crumb and shelf life for days. The walnuts and prunes make it extra extra.

---

Ingredients

Overnight Starter: (12-14 hours)

• 175 gm rye seed

• 3.5 K warm water

• 3.5 K wholegrain rye flour

Overnight Soaker:

• 950 gm organic prunes

• 950 gm organic walnuts

• 1 kilo organic maple syrup

Dough:

• Sour

• 2.34 K wholegrain rye flour

• 500-700ml warm water

• 140 gm sea salt

• Soaker

Yield

approx 22 600gm loaves

Instructions

• Mix starter ingredients to combine in a large container. Cover and leave at room temperature.

• Coarsely chop the prunes and walnuts. In a 4 litre container, combine with the maple syrup. Cover and let sit overnight.

• Mix all dough ingredients in large bin/bowl/bus tub until well incorporated. Scale at 600gm each and place in 6x6 inch buttered tin. (I like to handle the dough with wet hands- no need to place in flour or give a final shape). Proof covered in room temp-warm area until small pin pricks appear and dough is slightly domed.

• Bake 450F convection oven for 15 minutes and then reduce heat to 325F and bake for an additional 40 minutes. Cool 10 minutes and remove from tin. Place on a rack to cool and sit overnight before slicing.